Gluten Free Honey Bread
This gluten free honey bread quick bread is made with plenty of your favorite type of honey for a rich, lightly sweet flavor. Serve it with a pat of butter, extra honey, or plain!
Servings: 1 standard loaf quick bread
Equipment
- Stand mixer fitted with paddle attachment or handheld mixer
Ingredients
- 1 ¾ cups all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ⅜ cup cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup granulated sugar
- 6 tablespoons virgin coconut oil melted and cooled (you can also use vegetable shortening, melted and cooled, or unsalted butter at room temperature)
- ½ cup honey
- 1 teaspoon pure vanilla extract
- ½ cup milk at room temperature (any kind)
- 3 tablespoons plain yogurt or sour cream at room temperature
- 3 eggs at room temperature, beaten
Instructions
- 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.