Hawaiian Bread–Gluten-Free and Easy!
I’m taking quite a while this winter to try to perfect various bread recipes. One of my family’s favorite (before going gluten-free), and one we miss is Hawaiian bread. So soft and just slightly sweet, we wanted to be able to do breakfast egg sandwiches with it again.
I didn’t know much about the bread, since I’d only had it once or twice before. I do remember it was delicious. So I researched and found that it is made with pineapple juice in place of the water in a bread recipe. OK, but how would it work with gf flour? I just had to try. Would all that naturally occurring sugar in the juice cause problems? Would it brown too fast and not bake through? Or would it brown too slowly?
It turned out great! The texture is very fine and it rose beautifully. It did brown nicely, baked completely and was just wonderful. I encourage you to try this bread for your family.
- 2½ Baking Free™ gluten-free All Purpose Flour (310 g)
- 1 cup warm pineapple juice (warmed in microwave to 100-110 degrees)
- ¼ cup sugar (to help yeast proof)
- 2¼ teaspoon active dry yeast (1 envelope)
- 1 teaspoon salt
- ¼ cup unsalted butter (melted & cooled)
- 2 eggs
- Combine warm pineapple juice, sugar and yeast in a small bowl Stir and set aside for 10 minutes.
- In the bowl for a stand mixer fitted with a paddle, combine flour, and salt. With mixer on low, gradually add yeast mixture to the flour until it combines.
- Add butter and eggs, Beat until well mixed, scraping bowl several times.
- Increase speed and beat for about 3 minutes until batter is smooth.
- Grease or spray 8" X 4" loaf pan. With a spoon, stir dough and pour into prepared pan, Level top.
- Loosely cover with greased plastic wrap and kitchen towel. Place in a warm area for 45-60 minutes, or until above top of pan.
- Heat oven to 350 degrees F.
- Remove plastic and towel. Bake for 40-50 minutes until top is golden brown.
- Remove from pan and cool on baking rack. Makes 1 loaf bread.