If you checked out the recent bread machine recipe for gluten-free bread, you might have been hoping for an oven version. And do I have it? You bet! If you have been craving a gluten-free sandwich bread this is the recipe. The flavor is mild, and the baking aroma will remind you of wheat bread. In fact, it’s very hard to guess this bread is wheat free. It looks like it, smells like it, and texture is the same. (I am not gluten-free, so if I like it, that says quite a bit) The one who the bread was made for was very, very happy.
Three easy rules: weigh all flours/starches, have liquids at the right temperatures, and line your bread pan with parchment paper. Do this and you will be rewarded.
Gluten Free Sandwich Bread
Ingredients:
- 2½ tsp active dry yeast
- ½ tsp granulated sugar
- ¼ cup warm water (110°)
- 3 Tbsp + 1 tsp granulated sugar
- 1¼ cups milk, preferably full-fat, heated to 110°
- 2 Tbsp avocado or neutral oil
- 2 Tbsp unsalted butter, diced and room temperature
- 3 large eggs, room temperature
- 1 Tbsp lemon juice
- 320 grams brown rice flour
- 66 grams tapioca flour
- 81 grams potato starch
- 46 grams cornstarch
- 1 Tbsp xanthan gum
- 1¾ tsp fine sea salt
- 1 tsp baking powder
Directions:
Liberally rub a stick of butter in a 9×5″ bread pan. Tear off a piece of parchment paper* to fit the pan , fitting across the bottom, and up over the sides. Take a second sheet of parchment paper, to cover while rising, rub butter on it as well.
Place the yeast add ½ tsp of sugar in a stand mixer bowl. Add in the water, let rest for 10 minutes.
Add in remaining sugar, milk, oil, butter, eggs, and lemon juice. Put on a scraper paddle for best results.
Beat on low to combine.
Add in the rice flour, tapioca flour, potato starch, cornstarch, xanthan gum, salt, and baking powder.
Beat on low till combined, then turn to medium-low and let beat for 5 minutes. The dough will look similar to a quick bread batter.
Scrape into the prepared pan, smooth out the top, and make sure the corners are filled. Give the pan a quick tap on the counter to help settle it.
Cover the pan gently with the prepared parchment paper. Set in a warm spot, and let rise for 1 hour 15 minutes.
Preheat the oven to 375° 10 minutes before.
Take off the parchment paper and slide gently into the oven, shelf in the center of the oven. Bake for 20 minutes, lower temperature to 350°, and bake for 20 minutes more.
Once baked, immediately remove the bread pan and knock out, you will need to loosen the sides with a butter knife before turning out. Remove the parchment paper. Do not let it sit in the pan, as the moisture will make a gummy loaf.
For best results, let cool fully on a rack, then using a serrated bread knife slice the bread firmly and quickly. Store tightly sealed overnight on counter, for long-term storage wrap in freezer bags and freeze. Bread thaws quickly for use, or can be toasted on the “frozen” setting.
Makes 1 loaf.
Ready to be baked!
Notes:
Did you know you there is compostable parchment paper on the market? We find it breaks down in our piles pretty well.
If you don’t have a stand mixer, just beat the heck out of the dough with a good sturdy wooden spoon. You will soon have buff arms!
~Sarah