Prep Time: 20 mins | Bake: 40-50 mins | Total: 2 hrs 40 mins | Yield: 1 loaf

Ingredients

3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour

2 tbsp (25 g) granulated sugar

1 1/2 tsp instant yeast

1 tsp (6g) table salt

3/4 cup (170 g) warm milk

4 tbsp (57g) butter, softened

4 large eggs

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, sugar, yeast and salt in a bowl, or the bowl of your stand mixer. Mix until combined.
  2. Using an electric mixer ( hand mixer or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.
  3. Add the butter and continue beating until thoroughly blended.
  4. Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes to make a very smooth, thick batter.
  5. Cover the bowl and let the thick batter rise for 30 minutes.
  6. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
  7. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or a 9″ x 4″ gluten-free bread loaf pan.
  8. Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.
  9. Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″pan or comes to within 3/4″ of the rim of the 9″ x 4″. This should take about 30-60 minutes, depending on the warmth of the kitchen.
  10. Towards the end of the rising time, preheat the oven to 350°F.
  11. Bake the bread for 40-50 minutes, until golden brown. Its internal temperature will be at least 200°F.
  12. Remove the bread from the oven , turn it out of the pan, and cool it on a rack before slicing.
  13. Store bread wrapped in plastic wrap at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.

Tips

For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.

Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.

To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.