• Preparation Time 25 minutes + 2 hours rising
  • Baking Time 1 hour
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 tsp granulated sugar
  • 2/3 cup warm water (105°-115°F/40°-56°C)
  • 1 tbsp active dry yeast
  • 3 ¼ cups Robin Hood® Gluten Free Flour Blend
  • 2 tsp salt
  • 1 cup warm water (105°-115°F/40°-56°C)
  • 2 tbsp honey
  • ¼ cup Vegetable or Canola Oil
  • 1 tsp vinegar
  • 4 eggs

Serving Size: 16 slices


Serving Size: 16 slices

  • Dissolve 2 tsp (10 mL) sugar in 2/3 cup (175 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, until double in size, stir well.
  • Combine flour blend and salt in large bowl of an electric mixer.
  • Add remaining 1 cup (250 mL) warm water, honey, oil and vinegar with mixer on low speed. Beat in eggs. Add yeast mixture and beat on high speed for 2 minutes. Leave dough in mixing bowl.
  • Cover with plastic wrap and let rise for 60 minutes.
  • Return dough to mixer and beat on high for 3 minutes. Spoon dough into greased 9” x 5” (23 cm x 13 cm) loaf pan. Let dough rise for 60 minutes.
  • Preheat oven to 400°F (200°C).
  • Bake in preheated oven for 55 to 60 minutes or until a skewer inserted in center of bread comes out clean.
  • Remove from pan and cool on wire cooling rack.


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