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Easy Gluten Free Sandwich Bread

Easy Gluten Free Sandwich Bread
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A soft, fluffy, and perfectly structured gluten-free sandwich bread that’s simple to make and tastes just like traditional bread.

Ingredients

Scale
  • 20 g (4 tbsp) whole psyllium husk
  • 280 g (1 cup + 2½ tbsp) lukewarm water
  • 230 g (2 cups) tapioca starch
  • 135 g (1 cup) millet flour
  • 60 g (⅓ cup + 2 tbsp) sorghum flour
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • 8 g (2½ tsp) instant yeast
  • 8 g (2 tsp) baking powder
  • 7 g (2¾ tsp) xanthan gum
  • 12 g (2 tsp) salt
  • 120 g (½ cup) whole milk, lukewarm
  • 2 US large/UK medium eggs, room temperature
  • 25 g (2 tbsp) sunflower oil
  • 1 US large/UK medium egg white, whisked

Instructions

  1. In a bowl, mix together the psyllium husk and lukewarm water.
  2. Allow the mixture to sit for 30-45 seconds until a gel forms.
  3. In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.
  4. Add the lukewarm milk, room temperature eggs, and sunflower oil to the psyllium gel.
  5. Mix the wet ingredients well to combine.
  6. Make a well in the middle of the dry ingredients.
  7. Pour the psyllium gel-egg mixture into the well of the dry ingredients.
  8. Knead the dough until smooth and all ingredients are evenly incorporated.
  9. Continue kneading for an additional 4-5 minutes (stand mixer) or 6-8 minutes (by hand).
  10. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent dry patches.
  11. Turn out the dough onto a generously floured surface.
  12. Dust the top of the dough with flour.
  13. Give the dough a gentle knead with floured hands.
  14. Shape the dough into a smooth ball.
  15. Use the palms of your hands to gently press the dough into a log shape that fits snugly into a 9×5-inch (23x13cm) loaf pan.
  16. Carefully transfer the shaped dough into the loaf pan (do not grease).
  17. Use a bread lame or sharp knife to score the top of the bread with 3 diagonal slashes.
  18. Lightly cover the loaf pan with plastic wrap/cling film to prevent drying.
  19. Proof the bread in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.
  20. After 45 minutes of proofing, preheat your oven to 400ºF (200ºC).
  21. Place a baking steel, baking stone, or heavy-duty baking sheet on the bottom oven rack.
  22. Once the sandwich bread has doubled in size, gently brush the top with the whisked egg white.
  23. Place the loaf pan directly onto the preheated baking steel (or stone/sheet).
  24. Bake at 400ºF (200ºC) for 1 hour to 1 hour 10 minutes.
  25. Bake until the bread is deep golden brown on top, the crust is crisp, and it weighs about 960-970g.
  26. If the top browns too quickly, cover it loosely with aluminum foil (shiny side up) and continue baking.
  27. For an extra crisp crust, remove the bread from the loaf pan after baking.
  28. Place the bread directly onto a baking sheet and return it to the oven for a further 5-10 minutes.
  29. Immediately transfer the baked sandwich bread onto a wire rack to cool completely to room temperature (or at least lukewarm) before slicing.

Notes

If using active dry yeast, activate 10g with lukewarm milk and 1 tbsp sugar for 5-10 minutes before adding.
If dough is too sticky to handle, chill it in the fridge for about 1 hour before shaping.
Scoring the dough before proofing helps it rise evenly and prevents cracking.
Ensure the bread cools completely before slicing for the best texture.

Find it online: https://timelesscrumb.com/easy-gluten-free-sandwich-bread/