Almost White Sandwich Bread, Gluten-Free
- Makes one 9-inch loaf
- Prep time: 2 hours 45 minutes (including bread rising)
- Total time: 3 hours 30 minutes, plus 2 to 3 hours cooling time
Ingredients
- Non-stick cooking spray
- 1 1/2 cups hottest tap water
- 2 1/4 teaspoons (1/4 ounce) active dry yeast
- 1/2 teaspoon sugar
- 1 cup sorghum flour
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup tapioca flour
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons salt
- 2 tablespoons light brown sugar
- 2 tablespoons oil
- 2 tablespoons cane syrup
- 3 large eggs, room temperature
Directions
- Mix water, sugar, and yeast and proof for 20 minutes. Spray a 9×4-inch loaf pan with non-stick cooking spray. Preheat oven to 100°F, then turn it off.
- In a large bowl, whisk together dry ingredients. Add eggs, brown sugar, cane syrup, oil, and the yeast mixture. With a professional handmixer, beat on medium-high with wire beaters until volume increases and airy, 5 minutes. Batter will be thick and elastic.
- Transfer to the prepared pan and spread evenly. Place in warm oven and let rise until dough reaches the top or slightly above the pan, about 1 hour.
- Remove from oven and preheat to 400°F.
- Reduce oven to 350°F, place bread inside, and bake for about 55 minutes, until dark brown and hollow-sounding when tapped.
- Immediately remove from pan and cool completely on a rack. If needed, run a knife around the edges to loosen.
Source: Steve