![]() ![]() I don’t own a stand mixer, so I mix up this bread dough in a food processor with an S-blade, and it always comes out beautifully.Ħ. Gluten-free bread batters need to be mixed much more than a traditional wheat batter. We are always taught to not overwork the dough, but you don’t have to worry about that with GF breads. Your gluten-free bread batter should be too soft and sticky to knead but not as thin as cake batter.ĥ. The dough will be stickier than a regular non-GF dough. Gluten-free flours require more liquids than wheat flours to produce the same type of results. It also adds moisture and extends shelf-life of your gluten-free breads.Ĥ. Use olive oil. Olive oil is full of healthy fats and adds a nice flavor to plain sandwich breads. ![]() And of course, the best vegan alternative for eggs is usually flax eggs.ģ. They also add moisture and protein to the bread. Eggs are natural leaveners, so they help boost the volume of the bread. Look for bread recipes that use eggs. I know that there are tons of vegans out there that are not too keen on this idea, but I’ve found that the bread rises better when I use eggs. Set the cold ingredients out on the counter at least and hour (preferably 2) before you begin baking.Ģ. This does not just include the eggs, this also goes for the GF flours that are sometimes stored in the refrigerator to extend shelf life. Work with room temperature ingredients. This goes for pretty much any kind of baking, because yeast likes a warm environment and will rise better and more quickly when your ingredients are at room temperature and not straight from the fridge. This will keep the moisture in and not let it dry out. Make sure you put it in an airtight container, plastic wrap, or a bread bag. You can store this bread at room temperature for up to 2 days, but then you will need to store it in the fridge, where is will last for about a week. You can slice it when it is warm, but it is better to let it cool for a bit because it will be less crumbly.Then to finish cooling, carefully invert the pan upside down and let the bread sit on a cooling rack for at least 30 minutes. Step 8 – Let it cool in the loaf pan for 5-10 minutes before removing it. Step 7 – Bake for 38-40 minutes, until slightly golden on top. Step 6 – When the dough is almost done rising, preheat the oven to 350 degrees. Step 5 – Cover with a kitchen towel, set aside and let it rise for 1 1/2-2 hours. Step 4 – Spray a standard size loaf pan with cooking spray and pour the dough into the loaf pan. It will be a little more wet and sticky than your average dough. Step 3 – Add the risen yeast to the mixture and process for about 10-20 seconds, until the dough starts to come together. Step 2 – While the yeast is rising, add the rice flour, arrowroot, flax, xantham gum, salt, oil, vinegar and egg whites to a large food processor with the S-blade attached. ![]() Let it sit for 5-10 minutes, it will rise and get foamy. Step 1 – In a medium sized bowl or measuring cup, add the sugar to the 1.5 cups of water and stir to dissolve. It gives it a little bit of a nutty flavor, and I love that you can see the little specs of flax seed running through it. I decided to throw a little flax meal in there, and it totally changed the game. And just like any average bread recipe, it is yeast-risen, which makes it a perfect bread for sandwiches. I just happen to like the texture and consistency that the arrowroot gave to it. I have also used cornstarch and tapioca starch in place of the arrowroot, and both worked well. We are only using TWO flours! Brown rice and arrowroot starch! I used brown rice as the main flour component, and arrowroot starch as a binding and softening agent. But not this one! I didn’t want this recipe to be complicated in any way, so we aren’t going to be mixing 12 different products together to make a mix. And many gluten-free breads are made with several different flours to make a baking mix. Just like regular bread is made from wheat flour, gluten-free bread is made from gluten-free whole grains like rice, sorghum, millet, etc. I have done A LOT of trial and error with gluten-free bread baking over the years, and this one is the clear winner! And the best part is that you can make it right in your food processor for easy clean up! What is the best flour for gluten-free bread? This is sure to become your new go-to bread recipe! It is simple, only takes a few ingredients, and is so FRESH! I love a bread that is soft on the inside, with a slightly crunchy crust on the outside. The most PERFECT Gluten-Free Sandwich Bread! This Gluten-Free Sandwich Bread recipe is simple to make, and made with whole grains and flax seeds! It is soft and slightly dense on the inside, with a subtle crunch on the outside. ![]()
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