For a long time I have been very anti the use of eggs in bread mixes, for two reasons; firstly I suffered from a nasty egg allergy for 15 years and secondly, well, eggs are for cakes, not bread. Thankfully I have recently established my egg allergy has corrected itself, which is wonderful given the amazing nutritional composition of the humble egg. And I have also come to realise that if you want a gluten free loaf with lift and hold, eggs are the only answer. Providing the salt/sugar balance is right then your tastebuds will go along with the ruse, even moreso once toasted and smothered in your favourite topping.
This bread will keep well in a dark, cool pantry for a couple of days. Anything longer than that and I would recommend slicing and freezing. To avoid the slices sticking together once frozen place a small piece of greaseproof paper between each slice.
- 1½ cup water or almond milk
- 3-4 tablespoons honey
- 2½ teaspoons dry active yeast
- 3 cups of gluten free bread flour
- 1½ teaspoons xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon salt
- Optional: add 2 tablespoons of your own blend of seeds or nuts such as sunflower, chia, pumpkin, caraway or fennel.
- 2 teaspoons apple cider vinegar
- 2 tablespoons of olive oil or melted coconut oil
- 2 large eggs
- Preheat the oven to 220 degrees.
- Oil and line a loaf pan.
- Pour water or almond milk into a bowl. It should be warm to touch. Stir in honey and add yeast last. Set-aside & allow to prove for approximately 10 minutes.
- Combine dry mix ingredients in small bowl.
- Combine wet mix ingredients in bowl and mix by hand or in a blender fitted with a paddle.
- Add in the proved yeast mix and mix again for just a few seconds.
- Add the dry mix and mix for approximately 3 minutes. Dough will be wet, but thick and sticky.
- Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove or in a warm spot to rise. Be sure to smooth out the loaf with spatula or wet fingers as the loaf will not smooth out itself.
- Important: Do NOT allow the bread to rise for too long – 20-30 minutes is more than enough depending on your room temperature. Do not let it rise above your loaf pan like regular bread or let it crest the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled. The remaining rise will occur in the oven.
- Bake for approximately 35-45 minutes. If the crust is darkening too quickly cover with foil and return to baking until done.
- Carefully remove loaf from the oven and almost immediately turn it out onto your cooling rack. Allow to cool completely before attempting to cut into slices.