1-Prepare your pan by greasing a 9×5-inch loaf pan with sides at least 4 inches tall, or use a 1-pound Pullman pan. This ensures your bread has room to rise properly.

2-Mix the dry ingredients: whisk together the 3 cups gluten-free bread flour blend, 3 teaspoons xanthan gum (if not in the blend), 2 ½ teaspoons instant yeast, ¼ teaspoon cream of tartar, 2 tablespoons granulated sugar, and 2 teaspoons kosher salt in a large bowl.

3-Combine the wet ingredients: add the 1 ½ cups warm milk, 4 tablespoons melted and cooled unsalted butter, 1 teaspoon apple cider vinegar, and 2 large egg whites to the dry mix. Start mixing on low speed, then beat on medium-high for 3 minutes until the dough is smooth and whipped. This step is crucial for activating the xanthan gum and getting that airy crumb.

4-Shape the dough by transferring it to your prepared pan and smoothing the top with a wet spatula. Cover it loosely with oiled plastic wrap and add the Pullman lid if you’re using one then let it proof in a warm, draft-free spot until it’s 150% larger, about 30 to 45 minutes. Stop when the top almost cracks to avoid overproofing.

5-Preheat your oven to 375°F (190°C). Once ready, you can optionally slash the top ¼-inch deep, brush it with butter, and sprinkle on those toasted sesame seeds for extra flavor. Bake for 45 to 60 minutes, removing the Pullman lid after 40 minutes if used, until the internal temperature hits 205°F (96°C), the crust is golden brown, and the loaf sounds hollow when tapped.

6-If the crust feels soft, pop it back in the oven at 300°F (150°C) for up to 20 minutes to firm up.

7-Finally, let the bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 1 to 2 hours before slicing. The total time is about 2 hours and 15 minutes, including prep, rising, baking, and cooling.