Prep Time: 14 mins | Bake: 38-42 mins | Total: 2hrs 37 mins | Yield: 1 loaf

Ingredients

43 cups (468g) King Arthur Gluten-Free All-Purpose flour

3 tbsp (35g) granulated

2 tsp instant yeast

1 1/4 teaspoon (8g) table salt

1 1/4 tsp xanthan gum

1 cup (227g) milk, warm

4 tbsp (57g) butter, softened

3 large eggs.

 

Instructions

  1. Weigh your flour; or measure it by gently spooning into a cup, then sweeping off any excess. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix until combined.
  2. Using electric mixer (hand mixer or stand mixer fitted with a flat beater attachment, not a dough hook), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it will come together.
  3. Add the butter and beat until thoroughly blended.
  4. Beat in the eggs one at a time, beating each thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
  5. Cover the bowl and let the thick batter rise for 1 hour.
  6. Scrape down the bottom and sides of the bowl, gently deflating in the process.
  7. Grease an 8 1/2″ by 4 1/2″ loaf pan; or a 9″ by 4″ by 4″ gluten-free loaf pan, which will give you a taller, more shapely loaf.
  8. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
  9. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ by 4 1/2″ pan, or until it comes to within about an inch of the rim of the 9″ pan. This should take about 45-60 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  10. Bake the bread for 38-42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
  11. Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.

Tips

Be aware: Some of your baking ingredients can be a hidden source of gluten. For gluten-free baking, think beyond just flour.

Make this basic bread your own! Try a flavorful variation like cinnamon-apple, savory cheese, or cinnamon swirl.

Egg Free: Using flax in place of eggs works well. To replace the 3 eggs called for, use 1/4 cups plus 2 tbsp (1 1/2 oz.) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tbsp water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tbsp (1/2 oz.) flax meal blended with 3 tbsp water. Let it sit for 19 minutes to thicken before using.

Dairy-Free: Substitute margarine for the butter, almond milk, oat milk or rice milk for the milk called for in the recipe. Results may vary from the original.

Bread Machine: Use an additional 1 large egg and 1 ounce (3 tbsp) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.

To make rolls, use the King Arthur Gluten-Free Dinner Rolls recipe for best results. They’re ideal for serving alongside a meal or splitting in half horizontally to use as slider buns.