– 2 cups gluten-free all-purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 eggs – 1 cup buttermilk (or dairy-free option) – 2 tbsp olive oil – 1 tbsp honey
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or line it with parchment paper for easy removal.
In a large bowl, mix the gluten-free flour, baking powder, baking soda, and salt until well combined and evenly distributed.
In a separate bowl, whisk the eggs, buttermilk, olive oil, and honey until smooth. This wet mixture will help bind the ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the bread may become dense.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and tap the pan gently to remove air bubbles.
Bake for 45–50 minutes or until golden brown and a toothpick comes out clean. Let cool before slicing. Enjoy warm or toasted!
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