“I am so excited to have developed this recipe to my liking! One of the things I miss most about having to eat gluten-free is having a nice soft, moist, little bit springy piece of bread that has some flavor to it. So many purchased gluten-free breads are so dry and need to be toasted to be edible. No need to toast this bread to enjoy! How wonderful just to be able to enjoy a true sandwich again!” – Calla Ferre
White Bread (Gluten-Free)
Ingredients
- 3 Cups Calla’s All-Purpose Gluten-Free Flour Blend
- 2 Tablespoons Granulated Sugar
- 2 1/2 Teaspoons Instant Yeast
- 2 1/4 Teaspoons Xanthan Gum
- 2 1/4 Teaspoon Salt
- 1 1/2 Cups Milk
- 1/2 Cup Sour Cream Room Temperature
- 1/4 Cup Butter Melted & Cooled to Room Temperature
- 1 Teaspoon Apple Cider Vinegar
- 1 Egg Room Temperature, Lightly Beaten
Instructions
- Grease an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan.
- In a large mixing bowl, whisk together flour, sugar, yeast, xanthan gum and salt until well combined.
- Heat the milk to 100 degrees. Do not over-heat. If you do, let it cool to 100 degrees before proceeding as the higher heat can kill off the yeast.
- Add the warmed milk, sour cream, butter, vinegar and egg to the dry ingredients and mix at low speed until just combined. Scrape down the sides of the bowl as necessary. Using a medium-high speed, continue to mix for about 3 minutes.
- Place the dough into the prepared loaf pan. If desired, use damp hands to shape the top of the loaf.
- Optional: brush the top of the bread with additional melted butter.
- Cover the loaf loosely with lightly-oiled plastic wrap. Allow to rise in a warm, draft-free location for approximately 30 to 45 minutes.
- Keep an eye on the rise and as the dough reaches the top of the pan, remove the plastic wrap. Time may vary, but you should let the dough rise until the middle of the loaf is just slightly higher than the rim of the loaf pan.
- Optional: score the top of the bread with a sharp knife or lame by a depth of 1/4-inch.
- Preheat the oven to 375 degrees.
- Place the loaf pan in the middle of the oven and bake until the internal temperature of the bread reads 210 degrees, approximately 35 to 45 minutes.
- The sides of the loaf should be a nice golden brown. You will need to watch the browning of the top. Once it is the desired color, cover loosely with a foil tent to prevent over-browning.
- Once done, allow bread to cool in the pan for 5 to 10 minutes, then remove to a wire rack and cool completely before slicing into it. Cutting into it while it is still warm can cause the product to be gummy in texture. Gluten-free products continue to cool and develop structure as they cool.
- Do not refrigerate this bread. Store it lightly wrapped on the counter for 2 to 3 days. To store for longer periods of time, slice, wrap tightly and freeze. Defrost slices as needed. Frozen slices toast well straight from the freezer.
- Great for sandwiches, plain, toasted or grilled. Makes excellent French Toast! Slice it thick and use it to make garlic bread. Makes one loaf.
Notes
If you do not have an instant read thermometer, I suggest you get one. It really helps take the guess work out of figuring out when the bread is finished baking. You do not want to under cook your bread, it would not have a good texture. You also do not want to over cook, as the result would be a much dryer end product.
2023 Recipe – Calla Ferre
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