gluten-free bread

Ingredients

• Servings: 1
• 2 3/4 cups gluten-free flour blend
• 1/4 cup buckwheat flour
• 2 1/2 teaspoons xanthan gum
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 eggs at room temperature
• 3 tablespoons vegetable oil
• 2 tablespoons agave nectar
• 1 teaspoon apple vinegar
• 1 (12 fluid ounce) can or bottle gluten-free at room temperature
• 2 1/4 teaspoons rapid-rise yeast
• 2 tablespoons milk, or to taste (optional)
• 1 tablespoon poppy seeds, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x5-inch loaf pan.
• mix flour blend, buckwheat flour, xanthan gum, sugar, and salt together in a bowl.
• beat eggs, vegetable oil, agave nectar, and apple vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. stir and yeast into the batter, increase mixer speed to high, and beat batter for 4 minutes; pour into prepared loaf pan. brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.
• bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees f (99 degrees c), 35 to 45 minutes.