Corn-Free Gluten Free Sandwich Bread Recipe
Gluten-free, corn-free and free of the top 9 allergens but totally soft, hearty and delicious for all your sandwich making needs!
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Servings: 1 loaf (2 lbs)
Ingredients
- 3 cups 420 grams gfJules Gluten-free Multigrain Biscuit & Breakfast Baking Flour
- ¼ cup flaxseed meal or chia seeds, quinoa flour, or almond flour
- ¼ cup dry milk powder I used coconut milk powder
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 Tablespoon honey or pure maple syrup or agave nectar
- 1 ¼ cup sparkling water or other bubbly liquid
- 1 teaspoon apple cider vinegar or lemon juice
- ¼ cup olive oil
- 2 eggs or flax egg or other egg substitute
- 1 Tablespoon rapid rise gluten free yeast
Instructions
- Whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt.
- In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (sparkling water/club soda/gingerale etc.), apple cider vinegar, oil and egg (or substitute). Gradually add the dry ingredients, mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and beat well for 1 - 2 more minutes.
- Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal if you like a light crust). The pan should be at least 9 x 5 inches or a Pullman pan.
- Smooth the top with a wet spatula, sprinkle with any toppings, then cover with a damp towel or a sheet of parchment paper sprayed with cooking oil. Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.
- Remove the cover from the raised dough and transfer to a preheated convection oven set
to 325º F or a preheated static oven set to 350º F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
Notes
To bake in a bread machine, hop to this article on baking gluten free breads in a bread machine.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.