Post by @clearlynotkelsey

✨Gluten-Free Sandwich Bread✨ Makes 1 loaf | 9×5-inch loaf pan Ingredients Tangzhong * 30 g King Arthur Gluten-Free Measure for Measure Flour * 15 g tapioca flour/starch * 150 g whole milk * 75 g water Dough * 300 g King Arthur Gluten-Free Measure for Measure Flour * 15 g tapioca flour/starch * 7.5 g whole psyllium husk (or 5–6 g finely ground psyllium husk powder) * 15 g dry whole milk powder * 6 g fine salt * 7 g active dry yeast (2¼ teaspoons / 1 packet) * 150 g warm water * 35 g honey (about 1½ tablespoons) * 1 large egg * 1 large egg white * 28 g unsalted butter, melted and slightly cooled (2 tablespoons) * 8 g apple cider vinegar (about 1½ teaspoons) Optional Finishing Butter * 1 tablespoon melted butter Instructions 1. Add the Measure for Measure flour, tapioca flour, whole milk, and water to a small saucepan. Whisk until completely smooth. Cook over medium-low heat, whisking constantly, for about 3–5 minutes, until the mixture thickens into a smooth, pudding-like paste and the whisk leaves visible lines across the bottom of the pan. Remove from the heat and allow the tangzhong to cool until warm, but no longer hot. 2. Combine the 150 g warm water, active dry yeast, and honey. Let sit for 5–10 minutes, until visibly foamy. 3. In the bowl of a stand mixer, whisk together the Measure for Measure flour, tapioca flour, psyllium husk, dry whole milk powder, and salt. Whisk thoroughly so the psyllium is evenly distributed. 4.Add the cooled tangzhong and activated yeast mixture to the dry ingredients. Add the egg, egg white, melted butter, and apple cider vinegar. Using the paddle attachment, mix on low until completely incorporated. Scrape down the sides and bottom of the bowl as needed. 5. Increase to medium speed and beat for 4–5 minutes. The dough should be very soft, sticky, and cohesive. It should be thick enough to briefly hold a mound but much too sticky to knead like traditional wheat bread dough. 6. Stop the mixer and allow the dough to rest for 10–15 minutes. This gives the psyllium and gluten-free flour time to absorb the liquid, and the dough should noticeably thicken. 7. After resting, the dough should resemble very soft, sticky bread dough or thick mashed potatoes. If it seems stiff or dry, add warm water 1 tablespoon at a time, mixing briefly after each addition. Do not add additional flour simply because the dough feels sticky. For this bread, slightly too wet is better than slightly too dry. 8. Cover the bowl and place it somewhere warm. Allow the dough to rise for approximately 30–40 minutes, or until noticeably puffy. It does not need to double in size. 9. Generously grease a 9×5-inch loaf pan. Transfer the dough into the pan. Wet your fingers or a silicone spatula and gently smooth the dough into an even loaf with a slightly rounded top. 10. Loosely cover the pan and allow the loaf to rise for approximately 30–45 minutes. 11. Preheat the oven to 350°F. Bake for 45–55 minutes, until nicely browned and the center of the loaf reaches 205–210°F. If the top is browning too quickly before the center is finished, loosely tent it with aluminum foil. 12. For a softer crust and extra buttery flavor, brush the top of the hot loaf with 1 tablespoon melted butter immediately after baking. 13. Remove the loaf from the pan and transfer it to a wire rack. Allow it to cool completely for at least 2–3 hours before slicing. #creatorsearchinsight #worththesearch #fallfoodfindstiktokcontest #glutenfreebread #glutenfree