Gluten-free Sandwich Bread Recipe
While gathering ideas for new recipes, I like to poll my friends and Facebook followers. After countless informal surveys, I've learned that the No. 1 thing that people want to replace after going gluten-free is bread - just plain bread. After almost a year of recipe development, I am happy to say that I finally have several amazing recipes for just plain bread. Today I'll bring you sandwich bread. Over the next few days, and just in time for the holidays, I'll bring you recipes for rolls, french bread, round loaves or boules, and more - if I can think of more recipes to give you!
Gluten-free Sandwich Bread Recipe
You will be placing your risen dough in a COLD OVEN. Do not pre-heat!
In a medium bowl combine:
450g Bread Flour
2 Tbsp sugar or honey
1 tsp salt
1 packet quick-rise yeast
In the bowl of your stand mixer, combine:
2 eggs
4 tsp apple cider vinegar
1.5 cup warm water (100-115 degrees F)
Mix the ingredients with the paddle attachment on medium until the mixture begins to froth. Stop the mixer and add:
30g whole psyllium husk
Blend the psyllium husk into the wet ingredients until the mixture begins to thicken, about 1-2 minutes. Stop the mixer and add all of the dry ingredients. Also add:
5 Tbsp vegetable oil
Mix the dry ingredients into the wet ingredients on low until the mixture starts to look well-blended. Turn the mixer to high and mix well for another two minutes. If the mixture seems too thick for the blender to handle, add one tablespoon at a time:
1-3 Tbsp warm water (100-115 degrees F)
Add just enough for the dough to relax a little, then blend it in well.
Using a stiff spatula or wooden spoon, scrape the dough into a lightly greased or oiled pullman pan. The dough will be thick, so gently press it down into the pan as evenly as you can. Cover with a cloth and set aside in a warm place to rise for 30-40 minutes, or until about halfway up the sides of the pan. Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover. Place the covered stock pot and pan inside a COLD OVEN. Turn the oven on to 450 degrees F. Bake for 50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.
Remove from the pan and let cool for at least 15 minutes before slicing. Enjoy!
Gluten-free Sandwich Bread Recipe
You will be placing your risen dough in a COLD OVEN. Do not pre-heat!
In a medium bowl combine:
450g Bread Flour
2 Tbsp sugar or honey
1 tsp salt
1 packet quick-rise yeast
In the bowl of your stand mixer, combine:
2 eggs
4 tsp apple cider vinegar
1.5 cup warm water (100-115 degrees F)
Mix the ingredients with the paddle attachment on medium until the mixture begins to froth. Stop the mixer and add:
30g whole psyllium husk
Blend the psyllium husk into the wet ingredients until the mixture begins to thicken, about 1-2 minutes. Stop the mixer and add all of the dry ingredients. Also add:
5 Tbsp vegetable oil
Mix the dry ingredients into the wet ingredients on low until the mixture starts to look well-blended. Turn the mixer to high and mix well for another two minutes. If the mixture seems too thick for the blender to handle, add one tablespoon at a time:
1-3 Tbsp warm water (100-115 degrees F)
Add just enough for the dough to relax a little, then blend it in well.
Using a stiff spatula or wooden spoon, scrape the dough into a lightly greased or oiled pullman pan. The dough will be thick, so gently press it down into the pan as evenly as you can. Cover with a cloth and set aside in a warm place to rise for 30-40 minutes, or until about halfway up the sides of the pan. Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover. Place the covered stock pot and pan inside a COLD OVEN. Turn the oven on to 450 degrees F. Bake for 50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.
Comments
I wish I could ship to Canada and overseas!
Thanks,
Joan
I have tried many recipes for this sandwich bread with out yeast and used baking powder and baking soda sometimes with buttermilk and sometimes with lemon. but the end result of my bread its cumpy bread. and breaks out in pieces even if it touch it after slicing it down!! :( my problem is i can't have yeast at all. but I'm going to try your chia, flaxseed and psyllium husk recommendation as a binder, it might will bind the bread together and hopefully it won't end up breaking and falling off.
Thank you so much :)))
I am trying to better understand the science behind bread making and I was very intringued to start with a cold oven. Why? Most of the dutch oven recipe ask for a hot one to maximise ont he ove springs. Please help me understsand! Best, Pascale