Gluten Free Sandwich Bread
1 Standard Loaf
3 cups GF Naturals All Purpose Flour
2 1/4 teaspoons Xanthan Gum
2 1/2 teaspoons instant yeast
1/4 teaspoon Cream of Tartar
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 1/2 cups warm milk (about 95°F)
4 tablespoons unsalted butter, melted and cooled
1 teaspoon Apple Cider Vinegar
2 egg whites, at room temperature
Lightly oil or line a 9-inch x 5-inch loaf pan, set aside.
In the bowl of a stand mixer fitted with the paddle attachment place mix the flour, xanthan gum, yeast, cream of tartar and sugar.
Add the salt, and whisk again to combine.
Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Turn the mixer to medium-high speed and mix for about 3 minutes.
Scrape the dough into the prepared loaf pan. Cover the dough with lightly oiled plastic wrap or tea towel and allow it to rise in a warm, draft-free place for 45 minutes or until it’s about 1.5 times its original size. Preheat oven to 375°F.
Remove the plastic wrap, and using a knife, score a 1/4" deep line in the top of the loaf. Brush the top of the risen bread gently with melted butter.
Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on a thermometer. The outside will form a thick, brown crust.
Allow to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!
Unless specifically indicated otherwise, I haven’t made this recipe with any substitutions. Use caution when modifying any recipe.