Thursday, November 4, 2010
Gluten Free Sandwich Bread
This was a surprise to be honest. I have never gotten a really "good" sandwich bread from any of my bread recipes until now. I was baking some breads intended to be used as bread crumbs in my thanksgiving stuffing and this was the result.
I have baked many, many, many gluten free breads, both with my own recipes and recipes from online blogs and such. None of them ever turned out quite right for me. I was beginning to think I would not be a "bread" maker. My cakes turned out great and my zucchini bread is outstanding, so why not breads? Even my bread bowls are good, but not as a sandwich bread.
Some were too dense, some too moist, some too grainy, on and on and on.
Today I decided since I was making just bread crumbs to try "unnecessary" steps and ingredients. I sort of combined some of my better attempts at gluten free bread making with some of my extremely successful gluten free zucchini bread loaves I have made.
A delicious, soft, airy, lightweight, not too moist, not too dry, sandwich bread with a great texture and strength.
3 large eggs
1 cup potato starch (not potato flour)
1/2 cup quinoa flour
1/2 cup arrowroot
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
1/4 cup sugar
3/4 teaspoon of salt
2 1/2 teaspoons of Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup warm water
2 teaspoons of active dry yeast (1 packet, 5/16th ounce)
1 teaspoon sugar
1 cup whole milk
1 tablespoon apple cider vinegar
Begin by setting all ingredients out to come to room temperature. Do not use anything cold with yeast.
Mix all the dry ingredients from group 1 together with a whisk in your stand mixer bowl. Make sure to be thorough.
Set the flour mixture aside. Mix the ingredients together from group 2 in a separate bowl and set this aside in a warm spot to "bloom". Mix the ingredients from group 3 together in a separate bowl and set it out to come to room temperature. When you reach this step, preheat oven to 175 and walk away for about 45 minutes to an hour. Allow all ingredients to reach room temperature.
With dough hooks attached, mix the wet ingredients (including the eggs) into the dry ingredients using your stand mixer.
After the dough is in the loaf pan, spray the top with the oil also. Place in the 175 degree oven and let rise for about 30 minutes. Turn the temperature up to 350 degrees and bake for another 30-45 minutes keeping a close eye towards the end for good browning without burning.
Here is a shot of it still in the oven. Notice the height of the rise below compared to how low it is in the pan in the pre-oven picture above.
Remove from oven and pan and cool on a wire rack before slicing. Here is the second loaf cooling.
I hope everyone enjoys this recipe. It was elusive at first, but perseverance paid off.
Here is a video showing the texture.