Ingredients:

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

Instructions:

  1. Prep the liquids. Whisk the 2 large eggs and 1 tsp apple cider vinegar into the 1.5 cups warm water.
  2. Add liquid base. Pour the water mixture and 3 tbsp melted butter into the bread machine pan.
  3. Layer the dry. Spoon 3.25 cups gluten-free flour over the liquid, followed by 0.25 cup milk powder, 2 tbsp sugar, and 1.5 tsp sea salt.
  4. Add the yeast. Create a small divot in the center of the flour and pour in the 2.25 tsp instant yeast.
  5. Select the setting. Set your machine to the gluten-free cycle. If your machine doesn't have one, use the Quick or Rapid setting.
  6. Assist the mix. After 5 minutes of mixing, use a spatula to scrape down the corners. Do this until no dry flour pockets remain.
  7. Smooth the top. Once the mixing cycle ends, use wet fingers to smooth the top of the batter.
  8. Bake the loaf. Let the machine run for the full 2 hours 15 mins until the crust is golden and the internal temp is 205°F.
  9. The shake out. Remove the pan and let it sit for 5 minutes before shaking the loaf out onto a wire rack.
  10. The cool down. Allow the bread to cool for at least 1 hour until completely room temperature before slicing.