There's nothing betting than a soft, warm loaf of fresh bread, filling up the house with the yummy bread aroma and just waiting to be sliced and eaten.
Actually, there is something better: Slicing and eating that bread! Get out your butter and jam because this loaf was made for afternoon snacks and lunch sandwiches alike!
This yeast-raised loaf is much easier to make than you'd think; just mix it up, let rise, and bake! It tastes like a good loaf of homemade whole-wheat bread, but it's made gluten-free with nutritious brown rice flour and teff flour!
Soft Gluten-Free Bread
- 1 cup warm water
- 2 tablespoons honey
- 1 tablespoon active dry yeast
- 1/4 cup olive oil
- 3 large eggs
- 1-1/2 cups Anthony's Brown Rice Flour
- 1/2 cup Anthony's Tapioca Flour
- 1/2 cup Anthony's Potato Starch
- 1 cup Anthony's Teff Flour
- 1/2 teaspoon salt
- In a mixing bowl, combine the warm water and honey. Add the yeast.
- Mix and let sit for 5 minutes, or until quite frothy.
- Whisk in the olive oil and eggs.
- Add the brown rice flour, tapioca starch, potato starch, teff flour, and salt. Mix well until dough comes together.
- Transfer to a greased loaf pan. Let rise until doubled in size, about 1/2 to 1 hour.*
- Preheat oven to 350° F.
- Bake bread for about 30 minutes, or until a toothpick inserted into the bread comes out clean.
- Cool completely, remove from pan, and enjoy.
*To create a warm environment for the bread to rise, boil some water and pour into a baking dish. Place on the bottom rack of a cool oven. Place the bread on the rack above and cover it with a cloth. Close the oven and let the bread rise.