Gluten-Free Bread with Milk & Egg

This is my favorite gluten-free bread recipe. It's a little crumbly, but it has really good flavor. (It's really just my Super Fluffy Hamburger Buns recipe altered to be gluten free.)

4.50 from 2 votes

Course: Other

Cuisine: American

Servings: 1 loaf

Prep Time 15

Cook Time 35

Rising Time: 1

Total Time 1 50

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Ingredients

1 ½ cup milk
4 Tbsp butter (cut into small chunks)
¼ cup white sugar (or honey)
1 ½ tsp salt
2 ¼ tsp yeast (1 pkg)
3 ½ cups oat flour (may need a little more)
1 large egg

Instructions:

In a measuring cup, combine the milk and butter. Heat in microwave until the butter is melted and the milk is about 120°.
Add the sugar, salt, and yeast and allow to rest for a few minutes.
Pour into a mixer and add the flour and egg.
Knead for 3-5 minutes. You want a soft, slightly sticky dough so you may need to add more flour to get the right consistency. (It will be more sticky that regular flour bread.)
Place in a greased bowl, cover, and allow to rise until about 1/3 larger than originally.
Once risen, line a baking pan with parchment paper. (It might work to just heavily grease the pan...I've just had issues with it sticking.)
Form into a loaf shape and place in the pan. Allow to rise again.
Preheat the oven to 350°.
Bake for 30-40 minutes. (If using parchment paper, this won't get quite as brown as a normal loaf.
Remove from the oven and allow to cool for about 10 minutes in the pan. Then remove and thoroughly cool on a rack. Once completely cooled, place in a Ziploc and seal. This will help seal the moisture into the loaf. This is best served the 2nd day. It will be crumbly if served right after its baked.

Notes:

This is a really good recipe for gluten-free bread. I have 3 different gluten-free bread recipes for different purposes.

This is my favorite recipe as far as taste is concerned. However, it's a too crumbly for sandwiches. And has milk and eggs, so limits some special diets.

This one is the best for a quick loaf. Its taste is very similar to this recipe.

And this recipe is best for sandwiches. It stays together very well. And toasts nicely, too. It doesn't have dairy or egg, so is very versatile. The only reason it's not my very favorite recipe is because it's not quite as flavorful as the other 2 recipes.

Oat-flour vs. gluten-free flour blends:

Gluten-free flour blends tend to be a bit spongy and are missing the full, nutty flavor of regular flour. Also, they tend to have a long ingredient list and don't work for some special diets.

Oat flour is simply ground up oats, so they work for most any diet. And it has the full, nutty flavor of regular flour. The only difference is that it's a little denser. You can substitute oat flour 1:1 with all-purpose flour in just about any recipe.

Diet: Gluten Free