This gluten free bread is simple, soft, and tender and has a bakery-style crust. The dough is batter-style that is more like cookie dough and if you have experience of making conventional yeast bread, this recipe will be slightly different for you. But don’t worry, the steps are simple and easy to follow.
Ingredients
- 3 cups (420 g) all purpose gluten free flour
- 2 1/4 teaspoons xanthan gum
- 2 1/2 teaspoons (8 g) instant yeast
- 1/4 teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 1/2 cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter
- 1 teaspoon apple cider vinegar
- 2 egg whites
- Toasted sesame seeds for sprinkling (optional)
How to make gluten free bread
Preheat oven to 375F. Grease a 9×5 inch baking pan.
Place the flour, xanthan gum, yeast, cream of tartar and sugar in the bowl of a mixer. Whisk with the help of a separate handheld whisk. Add salt and mix to combine. Then add milk, butter, vinegar and egg whites, mix at a low speed. Then set the speed to medium-high and mix for 3 minutes. The dough will be smooth and thick.
Transfer the dough to the baking pan. Cover with plastic wrap, let it rise in a warm place. When the dough is raised doubled to its size, remove the plastic wrap. Slash the loaf with a knife. Bake for 45-60 minutes.
Allow to cool for about 10 minutes in the pan. Transfer the bread to the cooling rack. Slice and serve!
You can freeze this bread to store and defrost the slices whenever you need.
Sara Lee Gluten Free Bread Recipe
Ingredients
- 3 cups (420 g) all purpose gluten free flour
- 2 1/4 teaspoons xanthan gum
- 2 1/2 teaspoons (8 g) instant yeast
- 1/4 teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 1/2 cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter
- 1 teaspoon apple cider vinegar
- 2 egg whites
- Toasted sesame seeds for sprinkling (optional)
Instructions
- Preheat oven to 375F. Grease a 9x5 inch baking pan.
- Place the flour, xanthan gum, yeast, cream of tartar and sugar in the bowl of a mixer. Whisk with the help of a separate handheld whisk. Add salt and mix to combine. Then add milk,butter, vinegar and egg whites, mix at a low speed. Then set the speed to medium-high and mix for 3 minutes. The dough will be smooth and thick.
- Transfer the dough to the baking pan. Cover with plastic wrap, let it rise in a warm place. When the dough is raised doubled to its size, remove the plastic wrap. Slash the loaf with a knife. Bake for 45-60 minutes.
- Allow to cool for about 10 minutes in the pan. Transfer the bread to the cooling rack. Slice and serve!
- You can freeze this bread to store and defrost the slices whenever you need.
