Gluten-Free Sandwich Bread Loaf

Ingredients

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• 3 cups gluten-free all-purpose flour blend (about 420 g) Shop
• 2 tsp xanthan gum (use 1 tsp if your blend already contains it) Shop
• 2 1/4 tsp (1 packet) instant yeast Shop
• 2 tbsp granulated sugar Shop
• 1 1/2 tsp salt
• 1 1/4 cups milk, warmed to about 110°F (43°C)
• 3 tbsp unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 tsp apple cider vinegar Shop

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1. 1 Grease an 8.5x4.5-inch loaf pan well with butter or line it with a parchment sling.
2. 2 In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum, instant yeast, sugar and salt.
3. 3 In a separate bowl, whisk the warm milk, melted butter, eggs, egg white and vinegar. With the paddle attachment on low, pour the wet ingredients into the dry, then beat on medium for 3-4 minutes. The dough will be thick, sticky and smooth, more like a very thick batter than a kneaded bread dough.
4. 4 Scrape the dough into the pan and smooth the top with a wet spatula. Cover loosely with oiled plastic wrap and let it rise in a warm spot for 45-60 minutes, until the dough crowns just above the rim of the pan.
5. 5 About 20 minutes before the rise is done, preheat the oven to 350°F (175°C) with a rack in the center.
6. 6 Remove the plastic and bake for 45-50 minutes, laying foil over the top after 20 minutes if it is browning fast. The bread is done when it is golden, sounds hollow when tapped and reads 205-210°F (96-99°C) in the center on an instant-read thermometer.
7. 7 Cool in the pan for 10 minutes, then turn the loaf out onto a rack and let it cool completely, about 2 hours, before slicing.

Tips & Notes

• Use an instant-read thermometer to check the loaf. Gluten-free sandwich bread can brown well before the center is done, and 205-210°F in the middle means it will not be gummy.
• Do not let the dough rise much past the rim of the pan. Over-proofed gluten-free dough has nothing to hold the gas and often sinks in the oven.
• For holiday stuffing, cut the cooled loaf into 3/4-inch cubes and dry them on a sheet pan at 300°F for 20-25 minutes, stirring once, until crisp.

Common questions