Silvana Nardone developed a recipe for gluten-free sandwich bread 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. Here’s how to do it.
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. Silvana Nardone Meanwhile, grease an 8½-by-4½-by-2½-inch loaf pan with cooking spray and coat with rice bran. Silvana Nardone 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. Silvana Nardone Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, ¼-inch deep. Silvana Nardone Bake until golden brown, about 1 hour. Bake 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. Silvana Nardone