Crusty Gluten Free White Bread that’s exactly the real thing. Soft, doughy, fluffy, squidgy sandwich loaf perfection. No more missing out… ever again. Optional dairy free.
NOTE: This is a long blog post. The recipe is at the bottom. However, I urge you to look through the post itself as it has important information on how to get the best from the recipe.
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In search of the elusive perfect Gluten Free White Bread recipe
If you’re sick of cakey, dry bread, then here it is… Finally, I am happy to share my recipe for Gluten Free White Bread. A white crusty sandwich loaf that’s soft and truly doughy… That lasts, doesn’t fall apart, slices properly and tastes incredible. Elusive yes. But this recipe shows that it can be done.
It has been a LONG road… Literally months of testing and tweaking and upwards of 29 different versions to get here. I’ve tried various combinations of flour, different liquid levels, oven temperatures, timings and hydration methods… The recipe has been trialled with and without the addition of ingredients that you may think are ‘strange’ and has been over-proofed, under-proofed and everything in between to examine the impact. We’ve tried big loaves, massive loaves, small loaves and rolls… To say we’re a bit ‘done’ with white bread is an understatement…
But… Here we are. For those of you who sensed my excitement when I videod the small Gluten Free Crusty White Bread being sliced on Facebook and Instagram, I apologise. I honestly thought it would be a simple step from small loaf to large… But it wasn’t as simple as that. The large version was claggy and the texture completely bombed… Then it took me a while to work through the how and the why. And it wasn’t purely about the length of time to bake… Ultimately it came down to a minor flour tweak and a very different process of hydration and mixing to ensure the dough was even. So, thank you for your patience.
Why it’s important to read the whole blog post before making my Gluten Free Crusty White Bread
I hope you enjoy my Gluten Free White Bread and that the recipe is successful for you. If you do plan to make it, PLEASE READ THE POST as well… In it, I have shared the wisdom that has been gained along the way… The what, the how and the why… The little nuances that may make the difference between success and failure… The reasons for using the ingredients, method and equipment that are advised.
Ultimately, gluten free bread baking takes thought. And while there are throw it in a bowl and bake recipes out there, the results for internal texture, flavour, thickness of crust and shelf-life vary considerably. This bread has been through the mill… And I know that baked properly, it is incredible… The recipe and guidance are offered to help you too reach ‘incredible’. Because we deserve nothing less.
What does this Gluten Free White Sandwich Bread taste like?
Oh goodness… Where do I start in answering this question. When the sweet spot was finally found, this bread was literally heaven. I honestly haven’t tasted white sandwich bread like it in years.
It’s soft and appropriately doughy (without being stodgy)… Light of crumb, yet moist and airy. The freshly baked outside is crusty, but not over-thick and has a good chew. It’s not ‘floofy’ of substance or ‘hyper-absorbent’ like some gluten free breads, meaning that a tomato sandwich remains a tomato sandwich. The slices are proper big… just like in my wheat-eating days. And importantly, the bread lasts without turning into a brick.
My husband (who is still very familiar with wheat bread) stated that this white bread is at least as good as standard, artisan white bread. I’ll have to take his word for it… But my recollections of bread past, is that it tastes and lasts as well as the fresh baked bread I remember buying from the boulangeries of France.
As with any artisan loaf, the crust changes in texture over a couple of days, but its role in protecting the central softness remains… And with that, I am happy that my Gluten Free White Bread is ‘up there’ with its wheat cousins.
Ingredients you’ll need to make this Gluten Free Sandwich Bread
Although the actual process of making Gluten Free White Bread is quite straightforward, it is not the same as making wheat bread. And the ingredients may seem more ‘complex’ (by necessity in order to mimic the texture of ‘normal’ bread). However, if you want to re-experience the joy of eating real bread, they are worth seeking out. Each of the ingredients used has a purpose and combined together they are pure alchemy. Bread that tastes like the real thing? If you’re Coeliac, you will know that this in itself, is pure gold.
So what are the ingredients and why are they there?
The importance of the flour blend when making gluten free white bread
Having baked gluten free for over 10 years, I am certain that when it comes to gluten free baking, the flour blend used is absolutely critical to the result… Particularly when baking bread products.
I’m not saying you can’t bake with standard commercial gluten free flour blends at all. Indeed, many of my own recipes work perfectly well with a bag of ‘Doves’. And there are gluten free recipe books that have sold in their thousands based on the simplicity of their recipes (often a straight sub of wheat flour for a good shop bag of gluten free flour and maybe a little more liquid). They absolutely have their place. Particularly for the baker who lacks confidence and misses old favourites.
But… if you want truly good bread with the taste and texture of the real deal, then you will have to work a little harder to produce the magic. It’s the difference between average and fabulous. But ultimately, it’s up to you!
Gluten Free White Bread flour blend ingredients
In developing my white sandwich bread, I have tried hard to avoid using certain gluten free flours that I know are high on the intolerance list for other people. So… There is no oat, corn, buckwheat or almond in this recipe. However, to be clear at the outset, this is a recipe for WHITE bread. And for that reason it absolutely requires a high level of white starches as part of the blend. Nonetheless, the blend is carefully balanced and any changes to the ratios WILL have an impact on the texture, flavour and shelf life. You will need…
- Potato starch (NOT potato flour or potato flakes)
- Tapioca starch
- Mochiko (aka sticky rice flour/glutinous rice flour/sweet rice flour/Asian rice flour). This is the brand I use, although you may find it cheaper in a local Asian supermarket/store. NOT to be confused with standard white rice flour. They are completely different things.
- Sorghum flour – for structure and protein
- Brown rice flour – which offers a little extra structure
The starches offer whiteness, stretch and a fluffy, doughy white bread texture. At this time I have not tested alternatives. Should you sub any of these, choose wisely and replace only with alternative white starch flours. If you can’t tolerate the carb spikes, then my Gluten Free Brown/Wholemeal Bread may be a better option for you.
Equally, I have not tested with alternative protein/structural flours, but alternatives such as oat, buckwheat, millet and quinoa would be my first port of call.
Where to find Gluten Free Flours
To find the gluten free flours needed to make this white bread, I would recommend the following… Firstly, check the local health food and whole food stores. Independent stores may be willing to order them for you, if they don’t have them in stock. Or alternatively, buy flours online. If buying several bags at a time, the postage will be minimal or nothing. Just make sure to check they are certified gluten free before you buy.
In the UK, both Shipton Mill and Healthy Supplies are good for individual gluten free flours. If you are outside the UK, you probably know where to try better than I would. But if unsure, use a search engine and shop around.
Why use psyllium husk AND xanthan gum in Gluten Free White Bread
Unusually, this particular bread recipe lists both psyllium husk and xanthan gum… So, why have I used both?
- Psyllium husk is critical to the structure, texture, hydration and shelf life of the bread. Do NOT try to make the loaf without it. The psyllium is rough-ground (I grind at home), NOT the fine powder form.
- Xanthan Gum offers fluffiness to the texture and (by my own experiments) a little additional shelf life. I personally think that it is an important ingredient to the end result. But if you cannot tolerate or don’t like using xanthan gum, then the bread will still work without it.
Salt
Salt not only brings a depth of flavour to bread, but also supports the even distribution of gas for a more even crumb. However, it needs to be used with care. Because salt also has a dehydration effect and slows down the activity of yeast. This means that too much salt will prevent the dough from rising. For that reason, I would advise using the ratio of salt to yeast as stated, when making my Gluten Free White Bread.
Milk powder and why it’s in my Gluten Free White Sandwich Bread
The addition of milk powder when making gluten free bread in general, is often questioned. So why do I use it?
Quite simply, it brings a richer flavour to the dough, supports the rise and structure, offers a crumb that is more tender and soft and helps achieve a perfect crust. Why? Because it adds protein and additional fat.
If you can’t find milk powder, then substitute by using milk (at minimum semi-skimmed and preferably full fat) in place of the water in the recipe.
The Yeast
In developing this recipe, I have used dried active yeast… The type that is activated in warm water with a little sugar before adding to the mix. I have personally found that it gives a better and more controlled rise to the dough.
Specifically, I use Allinson’s Dried Active Yeast, which is available in many supermarkets. Or use something with similar qualities. Either way, make absolutely sure to check the ingredients on the packaging for any hidden gluten. Many brands of yeast are notorious for adding wheat.
If you wish to try substituting with an alternative yeast, be aware that different types of yeast need to be used in different ratios and by different process… You may need to experiment a little to get the levels right, but this article on yeast substitution may be a helpful starting point.
Honey – It’s not just about sugar
Yeast always needs something to feed off in order to activate and grow. And while the usual suggestion is to use a little granular sugar, I always opt for honey (in non-vegan bread). Why? For several reasons…
- Honey dissolves more easily in the initial activation process.
- It offers natural caramel sweetness that doesn’t make the bread taste sugar-sweet.
- Importantly, honey is a natural preservative and this supports the texture and longevity of my gluten free white bread.
Warm water
When activating Active Dried Yeast, it is essential that the water added is the RIGHT TEMPERATURE. Too cold and the yeast won’t activate… Too hot and it will die, stop working and the bread won’t rise.
The right temperature is hand hot… That is 38 C/100 F. Check it with care. If you haven’t got an accurate food thermometer, then check by touch… Then lightly whisk the yeast and honey into the water to dissolve and leave to stand in a warm place for about 10 minutes. The yeast should produce bubbles and froth on the surface of the liquid. If it is a little slow to react, set the bowl over a steaming mug of water and leave a little longer.
If there are still no signs of life, the yeast may be dead… Either the yeast was too old or the water was too hot… Throw it away and start again!
NOTE: if substituting the water with milk, activate the yeast with about 25g/ml of the milk taken from the full, required quantity, to avoid wasting it if the yeast fails. Add the rest of the milk (at the right temperature) after activation.
Using egg white when making gluten free White Bread
Gluten free white bread recipes vary on whether they use egg or not. This particular sandwich loaf is NOT a vegan recipe and uses a careful measurement of egg white to support rise, texture and structure. The egg white brings important moisture and protein to the dough, yet avoids the ‘yellowness’ from egg yolk.
And no… The texture of the bread is NOT ‘cakey’ as a result. In fact, the egg white supports the doughy fluffiness that we are aiming to achieve as well as providing important extra nutrition.
Although it is fine to bake my white bread using whites taken from whole fresh eggs (and has been tested as such to check), I personally choose to use commercial egg white from a carton, because it is more convenient and easy to measure accurately. The egg white MUST be weighed.
Butter – softened NOT melted
In development, I tested my gluten free white bread recipe using both melted butter and butter that had been softened to room temperature. Without question, using softened butter produced a better result. Butter which has melted destabilises and invariably separates… The result in the bread was to give it a discernible greasiness and slightly bitter rancidity.
But using softened butter remains important in providing richness to the bread and also offers essential fat to support structure and shelf-life.
Cider Vinegar
The mild acidity of the vinegar added to my gluten free white sandwich bread helps breakdown the starches and protein in the dough. It also helps maintain a moist crumb, light texture and good rise.
The recipe has been tested using cider vinegar or lemon juice. Both work fine, although I preferred the loaf with the vinegar.
A little ground ginger
Lastly, there is the addition of ginger! It’s something I discovered when I developed my phenomenal Panettone recipe. And honestly… It’s a little bit of genius… Because amazingly, it supports more robust activation of the yeast and better rise. But don’t panic… You honestly won’t be able to taste it in the bread… And if you don’t want to use it, the loaf will still be fantastic.
Is this Gluten Free White Sandwich Bread safe for Coeliacs?
It goes without saying that (like ALL recipes at Gluten Free Alchemist), my gluten free white bread recipe is completely safe for anyone with Coeliac Disease (Celiac Disease). Just make sure that the recipe is followed as stated and be certain to check ALL ingredient labels for any risk of cross-contamination, hidden gluten and ‘may contain’ warnings.
Can I make this White bread recipe dairy free as well as gluten free?
Based on my knowledge of making my gluten free wholemeal breads using dairy free ingredients, then yes, this gluten free white bread recipe should be fine made dairy free.
By way of disclaimer however, I need to be clear that as yet, I haven’t tested the dairy free version myself.
I would nonetheless advise the following substitutions for a dairy free loaf…
- Substitute the butter with a good dairy free block alternative. I recommend Flora or Stork baking blocks.
- Substitute the milk powder with either coconut milk powder or an alternative… Or use liquid dairy free milk (preferably with a higher fat content).
If you need a Gluten Free Vegan bread alternative, then check out my Gluten Free Artisan Bread Boule recipe.
How to make this Gluten Free White Bread successfully – Step by step tips on process and method
When making any recipe, the process as written is important. But none more so than when making gluten free bread. Just as the ingredients used have been carefully chosen and balanced, so too is the process. The order and way that each part is done is for a reason. If the method is not followed, then you can expect a poor result.
I don’t say this lightly… Remember that failed ‘scale up’ from the small to large white loaf that I mentioned at the start? It was corrected primarily by the order the ingredients were added and the specific process of hydration.
And with that… Here’s the wisdom I can share on how to make successful gluten free white bread. (Yeast activation has been covered above).
I repeat… Follow the recipe!
The order and process are important to the final loaf.
Grease and base-line the inside of the bread tin
I have always done this… It may be ‘belt-and-braces’, but the slightest risk of your bread dough sticking to the tin will trash your hard work when you try to remove the baked bread… So, make sure to grease the inside of the baking tin completely with a smearing of butter before starting. And base-line with a cut-to-size piece of reliable baking paper.
Weigh the ingredients with precision
Weighing accurately is essential. The ingredients are finely balanced for success. I absolutely recommend weighing in grams (cups and spoons are NOT an accurate measure) and for that, investing in some good kitchen scales that offer the facility to weigh both larger and ‘micro’ measures. I personally use these dual platform scales, which enable defined measurement of yeast and salt as well as the rest.
Hydrate Hydrate Hydrate
It’s essential to the success of this gluten free white bread that you hydrate the dough at two stages in the making…
- At the point of adding the psyllium husk to the liquid.
- After the flour has been added.
I have tried various stages of hydration on this loaf and found that the timing of the psyllium and flours taking on moisture will seriously impact the loaf either positively or negatively. Follow the instructions carefully for when and how the ingredients are combined.
Mix the ingredients at each stage completely… And add the flour slowly
With each addition of the next ingredient, whether butter, psyllium or flour, it is really important to whisk or beat until the ingredient is fully combined and the mixture is even. This allows for even hydration and prevents any clumping that could cause the loaf to fail.
When it comes to adding the flour, I absolutely advise that you do this little by little. The amount of flour is a lot… Adding it in one go will not only result in flour all over the kitchen, but will lead to clumps that are very difficult to break down.
How to mix your gluten free white bread dough…
To make sure the bread dough is perfectly blended (and to save your arms), the easiest and most effective way to mix it, is using an electric whisk fitted with a dough hook. It doesn’t matter whether it is a stand mixer or a hand mixer, as long as it is robust enough to do the job… This dough is very much a dough and not a batter and becomes thick and quite kneadable when fully hydrated.
I personally use either my KitchenAid Stand Mixer… Or my KitchenAid Hand Mixer. The hand mixer may seem more expensive than some, but it is honestly the best hand mixer I have owned.
Kneading and shaping the bread dough
The dough for my gluten free white bread is surprisingly kneadable. And while it’s not essential, I always hand-knead the dough at the final stage, to check it’s smooth and to shape into a rounded ‘log’, ready for the tin.
But… Because the dough is still a little sticky, I would advise kneading and shaping (whether for a loaf or rolls) with lightly oiled hands… Or better still, wearing lightly oiled food-safe vinyl gloves. They are available in Sainsbury’s in the UK and also via Amazon.
What size sandwich loaf does this recipe make?
This recipe has been developed with enough dough to make a very large gluten free white sandwich loaf. And specifically, one that is made in the increasingly popular, large Pullman Tin (21.5 x 12.3 x 11.4cm). The tin is popular, not only because it allows us gluten free folk to eat ‘proper-sized’ bread, but because it has super-high sides that are perfect for gluten free bread baking (see below).
But the amount of dough also means that you may have more than required if wanting to use a smaller tin. That’s fine… Because I’ve tested excess dough with shaped rolls, and it works perfectly. Simply follow the shaping process that is outlined in my separate recipe for Artisan Wholemeal Rolls and bake as advised in the ‘Notes’ section of the recipe cards.
What type of tin can I use to make this Gluten Free White Bread?
Although the dough for my gluten free white bread is more robust (and dough-like) than many gluten free bread recipes, the tin that it is baked in still matters… Particularly if you want an impressive towering loaf that holds shape and structure.
I have tested the dough in both small and large tins. And while the bread can ultimately be made in any bread tin, this is my advice…
- Always use a tin with high sides. They provide important structure around the rising and baking loaf and ensure best heat distribution. Baking a great gluten free sandwich loaf requires both.
- If you are less experienced at bread baking, I would recommend starting with smaller (1 pound) loaves. The baking time is more predictable and they offer the baking confidence from which to grow into a larger loaf.
- Don’t over-fill the tins with dough (see below). The dough should be able to rise within the structure of the tin and this will support perfectly straight sandwich bread sides, without the risk of a wider ‘muffin top’.
- Recommended tin for the full amount of dough… The large Pullman Tin (21.5 x 12.3 x 11.4 cm) – Used without lid.
- Alternative smaller tins that provide adequate support for gluten free bread baking – Masterclass box-sided carbon-steel tins… Available in large two-pound size, or smaller one-pound tins. Alternatively, there is a similar tin from a different manufacturer which is slightly longer. That one also has a slightly smaller option.
Don’t over-fill the bread tin when making this recipe
Whichever tin you chose to make my gluten free white bread, the crucial thing is not to overfill it. The dough (before rising), when first placed in the tin, should come to fractionally over halfway up the tin only. This will ensure appropriate structure for a tall, straight rise.
If you have excess dough, simply shape it into rolls and bake as explained in the recipe card ‘notes’. It’s the baker’s treat that you get while waiting for the large loaf to cool!
Don’t over-proof the dough for your white sandwich loaf
The other reason for using ‘fractionally over halfway’ as a guide for filling the tin, is that it also gives a helpful marker on proofing too… And this is important because over-proofed dough may look majestic, but it will ultimately collapse or compact on baking, leaving a dense and potentially stodgy bottom layer of bread.
So… You are looking for the dough to proof to ‘nearly double’… When it is almost at the top of the tin, turn the oven on and get ready to bake. The dough will continue to rise while you heat the oven and glaze the top, but the timing will (hopefully) mean that it hits the oven at ‘doubled’ and ready!
Baking my Gluten Free White Bread… Tips and frequently asked questions
Tips for the best-baked bread…
- Bake in the middle of the oven and make sure there is enough room above the shelf for the bread to rise well above the tin.
- Use steam to help the ‘oven spring’ (the final rise) and to ensure that moisture stays in the loaf during the early bake stage… Place a heat-proof dish in the bottom of the oven before you start baking and just before popping the bread to bake, add some boiling water. The full instructions are in the recipe card.
- Bake the bread with the tin directly on the oven shelf (no baking tray underneath).
- If concerned that the bread is browning too quickly, cover lightly with a piece of foil. This will protect it from the harsh, dry heat of the oven.
- Don’t be scared of time… This white loaf takes quite a long time to bake and it can be tempting when it ‘looks’ done to take it out before it’s actually ready. The inside of the loaf however is likely to need much longer… Stick with the recommended timings and follow the advice for knowing when the bread is done (below).
How will I know when the bread is done?
I’ll be honest… This is possibly the trickiest bit. Because gluten free white bread looks like it’s ready long before it actually is. And it may take a couple or three loaves to work out the exact timings for your particular climate and oven. Stick with it though… It’s so worth it.
In the meantime, here are my best tips for making a calculated judgement on when the bread’s ready to come out of the oven…
- The bread should definitely be perfectly golden (and may need covering to prevent over-browning for the final part of the bake).
- It should feel reasonably light and should sound hollow when tapped underneath.
- A skewer inserted all the way in will NOT come out clean, but is still likely to have a few sticky crumbs attached.
- The internal temperature of the loaf will have reached the magic mark of between 99.5 and 100 C (210 to 212 F).
On this last point, I would absolutely recommend investing in a digital food thermometer with a spiked probe… particularly if you are a less confident or newby baker. While I personally hadn’t used a thermometer to test bread before, its benefit was proven on this loaf. And it definitely took the guesswork out of the calculation.
I want crusty white bread… Should I take it out of the tin for the last stage of baking?
No. Absolutely not. This recipe is already baked to be Crusty White Bread and has a nicely-weighted crust with a good chew. It was tested during development both in the tin and with a short spell out of the tin (as is recommended in some other crusty bread recipes). Placing the bread ‘naked’ in the oven for the final bake stage, resulted in a crust akin to elephant hide. It was very thick and tough, to the point that it was quite painful to eat.
If you think (having tried the recipe as it is) that it needs more of a crust, then I would recommend removing it from the tin for a maximum of the last 5 minutes baking time and no longer.
Should I Let the bread cool completely before cutting?
This is a hard one… The house smells of freshly baked bread and you are desperate for a slice. I’ve been there! But gluten free white bread needs to cool completely before cutting. That’s not to say you can’t cut it warm (and there has been many a time, when I have been too impatient to wait). But cut it before it’s cold and the crumb will still be sticky.
But then… Does that really matter? Perhaps if you’re extra picky (which is fine), it does… For the rest of us, go ahead… Wait until the intense heat has faded, grab the bread knife and saw away… I actually quite like the slight stickiness of that first warm, super-fluffy, still a little bit extra doughy slice. 🤭😄
How long does this Gluten Free Bread last?
Like any artisan loaf, my gluten free white bread is freshest on the day of making and then gradually dries over time. But unlike many gluten free bread recipes, this one does stay fresh enough to eat un-toasted for a couple or three days… Yes, it loses its full fresh fluffiness. But it is still soft of crumb. And (I think) would happily stand alongside its wheat artisan counterparts (time for time).
As the crusts inevitably become dryer, simply cut them off the slice. You honestly would still believe you’re eating bread with gluten.
Always be sure to wrap your leftover gluten free white bread well, in clingfilm, to give it the best shelf life.
Can this gluten free white bread be frozen?
Yes. I’ve tested to check freezability. It can be frozen as a whole or part loaf and sliced or unsliced. Just make sure that it is well wrapped to maintain as much freshness as possible and to avoid freezer burn.
Defrost wrapped, as slices or a loaf at room temperature. The crumb will lose a little elasticity (as it will with any bread), but is still way better than anything you’ll find on the ‘free from’ supermarket shelves.
What to do with gluten free white bread that has gone too stale to enjoy ‘as it is’?
If your gluten free white bread is past its best, don’t throw it to the birds. There are plenty of other ways to use it. Try making it into
- Toast or Toasted Sandwiches – Obvious maybe. But honestly, this bread makes the most amazing toast!
- Savoury Eggy Bread – This is a childhood favourite for me. There’s a helpful recipe and step-by-step guide over at Feast Glorious Feast to help you.
- French Toast – The sweet sister of Eggy Bread… Again you’ll find a Simple French Toast Recipe at Feast Glorious Feast.
- Panko Bread Crumbs – If you thought these went out the window when you became gluten free, think again! I’ve been super-helpful and perfected the Gluten Free Panko Breadcrumbs Recipe for you. And I know (because I’ve tried) that my gluten free white bread is perfect for the job.
- Fresh or Dried Bread Crumbs – Alternatively, use up stale bread to make standard Bread Crumbs. You can find out how in the post that’s linked here.
- Croutons – These too are super-easy. Use my Crispy Fried Crouton recipe. Or alternatively, bake Croutons in the oven.
- Bread and Butter Pudding – Another old favourite. Why not try subbing the Panettone for this white bread in my recipe for Panettone Bread and Butter Pudding? And add extra fruit and spice.
Ready to make my Gluten Free White Bread Recipe?
I think that’s all you need to know to make my Gluten Free White Bread recipe. I have tried to be detailed as to what and why the recipe is as it is. The printable recipe card can be found below.
If there is anything that needs more explanation, just shout. Ultimately, I want this recipe to be successful for you, so I’ll do what I can to troubleshoot if helpful. Either email me, comment below or contact me via social media. You’ll find me on Facebook, Instagram, Twitter and Pinterest (#glutenfreealchemist).
And don’t forget to tell me about your bread success too. Upload a photo to Facebook or Instagram and remember to tag me in so that I get to see it.
Fingers crossed for you all and happy bread making.
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
NOTE: I have provided TWO recipe cards below to make it as easy as possible for you i calculating amounts. The first card is for the very large white loaf dough. The second is for a small loaf.
White Crusty Sandwich Bread – Gluten Free (Extra Large 2 Pound Dough Mix)
Key equipment
- kettle
- jug
- oven-proof dish
- kitchen foil
Ingredients
Dry Mix
- 50 g Mochiko Flour sticky rice flour/glutinous rice flour/sweet rice flour/Asian rice flour (NOT standard white rice flour)
- 70 g brown rice flour fine milled
- 80 g potato starch
- 180 g tapioca starch
- 140 g sorghum flour or buckwheat if sorghum is unavailable
- 2 tsp xanthan gum
- 10 g fine sea salt
- 24 g milk powder = 3 tbsp (dairy free as required)
- ½ tsp ground ginger see main blog post for why – optional
Psyllium – weigh separately
- 30 g psyllium husk rough ground – NOT powder
Yeast Activation
- 7 g dry active yeast the type that requires separate activation
- 24 g runny honey or maple syrup
- 450 g hand-warm water at between 38 and 39 C (100 to 102 F
Wet Mix
- 120 g egg white I used egg white from a carton
- 1½ tsp cider vinegar
Butter
- 36 g butter – softened (dairy free as required)
Egg Wash and Seeded Top
- egg wash made from a little egg white and a little milk beaten together
- sesame/nigella/poppy/other seeds to decorate – optional
Instructions
- Prepare the loaf tin by rubbing the inside with a coating of butter and base-line with a cut-to-size piece of baking paper.
- Weigh and mix together the Dry Mix (flours, xanthan gum, salt, milk powder and ginger (if using)) and set aside. Tip: Weigh into a large airtight container and shake vigorously.
- Weigh the psyllium husk into a separate bowl and set aside.
To activate the Yeast
- Weigh the yeast, honey and hand-warm water into a large mixing bowl (the one that will be used for making the bread dough).
- Lightly whisk together (by hand) to blend and dissolve the yeast.
- Set aside in a warm place to activate for about 10 minutes. Re-whisk after a couple of minutes to ensure the yeast has fully dissolved. If the room is cold, it may help to place the bowl over another bowl containing a little steaming water, so that the steam gently heats the liquid and supports activation.
- Activated yeast will show an increase in bubbles or light frothing on top of the liquid. If it does not activate, the yeast may be too old or the water that was added too hot and thus, the yeast has died and will not work. In which case, throw away and start again)
Adding the liquid and psyllium hydration
- Once the yeast has activated, add the egg white and vinegar and lightly whisk again to combine.
- Add the psyllium husk and beat through until any lumps have broken down into an even paste.
- Scrape down the sides of the bowl and set aside to hydrate for a full 10 to 15 minutes. Do NOT skip the hydration.
Adding the butter and dry ingredients
- Once the psyllium has hydrated, add the softened butter to the mix and beat through with a firm wooden/silicone spoon (or dough hook) until it has completely blended into the gel.
- Finally add the dry flour mix, a little at a time (to avoid it clumping and to support equal hydration), beating through with an electric hand or stand mixer fitted with a dough hook. Start on a slow setting with each addition, gradually increasing the power until blended before adding more. Scrape down the sides of the bowl intermittently, to ensure all the flour is fully incorporated.
- Once all the flour has been added and the mixture is even with no powder left, set aside to hydrate for a further 10 minutes.
Knead and shape the dough
- Once the dough has been left to hydrate, beat again using the whisk and dough hook until smooth and even. The dough will be very thick, but still sticky.
- Using lightly oiled hands (or preferably wearing lightly oiled food-grade vinyl gloves), take the dough from the bowl and gently ‘knead’ from hand to hand until smooth and holding shape reasonably well. (If easier, knead on a work surface that has been lightly smeared with a drop of olive oil).
- Work the dough into a domed log shape, the length of the bread tin being used (SEE NOTES and blog post for size information) and carefully lower the dough into the tin. It should come to about halfway up the tin. If there is too much dough, break some off and set aside for rolls.
Proofing the dough
- Cover the tin lightly with clingfilm or a damp tea towel and set aside in a warm place to proof until the dough has just reached the top of the tin. (If easier, warm the oven to 60 C (140 F), turn off at temperature and set the dough to proof in the oven (placed on top of a thickly folded tea towel)) – Expect the dough to take about 30 to 40 minutes to rise, dependent on air temperature.
- When the dough reaches the top of the tin, remove it from the oven (if used for proofing) and turn the oven on/up to 200 C (400 F). Place an oven-proof dish (for water) in the bottom to heat with the oven.
- Boil a kettle and make sure the oven shelf for the bread is central and that there is enough room above for the bread to continue to rise and dome.
- While the oven is pre-heating, gently egg-wash the top of the loaf using a pastry brush and if using, sprinkle seeds on the top. (The bread will continue to rise).
- As soon as the oven has reached temperature, carefully pour approx 100 to 120 ml/g boiling water into the dish at the bottom of the oven.
- Close the oven door and bring back to full temperature.
Baking the bread
- Then place the bread in the oven to bake with the tin directly on the oven shelf (with NO baking tray).
- Bake for 50 minutes with the water dish (steam) in the oven.
- After 50 minutes, remove the water dish (if it still contains any water) and continue to bake without steam for a further 10 minutes.
- Check the bread and if concerned that it has browned enough, lightly cover the top with foil and return to the oven to continue baking for a further 15 to 20 minutes.
- Knowing when the bread is ready requires a little judgement and experience. When removed from the tin, it will feel reasonably light and sound fairly hollow when tapped underneath. But it should also have an internal temperature of between 99 and 100 C (210 to 212 F). It is recommended to use a digital food thermometer with a spiked probe to test. In total, a large loaf will take about 1 hour 15 to 1 hour 20 minutes to bake.
- When happy that the bread is ready, remove from the tin and place it on a wire rack to cool COMPLETELY. Do NOT cut the bread until it has gone cold.
Notes
Two-pound loaf made in a large Pullman Tin (21.5 x 12.3 x 11.4cm) WITHOUT using the lid If using an alternative bread tin, the dough (before rising) should come to about halfway up the tin. If there is an excess of dough left over, shape into rolls and place on a lined baking tray to bake. Medium-size rolls take about 20 to 25 minutes to bake (with steam is fine). Psyllium Husk – Do not use psyllium husk powder, but rough-grind whole psyllium husks in a blender. BAKING NOTES for a small (1 pound) loaf – 30 minutes (with steam) + 20 to 25 minutes (approx) without steam.
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
White Crusty Sandwich Bread – Gluten Free (Small 1 Pound Dough Mix)
Key equipment
- one pound loaf tin (high sided)
- kettle
- jug
- oven-proof dish
- kitchen foil
Ingredients
Dry Mix
- 25 g Mochiko Flour sticky rice flour/glutinous rice flour/sweet rice flour/Asian rice flour (NOT standard white rice flour)
- 35 g brown rice flour fine milled
- 40 g potato starch
- 90 g tapioca starch
- 70 g sorghum flour or buckwheat if sorghum is unavailable
- 1 tsp xanthan gum
- 5 g fine sea salt
- 12 g milk powder = 1½ tbsp (dairy free as required)
- ¼ tsp ground ginger see main blog post for why – optional
Psyllium – weigh separately
- 15 g psyllium husk rough ground – NOT powder
Yeast Activation
- 3½ g dry active yeast the type that requires separate activation
- 12 g runny honey or maple syrup
- 225 g hand-warm water at between 38 and 39 C (100 to 102 F
Wet Mix
- 60 g egg white I used egg white from a carton
- ¾ tsp cider vinegar
Butter
- 18 g butter – softened (dairy free as required)
Egg Wash and Seeded Top
- egg wash made from a little egg white and a little milk beaten together
- sesame/nigella/poppy/other seeds to decorate – optional
Instructions
- Prepare the loaf tin by rubbing the inside with a coating of butter and base-line with a cut-to-size piece of baking paper.
- Weigh and mix together the Dry Mix (flours, xanthan gum, salt, milk powder and ginger (if using)) and set aside. Tip: Weigh into a large airtight container and shake vigorously.
- Weigh the psyllium husk into a separate bowl and set aside.
To activate the Yeast
- Weigh the yeast, honey and hand-warm water into a large mixing bowl (the one that will be used for making the bread dough).
- Lightly whisk together (by hand) to blend and dissolve the yeast.
- Set aside in a warm place to activate for about 10 minutes. Re-whisk after a couple of minutes to ensure the yeast has fully dissolved. If the room is cold, it may help to place the bowl over another bowl containing a little steaming water, so that the steam gently heats the liquid and supports activation.
- Activated yeast will show an increase in bubbles or light frothing on top of the liquid. If it does not activate, the yeast may be too old or the water that was added too hot and thus, the yeast has died and will not work. In which case, throw away and start again)
Adding the liquid and psyllium hydration
- Once the yeast has activated, add the egg white and vinegar and lightly whisk again to combine.
- Add the psyllium husk and beat through until any lumps have broken down into an even paste.
- Scrape down the sides of the bowl and set aside to hydrate for a full 10 to 15 minutes. Do NOT skip the hydration.
Adding the butter and dry ingredients
- Once the psyllium has hydrated, add the softened butter to the mix and beat through with a firm wooden/silicone spoon (or dough hook) until it has completely blended into the gel.
- Finally add the dry flour mix, a little at a time (to avoid it clumping and to support equal hydration), beating through with an electric hand or stand mixer fitted with a dough hook. Start on a slow setting with each addition, gradually increasing the power until blended before adding more. Scrape down the sides of the bowl intermittently, to ensure all the flour is fully incorporated.
- Once all the flour has been added and the mixture is even with no powder left, set aside to hydrate for a further 10 minutes.
Knead and shape the dough
- Once the dough has been left to hydrate, beat again using the whisk and dough hook until smooth and even. The dough will be very thick, but still sticky.
- Using lightly oiled hands (or preferably wearing lightly oiled food-grade vinyl gloves), take the dough from the bowl and gently ‘knead’ from hand to hand until smooth and holding shape reasonably well. (If easier, knead on a work surface that has been lightly smeared with a drop of olive oil).
- Work the dough into a domed log shape, the length of the bread tin being used (SEE NOTES and blog post for size information) and carefully lower the dough into the tin. It should come to about halfway up the tin. If there is too much dough, break some off and set aside for rolls.
Proofing the dough
- Cover the tin lightly with clingfilm or a damp tea towel and set aside in a warm place to proof until the dough has just reached the top of the tin. (If easier, warm the oven to 60 C (140 F), turn off at temperature and set the dough to proof in the oven (placed on top of a thickly folded tea towel)) – Expect the dough to take about 30 to 40 minutes to rise, dependent on air temperature.
- When the dough reaches the top of the tin, remove it from the oven (if used for proofing) and turn the oven on/up to 200 C (400 F). Place an oven-proof dish (for water) in the bottom to heat with the oven.
- Boil a kettle and make sure the oven shelf for the bread is central and that there is enough room above for the bread to continue to rise and dome.
- While the oven is pre-heating, gently egg-wash the top of the loaf using a pastry brush and if using, sprinkle seeds on the top. (The bread will continue to rise).
- As soon as the oven has reached temperature, carefully pour approx 60 to 80 ml/g boiling water into the dish at the bottom of the oven.
- Close the oven door and bring back to full temperature.
Baking the bread
- Then place the bread in the oven to bake with the tin directly on the oven shelf (with NO baking tray).
- Bake for 30 minutes with the water dish (steam) in the oven.
- After 30 minutes, remove the water dish (if it still contains any water) and continue to bake without steam for a further 20 to 25 (approx) minutes.
- If concerned that the bread has browned enough, lightly cover the top with foil.
- Knowing when the bread is ready requires a little judgement and experience. When removed from the tin, it will feel reasonably light and sound fairly hollow when tapped underneath. But it should also have an internal temperature of between 99 and 100 C (210 to 212 F). It is recommended to use a digital food thermometer with a spiked probe to test. In total, a small loaf will take about 50 to 55 minutes to bake.
- When happy that the bread is ready, remove from the tin and place it on a wire rack to cool COMPLETELY. Do NOT cut the bread until it has gone cold.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free White Sandwich Bread shared with
- Cook Blog Share 2022 Week 24 with Nomss
- What’s for Dinner #370 with The Lazy Gastronome
- Full Plate Thursday #592 with Miz Helen’s Country Cottage
- Fiesta Friday #436 with Angie
- Sundays on Silverado #96 with The House on Silverado
I love your recipes but they do not love me. I have found out I can’t use psyllium hulls. Does not agree with me at all.
Is there anything I can use to substitute?
I’m so sorry to hear that Kathy.
Unfortunately, if a recipe has been developed using psyllium husk, then it’s pretty impossible to sub effectively.
However, there are lots of recipes which don’t use psyllium (and generally use xanthan gum or other binders/hydrators instead). If you let me know whether xanthan is okay for you and whether you can eat oats, I may be able to advise of a couple of alternatives x
I want to try this recipe, but I only have psyllium powder. I read online that reducing the psyllium powder to 85% of what the recipe calls for can work. Have you ever used the powdered psyllium?
Hi Pam
I have never personally used psyllium powder as I personally find it too fine and the hydration works well for me when it’s rough-ground. However, I am aware that powder is usually recommended at a sub of around 80 to 85 % for whole psyllium.
I would suggest maybe testing on a half-batch (or less) of the ingredients to see how the crumb comes out… Perhaps a small loaf? That way, you can check the result without waste if it doesn’t translate well. And if it doesn’t go quite to plan… You can always make Panko breadcrumbs xxx
THIS is the loaf I have been dreaming of!! As one poster said, I too was not sure this flour was going to mix in well with the “jelly” like “liquids”but it did! When I first added the vinegar and egg white I didn’t think it was going to change into that jelly but it did! Faith is a good thing to have, LOL! The smell, the taste, the texture, the height the crumb… ALL Fabulous!
Without intending I did “over proof’ because 20 minutes after putting in microwave and peeking, it was already 2 inches above the pan and the oven wasn’t at temperature yet! I thought oh well, another collapse on the way but NOPE! It didn’t rise any higher but it was a nice size so I was happy with it. I also didn’t use the “steam” as my first experience ever doing this wasn’t the best LOL, and the crust was still as crispy and crunchy, JUST like cutting into a french baguette. Over Joyed! My sides also collapsed but just so little my husband thought I was being drama about it and when you slice it you don’t notice anything. I am beginning to get the idea how much ambient temperature makes a difference since I am in Florida and it was a nice warm day. Can’t wait to make this and explore other possibilities on your site you are a Master at this!!
Thank you Amy for such lovely feedback. It sounds as though you will be your own master gluten free bread maker in no time at all. Climate, humidity and even altitude have a huge impact on proofing and how bread bakes… But it sounds as though you’re a natural trouble-shooter!
Can’t wait to hear about more of your baking adventures xxx
I have waited 12 years to taste a good GF White bread. This recipe baked up into a nice high loaf, which cut into 18 slices and tasted divine, I can’t count the recipes I have tried and that have failed. I didn’t think I would ever manage to make a decent white bread again, I generally use your wholemeal loaf recipe which I have tweeked to taste. Now I have a white bread too add to my bread rotation. Thank you for a great recipe.
Thank you so much Lee. 12 years is a long wait for good bread. And I am so pleased that my recipe has filled the gap! It took me literally months to get to a point that I was happy with the recipe. So feedback like yours is very welcome!
Enjoy every one of those 18 slices xxx
Kate, I have been baking bread for almost 30 years. When celiac was diagnosed in the household, it took some adjustment, but I have been baking gluten free for about five years now. I got used to pouring my “dough” into the loaf pan and having things dry out over time. It was all good. But then I came across this recipe and it was like I had found a whole new realm to explore. I have to say working with this recipe reminded me of the days when I was kneading glutinous breads! The crust and taste and crumb was amazing!
When I tried the 1lb. loaf, no real problems, other than it was a little heavy and moist. So I figured, cut back a little on the water, like you suggested. But in the last couple of tries, I have made the 2 lb loaf in my Pullman tins. The loaf comes out beautifully, but every time the sides of the loaf collapse inward as it is cooling. The crusty top stays put, but not the sides that touch the walls of the loaf pan. I tried reducing the water a little more, no luck. I am getting the internal temperature to 216° F, but that is coming after a bake time of just about 45 minutes, so shorter than I expected, based on your other comments. I have tried this with and without the Pullman lid, just to see if keeping the loaf square — which I kinda like– reduces this deformation upon cooling. That doesn’t change things. Indeed then to top also collapses a little bit.
In the side walls where it collapses from cooling, the bread inside the crust seems a little crushed and dense; kind of the look as if it wasn’t fully baked through. But the center of the loaf, looks lovely. And again the internal temperature is certainly high enough.
So my question is, am I not baking long enough or is there something else that I am missing?
Hi Alex.
Thanks for reaching out and apologies for the delay in reply.
It sounds as though it is a moisture issue. The fact that it has reached full temperature quicker than expected may mean that the moisture levels have not reduced as would be hoped for. So I’m wondering if it’s worth testing by turning down the oven a little once the internal temperature has been reached and seeing the rest of the bake through (without letting it burn).
Another option (which I have (by chance) found quite helpful recently, is to poke a hole in each side (at different ends of the loaf… one each side) and let it cool standing. The holes give an easy route for the steam to escape and thus reduce any remaining excess moisture.
I’m assuming that you are doing this, but make sure that once the loaf is baked, it is removed from the tin to cool.
It may also be worth popping the loaf back in the turned off, cooling oven for 5-10 minutes (after baking and once removed from the tin) to allow the loaf to start to cool slower. This can also help reduce the risk of sucking in.
I wouldn’t recommend baking with the pullman lid on as this will just trap the moisture and more likely cause collapse (which sounds like you experienced).
Fingers crossed that some of that helps. Let me know how you get on and shout if you need anything else xx
Kate,
I have been doing some experimenting and I do believe the water-level is the trick. After cutting back 75 mL and making sure that I actually bake long enough (I can be a little impatient if I think it looks done). I also cut back the temperature to 350°F (my usual baking temperature) and now it works fine with a about an hour and 15 minutes in the oven.
But I am such a fan of this psyllium husk method, I modified one of my other recipes to for its use. It’s a dark brown “rye” (caraway seeds and all) using molasses and cocoa powder and buckwheat. In the “book” version it doesn’t hold together after about 4 days and creates a lot of crumbs. But with the hydrated psyllium husks, it stays together quite well. Haven’t been able get it to rise enough yet, so I am not sure what to do about that. But it’s getting there. I wonder if you have tried to recreate “rye” bread or a sourdough using this method.
Again thank you so much for re-energizing my bread making!
You are so welcome Alex. It’s always a joy to hear that ‘old-style’ bakers are successfully transferring into the world of gluten free baking.
It sounds as though you are getting to grips with it pretty quick. And psyllium is indeed a magic ingredient that can make a huge difference in bread baking!
I haven’t tried creating a ‘rye’ type bread myself yet… So I will very much look forward to hearing how your experiments and creations develop xxx
Thank you for your great recipe. I am trying to make it for my gf who has celiac and I have tried to do exactly as the recipes say but after cooking inside the bread is so wet and heavy every time both time and I am wondering where I do wrong in the process. Any help and advice would be really appreciated.
Hi Rina
Thanks for making contact and sorry for the delay in reply. I’ve been out of action with Flu for over 2 weeks.
I’m sorry to hear that you are having issues with the bread recipe.
Have you followed the recipe exactly? Or have you made any substitutions at all (either to ingredients or method).
GF bread recipes are exceptionally sensitive not just to changes in ingredients etc., but also to changes in climate, altitude, humidity etc.
It is possible that the bread has been either over or under-proofed (both could lead to a sense of heaviness and density). Or it may be that you need to reduce the liquid levels slightly… I would do this by no more than 5 to 10 ml/g at a time.
Or… It may be that it needs baking for longer. And this may be the best place to start, particularly if you are happy with the rise and it doesn’t look like it’s collapsed at all.
If it’s a baking issue, I would use a baking thermometer to check the internal temperature (as ovens vary and it may simply need longer)… and make sure the middle is at about 100 C (212 F) before removing from the oven. Cover with foil if it’s browning too much.
Then leave to cool completely before cutting.
It can also help dry the middle quicker if you poke a skewer hole in the side on removing from the oven, to allow any excess steam to escape.
I hope this helps. Fingers crossed for you and do let me know how it goes.
Best wishes
Kate x
Hi there – I have Hashimotos Thyroid and can’t take Tapioca flour – could I sub it for Arrowroot flour please, also I’m about to buy some dehydrated egg whites, do you think they would work for this recipe? I have made so many expensive gf disasters that its making me feel like I’m going to give up trying. Your recipe looks very promising and I’d love to give it a go. Thanks for reading.
Hi Iwona
As I have not tried making the bread without Tapioca, I can only advise on what I think MIGHT work. My thoughts are that corn starch or arrowroot (or even fine white rice flour) may be your best options. Possibly in combination with a little additional Mochiko (sticky rice) flour.
I’ve never used dehydrated egg whites in baking before, but I am assuming they have nothing added?
The egg white in the recipe adds important moisture to the process. But, providing the dry egg is rehydrated to the correct levels for the recipe, it is probable that it will work. I am assuming that you are unable to get liquid egg white?
I suggest testing a couple of times on a small loaf to see the impact to avoid any frustration.
I hope that helps xx
Thank you again Kate – I know tapioca has a chewier texture than arrowroot and I wondered if I could add a bit more psyllium, but adding more sticky rice would make sense – I’ll try that! Unfortunately I live in Shetland and groceries are limited. The local Tesco doesn’t stock any liquid egg whites and although I keep hens I can’t use up all those whites every time I want a loaf – what to do with all the yolks, there’s only so much quiche one can eat :)) I will follow the dried whites instructions to the letter. I’ll let you know how I get on – kind regards Iwona
Fingers crossed, Iwona.
If you want to avoid using egg altogether, I now also have an egg-free dough which is very ‘French’. I haven’t yet tried it as a square sandwich loaf, but it is lovely as baguette, boule and rolls.
https://www.glutenfreealchemist.com/gluten-free-artisan-bread-boule-recipe-no-egg-optional-vegan/
Kate, I made the small loaf last week, using sorghum flour. The bread was divine and stayed soft wrapped in cling film for 3 whole days, which amazed me. The only substitute I used was to add 1/2 tsp dough enhancer in place of the ground ginger. I will be making the large loaf next week. Thank you Thank You Thank You for all the effort and time you invested in this wonderful recipe🎉
You are so welcome Deborah and thank you for the feedback.
I have never used dough enhancer before. I’m intrigued! I’ll definitely have to look into what it is and how it works a little more xx
Made this today and it is as awesome in taste and texture as you promised. Mine, however, looks more like wheat bread than white – perhaps my psyllium husk is darker than what you get? I used sweet white rice flour, potato starch, tapioca starch, extra fine brown rice flour, and sorghum flour- all per the recipe. I would attach a picture if I could figure out how🧐
Hi Deborah.
Welcome to the foibles of colour when it comes to gluten free flours. It is indeed possible that the psyllium was darker. Or even that the brown rice or sorghum flour was darker.
You could try subbing the brown rice flour for millet flour (which is very pale). It should work fine in the recipe.
I guess it ultimately comes down to how important the colour is to you. Or you may find that each loaf varies a little in colour. x
I look forward to each new bread recipe you bring out Kate, so impressed with your bread-making skills and the hard work you put in so we don’t have to xxx
Thanks Rebecca. It’s definitely become a bit of an obsession xxx
Made yesterday. I must admit at one point I was slightly despairing the flour would ever be all mixed in to the “wet” jelly…but it does eventually, and the resulting loaf (and rolls as I only have a smallish tin), are absolutely lovely. Thank you so much.
Just popped back to say I tried this recipe with Millet flour subbed for the Sorghum and it worked well 😊
Fabulous! I LOVE it when a recipe turns out to be so flexible. Thank you again for the feedback. I really value hearing what works (and doesn’t). It’s also super-helpful for others too xxx
Yay! Thank you SO much for the feedback. I’m so glad that the bread turned out well for you.
Super-happy xxxx
It’s hard to find a good gluten free bread recipe – this looks like a winner! Thanks for sharing at the What’s for Dinner party. Hope your weekend is fantastic!
Thank you Helen. Indeed!
Have a great weekend too x
Hi Kate, I’ll give it a try in my bread machine and see how it turns out.
Fab. Let me know how it goes xx
Hi Darlene
How did it go in the bread machine ?
Thx 🙏
Please share how it worked in the machine!
Oh, the smell of homemade bread baking!
Oh yes… There’s nothing like it xx
Can this recipe be made in the bread machine?
Hi Darlene. I haven’t tried it in the bread machine, but it’s on the list to check and tweak… Once I’ve had a couple of weeks break from eating it 😂… You wouldn’t believe how much white bread I’ve eaten in the last few months xx