Gluten-Free Sandwich Bread
This gluten-free sandwich bread is warm, fluffy, and perfect for sandwiches, offering a delightful experience without gluten.
Ingredients
Dry Ingredients
- 460 grams King Arthur Measure for Measure Gluten-Free Flour
- 8 grams Xanthan Gum Essential for binding the dough.
- 10 grams Yeast
- 1 gram Cream of Tartar
- 27 grams Sugar
- 13 grams Salt
Wet Ingredients
- 334 grams Warm Milk Helps activate the yeast.
- 57 grams Unsalted Butter (room temperature) Softened for easier incorporation.
- 5 grams Apple Cider Vinegar
- 2 Eggs (room temperature) Adds moisture and richness.
Instructions
Preparation
- Begin by lightly spraying an 8×4 or 9×5-inch bread loaf pan with cooking oil.
- In your Kitchenaid mixer fitted with the paddle attachment, combine the dry ingredients: gluten-free flour, xanthan gum, yeast, cream of tartar, sugar, and salt.
- Gradually add the warm milk, softened unsalted butter, and apple cider vinegar to the dry mixture. Mix until the dough comes together into a smooth batter.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Scoop the dough into the prepared loaf pan and smooth out the top with a wet rubber spatula.
- Cover the pan with plastic wrap and let the dough rise for 60 minutes.
Baking
- Preheat your oven to 375°F.
- Once the dough has risen and doubled in size, place it in the preheated oven. Bake for about 45 to 60 minutes, until golden brown.
- To confirm it's done, tap the bottom; it should sound hollow.
Cooling
- Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack.
- Allow it to cool completely before slicing.
Notes
For best results, measure accurately using a kitchen scale and ensure wet ingredients are at room temperature.