2 cups warm water (110 degrees)
2 large eggs
2 T. melted unsalted butter, cooled
14 oz. (3 c. plus 2 T.) ATK Gluten-free Flour Blend (see recipe below)
4 oz. (1 1/3 c.) oat flour (Bob’s Red Mill)
1 1/2 oz. (1/2 c.) nonfat dry milk powder
3 T. powdered psyllium husk
2 T. sugar
2 ¼ t. instant or rapid rise yeast
2 t. baking powder
1 ½ teaspoons salt
* Flour substitutions: You can substitute the following for the ATK gluten-free flour blend
I recommend King Arthur brand:
King Arthur Gluten-free Multi-Purpose Flour: 14 ounces = 2 ⅓ cup plus ¼ cup
Bob’s Red Mill GF All-Purpose Making Flour: 14 ounces = 2 ½ cups plus ⅓ cup
Spray or grease 8 ½ by 4 ½-inch loaf pan with cooking spray
Whisk water, eggs, and melted butter together in bowl
Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined
Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed
Increase speed to medium and beat until sticky and uniform, about 6 minutes (Dough will resemble cookie dough)
Using rubber spatula, scrape dough into prepared loaf pan and press into gently into corners with wet hands
Smooth top of dough and spray with water
Tightly wrap double layer of aluminum foil around pan (coming from around the bottom with the sides coming up to the top) so the top edge of foil rests at least 1 inch above the top rim of the pan creating a collar and making a taller pan; secure foil with staples (this ensures the loaf rises up instead of out keep the dough from spilling over the edges when it rises)
Spray inside collar with baking spray
Spray piece of plastic wrap and set on top of collar, sprayed side facing the dough
Let rise at room temperature until dough has risen by 50% (1/2-inch about rim of pan), about 1 hour
Adjust your oven rack to the middle position and heat oven to 350ºF
Remove plastic wrap and spray loaf with water
Bake until the top is golden, crust is firm, and the loaf sounds hollow when tapped, about 1 1/2 hours, rotating the pan halfway through baking
Transfer pan to wire rack and let bread cool for 10 minutes
Remove loaf from pan and let cool completely on rack, about 2 hours
(Once cooled, bread can be wrapped in a double layer of plastic wrap and stored at room temperature for up to 3 days. See freezing instructions below)
FREEZING GLUTEN-FREE BREAD: ATK found that freezing fully cooled loaded is a good option for most gluten-free breads. For sandwich breads, slice the bread before freezing so that you can pull individual slices from the freezer as needed. Do not keep any gluten-free bread in the freezer for longer than one month
The America’s Test Kitchen Gluten-free Flour Blend
Makes 42 ounces (about 9 ⅓ cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. See notes below about shopping for rice flours and substituting soy milk powder.
- 24 ounces (4 ½ cups plus ⅓ cup) white rice flour
- 7 ½ ounces (1 ⅔ cups) brown rice flour
- 7 ounces (1 ⅓ cups) potato starch
- 3 ounces (¾ cup) tapioca starch
- 3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
