White Sandwich Bread – Gluten-Free
- Makes one 9x5-inch loaf
Ingredients
- Gluten-free nonstick cooking spray
Dry Ingredients
- 1 1/2 cups brown rice flour
- 1 cup white rice flour
- 1/3 cup potato starch
- 1/3 cup cornstarch
- 1/3 cup instant nonfat dry milk
- 1/3 cup dried sweet dairy whey
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons salt
- 4 1/2 teaspoons xanthan gum
Wet Ingredients
- 2 large eggs
- 1 3/4 cups warm water
- 1/4 cup (1/2 stick) butter, melted
- 1 packet (2 1/4 teaspoons) active dry yeast
Directions
- Lightly grease a 9x5-inch (or 9x4x4) loaf pan with cooking spray.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, combine wet ingredients. Whisk together until yeast is dissolved, about 15 seconds. Add dry ingredients. Using a handheld or stand mixer, blend on low speed for 1 minute to thoroughly combine all ingredients. Increase mixer speed to medium-high and mix dough for 5 minutes. (If you are using a stand mixer, use the flat paddle attachment.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive ball. If you are using a handheld mixer the dough will try to climb the beaters; use a rubber spatula to push the dough back into the bowl. If the dough seems tight or dry, add another tablespoon of water and mix for 30 seconds to fully incorporate the additional water. At the right consistency, the dough should swirl delicately around the beaters. If shouldn’t look dry, chunky, or dense; it should not be cake-batter thin, either. If the dough still looks dry add another tablespoon of water to achieve the correct consistency.
- Turn the dough into a prepared pan. Lightly spray a piece of plastic wrap with cooking spray and cover the loaf lightly with plastic wrap. (If you cover the loaf too tightly it will make it hard for the bread to rise.) Place pan in a warm, draft-free location and allow to rise for 1 to 1 1/2 hours. (On humid days, bread will rise faster.)
- At least 15 minutes before the bread is finished rising, preheat the oven to 350°.
- Remove the plastic wrap from pan and bake for 1 hour or until the internal temperature of the bread reaches 208° to 211° (use your digital thermometer about three-quarters of the way through baking). If the crust begins to get too dark before the internal temperature of the bread reaches 208°, cover the loaf with a piece of aluminum foil.
- Turn the bread out onto a wire rack to cool completely. Store in an airtight container or freeze.
Source: Easy Gluten-Free Baking: - 2008, Page 70.