Gluten Free Bread
A soft and fluffy gluten free bread that's perfect for sandwiches, toasting, or enjoying fresh.
Equipment
- 9-inch x 5-inch loaf pan
- Stand Mixer
- Mixing Bowls:
Ingredients
- 3 cups all-purpose gluten free flour blend
- 3 tsp xanthan gum
- 2 1/2 tsp instant yeast
- 1/4 tsp cream of tartar
- 2 Tbsp granulated sugar
- 2 tsp kosher salt
- 1 1/2 cups warm milk (about 95°F)
- 4 Tbsp unsalted butter melted and cooled
- 1 tsp apple cider vinegar
- Toasted sesame seeds for sprinkling (optional)
Instructions
- Grease or line a 9-inch x 5-inch loaf pan.
- In a stand mixer, combine the gluten free flour blend, xanthan gum, instant yeast, cream of tartar, and sugar. Mix well.
- Add the kosher salt and mix for a few seconds.
- In a separate bowl, whisk together warm milk, melted butter, apple cider vinegar, and egg whites until well combined.
- Pour the wet mixture into the dry ingredients and mix on low speed to combine, then increase to medium-high speed for about 3 minutes.
- Transfer the dough to the prepared pan, smoothing the top. Cover with a kitchen towel and let it rise in a warm place for 30 to 45 minutes.
- Preheat the oven to 375°F (190°C) while the dough is rising.
- Brush the top of the risen dough with melted butter and sprinkle with sesame seeds if using.
- Bake for 45 minutes to 1 hour, until the internal temperature reaches 205°F.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage.