Fluffy and Soft Gluten-Free Bread Recipe

This is the best and original gluten free bread recipe for moist and tender white sandwich bread with a chewy crumb and a crisp, brown crust.

Ingredients

• 3 cups (420 g) all-purpose gluten-free flour blend (like Better Batter or a mock blend)
• 3 tsp xanthan gum (if not already in the flour blend)
• 2 1/2 tsp (8 g) instant yeast
• 1/4 tsp cream of tartar
• 2 tbsp (25 g) granulated sugar
• 2 tsp (12 g) kosher salt
• 1 1/2 cups (12 oz) warm milk (around 95°F)
• 4 tbsp (56 g) unsalted butter, melted and cooled
• 1 tsp apple cider vinegar
• 2 egg whites (50 g), room temperature
• Optional: toasted sesame seeds for topping

Instructions

1. Grease or line a 9×5-inch loaf pan and set aside.
2. In a stand mixer bowl, combine the flour, xanthan gum, yeast, cream of tartar, sugar, and salt. Whisk thoroughly.
3. Add the milk, butter, vinegar, and egg whites. Mix on low speed, gradually increasing to medium-high, for about 3 minutes.
4. Scrape the dough into the prepared loaf pan and smooth the top with a wet spatula.
5. Cover and let rise in a warm, draft-free spot until 50% larger, about 1 hour.
6. Preheat the oven to 375°F (190°C). Bake the loaf for about 50 minutes or until the internal temperature reaches 200°F (93°C).
7. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Calories: 237 cal · Carbohydrates: 39 g · Protein: 5 g · Fat: 6 g · Fiber: 3 g · Sugar: 4 g