This will be my last Gluten Free recipe (at least for now.) It is a sandwich bread from White Gold Gluten Free flour.

I used their recipe with minimal changes (Calcium free milk and butter replacing the original ingredients.) I also use an egg-white wash rather than a full egg wash.

The crumb and texture are excellent and the flavor approaches a wheat flour loaf. Use a digital thermometer and remove from oven when the interior temp reaches 200F.

(Tent the bread when it browns at about 20 minutes of baking.)

Gluten Free Sandwich Bread (White Gold)

INGREDIENTS:
• 1 package (1.1 Lb) Extra White Gold gluten free bread flour
• 1 Tbsp. dry yeast (1 envelope)
• 2 tablespoons honey
• 3 eggs
• 1 c. lukewarm almond milk
• 3 Tbl softened butter (replacing ¼ cup vegetable oil)
• ½ tsp salt (replacing 1 ½ tsp. salt)
• 1 egg for egg wash
• Sesame seeds (optional)

METHOD:

1. Add the flour, honey and yeast to a stand mixer bowl. Mix for 3 minutes with a paddle attachment.
2. Add the eggs and almond milk and mix for 3 minutes. (NOTE: I used ¼ cup heavy cream and ¾ c 2% calcium free milk.)
3. Add butter (or vegetable oil) and salt and mix on low speed for 4 minutes. The dough should be sticky.
4. Let it rise for 90 minutes, in the mixer bowl, covered, in a warm dry place. (Such as a proofing oven)
5. Pour/scape the dough in a bread loaf. (A narrower bread pan will help shape the bread.)
6. Let the dough rise for 20 minutes.
7. Pre-heat the oven to 375 deg. Place a shallow dish in the lower part of the oven
8. Brush the bread gently with an egg wash and sprinkle sesame seeds (optional).
9. Place the bread pan on a center rack and pour 1 cup of water into the shallow dish.
10. Bake for 40-45 minutes, until golden brown. (Don’t over bake!)