March 29, 2015

Gluten-Free Sandwich Bread

Your search for the perfect gluten-free sandwich bread recipe is over. 
This is PERFECT for smashed avocado grilled cheese sandwiches (recipe tomorrow!) ;), and you bet I've eaten half of this loaf by myself...#noshame #itsworthit 

This recipe is quite flexible; the only downside is that it's not as soft the next day, but that's to be expected with most homemade breads without preservatives! I adapted this recipe from A Little Insanity but instead of using her gluten-free flour blend, I just threw together a mix of the two Bob's Red Mill flour mixes that I had on hand (*this is not sponsored! it's actually really what i just had on hand!)

look at how beautifully that yeast bloomed!!! 

gluten-free breads aren't like regular breads made from wheat flour: you're gonna make a batter rather than a dough. 
before rising 
after rising for about 30 minutes on top of a preheating stove --- the bread didn't rise while baking for me, and I think it's because I cut down the amount of baking powder by a lot. I can't stand the taste of baking powder, so I'd rather have a flatter bread than a bread that tastes like soap xD 
after baking: the holes are from the thermometer --- i've baked a gluten-free bread before that turned out gummy and undercooked on the inside, so I'd rather have bread with holes than undercooked batter!  

 see how it doesn't crumble that easily?! it's awesome!

Recipe: Gluten-Free Sandwich Bread
By: Hannah Claudia
Adapted from: A Little Insanity
yeast mix:
1.5 cups of water, between 110-115*F
2.5 tsp of dry active yeast
1 tsp sugar

dry mix:
1 cup of Bob's Red Mill's Gluten Free 1-to-1 Baking Flour (has xanthan gum in it)
1 tsp baking powder
1/2 tsp salt

wet mix:
2 tsp apple cider vinegar
1/4 cup of oil (i used grapeseed)
2 eggs


1. Mix the yeast and sugar in the water. Let it proof for about 10 minutes.
2. In a large bowl, mix the dry ingredients well.
3. Combine the wet mix in a separate bowl and add to the dry mixture.
4. Stir in the yeast mix. Mix the batter for about 3 minutes. The batter will be pretty thick!
5. Prepare a 9" x 5" loaf pan and pour the batter in. 
6. Cover the batter with a clean kitchen towel and let it rise over an oven that's preheating to 375*F. Just let it rise
until it's doubled in size (reaches the top of the loaf pan but doesn't go over; this can collapse very easily)
7. Bake for 30-45 minutes, or until a thermometer inserted reads to about 200-220*F. (took me about 45 min). If it gets
brown too quickly, just tent it with a piece of tin foil.
8. Let it cool in the loaf pan for about 30 minutes before removing from the pan and cooling on a cooling rack. Wait at least another 30 minutes before slicing in!

See how easy that was?! There's no kneading process; all you have to do is dump ingredients together and mix them. That's it! And honestly, the All Purpose Gluten-Free Flour blend is much more nutritious than white flour because it's made from a variety of flours, including chickpea/garbanzo/chana flour!

smashed avocado grilled cheese recipe to come tomorrow!
sneak peak: let's just say that I really like Daiya cheese ;)

xoxo, han

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