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Gluten Free Bread

A delightful gluten-free bread recipe with a soft, pillowy texture, perfect for sandwiches or toast.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose gluten-free flour blend Make sure it’s a quality blend that includes xanthan gum
  • 3 teaspoons xanthan gum Omit if your blend already contains it
  • 2.5 teaspoons instant yeast For that delightful rise
  • 1/4 teaspoon cream of tartar Adds a whisper of tang
  • 2 tablespoons granulated sugar To balance flavors and encourage browning
  • 2 teaspoons kosher salt To enhance every savory bite
Wet Ingredients
  • 1.5 cups warm milk Around 95°F; provides moisture and richness
  • 4 tablespoons unsalted butter Melted and cooled; adds a lovely richness
  • 1 teaspoon apple cider vinegar For lightness and a slight tang
  • 2 egg whites at room temperature For that airy lift
Optional Topping
  • Toasted sesame seeds For a nutty finish

Method
 

Preparation
  1. Grease or line a 9-inch x 5-inch loaf pan, or a 1-pound Pullman-style loaf pan with a lid.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour blend, xanthan gum, instant yeast, cream of tartar, and sugar.
  3. Sprinkle the kosher salt into the mixture and whisk again.
  4. Add in the warm milk, melted butter, apple cider vinegar, and egg whites.
  5. Start mixing on low speed, scraping down the sides of the bowl as necessary.
  6. Increase the speed to medium-high and mix for about 3 minutes until thick and smooth.
  7. Scrape the dough into your prepared loaf pan and smooth out the top with a wet spatula.
  8. Cover the dough loosely with oiled plastic wrap and let it rise in a warm spot for 30 to 45 minutes.
  9. Preheat your oven to 375°F when the dough has risen.
  10. Gently slash the top of the loaf if desired, and brush with melted butter before adding toppings.
Baking
  1. Bake in the middle of the preheated oven for 45 minutes to 1 hour.
  2. Check for doneness with an internal temperature of 205°F.
  3. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
  4. Cool completely, ideally for at least 1 hour before slicing.

Notes

Tips for better results include using a warm oven for rising and weighing your flour for accuracy. Allow bread to cool fully to develop flavor and texture.