Perfect Gluten-Free Sandwich Bread: High-Rising & Soft

gluten-free sandwich bread recipe king arthur flour

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4.73 from 11 votes

Perfect Gluten-Free Sandwich Bread: High-Rising & Soft

Bake high-rising, light, and tender bread—without the 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

In the bowl of your stand mixer (or a mixing bowl if using a hand mixer), carefully measure out and add the flour, sugar, yeast, salt, and xanthan gum. Weighing ingredients with a gram scale will give the best results.
Using your stand mixer fitted with the flat beater attachment (or a hand mixer with beaters), gradually beat in the warm milk. Don’t worry if the mixture looks crumbly at first—it will start to come together once all the milk is added.
Add the softened butter and beat until fully incorporated. The mixture will begin to smooth out.
Beat in the eggs, one at a time, ensuring each egg is thoroughly blended before adding the next. Take your time here!
Once all the eggs are added, increase the mixer speed to HIGH and beat for exactly 3 minutes. This step is crucial, as it incorporates air into the thick batter to help replace the missing gluten. The finished batter should be smooth and silky, more like buttercream than traditional bread dough.
Cover the bowl with plastic wrap and set it in a warm place to rise for about 1 hour. The dough won’t double in size but should become slightly puffy.
After the rise, gently stir the dough to deflate the puffiness. Scrape the batter into a lightly greased 8 ½ x 4 ½ loaf pan using a rubber scraper.
Cover the pan loosely with plastic wrap and let the dough rise until it just reaches the rim of the pan (this may take around 30 minutes). Preheat your oven to 350°F towards the end of the rising time.
Bake the bread for 38-42 minutes until it’s golden brown. The internal temperature should reach about 205°F.
Remove the bread from the oven and turn it out onto a cooling rack. For a soft, flavorful crust, rub the top with a stick of butter while the bread is still warm. Allow the loaf to cool completely before slicing.

Notes

Can I use my bread machine?

Yes, with these adjustments: Increase the gluten-free flour by 3 additional tablespoons and add 1 extra egg (4 total). Be sure to use a bread machine with a gluten-free setting for the best results.

Tips for Perfect Gluten-Free Bread

Measure Carefully: Using a gram scale for precise measurements will ensure the best results.
Warm Milk: Make sure the milk is warm but not hot to avoid killing the yeast.
Oven Temperature: Keep a close eye on the bread during the last few minutes of baking to prevent over-browning.

Nutrition