2 1/2 cups (350g) all purpose gluten free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
3 tablespoons (38g) whole grain teff, whole or ground into a flour
1/2 cup + 1 tablespoon (68 g) certified gluten free oat flour (I just grind old fashioned gluten free rolled oats into a powder)
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
2 tablespoons (25 g) granulated sugar
1 tablespoon (9 g) instant yeast
1 1/2 teaspoons (9 g) kosher salt
5 tablespoons (70 g) unsalted butter, at room temperature
1 teaspoon apple cider vinegar
1 tablespoon (21 g) unsulphured molasses
2 egg whites (50 g), at room temperature
1 1/2 cups (12 fluid ounces) warm milk, about 95°F
Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman loaf pan and set it aside.
In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and yeast. Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap or the top of the Pullman pan, and place in a warm, draft-free area to rise until the dough is about 150% of its original volume. When the dough is nearly finished rising, preheat your oven to 375°F.
Remove the plastic wrap and place the loaf pan in the center of the preheated oven. If using a Pullman pan, keep the cover in place. If using a standard loaf pan, bake for about 30 minutes or until the loaf is firm enough to take out of the pan. If using a Pullman pan, bake for 40 minutes before removing the pan cover. In both cases, remove the bread from the loaf pan and place it on a rimmed baking sheet. Return the bread on the pan to the oven, and bake for another 15 to 20 minutes, or until the top is nicely browned and the loaf sounds hollow when tapped. Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.
Originally published on the blog in 2012. Recipe tweaked only slightly, most photos new, video new, text mostly new.