Gluten Free Honey Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 126.2
- Total Fat: 3.9 g
- Cholesterol: 32.2 mg
- Sodium: 142.4 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 0.2 g
- Protein: 1.8 g
View full nutritional breakdown of Gluten Free Honey Bread calories by ingredient
Introduction
Great with coffee in the morning or dessert in the evening. Great with coffee in the morning or dessert in the evening.Number of Servings: 24
Ingredients
-
28 tbsp King Arthur gluten free multi-purpose flour (by FREETOWANDER)
54 grams Cornstarch
.5 serving xantham gum (1 tbsp) (by RCORMIER325)
1.5 tsp Baking Powder
.50 tsp Baking Soda
.75 tsp Salt
.5 cup Granulated Sugar
6 tbsp Butter, unsalted
.50 cup Honey
1 tsp Vanilla Extract
.50 cup 2% Milk
3 tbsp Sour Cream
3 large Egg, fresh, whole, raw
Directions
Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the coconut oil. Mix on medium speed to combine with the paddle attachment (or your handheld mixer). Add the honey, vanilla, milk, yogurt and eggs, mixing to combine after each addition. The batter will be smooth and thickly pourable. Transfer the batter to the prepared baking pan and shake it back and forth to smooth it into an even layer.
Place the pan in the center of the preheated oven and bake for 45 minutes. Cover the loaf loosely with aluminum foil, and continue to bake until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about another 10 minutes but begin to test after 5 minutes by pressing lightly on the top of the loaf). Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve with a bit of butter and a light drizzle of honey.
Serving Size: Makes 1 loaf/ slice into 24 pieces
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the coconut oil. Mix on medium speed to combine with the paddle attachment (or your handheld mixer). Add the honey, vanilla, milk, yogurt and eggs, mixing to combine after each addition. The batter will be smooth and thickly pourable. Transfer the batter to the prepared baking pan and shake it back and forth to smooth it into an even layer.
Place the pan in the center of the preheated oven and bake for 45 minutes. Cover the loaf loosely with aluminum foil, and continue to bake until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about another 10 minutes but begin to test after 5 minutes by pressing lightly on the top of the loaf). Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve with a bit of butter and a light drizzle of honey.
Serving Size: Makes 1 loaf/ slice into 24 pieces