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 ¼ 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.
Isaiah's Gluten-Free Sandwich Bread
Silvana Nardone developed this recipe for SAVEUR in conjunction with our [Sandwich Issue](http://www.saveur.com/sandwiches/). 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.
Yield: 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 cloves (284 g) to 1½ cups (340 g) seltzer, at room temperature
1 tsp. rice bran, plus more for coating the pan
In a large bowl, whisk together the rice flour, sorghum flour, tapioca starch,
whey powder, sugar, xanthan gum, salt and yeast.
In a small bowl, whisk together the eggs and oil.
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.
Meanwhile, grease an 8½-by-4½-by-2½-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.
In a small bowl, stir together the rice bran and 1 tbsp. rice flour.
Place a pizza stone (or a heavy duty cookie sheet) on the middle rack of the oven and preheat to 350ºF.
Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1¼-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.