Ingredients:
- 2 cups gluten-free all-purpose flour (preferably a blend that includes xanthan gum)
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1 1/4 cups warm water (around 110°F or 43°C)
- 2 tbsp olive oil, plus extra for brushing
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 2 large eggs
- 1 tbsp honey or agave syrup (optional, for sweetness)
- 1 tsp dried Italian herbs (such as oregano, basil, and thyme)
Instructions:
- Activate the yeast by combining it with the sugar and warm water. Stir gently and allow it to sit for 5-10 minutes, or until it becomes frothy.
- In a mixing bowl, combine the gluten-free flour, salt, and baking powder. Create a well in the center.
- Once the yeast is activated, pour it into the well, along with the olive oil, apple cider vinegar, eggs, and honey/agave syrup if using. Mix until a dough forms.
- Stir in the dried Italian herbs to infuse the bread with flavor.
- Knead the dough for a few minutes until it’s smooth. Gluten-free dough typically doesn’t require as much kneading since there’s no gluten to develop.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draught-free place for about 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C). Gently deflate the dough and shape it into a loaf on a baking sheet lined with parchment paper.
- Cover the loaf gently with a damp cloth and let it rise again for about 30 minutes.
- Brush the top of the loaf with olive oil before baking. This will give the crust a nice sheen and enhance the flavor.
- Bake for around 35-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing.
Enjoy your homemade gluten-free Italian bread with your favorite meals or simply with a drizzle of olive oil and a sprinkle of sea salt.