Lightly grease an 8 ½" x 4 ½" standard loaf pan and sprinkle the bottom and sides with cornmeal, tapping out any excess.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl or the bowl of a stand mixer, whisk the flour, sugar, yeast, salt, and baking soda.

In a microwave-safe bowl or in a small saucepan on the stove, combine the milk, water, and butter and heat to between 120°F and 130°F. Stir the liquid before measuring its temperature to get an accurate reading. If you don't have a thermometer, the liquid should feel uncomfortably hot when you quickly dip your finger into it. Be sure it doesn't reach 140°F, as temperatures in that range can harm the yeast.

Pour the hot liquid over the dry ingredients and mix briefly, using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer), until combined. Add the egg and mix until thoroughly combined.

Continue to mix until a sticky, batter-like dough forms, about 2 to 3 minutes if mixing by hand (some lumps will remain; that’s OK) or 1 minute on high speed if using a mixer. It’s normal for the mixture to resemble thick cake batter at this stage.

Transfer the dough to the prepared pan, leveling it and smoothing the top as much as possible.

Cover the pan and let the dough rise until it has risen ½" to ¾" over the rim of the pan, 45 minutes to 1 hour.

While the dough is rising, preheat the oven to 400°F with a rack in the center.

Before baking, remove the cover and carefully brush the top of the loaf with melted butter. Bake the bread for 23 to 29 minutes, or until it's golden brown on top and a digital thermometer inserted into the center reads 208°F to 212°F. (Your bread may be golden brown after 20 minutes or so, but continue baking to the target temperature, tenting with foil if needed, to achieve the best texture.)

Remove the bread from the oven and let it rest for 5 minutes in the pan before turning it out onto a rack. Let the bread cool completely before slicing.

Store leftover Gluten-Free English Muffin Bread, well-wrapped, at room temperature for up to 3 days. For longer storage, slice and freeze for several months.