Gluten-Free Sandwich Bread Recipe

Gluten-free bread plays by different rules. Without wheat protein, structure comes from a combination of GF flour blend, eggs, and a binder (psyllium husk is the artisan choice; xanthan gum works too). The "dough" looks more like a thick muffin batter — you stir it, you don't knead it. Hydration runs aggressively high (~85%) because GF flours absorb more water and need it for a tender crumb. Bake longer, to a higher internal temperature, than a wheat loaf. Cool completely before slicing — warm GF crumb is gummy.