Step 1: Measure and prep: Weigh every dry and wet ingredient first. Beat the egg, melt the butter, and warm the milk to about 40°C (105°F) — warm to the touch, not hot. Gluten free flour clumps, so sift it for a smoother batter.
Step 2: Add dry ingredients to the bucket: Set the bread bucket in the machine. Add the gluten free flour first, then scatter sugar, salt, and xanthan gum evenly. Park the yeast in a small well on top of the flour, away from liquid so it does not wake too early.
Step 3: Add the liquids: Pour warm milk, beaten egg, melted butter, and apple cider vinegar over the flour. The vinegar softens the floury bite and helps the crumb stay tender. Keep liquid under 45°C (113°F) or you will kill the yeast.
Step 4: Start the bread machine: Close the lid and choose the basic cycle, set the loaf to 1.5 lb, and pick a light crust. Gluten free dough does not need the long knead that wheat does, and a light bake keeps it soft.
Step 5: Finish and unmold: When the timer beeps, pull the bucket out right away and turn the loaf onto a cooling rack. Cool completely (at least 1 hour) before slicing — cutting warm makes the inside shrink and turn gummy and fragile.
