The goodness of sweet Hawaiian bread all wrapped up in a tasty loaf. It doesn’t get any better than this traditional treat.
I remember eating Hawaiian bread as a kid. We’d cut a big slice of thick Hawaiian bread… and when I say thick, I mean thick. The slices had to be about 1 inch thick. And they’d be hanging off the plate.
And then we’d take each slice and smear them with the mouthwatering goodness of creamy peanut butter. The combination was amazing.
And that was a treat.
A peanut butter and Hawaiian bread treat.
The recipe was inspired by those delicious slices of Hawaiian bread. It’s a recreation of all that goodness. Although this one is gluten free and the peanut butter isn’t quite as thick… the slices still are!
The Hawaiian bread I remember was a yeast bread. After testing out several methods, I’ve come to realize that the yeast is essential. At least for the bread I am looking to enjoy it is.
Sweet, tender, not crumbly, easy to slice and easy to love.
And because I like to keep things as easy as possible, this recipe uses our gluten free bread light flour mix, which is our signature flour mix.
It’s a mix I worked with and tweaked until it produced consistently good results. There’s the right balance of starches and flours so it can be used in everything from biscuits to yeast breads. The recipe for it can be found here: Gluten Free Bread Light Flour Mix.
Tips for the best Gluten Free Hawaiian Bread
When working with this recipe, make sure to only separate the one egg. In the actual bread recipe, you’ll use 2 whole eggs and 1 egg yolk. Save the remaining egg white for lightly brushing over the bread before baking. It will give the crust a nice light sheen.
This is an amazing recipe, but one thing I have to brag about is the way the dough is so easy to handle. It’s not sticky or too dense. When you’re shaping it in the pan, it should be easy to smooth out the top. Just a few pats of smoothing should do it. If it’s still not as smooth as you’d like, use a spatula to help get that nicely rounded top.
And if you’re looking at the recipe card and noticing that rise time and thinking that it must be incorrect – it’s not.
1.5 hours is a long time, but every minute is worth it. The good thing is that it’s not hands-on time, it’s just rise time. Set it somewhere, free from drafts, and let it do its thing.
The end result is a slightly sweet, easy to eat, delicious bread. Perfect for any time of day!
Slightly Sweet Gluten Free Hawaiian Bread
- 2 ½ cups gluten free bread light flour mix divided
- 1 Tbls. instant yeast
- 3 Tbls. water room temperature
- ½ cup pineapple juice
- ¼ cup butter softened
- 1/3 cup brown sugar
- 3 large eggs 2 eggs and 1 egg yolk, white reserved
- 1 tsp. pure vanilla extract
- 2 Tbls. potato flour
- ¼ cup coconut flour
- 1 tsp. baking powder
- 1 Tbls. psyllium husk powder
- 1 ¼ tsp. salt
- Grease or spray with cooking spray, a 9 inch round cake pan. Set aside.
- In the bowl of a stand mixer, combine ¼ cup of the light flour mix, yeast and water. Set aside for 10 minutes.
- Add in the pineapple juice, butter, brown sugar, 2 eggs and 1 yolk and vanilla. Mix on medium until fully combined.
- In a small bowl, whisk together the remaining flour mix, potato flour, coconut flour, baking powder, psyllium husk powder and salt.
- Add the dry ingredients to the wet ingredients and beat on medium for 3 minutes.
- After the dough is done mixing, scoop into prepared pan and pan into a round circle.
- Let rise for 1.5 – 2 hours, or until the dough fills out the pan.
- Preheat the oven to 325 F.
- Mix reserved egg white with a dash of water and spread over the dough.
- Bake for 40 minutes or until the bread sounds hollow when tapped.
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