Description
A sweet and fluffy gluten-free version of classic Hawaiian bread, perfect for sandwiches, sliders, or enjoying warm with butter.
Ingredients
1 cup pineapple juice, warmed to 110°F
1 tablespoon active dry yeast
1/3 cup honey or maple syrup
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup milk (dairy or non-dairy)
3 cups gluten-free all-purpose flour blend (with xanthan gum)
1/4 cup tapioca flour
1 teaspoon salt
1/2 teaspoon vanilla extract
Additional melted butter for brushing top
Instructions
1. In a small bowl, combine the warm pineapple juice, yeast, and 1 tablespoon of honey. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the eggs, remaining honey, melted butter, milk, and vanilla extract.
3. Add the yeast mixture to the bowl and stir to combine.
4. Gradually mix in the gluten-free flour blend, tapioca flour, and salt. Stir until a thick, smooth batter forms.
5. Spoon the dough into a greased 9×5-inch loaf pan. Smooth the top with a spatula.
6. Cover loosely and let rise in a warm place for about 45–60 minutes, or until doubled in size.
7. Preheat oven to 350°F (175°C).
8. Bake for 35–40 minutes, or until the top is golden and the loaf sounds hollow when tapped.
9. Brush the top with melted butter while still warm. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your flour blend contains xanthan gum; if not, add 1 teaspoon separately.
Pineapple juice not only adds sweetness but also helps create that signature Hawaiian bread flavor.
This bread can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten free, Hawaiian bread, sweet bread, tropical