Gluten Free English Muffin Bread—Easy GF Sandwich Bread!

INGREDIENTS

3 cups

Gluten-Free Bread Flour, plus more for sprinkling*

1 2/3 tsp

instant yeast

1 tbsp

sugar

1 1/2 tsp

kosher salt

1 2/3 cups

warm milk (110°F)

Coarsely ground gluten free cornmeal, for sprinkling (optional)

*GLUTEN FREE BREAD FLOUR (Makes 1 cup (140 g) flour)

100 g

(about 11 1/2 tablespoons) mock Better Batter or Better Batter itself (71% of the total blend)

25 g

(about 5 tablespoons) unflavored whey protein isolate (18% of the total blend) (Isopure brand or NOW Foods brand are what I use)

15 g

(about 5 teaspoons) Expandex modified tapioca starch (11% of the total blend)**

**For an explanation of what Expandex is, and where to find it both in and outside the U.S., please see the Resources section of the blog.