Gluten Free Breakfast Bread

Gluten Free Breakfast Bread




  • 3 cups all-purpose gluten-free flour mix
  • 1/3 cup sugar
  • 1 Tbsp instant yeast
  • 2 tsp guar gum OR xanthan gum
  • 2 tsp salt
  • 6 egg yolks
  • 1/3 cup light olive oil
  • 1 ¾ cups club soda or sparkling mineral water 


Grease a bread loaf pan with butter. Combine flour, sugar, yeast, gum and salt in a large mixing bowl. Use a large whisk to thoroughly blend. Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients. Slowly add carbonated water to the bowl and mix until blended. Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes. Preheat oven to 325 degrees. Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf. Set the loaf pan, uncovered in a warm, draft-free location to rise. When batter is about 1 inch below the top rim of the bread pan place it in preheated oven. Bake bread for 50 minutes or until internal temperature reads 200 degrees on an instant read thermometer. Remove bread from loaf pan and cool on a rack before slicing.

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