Gluten-Free Sandwich Bread

I don’t think I know one person that doesn’t love bread. Who doesn’t crave a really good sandwich every now and then? Being gluten-free and dairy-free can make that seemingly simple craving not so simple. There are several gluten-free breads “out there”. I’ve tried quite a few only to be disappointed when I picked up my sandwich to take a bite and it crumbled. And that weird slippery texture of rice bread…ugh. I had all kinds of people tell me that in order to enjoy store-bought gluten-free & dairy-free bread that it needed to be toasted. That’s fine, but what if I don’t want toast? And toasting it still doesn’t rid the white rice breads of that weird texture. What if I want two moist pieces of bread that can house the ingredients for an awesome sandwich that won’t fall apart? I knew that there absolutely had to be GF & DF bread recipes out there that actually tasted like bread and didn’t completely gross me out.

The original recipe for this bread comes from 250 Gluten-Free Favorites by Donna Washburn & Heather Butt. The original recipe is also excellent and I use it quite a bit. The nice thing about the bread recipes in this book is that you can also experiment with different flours and ingredients, which is what I’ve done here.

I have still yet to find a really, really, good gluten-free & dairy-free baguette recipe. Any ideas?

Gluten-Free & Dairy-Free Sandwich Bread

Preheat oven to 350°

1/2 Cup Quinoa Flour, or brown rice flour

1/2 Cup Gluten-Free Oat Flour

2/3 Cup Sorghum Flour, or amaranth flour

1/2 Cup Tapioca Flour, or potato starch or corn starch

1 Tbsp. Amaranth Grain

3 Tbsp. Ground Flax Seed

1 Tbsp. Xanthan Gum

2 tsp. Instant Yeast

1 1/4 tsp. Sea Salt

2 Eggs, lightly beaten

2 Egg Whites, lightly beaten

3/4 Cup Warm Water

4 Tbsp. Olive Oil

3 Tbsp. Agave Syrup, or honey

2 tsp. cider vinegar

In a medium bowl combine all of the dry ingredients and whisk until incorporated. Set aside

Add 2 eggs to the bowl of your heavy-duty mixer and lightly beat with paddle attachment.

In a small bowl, lightly whisk the egg whites and add them to the egg mixture in the mixing bowl.

Combine the remaining wet ingredients in a measuring cup and add to mixing bowl.

Place mixer on stir cycle and slowly add in the dry mixture. Once all ingredients are wet, turn off mixer, scrape down bowl, and mix on medium-high for 4 minutes. Meanwhile, lightly coat a bread pan and piece of plastic wrap with non-stick spray.

This is what the dough will look like after the 4 minutes.

Scoop out dough into prepared pan and with wet fingers, lightly press dough into pan.

Lay the prepared plastic wrap lightly over the top of the pan and let rise on top of the preheating stove for 85 minutes. (I only did mine for 75 minutes because I was in a hurry and it didn’t rise quite as much as it should.)

Allow to rise a bit higher than this picture. It should be domed just above the top of the pan.

Don’t allow it to over-rise or it will sink when you remove it from the oven. Place in a 350 degree pre-heated oven for about 35-40 minutes or until an instant read thermometer reads 200 degrees. Instant read thermometers are inexpensive and you can usually find them at your local grocery store. I have found that with gluten-free bread, even when it has that hollow sound when you tap on it, doesn’t mean it’s done. I rely on the thermometer for all of my bread baking. Remove from oven when done. Immediately take it out of the pan and allow to cool on a wire rack.

Slice when cool and enjoy!

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