Gluten-Free Sandwich Loaf
This soft and fluffy gluten-free sandwich bread is made with instant yeast, so there’s no sourdough starter, no long fermentation, and no waiting all day for a loaf to be ready. From mixing the dough to slicing into a fresh loaf, you can have homemade bread in just a few hours!
Ingredients
- 17 g psyllium husk powder or 20g whole psyllium husk I prefer whole husk
- 395 g warm water
- 175 g arrowroot powder, corn starch, potato starch or tapioca starch
- 150 g brown rice flour
- 100 g sorghum flour
- 25 g maple syrup or 50g sugar
- 7 g xanthan gum
- 8 g baking powder
- 8 g instant yeast
- 12 g salt
- 2 eggs
- 25 g avocado oil or other neutral tasting oil
Instructions
- Whisk psyllium husk into the warm water and let sit for 5-10 minutes for a gel to form.
- In a separate bowl, mix together the other dry ingredients - starch of choice, brown rice flour, sorghum flour, sugar (if using), xanthan gum, baking powder and salt.
- Into the psyllium husk gel, whisk the starter, eggs, maple syrup (if using) and oil.
- Pour the gel mixture into the dry ingredients and mix with an electric mixer on medium to high speed for approximately 5 minutes until a very smooth dough has formed.
- Using a spatula, scrape down the edges of the bowl and form dough into a ball/pile in the bowl.
- Turn dough out of the bowl onto a well floured surface (I typically use brown rice flour). Lightly flour your hands and the dough so you can form it into a loaf. If you need help with how to shape your loaf, see the video linked in the blog above.
- once you've shaped your loaf, transfer it to a greased bread pan (I prefer glass or ceramic) and add 3 slits on top so the loaf can expand properly as it rises.
- Lightly cover pan with greased plastic wrap or a damp towel. I prefer greased plastic wrap.
- Let bread rise for 1-2 hours. Rise time will vary depending on the temperature and humidity of your house. You want your dough to approximately double in size. If you have a proof setting on your oven, this is a great option, especially for winter bread.
- About 30-45 minutes before you're ready to bake, preheat your oven to 400°F.
- Bake at 400°F for 60-70 minutes. The outside should be golden, including the sides (this is where a glass bread pan is incredible helpful). If you notice the top getting dark too fast, you can lightly dome aluminum foil over the top of the loaf. If the sides and center are not cooked enough, your loaf will be gummy and fall once cut.
- Remove from pan and let cool completely before cutting.
If you have a baking stone, I highly recommend placing one in your oven while preheating, and when you're ready to bake, place your bread pan directly on it.