Gluten Free Bread
, 2 h 15 min (mostly rising and baking)
Makes one 9×5 loaf, 10 slices
A soft, pillowy gluten-free sandwich loaf made with xanthan gum and egg whites for structure, risen once and baked in a loaf pan.
| prepGrease or line a 9×5 loaf pan (or 1-pound Pullman pan) with parchment if desired | ||||||||||
| prepPreheat oven to 375°F / 190°C when dough nears end of rise (about 30–45 min in) | ||||||||||
| 360 g all-purpose gluten-free flour blend | Whisk flour, xanthan gum, yeast, cream of tartar & sugar | Whisk in salt | Add milk, butter, vinegar & egg whites; mix on low | Mix on medium-high speed 3 min until thick & whipped | Scrape into pan, smooth top with wet spatula | Cover with oiled plastic wrap, rise 30–45 min until 150% size | Slash top 1/4 inch deep (optional); brush & sprinkle seeds if using | Bake 375°F / 190°C, 45–60 min (remove Pullman lid after 40 min) | Cool 10 min in pan, transfer to rack, cool 1–2 hrs completely | Slice into 10 equal pieces with serrated knife |
| 3 teaspoons xanthan gum (omit if blend already contains it) | ||||||||||
| 2 1/2 teaspoons instant yeast | ||||||||||
| 1/4 teaspoon cream of tartar | ||||||||||
| 25 g granulated sugar | ||||||||||
| 2 teaspoons kosher salt | ||||||||||
| 360 ml warm milk (about 95°F / 35°C) | ||||||||||
| 60 g unsalted butter (melted and cooled, plus more for brushing if using seeds) | ||||||||||
| 1 teaspoon apple cider vinegar | ||||||||||
| 2 egg whites (at room temperature) | ||||||||||
| Toasted sesame seeds for sprinkling (optional) | ||||||||||
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