Tuesday, November 8, 2011

Gluten Free Sandwich Bread


One thing I was sad about going gluten free was no more bread. Well thank goodness for all the sites out there providing GF recipes, I found this one and am honestly enjoying it. This is the first GF bread I've baked so I can't compare it to any other recipe. I did buy a big GF name brand's hot dog buns for a sandwich roll, and boy those were just horrible. Stick with this recipe, you'll enjoy it more.


So you make up some GF flour mix and it'll be enough to make about 3 loaves, maybe more. I used some of it for some pizza muffins (another post) so I can't be sure on that. Anyways, it's fairly easy to make, you mix it up in your mixer and pour the dough into the pan. It is a runny dough so don't be alarmed. My first loaf took only 15 minutes to rise in a warm oven but my second loaf, another day took longer so keep an eye on it. I used the oven directions below. Once done and cooled, I slice it up then wrap it well and freeze it. I take out what I need that morning or night before so it'll be thawed (keep it in a baggie). It stays super soft even if you don't eat it the next day. I even made a sandwich w/mayo and all on it and it held up just fine a few hours later when it was time to eat. So if you are gluten free and looking for a good bread to toast or have a sandwich on, give this a try, I promise.

*I just made another loaf, and after slicing it, I placed 2 pieces of bread in a baggie (this loaf gave me 12 slices, + extra end pieces to make bread crumbs) so I just have to grab a baggie out of the freezer to thaw, instead of prying each slice apart when frozen.

Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups gluten free flour mix (see below)
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:
Scoop the dough into a greased loaf pan (I also recommend adding some parchment paper, in case the loaf sticks). Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

For more notes on this recipe, read her post here.



Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour, sorghum flour or garfava flour
1 part masa harina

I used a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina.
Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container.



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enjoy,
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15 Comments:

Katrina said...

Hello, my husband has recently gone gluten free and I have been searching for a sandwich bread recipe, so thank you so much for posting this, however, I have purchased corn flour and am wondering if I can substitute this for the masa harina that you have listed in the recipe. Please let me know, thank you so much.

Rachelle @ "Mommy? I'm Hungry!" said...

Hi Katrina,

Corn flour & Mesa Harina are the same thing. You do not want to use cornmeal. http://www.bobsredmill.com/golden-masa-harina-corn-flour.html

I just made another loaf of this last night, the best one yet! Enjoy your bread! =)

Katie J. said...

Thank you so much for sharing this! I found this via Pinterest and I am so excited. I have gone Gluten Free before, but the whole missing bread thing eventually made me break! :) I am so excited to try this recipe...and I have everything in my cupboards to try it right now;) Can't wait!! Thanks again for sharing!

brynn girdler said...

I was just recently diagnosed Celiac. I am trying this recipe currently and laughing out loud....the bread has risen about 3 inches above the pan....did I let it rise too long!? I was also unsure if this recipe was for 3 loaves of bread, or if the flour mix was for three loaves?? What can I say, trial and error. :)

Judee said...

Hi,
This is my first time on your site and am very impressed with that bread!! Being gluten free, I know how hard it is to find delicious bread. Just became a follower and subscriber by email. Looking forward to reading through your recipes . Please come visit me too, would love a follow back.

krissykris08 said...

Thank you so much for posting this. I recently found out i have Fibromyalgia, and a friend of mine who has it as well, and her daughter, have gone gluten free to help ease the Fibromyalgia. I'm so excited to tey this. Is the Xanthum Gum easy to find?

Thanks again,
Kristina

Rachelle said...

Hi Kristina, Yes xanthan gum is pretty easy to find, look for it in a bag (bob's red mill has it)in the baking/gluten free section of your grocery store or specialty store. It is pricey, but a little goes a long way, my bag has lasted just over 1 year.

Annette said...

Hi,
I'm hoping you can help me understand how much this makes. Your gluten free flour mix has a total of 9 cups of flours (3 c rice flour, 3 cups cornstarch, 2 cups soy flour and 1 cup corn flour). This recipe calls for 2.5 cups of that mix. Does the recipe then make 3 loaves of bread from that 2.5 cups of flour mix? And then you just save the rest of the 9 cup flour mix for later? Thanks for your help clarifying. I'm very new to this!
Annette

Rachelle said...

Hello Annette, The GF flour mix is a big batch, use what you need for the bread recipe and keep the rest of the big batch for other uses (I keep mine in the freezer). This bread recipe makes 1 loaf. :)

Annette said...

Thanks for the follow up! One more question- what is the difference between bread machine yeast and regular yeast? I couldn't find bread machine yeast at my grocery store, but I buy regular yeast in the bulk section. Does the recipe need specifically bread machine yeast or will another kind work? Thanks!!

Rachelle said...

Annette, I use active dry yeast. Here is a link I found on yeast: http://whatscookingamerica.net/Bread/yeastbreadtip.htm

Annette said...

Oh, good. That's the yeast I have, so it will work fine. Thanks so much for answering my questions, I can't wait to try this bread recipe!

Carla Clarke said...

Hi, we have been using your bread recipie for a long time now but I keep having one issue that maybe you can help with. I get a great rise out of the bread from the yeast while it sits but once it starts baking it won't rise any more than it already has and sometimes it will fall and end up "smaller" than when it started. We follow the recipie and have tried variations like using flax instead of eggs, using more yeast, using baking soda and all with the same result. So our loaves end up only being as tall as the bread pan, we bake in the oven and not in the bread machine, which makes for very small sandwiches. Any suggestions? We live in Colorado on the plains, could the elevation be to blame?

Rachelle said...

Hi Carla, My loaves have been sinking too, so I haven't made a loaf ina long time. I actually make my GF Dinner Rolls now that I have blogged, into rolls or buns (they are flat buns too) but haven't tried it in a loaf pan yet. I don't have much luck in the bread dept. I'm lucky if I can get it to stay tall.

Angela Graves said...

I have gone gluten free and I the process of trial and error I have found that if you use less water at about 110° and bake your bread and check it with a internal thermometer bake until your bread is about 215°
Good luck...

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