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

gluten free sandwich bread recipe sliced

4.73 from 11 votes

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

Bake high-rising, light, and tender bread... without the gluten! Method adapted from King Arthur Baking's gluten-free technique.

Prep Time20

Cook Time42

Rising Time1 30

Total Time2 32

Course: Baking

Cuisine: American

Servings:

Calories: 135kcal

Cost: Varies

Ingredients

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

Instructions

Stir the flour, sugar, yeast, salt, and xanthan gum together in your mixer bowl.
With the flat beater running on low, stream in the warm milk. It'll look ragged and wrong for a minute. Keep going.
Beat in the butter until it vanishes into the mix.
Add the eggs one at a time, letting each disappear before the next goes in.
Bump the mixer to HIGH and run it a full 3 minutes. This is the step doing gluten's job — don't shortcut it. You'll end up with something closer to frosting than dough. That's right.
Cover and set somewhere warm for about an hour. It'll get puffy, not doubled. That's correct.
Deflate gently, then scrape into a greased 8 ½ x 4 ½ loaf pan.
Cover loosely, let rise until it just crowns the rim (about 30 more minutes). Heat your oven to 350°F as it finishes.
Bake 38 to 42 minutes, until deep gold on top and about 205°F inside.
Turn out onto a rack. Rub the warm top with a stick of butter if you want that soft, glossy crust.
Cool completely before you slice. Non-negotiable.

Notes

Bread machine version: Add 3 extra tablespoons of flour and one more egg (4 total). Use the gluten-free setting if your machine has one.

Tips: Weigh your flour if you can. Keep the milk warm, not hot. Hot kills yeast. Watch the last few minutes of bake time so the top doesn't over-brown.

Nutrition