Gluten-Free Sandwich Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">390g gluten-free flour blend (200g white rice flour, 100g tapioca starch, 90g potato starch)</li><li class="ingredients-single-item">10g psyllium husk powder (not whole husks)</li><li class="ingredients-single-item">8g xanthan gum</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">15ml apple cider vinegar</li><li class="ingredients-single-item">350ml warm water (40-43°C/105-110°F)</li><li class="ingredients-single-item">15ml olive oil, for greasing the pan</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining your warm water (40-43°C/105-110°F) with the sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and active. This proofing step is crucial to ensure your yeast is alive and will provide proper rise to your gluten-free bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the rice flour, tapioca starch, potato starch, psyllium husk powder, xanthan gum, and salt. These dry ingredients create the structure that gluten would normally provide in conventional bread - the psyllium and xanthan work together to create elasticity and trap air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs, melted butter, and apple cider vinegar to your proofed yeast mixture and whisk until well combined. The vinegar helps activate the baking soda and provides a better rise in gluten-free breads.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With your mixer on low speed using the paddle attachment (not the dough hook, as gluten-free dough has different properties), slowly pour the wet ingredients into the dry ingredients. Once incorporated, increase the speed to medium and beat for 4-5 minutes. This extended mixing time is essential for developing the structure in your gluten-free bread and incorporating air. The dough will be thicker than traditional bread dough but still slightly sticky - more like a very thick cake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Generously grease your loaf pan with olive oil, making sure to coat all sides thoroughly. Gluten-free bread tends to stick more than wheat bread. Using a spatula, scrape the dough into your prepared pan and smooth the top with wet fingers to create an even surface. The dough should fill the pan about halfway.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the pan loosely with oiled plastic wrap and place in a warm, draft-free location to rise for 45-60 minutes, or until the dough has risen to about 1 cm (½ inch) from the top of the pan. Gluten-free bread rises only once, so be patient and ensure it reaches almost the top of the pan before baking. If your kitchen is cool, create a warm environment by preheating your oven to its lowest setting, turning it off, and then placing the pan inside with the door cracked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the dough is nearly done rising, preheat your oven to 180°C (350°F). Position a rack in the center of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently remove the plastic wrap and place the bread in the preheated oven. Bake for 45-50 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top starts browning too quickly, loosely cover it with aluminum foil after about 25-30 minutes of baking. For the most accurate results, the internal temperature should reach 99-102°C (210-215°F) when measured with a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing – at least 2 hours. This cooling period is non-negotiable with gluten-free bread as it completes the internal structure development and prevents gumminess.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, use a sharp serrated knife to slice the bread. For best freshness, store at room temperature in an airtight container for up to 2 days, or slice the entire loaf and freeze with parchment paper between slices for up to 3 months. Refresh frozen slices by toasting them directly from frozen.</li></ol>