Gluten-Free Dairy-Free Bread Loaf

The healthiest bread around!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan with cooking spray.

Step: 2

Sift potato starch, almond flour, sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a large bowl; whisk until well combined.

Step: 3

Whisk water, olive oil, honey, and apple cider vinegar in a small bowl.

Step: 4

Pour honey mixture into flour mixture; stir briefly with a wooden spoon until batter is very thick and evenly mixed. Add water, 1 tablespoon at a time, as needed.

Step: 5

Pour batter into the prepared loaf pan; spray top lightly with cooking spray. Cover with aluminum foil.

Step: 6

Bake in the preheated oven for 60 minutes. Remove aluminum foil and bake until top is brown, about 10 minutes more. Cool in pan briefly, before turning out onto a wire rack to cool completely.

Per Serving: 268 calories; protein 4.4g; carbohydrates 40.8g; fat 10.3g; sodium 709.4mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.