The King Arthur Gluten-Free Measure For Measure package's instructions mention that it's not recommended for making yeast bread. I wanted to test it to see how the yeast bread comes out. I actually made 2 loaves with slightly different ingredients.
Both recipes came out great and I debunk the recommendation.
Gluten-Free White Bread:
Ingredients:
1 cup warm water
2-1/2 tsp active dry yeast
3 tbsp sugar
3 large egg whites
1 tsp white vinegar
3 tbsp vegetable oil
3 cups King Arthur gluten-free measure to measure flour (more or less as needed)
1 tsp salt
2-3 tbsp water if needed
Method:
1. In a glass, mix warm water, yeast, and sugar together and let proof for 5-10 minutes.
2. In a large bowl or a mixer bowl, beat egg whites until frothy, then add vinegar, oil, and the yeast mixture and mix well.
3. Add the King Arthur gluten-free flour and salt. Mix well with an electric hand mixer or a stand mixer with a paddle attachment.
Note: If the dough is too thick, add water or if it is too wet, add more gluten-free flour. Continue to mix until becoming cake-like batter (about 2-3 minutes). Scrape the dough once.
4. Transfer the batter into a well-greased 8" x 4" loaf pan about 3/4 way full. Level out the top with a spatula.
5. Let rise in a warm place such as the microwave or oven (not turn on) with a cup of hot water for 25-30 minutes or just about the rim of the pan without cover.
Note: If you prove it on a counter, you may need to cover it with a piece of greased plastic wrap.
6. Bake in preheated oven at 375 deg. F for 38-45 minutes or until a skewer inserted in the center comes out clean. Mine took 40 minutes to bake.
7. Let stand for 10 minutes before removing the bread from the pan to a wire rack to cool completely.
Gluten-Free Sandwich Bread:
Ingredients:
1 cup warm water
2-1/2 tsp active dry yeast
3 tbsp sugar
3 large whole eggs
1 tsp white vinegar
3 tbsp vegetable oil
3 cups King Arthur gluten-free measure to measure flour (more or less as needed)
1 tsp baking powder
1 tsp salt
2-3 tbsp water if needed
Egg wash for brushing, optional
Method:
1. In a glass, mix warm water, yeast, and sugar together and let proof for 5-10 minutes.
2. In a large bowl or a mixer bowl, beat eggs until foamy, then add vinegar, oil, and the yeast mixture and mix well.
3. Add the King Arthur gluten-free flour, baking powder, and salt. Mix well with an electric hand mixer or a stand mixer with a paddle attachment.
Note: If the dough is too thick, add water or if it is too wet, add more gluten-free flour. Continue to mix until becoming cake-like batter (about 2-3 minutes). Scrape the dough once.
4. Transfer the batter into a well-greased 8" x 4" loaf pan about 3/4 way full. Level out the top with a spatula.
5. Let rise in a warm place such as the microwave or oven (not turn on) with a cup of hot water for 25-30 minutes or just about the rim of the pan without cover.
Note: If you prove it on a counter, you may need to cover it with a piece of greased plastic wrap.
6. Brush the top with egg wash, if using. Bake in preheated oven at 375 deg. F for 38-45 minutes or until a skewer inserted in the center comes out clean. Mine took 40 minutes to bake.
7. Let stand for 10 minutes before removing the bread from the pan to a wire rack to cool completely.