Gluten-Free Sandwich Bread
Create a soft and fluffy gluten-free sandwich bread perfect for toasting or filling with your favorite ingredients.
Ingredients
Dry Ingredients
- 1 cup brown rice flour Adds bulk and a hearty flavor
- 1 cup potato starch Contributes to a light texture
- 1/2 cup tapioca starch Adds a chewy quality
- 1/2 cup oat flour Ground from gluten-free oats
- 1 tbsp baking powder Provides additional lift
- 1 tsp salt Enhances flavor
- 2 tsp instant yeast Responsible for the rise
Wet Ingredients
- 1 cup soy milk Acts as the liquid ingredient
- 1 tbsp olive oil Introduces moisture and richness
- 1 tbsp maple syrup Adds sweetness and helps activate the yeast
- 1 tbsp apple cider vinegar Helps strengthen the dough
- 1 tbsp psyllium husk Essential for binding and texture
Instructions
Preparation
- Prepare the oat flour by adding gluten-free oats to a high-speed blender and processing until resembling flour.
- Warm the soy milk to 110ºF (43ºC).
- Mix the psyllium husk with the warmed soy milk in a measuring cup until it thickens.
- In a stand mixer, combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt.
- Add the instant yeast and mix again.
- Blend the psyllium gel, maple syrup, olive oil, and apple cider vinegar into the dry mixture.
- Mix on low speed until incorporated, then increase to medium-low for 5 minutes until smooth.
- Allow the dough to rest in the bowl for 10 minutes.
Baking
- Knead the dough on a floured surface until smooth, then shape into a rectangle fitting the bread pan.
- Shape into a log and place it into a Pullman pan.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 400ºF (204ºC) with a pan of water on the bottom rack.
- Once risen, place the loaf in the oven, reduce temperature to 375ºF (190ºC), and bake for 30 minutes.
- Remove steam pan and continue baking for an additional 20-30 minutes until the internal temperature reaches at least 205ºF (96ºC).
- Cool completely before slicing, preferably overnight.
Notes
For best results, use fresh ingredients, knead gently, and allow the bread to cool completely before cutting. Store in an airtight container for up to 3 days or freeze for longer storage.