A delightful gluten-free bread recipe that's simple to make and perfect for sandwiches or toast.
Combine the warm water and yeast in a small bowl and let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
In a medium bowl, whisk together the cornstarch, powdered milk, xanthan gum, and salt.
Sifting the dry ingredients can help avoid lumps.
Add the yeast mixture, eggs, and vegetable oil to the dry ingredients.
Mix until the batter is smooth and well combined.
Mix the dough using an electric mixer on medium-high speed for five minutes.
This step is crucial for developing the structure of the bread.
Grease a 9x5-inch loaf pan and spread the batter evenly into it.
Use a spatula to smooth the top of the batter.
Cover the pan with greased plastic wrap and let the dough rise for one hour.
Place the pan in a warm, draft-free area for the best rise.
Preheat the oven to 350°F.
Ensure the oven is fully preheated before baking.
Bake the bread for 55 minutes or until the internal temperature reaches 208-211°F.
Use a thermometer to check the internal temperature for doneness.
Cool the bread in the pan for five minutes, then transfer to a wire rack to cool completely.
Allowing the bread to cool prevents it from becoming soggy.
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