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–+ servings

Gluten-Free Double-Milk Sandwich Bread

Enjoy homemade gluten-free sandwich bread with a golden crust and a soft interior! This Gluten-Free Double-Milk Sandwich Bread is made with King Arthur Gluten-Free Measure for Measure flour, milk, dry milk powder, butter, and eggs.
When I made this loaf, I used Red Star Active Dry Yeast and allowed it to rise for 30 minutes during the first rise and 60 minutes during the second rise. I baked it at 350°F for 40 minutes until golden brown.
This homemade loaf is perfect for sandwiches, toast, and everyday meals. If you love the smell of fresh bread baking in your kitchen, this is a wonderful gluten-free recipe to try!
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Prep Time 30 minutes
Cook Time 40 minutes
First rise 30, Second Rise 60 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 1 slice
Course: Bread, Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

Method
 

Combine the dry ingredients
  1. In a mixing bowl, combine the gluten-free flour, nonfat dry milk powder, sugar, active dry yeast, and salt.
    360 g King Arthur Gluten-Free Measure for Measure flour, 35 g nonfat dry milk powder, 25 g sugar, 1 teaspoons active dry yeast*, 1 teaspoon salt
Add the milk
  1. Gradually beat in the lukewarm milk until incorporated.
    170 g lukewarm milk
Add the butter and eggs
  1. Add the softened butter. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
    57 g softened butter, 4 large eggs
Beat the batter
  1. Beat on medium speed for 3 minutes until the mixture forms a thick, smooth batter.
Let the batter rise
  1. Cover the bowl and let the batter rise for 30 minutes.
Transfer to the loaf pan
  1. Grease an 8½ × 4½-inch loaf pan. Transfer the batter into the pan and smooth the top with wet fingers or a spatula.
Allow the second rise
  1. Cover the pan and let the batter rise for approximately 30-60 minutes, as I did when making this loaf. Watch the bread as it rises; the original recipe describes the target as barely crowning above the rim of the pan.
Bake
  1. Preheat the oven to 350°F (175°C), if you haven't already. Bake the bread for 40 minutes, as I did, until the loaf is golden brown.
  2. For a reliable doneness check, the original recipe recommends an internal temperature of at least 200°F. If the center has not reached that temperature after 40 minutes, continue baking and check again.
Cool completely
  1. Remove the loaf from the pan and transfer it to a wire cooling rack. Let the bread cool completely before slicing for the best texture.

Notes

  • Yeast: I used 1 teaspoon of Red Star Active Dry Yeast instead of the instant yeast listed in the original recipe.
  • First rise: Let the batter rise for 30 minutes.
  • Second rise: Let the batter rise in the loaf pan for 30-60 minutes, or until it barely crowns above the rim of the pan.
  • Baking: Bake at 350°F for 40 minutes, checking that the center reaches at least 200°F. If needed, continue baking until it reaches that temperature.
  • Cooling: Remove the loaf from the pan and cool completely on a wire rack before slicing.
  • Flour: Use King Arthur Gluten-Free Measure for Measure flour as listed.
  • Gluten-free safety: Check ingredient labels and use clean utensils and equipment to prevent gluten cross-contact.

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