THE BEST Gluten-Free WHITE Sandwich BREAD (Gum Free, Rice Free, Oat Free, Corn Free, Lectin Free)

This is one of the best recipes of gluten-free and gum-free white sandwich bread! It is a large loaf with regular-sized slices that are easy to cut thin after proper cooling. It toasts great and it's extra delicious if made with homemade ghee instead of butter (link to the recipe follows). Follow this link for the same recipe made without psyllium husk    • The Best Gluten-Free WHITE SANDWICH B...   Check out the vegan version of this bread here    • The Best Vegan & Gluten Free White Sa...   More gluten-free bread recipes in this playlist    • GLUTEN FREE BREAD RECIPES   SUBSCRIBE to YouTube channel    / @glutenfreegastronomist   Follow on Facebook   / 100087872115870   Follow on Instagram   / glutenfreegastronomist   CHAPTERS 00:00 Dough mixing 01:01 Proofing 01:57 Baking 02:10 Cutting baked bread The Best Gluten-Free White Sandwich Bread Recipe Ingredients: 490g warm milk (100F/38C) 8g active dry yeast (or 6g instant yeast) 30g sugar 25g whole psyllium husk 490g of Gluten Free White Flour Blend* (recipe follows) 100g egg whites 10g apple cider vinegar 9g salt 45g melted butter or Ghee** Method: Mix warm milk, sugar, and active dry yeast and let it rest for about 10 minutes to get bubbly. (Skip this step if using instant yeast. Add it to the flour mix). While you are waiting - oil or butter your bread loaf pan well. In 10 minutes add psyllium husk to the milk mixture and mix well. Let it hydrate for 10-15 minutes and get Gluten Free White Flour Blend ready. Sift and combine with milk mixture and egg whites in a large bowl. Use electric mixer or mix by hand to make a smooth batter. Add apple cider vinegar, salt and melted butter and mix for another 2-3 minutes. Transfer dough into a buttered pan, smoothen with wet hands, spoon or spatula, and cover to proof for about an hour (rise time depends on the temperature of your ingredients as well as the temperature in your kitchen). Preheat oven to 375F and set up the rack in the middle of your oven. Take the cover off and brush the dough gently with melted butter. Bake for 55-60 minutes. Bread is done when it feels light and sounds hollow if you tap. You can also use an instant-read thermometer and measure the internal temperature. It should be at 210F if your bread is ready. Take bread out of the pan and put it on a rack to cool completely before slicing (at least 4-6 hours or overnight). Loaf pan size used in this recipe is 10x5x3 inches (13x26x7cm) *Gluten-Free White Flour Blend Recipe (Lectin-Free, Gum Free) - 490g Ingredients: 325g Tapioca Starch 110g Sorghum Flour 55g Millet Flour Method: Use kitchen scale to weigh all ingredients and mix well to blend. Keep in airtight container at room temperature. This starchy blend works well in bread, pizza crust, and focaccia recipes. It gives good structure, excellent crumb and texture! Double the batch to have it ready for quick bakes! Follow this link to the video recipe with possible substitutions    • Gluten-Free WHITE Flour Blend (Gum Fr...   ** How to clarify butter & make Ghee? The answer is here    • How to clarify butter & make GHEE?   Tip: Use certified gluten-free ingredients and kitchen scale for accurate measurements and consistent results! Happy gluten-free baking! #glutenfreebread #glutenfreebreadrecipes #glutenfree #glutenfreeflours #glutenfreerecipes #glutenfreebaking #glutenfreeflourblend #gumfree #ricefree #oatfree #cornfree #bezglutena #glutenfree #glutenfrei #senzaglutine #sansgluten #singluten #lectinfreebread #lectinfreeflours #lectinfreeflourblend #glutenfreelectinfree #ricefreebread #ricefreeglutenfreebread #lectinfree #lectinsfreeflourblend #lectinfreeflours