Okay, let's get baking!

I'm so excited to share this recipe with you, not just because it's delicious (though, it *is*!), but because it's a little piece of my gluten-free journey manifested into a loaf. I remember when I first had to switch to a gluten-free diet. Bread felt like this forbidden fruit, a distant memory. Store-bought options were often disappointing – either dense and dry or weirdly spongy. So, I dove headfirst into experimenting. This recipe, my friends, is the culmination of all that flour-dusted chaos and a whole lot of love. It's my go-to for a quick, easy, and truly satisfying gluten-free bread that even those who *aren't* gluten-free will want a slice of!

Simple, Savory Gluten-Free Everyday Bread

This isn't your typical fancy, fussy bread. This is *real* bread for real life. It's perfect for sandwiches, toast, or slathering with your favorite jam. Let's get started!

Ingredients You'll Need:

• 1 ½ cups warm water (about 105-115°F) – Feel free to use filtered water for better results!
• 1 tablespoon active dry yeast - This is our magic ingredient, make sure it's fresh!
• 1 teaspoon honey or maple syrup (just a touch for the yeast to munch on – the yeast love it)
• 2 tablespoons olive oil (plus extra for greasing) – A good quality olive oil makes a difference.
• 1 ½ teaspoons salt (don't skimp on this; it's a flavour enhancer)
• 2 and 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum) - This will make all the difference to the texture and is often the key to a light bread. I use Bob's Red Mill, and it's amazing! You could try a different blend if you have a favourite. Just make sure it has some sort of binding agent in it (like xanthan gum or psyllium husk)
• ½ cup tapioca starch (for a lighter texture) – This helps with structure without weighing the loaf down too much.
• Optional: 1 teaspoon dried herbs (like rosemary or thyme) – These are great for adding a little more flavour.

Instructions: Let's Get Baking

1. Activate the Yeast: In a large mixing bowl, pour your warm water. Stir in the honey (or maple syrup). Sprinkle all of that dry yeast right on top. Give it a gentle stir and then just let it sit for about 5-10 minutes, until it gets nice and foamy. This means the yeast is alive and doing its thing - we're on our way to bread heaven.
2. Combine Wet Ingredients: Once you have foamy yeast, add your olive oil and salt to the bowl. Give everything a good stir. Sometimes I get caught daydreaming and have to check I haven't forgotten these!
3. Add Dry Goods: Now, add the gluten-free flour blend, tapioca starch, and dried herbs (if using) to the wet ingredients. Mix until *just* combined. Don't overmix! You'll get a thicker batter-like consistency, rather than a traditional dough. It *will* look different to a gluten-filled dough, and that's totally normal.
4. Let it Rise: In a greased loaf pan (I love using a 9x5 inch pan, often with a bit of baking paper lining it for extra security!), gently pour your dough mixture in. Oil your hands slightly, and gently smooth out the top of the dough. Cover it loosely with plastic wrap or a damp tea towel and let it rise in a warm place for about 45 - 60 minutes, or until it has nearly doubled in size. Patience is a virtue here, but well worth it!
5. Bake: Preheat your oven to 375°F (190°C). Remove the cover from the loaf and slide your pan into the oven. Bake for about 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Again, check at the 40-minute mark - all ovens are a little different!
6. Cool Down: Remove the bread pan from the oven and let the loaf cool in the pan for about 10 minutes or so before carefully transferring it to a wire rack. Allow to cool *completely* before slicing. This is the hardest part, I know, but it helps the bread set properly! Slice and enjoy.

Tips and Tricks for Bread Perfection:

• The Right Flour Matters: The quality of your gluten-free flour blend significantly impacts the taste and texture. Experiment with different brands, and see which one you like best, but always opt for ones with xanthan gum in the blend.
  • Using it up quickly: This loaf is at its best within the the first 2 days of baking. As a tip, slice what you won't be using right away and pop it in the freezer. That way, when you need a slice for toast you can just take one piece out.
• Warm Water is Key: The water's temperature is essential for activating the yeast effectively. It should be warm, but not too hot, or it can kill the yeast. Think "bathwater warm," not "scalding hot".
• Add More Flavour: Feel free to experiment with other dried herbs or spices, like garlic powder, Italian seasoning, or even a pinch of red pepper flakes for a bit of a kick. You can also add in some cheese to the mix, before baking, for a lovely cheese bread.
• Get Creative with Toppings: If you want a more savoury crust, gently brush the top of the loaf with a mixture of olive oil and some herbs before baking. You could even add sunflower and sesame seeds.
• Freezing for Later: This loaf freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap and store in a freezer bag for up to 2 months.

There you have it! This simple, savory gluten-free bread is a labor of love but the end result is absolutely rewarding. I genuinely hope you enjoy making (and devouring) it as much as I do. Let me know in the comments how it turns out, or if you have any twists to share! Happy baking!

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