Gluten-Free Almost White Sandwich Bread
- 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
- 2 tablespoons oil
- 1/2 cup millet
- 1 cup plus 2 tablespoons hottest tap water
- 1 cup brown rice flour
- 1 cup soy flour
- 1/2 cup tapioca flour
- 1/2 cup oat flour
- 2 1/4 teaspoons (1/4 ounce) active dry yeast
- 2 1/2 teaspoons xanthan gum
- 3 large eggs, room temperature
- 2 tablespoons cane syrup
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
Directions
- Coat 9-by 4-inch loaf pan with non-stick cooking spray. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
- Preheat oven to 100° then turn off. Meanwhile, whisk together flours, salt and xanthan gum in bowl of a stand mixer. In a liquid measuring cup, mix water, sugar and yeast and proof for 20 minutes. Add eggs, cane syrup, oil, millet mixture and yeast mixture to dry ingredients. Beat with a paddle attachment on medium/high until combined and lighter in color. The dough will be like thick elastic cake batter, not like traditional bread dough.
- Transfer to prepared pan and spread evenly. Place in a warm oven until risen to or just above edge of pan, about 1 hour and 30 minutes. Remove from oven and preheat to 400°.
- Reduce oven to 350°. Place bread in oven, and bake until dark brown and hollow sounding when tapped, about 55 minutes. Remove bread immediately from the pan and cool completely on cooling rack. If necessary, run knife around the edge of the pan to loosen before removing.
Source: Steve