Gluten-Free Bread (Test #1)

Recipe based off of:

Ingredient modifications based on what I had on hand at the time. Method based on what tools were available to me. Baked on 2020-04-17.


  • 390 ml non-dairy milk, warmed to 110°F (mix of oat and rice)
  • 2 1/4 tsp active dry yeast
  • 60 g organic cane sugar, divided
  • 453 g gluten-free all-purpose baking flour (Bob's Red Mill)
  • 10.5 g xanthan gum
  • 1/2 tsp himalayan pink salt
  • 100 g egg white
  • 63 ml vegetable oil (grapeseed)
  • 15 g maple syrup (amber)


  1. Preheat oven to 170°F and turn the light on for proofing. Turn off once preheated.
  2. In a large glass measuring cup whisk together the milk, yeast, and 30 g sugar.
  3. While yeast is activating, whisk together flour, xanthan gum, and salt in a large mixing bowl until thoroughly combined.
  4. In small mixing bowl whisk together remaining sugar (30 g), egg white, vegetable oil, and maple syrup.
  5. Once yeast mixture is foamy, stir in egg mixture then add all wet ingredients into dry ingredients.
  6. Stir batter/dough together with dough whisk until smooth.
  7. Transfer into oiled and/or parchment lined 9" x 5" loaf pan. Spread to smooth out the top as much as possible.
  8. Allow to rise in warmed oven (make sure heat is off) for 30 minutes then remove to continue rising on the counter while oven preheats.
  9. Preheat oven to 350°F. Once preheated, bake loaf for 45-50 minutes or until internal temperature is between 190°F and 200°F. Cover with foil once the top begins to brown to prevent burning.
  10. Cool in pan for a few minutes, remove from pan to cool completely before cutting.


Ingredient Adjustments

Where I strayed majorly from the original recipe was the powdered dry milk. The lack of this ingredient caused me to revert back to traditional yeast-raised bread methods that also allowed for the substitution of non-dairy milk. The sugar had to be divided as part yeast feeder, part sweetener. Maple syrup was used to substitute brown sugar which was also not in my pantry. Egg whites were used so the loaf didn't come out tasting too eggy.


Loaf proofed beyond the size of it's container. The top began to spill up and over the sides of the pan causing some edges to burn. It was not overproofed as the interior structure still held.
The method I went with used way too many dishes.


Flavour was great! A slight bit on the sweet side which would work well for certain applications. Crumb was surprisingly springy and not cardboardy at all. A dense chew reminiscent of wheat bread that gave way to the effort of the incisors. Crust was thick and crunchy, not really what I was going for in a pan loaf bread.
Lacks the cold, moist, tender tang that fresh sourdough has but honestly no complaints here. Mimics wheat bread close enough for our liking. Sliced up great and toasted well the next day. Will try french toast.


  • Shorten proofing time if following method written above.
  • Attempt a leaner method. Use only one bowl, scale, and dough whisk. Or stand mixer and scale. Would possible require a longer proofing time as yeast is not activated in warm liquid.
  • Attempt baking in a pullman to preserve shape, this first attempt yielded a wildly misshapen loaf top.
  • Add an ingredient for acidity. Loaf needed even the slightest bit of tang.

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