This basic gluten free bread recipe creates an easy gluten free loaf, which is best when eaten fresh from the oven or toasted. You can also slice this up and freeze it for up to six months.
Original recipe: www.theglutenfreeblogger.com
Gluten Free Bread Recipe has a medium glycemic load of 19.7 per serving — moderate blood sugar impact — portion size and meal composition matter.
The primary glycemic load contributors are gluten free white bread flour (GL 18.4), caster sugar (GL 1.3). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.