Tender High Rising Gluten Free Sandwich Bread Recipe

Sandwich breads have become essentials for our day to day living as they are helpful in making a plenty of recipes that tastes delicious but consumes a less amount of time. But, consuming bread everyday also comes with a threat of increase in gluten intake, which then brings a number of negative health effects to our body. However, the main ingredient used for making the bread being the plain flour is unavoidable as it is what that gives the elasticity, softness and help the dough rise its size along with giving a proper texture. As an alternative the sandwich bread can be baked gluten free with little modification in the choice of ingredients used in the making of traditional bread recipe. One such recipe which rises well even without the gluten and gives tender loaves is as follows.

Gluten Free Sandwich Bread Recipe:

Preparation time: 15 mins
Cooking time: 45 mins
Total time: 1 hour 30 mins
Serves: 16 pieces

Ingredients:

2 cups Gluten free rice flour (brown or white)
2 ¼ tsp Active dry yeast
½ tsp Baking powder
1 cup Tapioca starch
1 tsp Salt
1 tsp Lemon juice or apple cider vinegar
1/3 cups Tapioca starch
2 tbsp Olive oil
2-3 tbsp Natural sweetener (honey or sugar)
2 tsp Xanthum gum
1 cup Warm water or Milk
¼ cup Butter
2-3 large Eggs
Nonstick coating spray (optional)

Methods Of Preparation-

Step 1:

The initial step is to make the yeast dissolve well. For this, take the warm milk or water and add yeast to it. Make sure that the yeast you use is fresh and alive to get better results. Stir it well until all the yeast completely dissolves. At this stage add the natural sweetener you prefer and mix gently until the sugar granules combine with the yeast mix. Allow the mixture to rest for about 10 minutes.

Step 2:

Take a mixing bowl and add gluten free flour, xanthum gum, tapioca starch,apple cider vinegar, olive oil and baking powder. Whisk them gently to combine all the ingredients together.

Step 3:

Transfer the contents to the bowl of the stand mixer that comes with a paddle attachment and switch on the mixer, blend on low for a few seconds. Add the yeast mixture to the same bowl and blend again for about 30 seconds.

Step 4:

While the mixer is blending, start adding butter and eggs to the mixture one after another so that each of the eggs gets mixed well with the dough thoroughly. If possible you can use only the egg white and avoid adding the yellow part. Once you finish adding all the eggs to the bowl, run the mixer for about 3 minutes on a high speed. This is the most important step because the better the eggs gets mixed and fluffy, the softer the bread will be.

Step 5:

When done, the dough should look thick and fluffy with a silky texture similar to an icing cream. The wet and sticky dough should then be scrapped off from the sides of the mixer bowl and allowed to rest for a few seconds.

Step 6:

Now once the dough rises to the desired size, it is time to bake it in an oven. For baking, you can either use a nonstick pan or an ordinary loaf pan of 9×5 ̎ loaf pan. In the case of loaf pan, spray a little of nonstick coating spray such that the pan gets greased well to avoid sticking of the bread. To this pan, transfer the creamy batter after gently mixing it once. With the help of a wet spatula or a bowl scrapper smooth the top of the dough so as to avoid the bubbles if any. This step is essential so as to make the bread look smooth when baked.

Step 7:

This step is to make the dough rise and increase in size. So, cover the bowl with a towel or a plastic wrap tied loosely on the edges. However, care should be taken to make the dough rise only to a certain extent and not like the ordinary bread because if it rise more, you will end with the mixture flowing out the bowl. The process will require a maximum of 60 minutes. In the meantime, the oven has to be preheated for 350°F.

Step 8:

Remove the plastic wrap or the towel you used to cover the bowl and place the pan in the oven to bake. Allow it to bake for up to 45 minutes until the bread reaches an internal temperature of around 210 -220°F or until the top crust of the bread turns out to be golden brown in color. When done, transfer the baked bread immediately to a cooling rack and allow it to cool completely. When it gets cooled, use a serrated knife and slice the bread to small slices.



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