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Gluten-Free White Bread (from a Mix)

My first gluten-free bread: a soft white loaf made from a gluten-free bread mix, with butter and eggs. It grills up beautifully.
Prep Time 10 minutes
Cook Time 55 minutes
Rise 2 hours 15 minutes
Total Time 3 hours 20 minutes
Servings 12 slices
Calories 205kcal

Ingredients

  • 1 package gluten-free bread mix with its yeast packet (I used King Arthur)
  • 4 tbsp butter melted
  • 1 1/2 cups lukewarm water
  • 3 large eggs at room temperature

Instructions

  • Using an electric mixer with the paddle attachment, combine the butter, water and eggs and mix until combined.
  • Mix in 1 cup of the gluten-free flour mix and the yeast packet. Add the remaining mix, 1 cup at a time, until fully incorporated, scraping the sides as you go.
  • Beat for an extra 2 minutes, then scrape into a bowl. The mixture will be quite sticky. Cover with plastic and let sit for 30 to 60 minutes (I let mine go almost 90 minutes).
  • Stir to deflate the dough and pour it into a greased loaf pan. Cover with plastic and let it rise again until it comes about 1 inch above the pan, about 45 minutes.
  • Bake at 350°F for 50 to 60 minutes, until the inside reaches 200 to 210°F. Cool completely before slicing.

Notes

Follow any amounts on your bread mix package if they differ. Nutrition is an estimate per serving.

Nutrition

Calories: 205kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g