I found a great gluten-free sandwich bread recipe that I wanted to share. It’s much lighter than the other breads I tried, which tend to be very dense and dry.
This recipe is a variant of the one posted by Gluten Free Cooking School. I had to adapt it to the flours I had in my pantry.
1 Tbsp. gluten free yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups of flour mix: 1 cup of brown rice flour, 3/4 cup of sweet white rice flour, 3/4 cup of tapioca starch
2 tsp. xanthan or guar gum
1 ½ Tbsp. oil
1 tsp. cider vinegar
- Combine the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients. Bubbles and foam should form if the yeast is happy.
- Combine the flour mix, xanthan gum and salt in another bowl and stir well.
- In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
- By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
- Scoop the dough into a greased loafpan – the dough is very sticky and not like conventional dough. That’s normal. The proteins that form gluten are actually what gives normal dough it’s texture. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 to 60 minutes – I used the convection setting on my stove and it came out great.