If you enjoy trying new gluten-free yeast bread recipes, here's one I really like. In the past I made it with King Arthur's Measure for Measure, but I recently switched to Cup4Cup and have had much better results. The Cup4Cup gluten-free bread is less grainy and a little bit whiter. It reminds me of Canyon Bakehouse Country White Bread. It makes a big, tall, 28 oz loaf of bread that tastes good plain or toasted.
Jump to Recipe
Cup4Cup Gluten-Free Bread
Cup4Cup has most of the ingredients you need right in the blend including xanthan gum and milk powder. However, for this gluten-free sandwich bread you're still going to need extra milk powder.
Psyllium Powder
And you're also going to need psyllium powder. The two main types of psyllium used in gluten-free baking are psyllium husk powder and whole psyllium husks. Psyllium husk powder is finely ground, while the whole husks are larger, fluffier and lighter in weight spoon for spoon. The two can be used interchangeably if you use the same weights, but powder should give you a finer crumb. For this bread I use psyllium husk powder, specifically Now brand, which will not turn your bread purple.
Milk Powder
Milk powder is another key ingredient in this this gluten-free bread. Milk powder's dairy helps keep the bread soft, and its protein helps with structure. So if you are okay with dairy, it's always worth having dry milk powder around for bread making. Plus it comes in handy when you need a little bit of milk for any recipe.
Other Ingredients in the Loaf
All of the other ingredients are basics that you'll find in most gluten-free sandwich bread recipes. Baking powder is used in addition to the yeast to assist the rise. Sugar adds a little sweetness. In the past I used honey, but this version only calls for sugar. Eggs add structural support, moisture and flavor, while melted butter helps keep the bread from being too crumbly and dry. I haven't tested this one with oil yet.
Baking Good Gluten-Free Bread Out of the Pan
If you are new to baking gluten-free bread, you'll quickly get used to the fact there's no kneading involved and that the dough is more like a batter. I'm always so happy when the batter actually rises, and even happier when the risen baked bread doesn't collapse. So far, this loaf seems to hold up well even though it starts out very loose.
Cup4Cup Gluten-Free Bread Loaf Size
The size of your loaf pan affects the shape of the bread. Sounds obvious, but it's easy to forget or to just think you can scale up or down etc. etc. For best results, it's best to stick with the size given in the recipe. For this recipe I always use a 1 pound high sided Pullman without the lid. The high sides help support the dough as it rises. Also, if you are new to bread baking or if you love baking bread and want to make multiple small loaves to give away, you can buy a ½ pound cube shaped Pullman. Before baking a full batch, I usually test a half batch in a cube shaped Pullman.
Notes and Variations
I still love experimenting with gluten-free bread recipes and will continue to post any updates and variations here. The version below is fairly straightforward and should work if you use the correct size loaf pan.
Recipe
Cup4Cup Gluten-Free Sandwich Bread
Ingredients
- 2 ½ cups Cup4Cup (376 grams)
- ¼ cup nonfat milk powder
- 1 ½ teaspoon salt
- 4 teaspoons psyllium powder (12 grams)
- 1 teaspoon baking powder
- 2 ½ teaspoons quick acting yeast
- ¼ cup sugar
- 9 oz water, warm (130 degrees F)
- ¼ cup plain Greek yogurt (I use Greek Gods Whole Milk) (56 grams)
- 2 large room temperature eggs
- 2 tablespoons melted salted butter
Instructions
- Grease a 9x4 inch Pullman pan or other deep loaf pan.
- In the bowl of a stand mixer, combine the Cup4Cup, milk powder, salt, psyllium husk powder, baking powder, yeast and sugar.
- Pour in the water and mix it up with the scraper, then mix in the yogurt and eggs.
- Set the bowl on the mixer stand and begin beating on low speed with the paddle. Pour in the melted butter and continue beating for 5 minutes, scraping side of the bowl every minute and a half or so. This long beating period is important, so don't skip it. Be sure to use the paddle rather than the hook.
- Scrape the dough into the center of the bowl. It should be kind of like a muffin batter with elasticity at this point.
- Scrape it into a Pullman pan or high sided (deep) loaf pan. It should have enough room to double. in the pan. Cover with a piece of greased plastic wrap and allow it to rise in a warm place for 60 minutes.
- Bake in a preheated oven at 350 degrees F for about 45 minutes or until the internal temperature registers 205.
- Allow the bread to cool for about 2 hours.
Leave a Reply