Years in the making, our gluten-free bread looks and slices like a wheat flour loaf, without any grittiness or aftertaste. Our gluten-free bread stays fresh longer than other brands. Store airtight and enjoy within 3 days or freeze!
|You'll Need||Ounces||Grams||Baker's %||5 lbs of mix||25 lbs of mix||50 lbs of mix|
|3 1/4 cups King Arthur Flour Gluten-Free Bread & Pizza Crust Mix||18||510||100||5 lbs||25 lbs||50 lbs|
|4 tablespoons butter, melted||2||57||11.1||9 oz||2 lbs, 12 oz||5 lbs, 9 oz|
|1 3/4 cups lukewarm milk||14||397||77.8||3 lbs, 14 oz||19 lbs, 7 oz||38 lbs, 14 oz|
|3 large eggs||5.3||150||29.4||1 lb, 8 oz||7 lbs, 6 oz||14 lbs, 11 oz|
|7 grams instant yeast*||0.25||7||1.28||1 oz||5 oz||10 oz|
1. Use an electric mixer to combine butter or oil, milk, and eggs. Beat in 1 cup of mix and yeast. Add remaining mix a cup at a time. After each addition, scrape bottom and sides of bowl and beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes.
2. Cover with plastic wrap, and let rise for 30 minutes.
3. Stir to deflate. Spoon batter into a lightly greased 9" x 5" loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat oven to 350°F.
4. Proof until middle is crowned 1" over the rim of pan, 20-40 minutes, depending on temperature.
5. Bake for 50-60 minutes or until golden brown and center registers 200°F-210°F on an instant-read thermometer. Turn out of pan and cool on a rack.
* Depending on your bakeshop conditions and desired speed of rise, you may find that more or less yeast works best for you. For active dry yeast, use the same amount as you would instant. For fresh, 2 1/2 times the weight of instant yeast is standard.
18 ounces of mix bakes one 9" x 5" loaf
5 pounds of mix bakes four to five 9" x 5" loaves
25 pounds of mix bakes twenty to twenty-five 9" x 5" loaves
50 pounds of mix bakes forty to fifty 9" x 5" loaves
Tips from our Bakers
- For a non-dairy version: Use 1/4 cup vegetable oil and 1 1/2 cups lukewarm water.
- For best texture and volume, we strongly suggest you use an electric hand mixer or electric stand mixer to make this mix.
- Egg Replacement Tips: We recommend using the flax egg replacer. We tried a commercial egg replacer, but found the flax gel worked the best, plus you get the added benefit of flax. The commercial egg replacer in our starch-based recipe was slightly more dense. Use finely ground golden flax if you want a mild flavor, brown for a more "whole grain" taste.
- King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.