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This homemade gluten-free bread has a soft, tender crumb, a slight chew, and just the right amount of structure - no dense, dry, or gummy texture here Prep Time 15 minutes Cook Time 1 hour 15 minutes Additional Time 3 hours Total Time 4 hours 30 minutes Ingredients Gluten Free Sandwich Bread 340 grams milk 5 grams active dry yeast pinch of granulated white sugar 70 grams superfine brown rice flour 70 grams sorghum flour 120 grams tapioca starch 110 grams fine yellow cornmeal 15 grams granulated sugar 12 grams whole psyllium husk 8 grams xanthan gum 6 grams kosher salt 2 large eggs, at room temperature 25 grams neutral oil 15 grams vinegar (white vinegar or apple cider) For the pullman loaf pan Butter as needed to grease the pullman loaf pan Super FIne Cornmeal as needed For Baking 30 grams of unsalted butter, melted Instructions Gluten Free Sandwich Bread Dough In a microwave-safe bowl, heat milk for 30–60 seconds until it reaches 110°F (no hotter than 115°F to avoid killing the yeast)

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SIZE:100ml

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