I make this bread every week during the school year for my GF brother’s lunches. It doesn’t have a weird flavor and doesn’t crumble. This bread is better toasted. Recipe adapted from King Arthur Flour.
Gluten-Free Sandwich Bread |
- 3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend: 6 cups superfine brown rice flour, 2 cups potato starch, and 1 cup tapioca starch
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons xanthan gum
- 1 cup warm milk
- 4 tablespoons soft butter
- 3 large eggs
- *See recipe for this blend below.
Directions
1) Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined. |
2) Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together. |
3) Add the butter and beat until thoroughly blended. |
4) Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter. |
5) Cover the bowl, and let the thick batter rise for 1 hour. |
6) Scrape down the bottom and sides of the bowl, gently deflating the batter in the process. |
7) Grease an 8 1/2″ by 4 1/2″ loaf pan. |
8) Scoop the dough into the pan. Press it level, using a spatula or your wet fingers. |
9) Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F. |
10) Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack. |
Yield: 1 loaf. |