Description
A recipe for gluten-free bread, adapted from King Arthur Baking.
Ingredients
- 3 C (468g) King Arthur Gluten-Free All-Purpose Flour
- 3 Tbsp granulated sugar
- 2 tsp instant yeast
- 1 1/4 tsp table salt
- 1 1/4 tsp xanthan gum
- 1 C milk, warmed to 100 degrees F
- 4 Tbsp butter, softened
- 3 large eggs
Instructions
- Weigh your flour and put it in the bowl of your mixer along with the sugar, salt, yeast, and xanthan gum. Mix.
- Using the flat paddle attachment on your mixer, start mixing the flour on medium-low speed as you drizzle in the warm milk. (Use your Thermapen ONE to verify the milk temp before adding it.)
- Add the softened butter and beat to combine.
- Beat in the eggs one at a time, waiting until combined before adding the next one.
- Scrape the bottom of the bowl then turn the mixer to high speed and beat for 3 minutes.
- Cover the bowl and allow the dough to rise in a warm spot for 1 hour.
- Deflate the dough somewhat by scraping the sides of the bowl with a spatula. Move the dough to a prepared, greased loaf pan.
- Allow the bread to rise once again, covered with a well-oiled piece of plastic wrap, until the dough approaches the rim of the pan, about 45–60 minutes more.
- As you near the end of the rising time, preheat your oven to 350°F (177°C).
- Remove the plastic wrap and bake the bread for 35-45 minutes. Set a loud timer to monitor the time.
- Check the internal temperature of the loaf with your Thermapen ONE. The target temperature for this recipe is 200°F (93°C), so be sure you find no temperatures lower than that.
- Remove the bread from the oven and tip the loaf out onto a cooling rack. Let the loaf cool completely before slicing into it.
- Slice up your bread and enjoy!
