Gluten Free Sandwich Bread
Gluten free bread will need to bake in a pan with form, like a bread pan. Otherwise the dough will expand sideways.
Ingredients
3 C. gluten free flour blend*
3 Tbsp Tupelo honey
1 C. gluten free sourdough starter
or 2 tsp yeast (avoid with PLD)
1 tsp Himalayan salt
1 ¼ tsp guar gum
½ C. warm almond milk
4 Tbsp olive oil
3 large eggs
Preparation
Place the flour blend, honey, sourdough starter, salt, and guar gum in a bowl, or the bowl of your stand mixer. Mix till combined. Using an electric mixer (stand), drizzle in the almond milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it will come together. Add the olive oil and beat until thoroughly blended. Beat in the eggs or egg substitute one at a time, beating thoroughly before adding the next egg. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the entire bowl with a plastic bag, and allow the batter to thicken.
Rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process. Line a bread pan with parchment paper. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers. Cover with a plastic bag and set in a warm place to rise until the loaf barely crowns above the rim of the pan. Rise 45-60 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Yield: 1 loaf
Tips on baking this bread.
*Gluten Free Flour Blend
6 C. (32 ounces) brown rice flour
2 C. (10 3/4 ounces) potato starch
1 C. (4 ounces) tapioca flour or tapioca starch
If following a gluten free diet, gluten is a protein found in wheat, barley, rye, spelt, oat and some also have a crossover intolerance to corn and eggs.
Some Gluten Free Flours
bean flour
black rice flour
brown rice flour
buckwheat flour
chia flour
garbanzo bean flour or channa flour
Jerusalem artichoke flour
lotus root flour
quinoa flour (↑ oxalates)
red rice flour
tapioca flour
