Gluten-Free Pain de Mie
Experience the timeless charm of French baking with this Gluten-Free Pain de Mie recipe, perfect for those embracing a gluten-free lifestyle without compromising on flavor or texture. This soft, slightly sweet loaf features a blend of gluten-free all-purpose flour, xanthan gum for elasticity, and warm water for optimal rise, resulting in a tender crumb with just the right amount of chew. The rich combination of melted butter, eggs, and milk adds depth and enhances the bread’s velvety texture, making it ideal for sandwiches, toast, or even French toast. With easy-to-follow steps and a quick rise, this recipe delivers bakery-quality bread in the comfort of your home. Whether you’re serving it fresh from the oven or storing slices for later, this homemade gluten-free bread is a delicious and reliable staple.
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour
- 1.5 teaspoons Xanthan gum
- 1.5 teaspoons Salt
- 50 grams Granulated sugar
- 7 grams Instant yeast
- 350 milliliters Warm water
- 60 grams Unsalted butter, melted
- 2 large Eggs
- 60 milliliters Milk, room temperature
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, salt, sugar, and instant yeast.
In another small bowl, combine the warm water, melted butter, eggs, and milk. Whisk until well blended.
Make a well in the center of the dry ingredients and pour the wet ingredients into the dry mixture.
Using a stand mixer fitted with a paddle attachment, mix on low speed to combine, then increase to medium speed and beat for about 3 to 4 minutes, or until the batter is smooth and slightly sticky. The dough will have the consistency of a thick batter, not traditional bread dough.
Lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
Transfer the batter to the prepared loaf pan, smoothing the top with a wet spatula.
Cover the pan loosely with plastic wrap and let the dough rise in a warm, draft-free place for about 45 to 60 minutes, or until it has risen slightly and is puffy.
Preheat your oven to 375°F (190°C) while the dough is rising.
Bake the bread on the middle rack of the preheated oven for about 35 to 40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C) when measured with an instant-read thermometer.
Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 54.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
