Posted on

GF Sandwich Bread

Here is a different version of GF Sandwich Bread. This particular version calls for ground millet and tapioca flour combination. I used my spice grinder to make the millet flour. The recipe has no corn, dairy, soy or refined sugar. It does have xanthan gum which is necessary to give the elasticity for rising, without xanthin the bread would crumble and break apart.

So far I think this is my favorite. You won’t even know that it is gluten free. Well, that is what my husband said. that is two thumbs up. It has the perfect texture and bite of traditional bread.

Yeast Mixture:

  • 3/4 c water (110 degrees)
  • 2 1/4 tsp rapid rise yeast
  • 2 tbsp honey

Dry Mixture:

  • 1 1/2 c millet flour
  • 1 c tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 1/2 tsp baking powder

Wet Mixture:

  • 3 large eggs, beaten
  • 2 tbsp avocado oil
  • 1 tsp apple cider vinegar

Grease a 8 1/2 x 4 1/2 loaf pan. Set aside.

Whisk together yeast, honey and water in a measuring cup. Set aside and let the yeast do its thing. This takes about 5 minutes.

DSC_0035 29

In a large bowl (using a stand mixer) whisk millet flour, tapioca, coconut sugar, sea salt and baking powder.

DSC_0034 24

In a separate bowl whisk together eggs, avocado oil and apple cider vinegar.

DSC_0036 22

Change out whisk attachment to the paddle attachment. Starting on a low speed add yeast mixture and wet mixture to the dry ingredients. Increase speed to medium and mix dough until it is well blended. Dough will be thin.

DSC_0037 20

Pour dough into prepared loaf pan.

DSC_0038 17

Spray plastic wrap with cooking spray. This will ensure the plastic wrap does not stick to the dough as it rises. Loosely cover dough with plastic wrap. I also draped a light towel over the plastic wrapped loaf pan.

Let dough rise until it has doubled in size.

Preheat oven to 350 degrees. Remove plastic wrap from loaf pan.

Bake until bread sounds hollow and is golden brown, about 45 minutes. If you notice that the bread is getting too brown cover the top of the bread with piece of aluminum foil.

DSC_0043 3

Remove from oven, and let loaf pan cool on wire rack for about 5 minutes.

Turn loaf out onto cooling rack. Let bread cool completely.

DSC_0044 2

Slice bread with serrated knife.

DSC_0046

Serve. Eat. Enjoy.

Posted on

GF Classic Sandwich Bread

To start off my new year I made a loaf of gluten-free sandwich bread. I have been experimenting with gluten-free flour blends, other than my paleo all-purpose flour. I used the GF Flour blend that I posted sometime last year for this bread. This bread reminded me of the wheat bread I used to make with my fresh ground wheat. I was pretty excited about making this loaf and making a sandwich. I can hardly remember when I made fresh bread it has been so long.

I know it must seem silly to be excited about making a sandwich, but you have no idea how long it has been since I have had a sandwich. I just cannot bring myself to spend $5+ for a small loaf of bread that is sold out of the freezer section in the grocery store. I am not that desperate. Besides, this recipe was worth the wait.

Notes: This recipe does have powdered milk. You can leave it out, however, the bread will not get a golden brown crust.

For the oat flour you can run gluten-free rolled oats in a spice grinder to make the flour. That is what I did.

  • 2 c warm water (110 degrees)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 3c + 2 tbsp GF Flour Blend
  • 1 1/3 c oat flour
  • 1/2 c nonfat milk powder
  • 2 tbsp coconut sugar
  • 1 1/4 tsp instant or rapid rise yeast
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Lightly grease a 8 1/2 x 4 1/2 -inch laf pan. Set aside

In a large bowl combine water, eggs, and butter. Whisk until well combined.

DSC_0035 28

In a separate bowl combined GF flour blend, oat flour, nonfat milk, coconut sugar, yeast, baking powder and salt. Whisk ingredients until well combined. (I used a stand mixer with the whisk attachment.) Change out the whisk attachment to the paddle attachment.

Slowly pour in the liquid ingredients into the dry ingredients with the mixer on a low speed. Slowly increase the speed and mix the dough until it resembles cookies dough. The dough will be stiff.

DSC_0036 21

With wet hands press the dough into the loaf pan. Spray the dough with water.

DSC_0037 19

Form a collar with aluminum foil around the loaf pan, with at least 1-inch above the rim of the loaf pan.

Loosely cover the loaf pan with plastic wrap. (I also draped a light weight towel over the plastic wrapped loaf pan.) Let dough rise to at least 1/2- inch above the rim of the loaf pan.

DSC_0038 16

Preheat oven to 350 degrees. Remove plastic wrap from loaf pan. Bake for 55-60 minutes, until the dough sounds hollow and has a golden crust.

DSC_0039 10

Remove from oven and place on a cooling rack for about 5 minutes. Turn out the loaf of bread onto the cooling rack and let it set until it is completely cooled.

DSC_0040 8 Slice with a serrated knife.

DSC_0041 7 Serve. Eat. Enjoy.