Description
soft, fluffy and full of gluten-free & vegan goodness!
Ingredients
Scale
- 1 1/2 cup of warm water 110°f
- 1 packet of yeast
- 1 tsp of sugar
- 2 tsp of apple cider vinegar
- 2 1/2 cups of gluten-free flour (I like Bobs Red Mill 1:1)
- 1 tbsp of melted butter (topping)
- 1 tsp of salt (topping)
Instructions
- In a bowl, mix your yeast and sugar
- Add in your water to the sugar and yeast and whisk 2 times to initiate the activation
- Let your mixture activate for 5 minutes, bubbles should form
- Once the bubbles form add your apple cider vinegar into the mix and stir gently
- Add 2 1/2 cups of flour to your water mixture using a rubber spatula and fold in gentle motions until there are no more bumps and your dough comes together
- Grease a loaf pan and pre-heat your oven to 425°f
- Using your same rubber spatula, place your dough into the pan, even the top with your spatula
- Cover with a dishtowel and let rise for 1 hour near your warming oven
- After 1 hour, your dough should have doubled in size to fill the pan
- Before you place in the oven pour your melted butter over the top and salt generously with flake salt
- Bake for 45 minutes until the top is golden brown
- Remove from the oven and let cool for 5 minutes, after 5 minutes pop the loaf out of the pan and let cool outside the pan
- Eat and enjoy!
Notes
- if your yeast doesn’t form a froth after 5 minutes, your yeast may be dead, try another packet
- keep your water at 110°f at the highest temp so you don’t kill the yeast
- Removing the bread from the loaf pan ensures the bottom won’t be soggy