Wednesday, January 15, 2014

Gluten Free Sandwich Bread

I went looking for gluten free sandwich bread that was easy enough to make with three kids (including one of which is perpetually on my hip) and found one here,

but didn't have all the ingredients... So here is the modification!

Mix 1.5 tbsp sugar in 1.5 cups of warm water. Whisk in 2 tbsp yeast and set aside.

Put 1 cup corn starch, 1 cup brown rice flour, 0.5 cup teff flour, 0.5 cup quinoa flour, 2 tsp salt, and 1 tbsp xantham gum in a mixing bowl and use the paddle attachment to mix well.

Add the yeast/water mixture and mix at low until well mixed.

Add 2 tbsp olive oil, 1 tsp apple cider vinegar, and 3 egg whites (room temp) to a bowl, then add it to the mixing bowl and mix on high for five minutes.

Spray a bread pan with oil and spoon the batter into the pan. Cover with a damp dishrag and let rise in a warm room until doubled, approximately 2 hours.

Bake in a preheated oven at 350 for 50 minutes.

Immediately, turn out onto a cutting board. Cool for 15 minutes. Slice and enjoy!

This bread has a nutty, whole grain taste. I will definitely make it again!!!!

EDIT: So, this bread is really only good the day you make it.  It tastes like a fermented vat by the next morning.... If you aren't going to eat the entire loaf on day 1... yeah, don't bother.  I'll keep working on this.


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