I bake my gluten free bread in a lidded Pullman tin so it’s squared off. Makes it easier to cut off the crusts for finger sandwiches. I use a Japanese Tangzhong roux. Tangzhong means “soup”, and the technique was popularised by Yvonne Chen in her book, “Bread Doctor”, published in Taiwan in about 2003. You take part of the flour and water from the main recipe and cook it in a saucepan, then mix that back into the main dough to help keep it soft and tender.
Ingredients: Dove’s Farm gluten free white bread blend.