Better Gluten-Free Sandwich Bread

This is the best gluten-free sandwich bread we've ever had. It makes incredible sandwiches, works wonderfully as toast, and can be used for french toast recipes, too! It uses a Japenese method of preparation called tangzhong which binds moisture into the flour mixture. If you have a Pullman-style loaf pan (taller than a normal bread pan), we highly recommend it for this as it helps the dough keep its shape as it rises.

Pizza

Prep: 40 min
Rise: 1 hour 45 min
Cook: 1 hour
Total: 3 hours 30 min
Yields two 9-inch loaves

Gluten-Free Flour Mixture
440g tapioca starch
370g millet flour
70g sorghum flour
14g xanthan gum
In a large bowl, mix flours together and set aside.
Tangzhong
90g reserved gluten-free flour mixture
210g water
In a small saucepan, combine 90g of the reserved gluten-free flour mixture with water and combine with a spatula. Cook over medium-high heat, stiring continuously, until a thick paste forms, about 5 minutes.
Remove from heat and set aside to cool, stirring occassionally, about 10 minutes.
Dough
40g psyllium husks
440g warm water
In a medium bowl, combine psyllium husks and water. Stir until a thick paste or gel is formed. Set aside.
20g instant yeast
50g sugar
280g warm water
Add yeast, sugar, and water to the bowl of a stand mixer and mix together with a spatula.
reserved gluten-free flour mixture
Add remaining gluten-free flour and mix using a paddle attachment until combined, about 15-30 seconds.
reserved tangzhong
reserved psyllium gel
16g salt
Add tangzhong, psyllium gel, and salt. Using a paddle attachment, mix to combine, about 30 seconds.
Using either a paddle or a dough hook attachment on the mixer, knead the dough. It until it's smooth, about 10-15 minutes. The dough will be very sticky.
6 tablespoons butter, softened
Add butter and mix until incoroporated, about 5 additional minutes.
Rising
cooking spray
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until volume has doubled, about 1 hour.
Shaping
Preheat oven to 400°F.
cooking spray
Lightly grease your bread pan.
millet flour
Generously dust a clean work surface. Turn risen dough out and divide in half. Flatten one half into a rectangle and roll along its length to make a 9-inch roll.
Transfer to grease loaf pan and cover with greased Pullman cover or a lighly greased sheet of aluminum foil. Let rise in a warm place until doubled in size, about 30-45 minutes.
Baking
Bake at 400°F until golden brown and an instant read thermometer shows 205°F, about 1 hour.
Remove from oven and let cool on a wire rack for 10 minutes. Gently remove from loaf pan and let cool completely before cutting, about 2 hours.
Bread will keep for 3-4 days in an airtight container, or for several weeks in the freezer.