Gluten-Free Sandwich Bread

sandwich made with gluten free white bread

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5 from 4 votes

Bake high-rising, light-and-tender bread – without gluten.

Prep Time20

Cook Time42

Rising Time1 30

Total Time2 32

Course: Baking

Cuisine: American

Servings:

Calories: 119kcal

Author: PJ Hamel

Cost: Varies

Ingredients

3 cups King Arthur Gluten-Free All-Purpose Flour 468 g
3 tbsp white granulated sugar 35 g
2 tspn instant yeast
1 ¼ tspn salt 8 g
1 ¼ tspn xanthan gum
1 cup warm milk 227 g
4 tbsp butter softened
3 large eggs

Instructions

Carefully measure (best to weigh if you have a gram scale) then place the flour, sugar, yeast, salt and xanthan gum in bowl of stand mixer, or a mixing bowl if using an electric hand mixer.
Using your stand mixer fitted with the flat beater attachment (not the dough hook!) or a hand mixer with its beaters, gradually beat in warm milk. Don't worry when this mixture looks crumbly at first. Once you add all of the milk it will begin coming together.
Add softened butter. Beat until fully incorporated.
Add eggs, one at a time. Beat the mixture until each egg is thoroughly blended before adding the next.
Once you have added all the eggs, beat the mixture on HIGH speed for exactly 3 minutes. This is important as it will add air to the really thick batter. It won't look like "dough" as you think bread dough should look. This air is necessary to help replace the missing gluten. At the end of 3 minutes, this batter will look more like buttercream than bread dough. It will be smooth and silky.
Cover the bowl with plastic wrap, set it in a warm place, and allow the batter to rise for 1 hour. Don't expect it to double. It won't. But it will become "puffy." Thank you, yeast
Remove the plastic wrap and gently stir the batter to deflate the puffiness. Using a rubber scraper, scrape it into a lightly greased 8 1/2 x 4 1/2 loaf pan.
Cover the pan loosely with plastic wrap. Allow the dough to rise until it barely reaches the rim of the pan. Towards the end of the rising time, preheat oven to 350°F.
Bake the bread for 38 to 42 minutes until golden brown.
Remove from the oven and turn the bread loaf out onto a cooling rack. Rub a stick of butter over the top crust. This is optional but will keep the bread soft and add flavor.
Allow to cool completely before slicing.
Nutrition values are for 1 slice (1/16 loaf)

Notes

Can I use my bread machine?

Yes, with these adjustments: Increase the gluten-free flour by 3 more tablespoons and add 1 large egg (4 total). For best results, use a bread machine that has a pre-programmed gluten-free setting.

Nutrition