Instant Pot Gluten Free Bread
This gluten-free bread is really soft and moist.
Servings 1
Calories 332kcal
Ingredients
- 2 cups fine almond flour
- ½ cup coconut flour
- ¼ cup cup tapioca starch
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- Salt to taste, optional (it is also good without any salt)
- 2 tablespoon butter
- 2 cups warm milk
- ½ cup warm water + 2 cups water for the Instant Pot
Instructions
- In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, yeast, and sugar.
- Melt butter in a microwave or over the stove.
- Pour milk, butter, and water into the bowl with dry ingredients. Stir with a spatula until the dough comes together.
- Grease a loaf pan with some additional butter, the one that fits into your Instant Pot, and pour in the bread batter.
- Pour 2 cups water into the Instant Pot.
- Insert the trivet into the Instant Pot and place the loaf pan onto the trivet.
- Turn Valve to Sealing.
- Select the Keep Warm option on the Instant Pot and close the lid. Let the dough rise for 1 hour.
- Press the "Cancel".
- Cook at high pressure for 40 minutes.
- When cooking time ends, wait for a natural pressure release.
- Once done, open the lid, let it cool a bit and serve.
Video
Notes
- You can set the bread under the broiler for 3 minutes for some extra crunchy top.
- You should not forget to grease the loaf pan with butter, as it prevents the dough from sticking.
Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 11g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 160mg | Potassium: 79mg | Fiber: 22g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg