Why This Recipe Works

This gluten-free sandwich bread is soft and tender. Its success lies in striking just the right balance between starchy and whole-grain flours, as well as using the right binders. Tapioca starch is almost pure starch, adding elasticity and chewiness. Sorghum flour adds body, structure, and a mild, slightly sweet flavor that’s often compared to wheat. Millet flour is lighter, more delicate and crumblier than sorghum, and provides a yellow caramel color that is often associated with light wheat breads; it’s a whole grain, but it is slightly starchier. For binders, psyllium husk powder forms a strong gel structure to make a shapable, workable dough, while xanthan gum provides elasticity.

Before You Begin

Gluten-free ingredients can be very inconsistent across brands. For this recipe, we used Bob’s Red Mill tapioca flour (also known as tapioca starch), millet, and xanthan gum. The superfine sorghum flour is from Authentic Foods. The psyllium husk powder comes from Terrasoul Super Foods. Make sure you are using psyllium husk powder and not psyllium husks as they don’t hydrate the same. We highly recommend that you weigh your ingredients to ensure precise hydration and flour ratios. The dough will be sticky, but do not add extra flour. Simply dust your counter with tapioca starch, keep your hands dusted with tapioca starch at all times, and work the dough lightly. For more tips on making the bread, including the importance of letting the loaf cool before slicing it, see “Test Kitchen Techniques.” The loaf is best eaten the same day. Store it tightly wrapped in plastic to retain moisture.

Instructions

Grease 8½ by 4½-inch loaf pan with butter. Whisk 340 grams (1⅓ cups plus 2½ teaspoons) warm whole milk (105 degrees), 2½ teaspoons active dry yeast, and 4 grams (1 teaspoon) sugar together in bowl until dissolved. Let mixture sit until frothy and bubbly, 5 to 10 minutes.

Meanwhile, combine 240 grams (2 cups plus 2 tablespoons) tapioca starch, 140 grams (1 cup) superfine sorghum flour, 70 grams (½ cup) millet flour, 2 teaspoons xanthan gum, 2 teaspoons baking powder, 1½ teaspoons table salt, and remaining 99 grams (½ cup) sugar in bowl of stand mixer.

While whisking constantly, sprinkle 25 grams (2½ tablespoons) psyllium husk powder into yeast mixture. Set aside until thickened, about 1 minute, then add to dry ingredients along with 3 whole large eggs.

Fit stand mixer with dough hook and mix on medium speed until flours are lightly hydrated, about 30 seconds. Increase speed to medium-high and knead until dough is thick and smooth, about 4 minutes.

With mixer running, add 57 grams (4 tablespoons) softened unsalted butter (cut into 4 pieces), 1 piece at a time. Mix until butter is incorporated and dough is smooth and sticky, about 2 minutes.

Dust counter lightly with tapioca starch. Transfer dough to counter and dust top with tapioca starch. Knead a few times to shape into ball, then into oval. Place dough inside prepared loaf pan and gently compress to fill pan. Cover with kitchen towel and let dough rise about 1 inch over rim of loaf pan, 45 minutes to 1 hour.

Thirty minutes before dough is done rising, adjust oven rack to lower-middle position and heat oven to 375 degrees. When dough is ready, brush top with 1 beaten large egg. Bake until top is dark brown and bread has risen about 2 to 3 inches over rim of pan, about 40 minutes. Let bread cool in pan for 15 minutes, then gently remove from pan and place on rack to cool completely, at least 1 hour. Slice and serve.