April 29, 2010

Wonderful Gluten-Free Sandwich Bread

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 I came across this recipe at www.thebakingbeauties.com  Thank you Jeanine for posting such a wonderful bread recipe!

This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis. This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice.

  • 1 cup warm water 110 degrees
  • 2 1/2 tsp instant yeast 
  • 2 Tbsp raw honey
  • 1 1/4 cup brown rice flour
  • 1/2 cup ground flax or ground almonds
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup skim milk powder (for dairy free use sweet rice flour)
  • 2 1/2 tsp xanthan gum (for corn free use 1 Tb guar gum)
  • 1 tsp salt  
  • 2 tsp gluten free vinegar 
  • 2 Tbsp olive oil 
  • 2 eggs plus 2 egg whites
Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Preheat oven to 350 degrees
  1. Combine warm water, yeast & sugar in a bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
  2. In a large bowl, combine dry ingredients. Mix well and set aside.
  3. Using heavy-duty mixer with paddle attachment(If you do not have a heavy duty mixer use a hand mixer or use a wooden spoon and a large bowl), beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
  4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer  to medium speed, set timer and leave alone to beat for 3 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.

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  5. Spoon into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise in a warm place only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.

    If you want to make hamburger buns or rolls like the picture above use 3 or 4 inch round metal cookie cutter. Grease cookie sheet and inside of each cookie cutter. Place cookie cutters on greased cookie sheet. Spoon dough into each. Cover with a light kitchen towel. Let rise in a warm, draft-free place for 20 minutes, or until dough has risen just to the top of the cookie cutter.
  6. For medium size loaf bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Bake 15-20 minutes for  rolls.
  7. Remove from oven and let cool for 5 or 10 minutes.
  8. Remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.


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