Actually Edible Gluten-Free Sandwich Bread
Sandwich bread. Soft, billowy slices of heaven. So much relies on such a simple kitchen staple. Where would we be, as a species, without bread? Where would our butter and jam go without the wonderful crunch of morning toast? What would happen to all the ingredients for the perfect turkey sandwich? Don’t even get us started on mourning the loss of French Toast. Homemade bread is the quintessential “Welcome To The Neighborhood” gift and the best medication for anyone with the flu… Unless you’re gluten-free and all of the sudden, instead of having bread for the perfect turkey sandwich, you are given all the ingredients, hopes, and wishes for a perfect sandwich squashed between two pieces of drywall. All the mayonnaise in the world cannot fix some of the more disgusting, commercially-available, gluten-free breads.
Consider us your knight in shining armor; and we come bearing gifts! May we be so bold as to say that this is the BEST gluten-free sandwich bread recipe in the entire world? Nay, universe? We can and we will. Unequivocally, this recipe resembles wheat bread in every way. It is moist without being gummy. It has good crumb without being a crumbly mass. It toasts beautifully, creates delicious sandwiches, and yes, it even becomes the most delicious French Toast. (The truest test of good bread…)
This is not a challenging recipe. Now, a word on ingredients. Psyllium Husk. You may or may not have heard of this. It is widely available at a health foods store. We actually buy ours at Vitamin Shoppe. Do not skip this ingredient. It is essential to the building a stronger protein network–which is key to baking a tall loaf. You won’t be able to tell that the psyllium husk is in the recipe, but you will definitely be able to tell if you omit it. The recipe also calls for gluten-free oat flour. This is also readily available at most supermarkets. If you can’t find it, don’t worry! Use regular gluten-free oats and whiz them up in the food processor until they become a fine powder. Now you have oat flour! (Using the food processor method is also much less expensive than buying oat flour. Go figure…)
Be a considerate neighbor. Next time you welcome a new family into the neighborhood, bring along a loaf of this fabulous gluten-free bread. They will not be able to tell the difference and they will thank you if and when you decide to tell them.
To celebrate this fabulous, gluten-free bread a midnight snack of toast is in order! It’s that good…
Ciao for now,
V & K
Gluten-Free Sandwich Bread
(the edible kind)
3 cups warm water
2 large eggs
2 tbsp butter, melted and cooled slightly
3 cups + 1 tbsp gluten-free flour blend
1-1/3 cups gluten-free oat flour (store bought or make your own!)
1/2 cup nonfat milk powder (buttermilk powder also works here and lends a nice flavor to the bread)
1 tbsp psyllium husk
2 tbsp sugar
2-1/4 tsp instant yeast
2 tsp baking powder
1 1/2 tsp salt
Spray a 9 x 5 inch loaf pan with vegetable spray. In the bowl of a mixer, whisk together the water, eggs, and butter. In a separate bowl, mix together all of the dry ingredients until well-combined. Slowly add the wet ingredients and let mix on low for about 1 minute, or until very well combined. Turn your mixer on medium and let mix for 5 minutes until the dough becomes sticky and will be thick like cookie dough.
Scrape the dough into the loaf pan. Wet your hands with cool water and gently press the dough into the corners of the pan. Now we’re going to create a tent for the dough to rise in. Take a long piece of aluminum foil. Wrap the foil around the loaf pan until there is about 2 inches of space between the top of the bread and the foil. Either tape down the foil or fold the edges under to create a mini handle.
Let the dough rise at room temperature (not in a warm oven like regular bread!) for about 1 hour or until the dough has increased in size so that it almost touches the top of the foil.
Make sure your oven rack is in the middle of your oven. This will ensure that the bread will get adequate, equal heat. Turn your oven to 350 F. Place your bread in your hot oven inside your foil pouch. Bake for 1 hour 20 minutes. Remove the foil packet for the last 10 minutes of baking. After the bread has finished baking, transfer the pan to a cooling rack for 10 minutes. THIS IS VERY IMPORTANT! The longer you let a gluten-free baked good sit in the pan, the doughier and gummier it will get. You want to let them sit for the least amount of time possible. Remove the bread from the pan and let cool for 2 hours.
Storing at room temp: Once cooled, wrap the bread in a double layer of plastic wrap.
Storing in the freezer: It is easier to store the bread in the freezer after it has been sliced into individual pieces. To reheat, defrost at room temperature and then toast it. Don’t keep your gluten-free bread in the freezer longer than a month because the bread starts to go stale.