Gluten Free English Muffin Bread

Print Recipe

5 from 44 votes

This gluten free English muffin bread is the most light and airy, moist and tender white bread you'll ever eat.

Prep Time15

Cook Time45

Rising time1 45

Course: Bread

Cuisine: American

Keyword: gluten free English muffin bread

Servings: slices bread

Author: Nicole Hunn

Equipment

Stand mixer

Ingredients

For the gf bread flour variation

3 cups gluten free bread flour blend (click thru for full info & ingredients), plus more for sprinkling
1 ⅔ teaspoons instant yeast
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 ⅔ cups warm milk about 95°F
Coarsely ground gluten free cornmeal for sprinkling (optional)

For the all purpose gf flour variation

3 ½ cups all purpose gluten free flour blend (I used Better Batter; please click through for appropriate blends)
2 ½ teaspoons xanthan gum omit if your blend already contains it
¼ teaspoon cream of tartar
1 tablespoon granulated sugar
2 ½ teaspoons instant yeast
2 teaspoons kosher salt
¼ teaspoon baking soda
1 teaspoon apple cider vinegar
1 egg white at room temperature
2 tablespoons neutral oil (canola, vegetable, grapeseed oils all work)
2 cups warm milk (about 95°F)
Coarsely ground gluten free cornmeal for sprinkling (optional)

Customary - Metric

Instructions

For the gf bread flour variation.

In the bowl of your stand mixer, place the flour, yeast, and sugar, and use a handheld whisk to combine well. Add the salt, and whisk to combine.
Add the milk and mix with the paddle attachment until the dough is smooth. It will be wet.
Cover the bowl with oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes).
Preheat your oven to 350°F. Grease well a standard 9-inch x 5-inch loaf pan and sprinkle the bottom and sides with the (optional) cornmeal.
Once the dough has doubled, stir it down to deflate it a bit and scrape it into the prepared loaf pan.
Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour).
Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf lightly with the (optional) cornmeal, and place it in the center of the preheated oven.
Bake until the loaf is lightly golden brown, registers 185°F in the center on an instant-read thermometer, and sounds hollow when thumped on the bottom (about 35 minutes).
Once the loaf is done baking, remove the pan from the oven and allow the bread to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

For the all purpose gf flour variation.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, cream of tartar, sugar, and yeast, and whisk to combine well. Add the salt and baking soda, and whisk again to combine.
Add the vinegar, egg white, oil, and milk, and mix on low speed to combine.
Turn the mixer up to medium high speed, and mix for about 3 minutes or until the dough begins to look somewhat “whipped,” like air has been incorporated into it.
Preheat your oven to 375°F. Grease well a standard 9-inch x 5-inch loaf pan and sprinkle the bottom and sides with the (optional) cornmeal.
Scrape the mixture right into the prepared loaf pan. Smooth the top with a wet spatula, and cover with oiled plastic wrap.
Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour).
Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf lightly with the (optional) cornmeal, and place it in the center of the preheated oven.
Bake until the loaf is lightly golden brown, registers 185°F in the center on an instant-read thermometer, and sounds hollow when thumped on the bottom (about 45 minutes).
Once the loaf is done baking, remove the pan from the oven and allow the bread to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

Video

Notes

Bread flour variation from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013.

Nutrition information.

Nutritional information is per slice for the all purpose gluten free flour blend recipe, assuming a single loaf sliced into 10 slices. It is imprecise and is provided as a courtesy since it is very often requested, but it is not to be relied upon.

Nutrition