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.
- 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
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.