Gluten Free Sandwich Bread made with King Arthur Gluten-Free Flour Measure For Measure

The King Arthur Gluten-Free Measure For Measure package's instructions mention that it's not recommended for making yeast bread. I wanted to test it to see how the yeast bread comes out. I actually made 2 loaves with slightly different ingredients.
Both recipes came out great and I debunk the recommendation.
Gluten-Free White Bread:
Ingredients:
1 cup warm water
2-1/2 tsp active dry yeast
3 tbsp sugar
3 large egg whites
1 tsp white vinegar
3 tbsp vegetable oil
3 cups King Arthur gluten-free measure to measure flour (more or less as needed)
1 tsp salt
2-3 tbsp water if needed
Method:
1. In a glass, mix warm water, yeast, and sugar together and let proof for 5-10 minutes.
2. In a large bowl or a mixer bowl, beat egg whites until frothy, then add vinegar, oil, and the yeast mixture and mix well.
3. Add the King Arthur gluten-free flour and salt. Mix well with an electric hand mixer or a stand mixer with a paddle attachment.
Note: If the dough is too thick, add water or if it is too wet, add more gluten-free flour. Continue to mix until becoming cake-like batter (about 2-3 minutes). Scrape the dough once.
4. Transfer the batter into a well-greased 8" x 4" loaf pan about 3/4 way full. Level out the top with a spatula.
5. Let rise in a warm place such as the microwave or oven (not turn on) with a cup of hot water for 25-30 minutes or just about the rim of the pan without cover.
Note: If you prove it on a counter, you may need to cover it with a piece of greased plastic wrap.
6. Bake in preheated oven at 375 deg. F for 38-45 minutes or until a skewer inserted in the center comes out clean. Mine took 40 minutes to bake.
7. Let stand for 10 minutes before removing the bread from the pan to a wire rack to cool completely.
Gluten-Free Sandwich Bread:
Ingredients:
1 cup warm water
2-1/2 tsp active dry yeast
3 tbsp sugar
3 large whole eggs
1 tsp white vinegar
3 tbsp vegetable oil
3 cups King Arthur gluten-free measure to measure flour (more or less as needed)
1 tsp baking powder
1 tsp salt
2-3 tbsp water if needed
Egg wash for brushing, optional
Method:
1. In a glass, mix warm water, yeast, and sugar together and let proof for 5-10 minutes.
2. In a large bowl or a mixer bowl, beat eggs until foamy, then add vinegar, oil, and the yeast mixture and mix well.
3. Add the King Arthur gluten-free flour, baking powder, and salt. Mix well with an electric hand mixer or a stand mixer with a paddle attachment.
Note: If the dough is too thick, add water or if it is too wet, add more gluten-free flour. Continue to mix until becoming cake-like batter (about 2-3 minutes). Scrape the dough once.
4. Transfer the batter into a well-greased 8" x 4" loaf pan about 3/4 way full. Level out the top with a spatula.
5. Let rise in a warm place such as the microwave or oven (not turn on) with a cup of hot water for 25-30 minutes or just about the rim of the pan without cover.
Note: If you prove it on a counter, you may need to cover it with a piece of greased plastic wrap.
6. Brush the top with egg wash, if using. Bake in preheated oven at 375 deg. F for 38-45 minutes or until a skewer inserted in the center comes out clean. Mine took 40 minutes to bake.
7. Let stand for 10 minutes before removing the bread from the pan to a wire rack to cool completely.

[@ketubah6407]

FINALLY !!!!!!!!!!!! Finally a bread recipe that actually turns out ! I can't thank you enough! I went right to the sandwich bread because you said it tasted better. I made half a recipe because I was tired of wasting ingredients. it actually turned out! the yeast took twice as long to rise and the bread cooked at a lower temperature at half the time, but I was watching it and I knew when the probe read 120° inside that the bread would be ready. I can't thank you enough . finally I get to eat bread again!!!!!!!!

[@wanidacarter11]

Thank you for you comment! Each oven is different and rising times is also depending on the environment temperature. Thanks for the details of how it turned out!

[@yklenner]

Yummmy! I just made this recipe. It’s an excellent recipe, especially if you use a mixer.

[@MP-ne6ji]

Great info! I’m going to make the sandwich loaf this weekend.

[@eseterik78]

Thank you! I knew that discouraging mention on the package could be overcome! Currently rising in the microwave with a cup of warm water! Thanks again!

[@inhonorofmary6825]

Was good

[@dornisdelights7565]

I'm so greatful that I found your channel. I bought a 5lb packet of this a few days ago and was discouraged when I saw the info. However, this weekend I'm definitely trying this. Thank you for sharing!!

[@wanidacarter11]

Thank you.

[@ketubah6407]

Me Too !! Hope this works!

[@MsFlame54]

I made the first recipe and you were so right about the taste. It has to be the most tasteless bread I’ve ever had. Looked good though. I’ll try the second one next time

[@wanidacarter11]

Thank you for your comment.

[@ketubah6407]

I just made a new loaf and it came out even better than the last. I'm trying to upload a video but probably won't be able to do it. It was a little too dense and it needed a tad bit more salt. Adding salt next time is easy but how do I make it less dense ? less flour? thank you so much for taking your time to educate me. My husband can still eat regular bread so he doesn't quite understand how big a deal this is. But I am super pumped!

[@wanidacarter11]

I appreciate your comment. The possibility of making this bread less dense is 1. Decrease the amount of flour by 1/2 cup. 2. Mix 1 tsp xanthan gum with the flour before adding to the liquid. 3. Add 2 tbsp flax meal to the flour. 4. Mix the flour with the yeast mixture and milk until it becomes a moist paste. Then whip egg white into a meringue and fold it into the bread mixture instead of adding egg white in the beginning. I also have more gluten-free bread recipes in my Gluten-Free Food playlist if you want to try those out.

[@nancy9478]

Weigh your flour. Its 30g per 1/4 cup, so 120g per cup.

[@NaaaaYaaaa]

My dough didn’t rise too well. What can I do better next time ?

[@wanidacarter11]

I think you can add more yeast and leave it to rise longer. You can also use instant yeast instead of active dry yeast. Another reason may be that the yeast is expired.

[@nancy9478]

I always measure my flour by weight. The King Arthur flours are 120g per cup, so this recipe uses 360g. This gives me the best results. Use active dry yeast, not instant yeast.

[@PriyankaSharma-fq5in]

Do i need to put white vinegar?

[@wanidacarter11]

It doesn't need to be added but it will help soften the bread a little bit.

[@beverlymason1529]

Can u use this receipe in a bread maker

[@wanidacarter11]

I don’t believe it can be done because the gluten-free bread dough is like a cake batter. I guess it won’t hurt to try. If I have a bread, machine I would try though!

[@beverlymason1529]

@@wanidacarter11 thank u 😊. Will try and let u know

[@fritzj6803]

Can I add honey instead of sugar?

[@wanidacarter11]

Yes you can.

[@whiskeymalinga916]

How long they stay softness

[@wanidacarter11]

I believe it stays soft for several days at room temperature. I usually keep my bread in the fridge in 2 layers of plastic ziplock bags and it will last a long time. I warm it 1-2 slices at a time in the microwave cover it with a damp paper towel for 6-8 seconds or make toast.

[@margaretclapp1755]

can't regular gluten free white flour be used instead of King Arthur?

[@wanidacarter11]

This is a test (review) for this flour video. If you want to use other white gluten-free flour, the result may be different. But it is not hurt to give it a try.

[@klevesque]

Why the egg wash?

[@wanidacarter11]

Egg wash is optional. It’s just.for brushing the top for golden brown color. My video is missing that part for the second loaf.

[@klevesque]

You left out 1 tsp salt in your sandwich bread ingredient list in the description 😊

[@wanidacarter11]

Thanks for letting me know. I will correct it!

[@JesusBelieverDiane]

Mine came out like a stone 😩

[@wanidacarter11]

Sorry to hear that. There might be many possibility that things can go wrong. You can decrease the amount of flour or increase water so that he batter would be like a cake batter/quick bread. The rising time may be another factor: if not long enough the bread will be tough when baked. Every oven is different, if the bread baked too long, the bread will be tough as well. Keep experimenting until it comes out right. Thank you for trying my recipe.