Best Gluten Free Sandwich Bread
This gluten free bread is perfect for sandwiches! Full sized slices of artisan style bread that is both gluten free & dairy free.
Servings: 12 slices
Calories: 202 kcal
Ingredients
- 3 Tablespoons (18 g) Psyllium Husk
- 1 ½ Cups (360 ml) Water
- 1 ¼ Cups (175 g) Sorghum Flour
- 1 Cup (160 g) Brown Rice Flour
- ½ Cup (96 g) Potato Starch
- 6 Tablespoons (60 g) Tapioca Starch
- 2 teaspoons (12 g) Salt
- 2 ½ teaspoons (9 g) Instant Yeast
- 3 Tablespoons (54 g) Honey
- 3 Tablespoons (36 g) Olive Oil
- 1 teaspoon (5 g) Apple Cider Vinegar
- 1 (55 g) Egg room temperature
- 3 (138 g) Egg Whites room temperature
Instructions
- Warm the water to 115 degrees. Add the psyllium husk to the warm water and stir well. Set aside to let the psyllium gel for about 5-10 minutes. It will resemble thick applesauce.3 Tablespoons (18 g) Psyllium Husk, 1 ½ Cups (360 ml) Water
- Combine the sorghum flour, brown rice flour, potato starch, tapioca starch and salt in the bowl of a stand mixer fitted with the hook attachment. Stir on low speed for about 2 minutes until the ingredients are evenly mixed.1 ¼ Cups (175 g) Sorghum Flour, 1 Cup (160 g) Brown Rice Flour, ½ Cup (96 g) Potato Starch, 6 Tablespoons (60 g) Tapioca Starch, 2 teaspoons (12 g) Salt
- Add the yeast to the dry ingredients and stir again until it's combined.2 ½ teaspoons (9 g) Instant Yeast
- Add the honey, oil, apple cider vinegar, egg, egg whites and the water-psyllium mixture to the dry ingredients. Stir on low speed for a few minutes until the dry ingredients are all incorporated. You'll need to scrape the sides of the bowl a couple of times.3 Tablespoons (54 g) Honey, 3 Tablespoons (36 g) Olive Oil, 1 teaspoon (5 g) Apple Cider Vinegar, 1 (55 g) Egg, 3 (138 g) Egg Whites
- Increase the mixer speed to medium low and let it mix for 5 straight minutes. Turn off the mixer and allow the dough to rest for 10 minutes in the bowl.
- Transfer the dough to your 1 pound Pullman pan. Spray the cover with nonstick spray (use either the pan cover or a piece of plastic wrap). Cover the dough and proof in a warm place until doubled in size. This will take 30-60 minutes depending on how warm your house is.
- While the dough is rising, place a baking dish with about 1 inch of water on the bottom rack of your oven. Preheat the oven to 400 degrees.
- Remove the lid from the risen dough and place the loaf pan into the warm oven. Bake for 30 minutes without opening the door, so the inside stays steamy. After 30 minutes, carefully remove the pan of water and reduce the oven temperature to 350. Bake another 25-30 minutes until the inside temperature reads 205 degrees and the loaf sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool for 10 minutes in the pan. The remove the bread from the pan and cool completely on a wire rack. It will need to cool a minimum of 4 hours, but overnight will be better. If you slice the bread too soon, the inside will be gummy.
Notes
Weighing ingredients - I have shared the volume and weights for all ingredients, but I highly recommend you use a kitchen scale to weigh everything for the best results. To see the weights, click the button that says "metric" below the ingredient list.
Water Temperature - It is crucial that the water not be too hot or cold to activate the instant yeast. Check your water temperature with an instant thermometer. It should read 115 degrees before the psyllium husk is added and it will cool to around 110 degrees while the psyllium gels.
Storage - You should store this bread in an airtight container or bread bag. This gluten free bread will last for about 3-4 days at room temperature before molding. You can also store it in the refrigerator for longer life, approx 7 days. If you'd like to freeze your bread, once it is completely cooled, cut the bread into slices and wrap the sliced bread in two layers of plastic wrap and place it inside a freezer bag. Store for 2-3 months.
Texture - This bread is soft enough to eat without toasting, but a little dense like a hearty artisan style bread. If you like a softer texture more like white bread, you can omit the eggs and add an additional ¼ cup of water, however it will come at the cost of losing structure in the bread. The interior may tear or have larger air holes and the tops and sides will likely sink in during cooling, the color may not be as golden brown - the flavor is still great though.
Substitutions:
Make it Vegan / Egg Free - Omit the eggs. Replace the warm water with 435 ml of warm soy milk. A little more milk is required because it is only 94% water. Soy milk is the only milk I tested because it has enough protein to equal the eggs. Replace the honey with an equal measure of maple syrup.
No Sorghum - You can replace this ingredient with an equal weight of gluten free oat flour.
No Tapioca - This ingredient can be replaced with an equal weight of arrowroot powder.