Cooking and Serving: 60 minutes | 10 slices bread
Ingredients
How to make gluten free English muffin bread | 3 cups (420 g) gluten free bread flour blend | 1 ⅔ teaspoons (5 g) instant yeast
Description
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 10 slices bread
Ingredients
How to make gluten free English muffin bread
3 cups (420 g) gluten free bread flour blend
1 ⅔ teaspoons (5 g) instant yeast
1 tablespoon (12 g) granulated sugar
1 ½ teaspoons (9 g) kosher salt
1 ⅔ cups (13.33 fluid ounces) warm milk, about 95°F
Coarsely ground gluten free cornmeal, for sprinkling (optional)
3 ½ cups (490 g) all purpose gluten free flour blend
2 ½ teaspoons xanthan gum, omit if your blend already contains it
¼ teaspoon cream of tartar
1 tablespoon (12 g) granulated sugar
2 ½ teaspoons (8 g) instant yeast
2 teaspoons (12 g) kosher salt
¼ teaspoon baking soda
1 teaspoon apple cider vinegar
1 (25 g) egg white, at room temperature
2 tablespoons (28 g) neutral oil, (canola, vegetable, grapeseed oils all
2 cups (16 fluid ounces) warm milk, (about 95°F)
Coarsely ground gluten free cornmeal, for sprinkling (optional)
Instructions
FOR THE GF BREAD FLOUR VARIATION
In the bowl of your stand mixer, place the flour, yeast, and sugar, and use a.
handheld whisk to combine well. Add the salt, and whisk to combine.
Add the milk and mix with the paddle attachment until the dough is smooth. It.
Cover the bowl with oiled plastic wrap, and set in a warm, draft-free.
location to rise until nearly doubled in size (about 40 minutes).
Preheat your oven to 350°F. Grease well a standard 9-inch x 5-inch loaf pan.
and sprinkle the bottom and sides with the (optional) cornmeal.
Once the dough has doubled, stir it down to deflate it a bit and scrape it.
into the prepared loaf pan.
Place in a warm, draft-free location to rise until the dough is about 1/2.
inch above the sides of the pan (about 1 hour).
Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf.
lightly with the (optional) cornmeal, and place it in the center of the.
Bake until the loaf is lightly golden brown, registers 185°F in the center on.
an instant-read thermometer, and sounds hollow when thumped on the bottom.
Once the loaf is done baking, remove the pan from the oven and allow the.
bread to cool in the loaf pan for about 10 minutes before transferring to a.
wire rack to cool completely. Slice thickly and serve.
FOR THE ALL PURPOSE GF FLOUR VARIATION
In the bowl of a stand mixer fitted with the paddle attachment, place the.
flour, xanthan gum, cream of tartar, sugar, and yeast, and whisk to combine.
well. Add the salt and baking soda, and whisk again to combine.
Add the vinegar, egg white, oil, and milk, and mix on low speed to combine.
Turn the mixer up to medium high speed, and mix for about 3 minutes or until.
the dough begins to look somewhat “whipped,” like air has been incorporated.
Preheat your oven to 375°F. Grease well a standard 9-inch x 5-inch loaf pan.
and sprinkle the bottom and sides with the (optional) cornmeal.
Scrape the mixture right into the prepared loaf pan. Smooth the top with a.
wet spatula, and cover with oiled plastic wrap.
Place in a warm, draft-free location to rise until the dough is about 1/2.
inch above the sides of the pan (about 1 hour).
Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf.
lightly with the (optional) cornmeal, and place it in the center of the.
Bake until the loaf is lightly golden brown, registers 185°F in the center on.
an instant-read thermometer, and sounds hollow when thumped on the bottom.
Once the loaf is done baking, remove the pan from the oven and allow the.
bread to cool in the loaf pan for about 10 minutes before transferring to a.
wire rack to cool completely. Slice thickly and serve.
FOR THE ALL PURPOSE GF FLOUR VARIATION
In the bowl of a stand mixer fitted with the paddle attachment, place the.
flour, xanthan gum, cream of tartar, sugar, and yeast, and whisk to combine.
well. Add the salt and baking soda, and whisk again to combine.
Add the vinegar, egg white, oil, and milk, and mix on low speed to combine.
Turn the mixer up to medium high speed, and mix for about 3 minutes or until.
the dough begins to look somewhat “whipped,” like air has been incorporated.
Preheat your oven to 375°F. Grease well a standard 9-inch x 5-inch loaf pan.
and sprinkle the bottom and sides with the (optional) cornmeal.
Scrape the mixture right into the prepared loaf pan. Smooth the top with a.
wet spatula, and cover with oiled plastic wrap.
Place in a warm, draft-free location to rise until the dough is about 1/2.
inch above the sides of the pan (about 1 hour).
Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf.
lightly with the (optional) cornmeal, and place it in the center of the.
Bake until the loaf is lightly golden brown, registers 185°F in the center on.
an instant-read thermometer, and sounds hollow when thumped on the bottom.
Once the loaf is done baking, remove the pan from the oven and allow the.
bread to cool in the loaf pan for about 10 minutes before transferring to a.
wire rack to cool completely. Slice thickly and serve.
Notes
Bread flour variation from the book Gluten-Free on a Shoestring Bakes Bread:
Biscuits, Bagels, Buns, and More Excerpted Group. Copyright © 2013.
Nutrition information.
Nutritional information is per slice for the all purpose gluten free flour blend
recipe, assuming a single loaf sliced into 10 slices. It is imprecise and is
provided as a courtesy since it is very often requested, but it is not to be
Cholesterol: 6mg | Sodium: 566mg | Potassium: 122mg | Fiber: 3g | Sugar: 4g |
Vitamin A: 79IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an