This recipe is based on the King Arthur Flour Gluten-Free Sandwich bread, tweaked for what works best our family.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe. Unfortunately, with 4 1/2 eggs in the recipe, I would not recommend trying it with an egg replacer.
This recipe requires 2 1-hour rise times, plus a 40 minute baking time, so keep an eye on the clock! I’ve stupidly started this recipe at 9pm, then had to stay up until midnight.
- 1 1/2 cups warm milk or milk substitute
- 1/4 cup sugar
- 1 TBS instant yeast
- 3 cups GF Flour (we use 2 1/2 cups brown rice flour and 1/2 cup amaranth or millet)
- 1 1/2 cups starch (we frequently use white rice flour as a starch, but arrowroot or tapioca starches also work well. Potato starch is not ideal, and often leads to the bread falling)
- 2 tsp xanthan gum (or guar gum if corn-free)
- 2 TBS chia seeds (optional, but it doesn’t change the flavor, and it adds protein and other benefits)
- 1 3/4 tsp salt
- 6 TBS softened butter or dairy-free margarine (we’ve used Fleishmann’s unsalted)
- 4 large eggs plus 1 egg white
In a large measuring cup mix the warmed (not hot) milk and the sugar. Add the yeast and let sit for a few minutes.
While mixing, add the milk/yeast mixture slowly. Once it’s well combined, add the eggs one at a time (when my daughters help they crack each egg into a ramekin first – it’s a lot easier to get shell pieces out of a ramekin than a mixing bowl!).
In the mixing bowl of your stand mixer add the flours, starch, xanthan gum, and salt. Mix using the paddle attachment for a moment to make sure it’s well mixed. Add the softened butter and mix until combined.
Cover with a warm, damp towel, then let rise in a warmish place for 1 hour.
Prepare a 9″x4″ loaf pan. If silicone, then lightly grease (we use TJ’s coconut oil spray). If the loaf pan is metal, cover with parchment paper, then lightly grease the parchment paper.
After the first rising cycle, move the dough to the 9×4 loaf pan and cover with plastic wrap that has been greased/oiled on the side that touches the dough. Cover the wrap with a warm, damp towel again and let rise for 45 minutes to another hour. You want the dough to be just above the rim of the loaf pan.
Near the end of the 2nd rising cycle, preheat the oven to 350F. Insert the loaf pan, and bake for 35-40 minutes, until it’s golden brown and delicious.
I recommend immediately taking the bread out of the pan and let cool while laying on its side. This seems to minimize the top of the loaf falling, and also minimizes excess moisture pooling at the bottom of the pan.
Let cool and slice into individual pieces (I’ve been very happy with this Bread Slicer
for uniform slices). I then store the loaf in the fridge, but you could also slide a piece of wax paper or parchment paper between each slice and freeze the sliced loaf. This tastes great with or without toasting. It holds up very well in sandwiches, too. Yum!