Soft Sandwich Bread, Gluten-Free
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- 1 1/4 c
- brown rice flour
- 1 1/4 c
- white rice flour
- 1 c
- tapioca flour
- 1 c
- sweet rice flour (also known as mochiko)
- scant teaspoon xanthan gum
- 2 1/2 tsp
- xanthan gum (this is in addition to the xanthan gum in the flour mix)
- 4 tsp
- baking powder
- 1 tsp
- 4 Tbsp
- 2 Tbsp
- active dry yeast (i like red star)
- 1 1/2 c
- warm but not hot milk (or milk substitute, or water)
- 2 tsp
- vinegar (i use apple cider vinegar)
- 1/4 c
- olive oil
- 2 large
- extra olive oil and tapioca flour for the pan
YOU CAN USE YOUR OWN GLUTEN FREE FLOUR MIX OR YOU CAN MAKE THIS ONE
ADD WITH INGREDIENTS
1Preheat oven to 375 degrees. Oil and flour your pan.
Place warm milk/water into a small bowl. Whisk in 1 TBL of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).
2In a medium bowl, mix together the 3 cups flour, xanthan gum, baking powder, salt, and the remaing 3 TBL sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes.
3Scrape mixture into your prepared loaf pan and smooth the top. Place in a warm, draft-free spot to rise until about double in bulk–about 30-40 minutes. I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise. Watch it–don’t let it rise too much. It should only rise a bit above the top of the pan.
4Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it. Bake for another 10 minutes for a total of 30 minutes.
5Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely.