Gluten Free Sandwich Bread
One thing greatly missed by many on a gluten free dietary intake is the taste and texture of homemade yeast breads. While the taste and texture are slightly different, this is an easy loaf to help you make the switch to bread made from gluten free flours.
Ingredients: (bring all to room temperature)
2 eggs plus 1 yolk
3 TBSP canola oil
2 cups GF bread flour mix (recipe at bottom of page)
1 ½ tsp. xanthan gum
1/2 tsp. salt
2 heaping TBSP sugar
¼ oz. (1 pack) active dry yeast
¾ cup plus 2 TBSP milk (heated to 110F degrees)
1. grease an 8 ½ x 4 ½ inch bread pan and set aside
2. mix oil and eggs together and set aside
3. add all dry ingredients to large mixer bowl and whisk together
4. add egg mixture to dry and toss slightly, add warm milk and mix til just combined, scrape bowl and beaters, beat on high for 3 minutes, scrape bowl and beaters again
5. dough will be wet and sticky, use a spatula to transfer and level dough into prepared pan, cover with oiled plastic wrap and let rise in warm draft free place for 30 – 40 minutes or until dough rises to just below top of bread pan
6. place rack in center of oven and preheat to 375F while bread is rising, use gas or electric oven: convection ovens tend to brown bread too quickly
7. gently remove plastic wrap, place risen loaf in oven and turn heat down to 350F, bake for 10-15 minutes for browning, cover loaf loosely with foil tent, bake additional 20-25 minutes til done, remove from pan, bread will have hollow sound if done when tapped on the bottom
8. place on cooling rack and brush crust with butter or margarine while still hot, let cool 20 minutes before slicing .
Gluten Free Bread Flour Mix
¼ part millet flour ½ cup 1 ½ cups
¼ part white rice flour ½ cup 1 ½ cups
or sorghum flour
1/6 part cornstarch 1/3 cup 1 cup
1/6 part potato starch 1/3 cup 1 cup
1/6 part tapioca flour 1/3 cup 1 cup
Total Mix 2 cups 6 cups
Tip:
Use active dry instead of rapid rise or instant yeast. Gluten free yeast
bread dough needs to rise slowly (30 minutes minimum) to allow xanthan
gum to set.
Tip: When measuring flours, don’t scoop your measuring cup into the bag. Use a large scoop or mixing spoon and gently shake flour into the measuring cup til it heaps. Then level it off with a knife or other straight edged utensil. This will prevent you from compacting the flours and adding too much to the recipe