Gluten Free Sandwich Bread

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After trying several Gluten Free Breads available in the stores, I decided to try making my own. I finally found a recipe that is simple, delicious and easy on the purse...the total cost per 2 pound loaf is just $5.43 (give or take a few cents, depending on price fluctuations of ingredients). An enormous "Thank You" to America's Test Kitchen for creating this recipe!!! 🙂
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Lunch, Main Dish, Snacks
Servings 1 8 1/2" or 9" Loaf

Ingredients
  

  • 2 Tbsp Unsalted Butter Melted and cooled
  • 2 Large Eggs
  • 2 Cups Warm Water 110 degrees - do NOT use water over this temperature, because it will kill the yeast
  • 2 ⅓ + ¼ Cups King Arthur Gluten Free Multi-Purpose Flour Sifted
  • 1 ⅓ Cups Gluten Free Oat Flour Sifted
  • ½ Cup Nonfat Dry Milk Powder
  • 3 Tbsp Powdered Psyllium Husk
  • 2 Tbsp Granulated Sugar
  • 2 ¼ tsp Rapid Rise or Instant Yeast
  • 2 tsp Baking Powder
  • 1 ½ tsp Salt

Instructions
 

  • Gather the ingredients.
  • Spray loaf pan with non-stick cooking spray and set aside.
  • Melt the Butter and set aside to cool a little.
  • In a Stand Mixer, using the paddle attachment (not the dough hook), mix the dry ingredients - GF Flour, Oat Flour, Dry Milk Powder, Psyllium, Sugar, Yeast, Baking Powder and Salt on Low until blended (about 1 minute).
  • In a separate bowl, whisk the Eggs with the 110 degree Water and melted Butter until well-blended.
  • Slowly add the Water mixture to the Dry Ingredients in the Stand Mixer, mixing on Low until all ingredients are blended, scraping sides as needed. Increase speed to Medium and mix for 6 minutes. Dough will look like cookie dough.
  • Using a rubber spatula that is sprayed with non-stick cooking spray, scrape dough into the prepared loaf pan and smooth out surface with wet hands. Note: if using an 8 1/2" pan you will need to wrap a foil collar around the pan (staple ends together), in case dough rises above the top (see photo).
  • Spray or flick water with hands onto the top of the bread dough and cover loosely with plastic wrap.
  • Place in a warm spot to rise about 50% - usually about 1 hour.
  • Preheat oven to 350 degrees and put oven rack in the middle position.
  • When ready to bake, remove plastic and spray or flick water onto the top of bread and bake for 1 - 1 1/2 hours (our oven runs a bit hot, so I usually only bake my bread for 1 hour). Bread is ready when it turns golden brown and sounds hollow when tapped.
  • Let cool for about 10 minutes in pan. Then remove to a wire rack to cool completely. Enjoy with butter and honey (or your favorite jam).

Notes

  1. Bread keeps on shelf tightly sealed in a plastic bag for 3-5 days.
  2. Freezes well, too, if you can resist eating the entire loaf!
  3. I keep a back-up Ziploc Baggie with all of the dry ingredients already sifted and mixed in the refrigerator for a quick start 🙂
Keyword bread, gluten-free