This is a great! I had the same problem too for a long time but then I started using Bread from Anna mixes. It's not totally from scratch since I'm buying dry ingredients pre-mixed but it's so great to make a dough with my hands again and smell bread baking in the oven. And it tastes sooo good! I can't wait to try your recipe!
Isaiah's Gluten-Free Sandwich Bread
Silvana Nardone developed this recipe for SAVEUR in conjunction with our Sandwich Issue. She taught us that depending on your brands of flours and starches, as well as the humidity level on any given day, water absorption can vary when mixing the batter. Typically, it can range about 1/4 cup, so add the water slowly until you get the right texture. For step-by-step photos of how to make gluten-free sandwich bread, see our gallery. For more information on gluten-free baking, see Silvana's Kitchen.
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Credit: Silvana Nardone
MAKES ONE LOAF
1 1/4 cups (170 g) brown rice flour, plus 1 tbsp. for dusting
1 cup (113 g) sorghum flour
1 cup (115 g) tapioca starch
2/3 cup plus 1 tbsp. (85 g) whey powder
2 tbsp. (30 g) sugar
1 1/2 tbsp. (12 g) xanthan gum
1 1/2 tsp. (9 g) salt
1 packet (7 g) active dry yeast
2 large eggs (100 g), at room temperature
1/4 cup canola oil (85 g), plus more for greasing the pan
1 1/4 cups (284 g) to 1 1/2 cups (340 g) seltzer, at room temperature
1 tsp. rice bran, plus more for coating the pan
1. In a large bowl, whisk together the rice flour, sorghum flour, tapioca starch,
whey powder, sugar, xanthan gum, salt and yeast.
2. In a small bowl, whisk together the eggs and oil.
3. Place the flour mixture in the bowl of a standing mixer fitted with the paddle attachment. Add the egg mixture and with the motor on low speed, slowly stream in the seltzer until a sticky, stretchy batter-like dough forms. Increase the speed to medium-high and mix for 4 minutes.
4. Meanwhile, grease an 8 1/2-by-4 1/2-by-2 2/4-inch loaf pan with cooking spray and coat with rice bran. In one piece, scoop the dough into the pan and gently smooth out the top with greased fingers (to avoid degassing). Cover loosely with plastic wrap and let proof at room temperature for about 90 minutes or until the dough peeks over the top of the pan.
5. In a small bowl, stir together the rice bran and 1 tbsp. rice flour.
6. Place a pizza stone (or a heavy duty cookie sheet) on the middle rack of the oven and preheat to 350ºF.
7. Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1/4-inch deep. Bake until golden brown, about 1 hour. Remove the loaf from the pan and place directly on the pizza stone (or cookie sheet). Bake on the pizza stone (or cookie sheet) until the loaf sounds hollow when thumped on the bottom, about 15 minutes. Place the loaf on its side on a wire rack to cool completely before slicing, about 1 hour.
Store the bread in an airtight plastic bag at room temperature for up to four days, or refrigerated for up to two weeks. For longer life, freeze the bread for up to three months.
Ratings & Reviews (8)
Besides wheat, I just found out I'm also sensitive to rice and corn. ugh! if anyone can tell me how to adapt this recipe, I'd appreciate it.
I have been doing a lot of gluten free baking since I started selling gluten free baked goods at several local farmer's markets. I was happy to find this recipe......until I tried it. I can honestly say it is one of the worst gluten free recipes I have ever baked. The flavor of the bread is terrible, and the texture isn't much better....like so many other ready-baked products that I have experienced. My advice is to skip this recipe and look elsewhere. There really IS hope out there as I have baked some awesome gluten free products that people cannot distinguish from their gluten-filled namesakes.
This is my favorite bread recipe. I don't know what the other reviewer is talking about that the taste and texture were the worst they've ever baked because not only has this become my "go to" recipe, I've shared slices of it with both my gluten free and non-gluten free friends and they all loved it. Also this isn't a "ready baked" product at all. It is time consuming. Expect it to take a good 3 hours from start to finish before you have you have your loaf of freshly baked bread. But it is so worth it. The texture is moist and doesn't fall apart like so many other GF breads. And best of all you can make honest to goodness sandwiches without have to toast the bread first!
I made this bread yesterday and so far I am extremely pleased! I have tried many other GF breads and most of the time the flavor is not the best and it crumbles into a mess, but NOT this bread!! I made a sandwich today and it held up perfectly and tasted yummy too! WAHOO!! Give this recipe a try....and still not sure what went wrong for BOWENRK when they tried the recipe.
I have to try this.
I just tasted my first loaf of this bread, made in a bread machine, and it is wonderful! Since I cannot eat dairy, rice, soy, corn, or oats I always have to modify recipes, and I did so here. I used the 1 cup of sorghum flour, but instead of 1 1/4 cups of brown rice flour I used 1/3 cup each of millet, buckwheat, and almond flours. I used the tapioca starch as directed, but I also added 1/4 cup of Expandex modified tapioca starch for a good rise and texture. Instead of whey protein I used 2/3 cups of egg white powder protein. I also added 3/4 tsp. of dough enhancer by Authentic Foods. For the liquid I used the full amount (1 1/2 cup) of club soda since it was what I had in the house. All other ingredients I used as called for. The bread machine turned out a lovely loaf with a rounded top and a wonderful crust, with a wonderful nutty flavor. Beautiful texture! This is my favorite gluten-free bread recipe so far.
I had to sign in to rate this. I have been baking Gluten free stuff for only about a month or two now. Trying different breads. I am not sure about the other reviewer but this is very very good. I am hard pressed to believe someone would even know this is gluten free. Taste, texture is amazing. I think someone should try for themselves because it is that good.
Isaiah's Gluten-Free Sandwich Bread
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