Ingredients:

  • 1.5 cups warm water (105°F-110°F)
  • 3 tbsp honey
  • 2 large eggs, room temperature
  • 1 tsp apple cider vinegar
  • 3 tbsp melted butter
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 0.25 cup dry milk powder
  • 1.5 tsp fine sea salt
  • 2.25 tsp instant yeast

Instructions:

  1. Preheat the water to exactly 105°F-110°F using a microwave or stovetop. Note: Accuracy here prevents yeast failure.
  2. Whisk the eggs and apple cider vinegar together in a small bowl until fully combined.
  3. Layer the liquids into the bread pan: start with the water, then the honey, melted butter, and finally the egg mixture.
  4. Add the dry ingredients carefully on top of the liquids, starting with the gluten-free flour blend.
  5. Incorporate the milk powder and salt, spreading them evenly across the flour surface.
  6. Create a small well in the center of the flour and pour the instant yeast into it. Ensure the yeast does not touch the liquid yet.
  7. Select the gluten-free setting on your machine and press start. Note: Use the Medium crust setting for the best balance.
  8. Scrape the sides with a rubber spatula during the first 5 minutes of mixing until the batter is completely smooth.
  9. Bake for 1 hour 20 mins according to the machine cycle until the top is golden and the internal temp hits 205°F.
  10. Remove the pan immediately and let the bread sit for 5 minutes before shaking the loaf out onto a wire rack.