Honey-Hinted GF Bread

If you know me well, you'll know I have an OBSESSION with creating 'healthy' brownies - ALL the alternatives. My second obssession is experimenting with making the best gluten-free bread.

This is a recent recipe that worked out a treat! It's flavoured with raw honey, for a slightly sweet hit, so could be consumed as a yummy sweet OR savoury snack or meal :)

Serves: 16

Prep and Cook Time: 64mins

Ingredients

•  2 ½cups all-purpose gluten-free flour
•  1 tsp xanthan gum
•  1teaspoon gluten-free baking powder
•  2 ¼ tsp instant yeast 
•  ¼ cup extra virgin olive oil
•  ¼ cup honey
•  1 teaspoon apple cider vinegar
•  1 ½ cups warm water
•  3 egg whites, from large eggs and room temperature
•  1 teaspoon salt

Method

1. Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 180°C. I used both a 9-inch x 4-inch Small Pullman loaf pan.
2. Add the gluten-free flour, anthem gum, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
3. Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
4. Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
5. Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
6. Place in the oven to bake for 30 minutes at 180°C. Bake the bread on the middle rack horizontally. 
7. Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
8. Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
9. The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.

This recipe is approved for our following Healing Diets:
- Adrenal Diet
- Gluten-Free
- Dairy-Free

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner