You can have your bread and eat it, too, with this delicious gluten-free sandwich bread recipe. You don’t have to go without!
Serves: 1 loaf
Prep time: 30 minutes
Cook time: 40 minutes
Source: Gluten-Free Baking
Ingredients
- 3 cups Gluten-Free Bread Flour Mix
- 1 teaspoon sea salt
- 1 tablespoon xanthan gum
- 2 packets instant yeast
- 2 large pasture-raised eggs
- 1 teaspoon raw apple cider vinegar
- 1/4 cup ghee or coconut oil (melted)
- 1 cup warm, filtered water
- 1 tablespoon maple syrup
Directions
Brush a bread pan with melted fat. Preheat the oven to 375F.
Put the flour, salt and xanthan gum into a mixer bowl. Using the beater/paddle attachment, mix well then add yeast and blend again.
Whisk the eggs, vinegar, melted fat, 1 cup of water and maple syrup together.
Pour wet ingredients into the dry ingredients. Mix on medium speed until everything is well blended. If batter seems too dry, add 1 Tablespoon water at a time. Beat on medium high for 5 minutes.
Spoon the dough into the prepared pan (only half full).
Brush the top of the dough lightly with melted fat. Use the back of a spoon to smooth the top.
Brush a piece of plastic wrap lightly with butter and cover the bread.
Place in a warm, draft-free place for 30 minutes or until the dough reaches 1/4 inch from the top of the pan.
Place in the preheated oven on the middle rack for 35-45 minutes. The bottom should sound hollow when tapped, and the internal temperature should read 190-200F. Remove from the bread pan and cool on a cooling rack.
See Also
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