- 1-3/4 cups milk (2%)
- 2 tablespoons sugar
- 1 tablespoon salted butter
- 1-1/2 teaspoons salt
- 2-1/4 teaspoons (1 packet) active dry yeast
- 3 egg whites
- 3 cups (375 g) Artisan GF Flour Blend
- 1/2 teaspoon xanthan gum
- In a medium saucepan over medium-high heat, scald the milk with the sugar, butter, and salt, whisking occasionally (until the sugar and salt dissolve, and the butter melts). Remove from the heat and allow to cool just until warm (about 115 degrees Fahrenheit — any hotter and you might kill the yeast or scramble the eggs in step 2).
- Add the yeast and let stand until the mixture foams, about 5 minutes. The foam means your yeast is alive and ready to go. Add the egg whites and whisk to combine.
- In a separate bowl, whisk together the flour and xanthan gum. Add to the milk mixture in the saucepan, and stir until well mixed.
- Transfer the dough to a greased 9 x 5-inch loaf pan, cover, and let rise in a warm place for 1 hour.
- Meanwhile, preheat the oven to 375 degrees.
- Bake for 40 minutes. When done baking, allow to cool in the loaf pan for about 10 minutes before transferring to a wire rack to finish cooling
VariationFor an egg-free bread, increase the milk to 2-1/2 cups, omit the eggs, and increase the xanthan gum to 1 teaspoon. Follow the same steps to make the bread. To make garlic toast that’s great for dipping in soups, slice the bread loaf, spread the slices with butter, and sprinkle with salt and garlic powder. (Even better, add chopped fresh garlic to melted butter and use a pastry brush to coat one side of the bread.) Toast flat in a toaster oven or under the broiler in your oven until golden brown. Also try making garlic bread with our Baguettes.
More from Artisanal Gluten-Free Cooking:
- Artisan Gluten-Free Flour Blend Recipe
- Gluten-Free Angel Food Cake Recipe
- Basic Gluten-Free Pasta Dough Recipe
Recipe excerpted from Artisanal Gluten-Free Cooking, Second Edition © Kelli and Peter Bronski, 2009, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Artisanal Gluten-Free Cooking (The Experiment, 2012), by Kelli and Peter Bronski, brings flavor to the table of those suffering from gluten sensitivities. The book implements simple baking, cooking, and preparation methods while covering a wide range of recipes including all meals, snacks, and dessert. The Bronskis have dealt with celiac disease in their own home and have been developing their gluten-free recipes for over ten years. The following excerpt is a recipe for gluten-free sandwich bread. It incorporates an Artisan Gluten-Free Flour Blend that you can easily make at home.
Many gluten-free breads can be dry and crumbly, overly dense, or, frankly, bland. By comparison, this bread is moist and flavorful, and is great fresh out of the oven, served with butter or jam, toasted for breakfast, used for sandwiches . . . you name it.