Gluten-Free Sandwich Bread
Ingredients
1.5 Pound Loaf
1 cup warm whole milk (90°F)
4 tablespoons soft unsalted butter
4 large eggs, room temperature, beaten
3 tablespoons sugar
1¼ teaspoons kosher salt
3 cups + 3 tablespoons gluten-free all-purpose flour
1¼ teaspoons xanthan gum
2 teaspoons instant yeast
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Instructions
Place the milk, butter, eggs, sugar, and salt into the Bread Pan fitted with the Kneading Blade. Add the gluten-free flour on top. Sprinkle the xanthan gum over the flour. Make a small indentation in the center and add the yeast. Secure the Bread Pan in the Bread Maker.
Plug in the Bread Maker. Press the MENU button to select Gluten-Free and set COLOR to Medium. Press START/STOP to begin the bread-making process.
At 5 and 10 minutes after the Kneading Blade begins to rotate, check the dough and use a spatula to gently push any dry ingredients from the corners of the pan toward the paddle so everything mixes evenly.
When the Bread Maker cycle is complete, carefully remove the Bread Pan. Transfer the loaf to a wire rack to cool completely before slicing. Unplug the Bread Maker.
Slice and enjoy for sandwiches, toast, or anywhere you need a soft, dependable loaf—proof that gluten-free can still rise to the occasion.
Chef's Tips
Choose a gluten-free flour blend formulated to work with yeast. Avoid blends made with dried bean flours like chickpea or fava, as they can have a “beany” flavor and create heavier results.
