Making gluten-free bread that rivals traditional wheat bread can be challenging, but this recipe produces a soft, flavorful loaf perfect for sandwiches and toast. With the right blend of flour and techniques, you'll create a bread with an excellent texture that doesn't crumble or fall apart.
Ingredients
For the flour blend:
- 2 cups brown rice flour
- 1 cup potato starch
- 1/2 cup tapioca flour
- 1/2 cup sorghum flour
For the bread:
- Entire flour blend (above)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 3 large eggs, room temperature
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons xanthan gum
Instructions
Start by combining the flour blend ingredients in a large bowl, whisking thoroughly to ensure even distribution. This special blend provides the structure and texture needed for excellent gluten-free bread.
In a separate bowl, combine the warm water (around 110°F) with the sugar and yeast. Let it sit for about 5 minutes until it becomes foamy, indicating that your yeast is active and ready to work.
While the yeast proofs, mix your eggs, olive oil, and apple cider vinegar in another bowl. The vinegar helps activate the xanthan gum and improves the bread's texture.
Combine the flour blend, salt, and xanthan gum in the bowl of a stand mixer fitted with the paddle attachment. Add both the yeast mixture and the egg mixture. Mix on medium speed for about 3 minutes. Unlike traditional bread, gluten-free dough will be more like a thick batter.
Transfer the dough to a 9x5-inch loaf pan lined with parchment paper. Smooth the top with a wet spatula. Cover with a clean kitchen towel and let rise in a warm place for about 45-60 minutes, or until the dough has risen to about an inch below the top of the pan.
Preheat your oven to 350°F during the final 15 minutes of rising. Bake the bread for 45-50 minutes, or until golden brown. The internal temperature should reach 205-210°F.
Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing. This cooling period is crucial for proper texture development.
Storage and Tips
Store your gluten-free sandwich bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. Toast frozen slices directly from the freezer for best results.
Remember that gluten-free bread dough behaves differently from traditional bread dough. Don't be alarmed by its batter-like consistency – this is normal and necessary for proper rising and texture.
For the best results, ensure all ingredients are at room temperature before starting. This helps with proper rising and creates a better final texture. If your bread turns out dense, the most common culprits are old yeast or incorrect water temperature.
With this recipe, you'll have delicious, homemade gluten-free bread that's perfect for sandwiches, toast, or enjoying on its own. The combination of different flours and proper technique ensures a loaf that's both tasty and satisfying.
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