King Arthur Gluten Free Bread

 For those of our readers who are eating Gluten Free this bread recipe from King Arthur Flour is very, very, good. Not too hard to make as it is a batter bread and with the Instant Yeast goes fairly fast. 
 Bread products are the thing I miss the most with eating Gluten Free. However with Celiac there is no other option. Most of the bread I have tried is very bad. The bread from Aldi’s is at least edible and gives you at least some choices. This however has that beat. 
 King Arthur is saying what I have found that GF baked goods dry out fast so either eat it soon, (l share it) or slice and freeze the slices. The last two is what I did. After I ate a slice while it was still slightly warm. This is not inexpensive to make but store bought GF bread is not cheap either. When you want bread for toast, french toast or fresh this is surely worth the time and cost. I will definitely make this again and hope that some of you will give it a try.
  I would stick to King Arthur All Purpose Flour as flour blends are different from different companies and I don’t  know how it will work with a different flour.

King Arthur Gluten Free Bread
 3 cups King Arthur All Purpose GF Flour
 3 tablespoons sugar
 2 teaspoons Instant Yeast
 1 1/4 teaspoons salt
 1 1/4 teaspoons xanthan gum 
1 cup warm milk
 4 tablespoons soft butter
 3 large eggs

  •  Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.
  •  Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
  •  Add the butter and beat until thoroughly blended.
  •  Beat in 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 high speed for 3 minutes, to make a very smooth, thick batter.
  •  Cover the bowl, and let the thick batter rise for 1 hour.
  •  Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
  •  Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.
  •  Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
  •  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" x 4 1/2" pan; or until it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  •  Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.


  •  Bread machine: Use an additional 1 large egg and 1 ounce (3 tablespoons) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.
  • If you have a 9"x4"x4" pain de mie pan, this is a great place to use it. It'll bake a taller loaf than a standard loaf pan. Bake with the lid on, or off; baking with the lid off will give you a slightly more crowned loaf; leaving the lid on will give you a slightly closer-grained loaf. If you use the lid, bake the bread for 50 minutes, with the lid on the whole time. Remove it from the oven, remove the lid, and turn it out of the pan onto a rack to cool.
  • Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.


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