Basic Sandwich Bread (Oven Method), GF

Makes 1 large loaf

WildFlours Gluten Free Baking Group: Gluten Free, Nut Free, soy free *** Taken from Gluten-Free Baking Classics by Annalise Roberts (pg. 158)

ingredients

2 large eggs (room temp)
3 Tbls canola oil
2 cups Bread Flour Mix A
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp unflavored gelatin
2 Tbls granulated sugar
1 pkt (1/4 oz.) of active dry yeast granules (not quick-rise)
3/4 cup plus 2 Tbls milk, heated to 110 degrees

Bread Flour Mix A

2/3 cup millet flour, 1/3 cup sorghum flour, 1/3 cup cornstarch, 1/3 cup potato starch, 1/3 cup tapioca flour – mix all together and this makes 2 cups of flour mix

directions

1
1. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan (not nonstick!) with cooking spray and dust with rice flour
2
2. Mix eggs and canola oil together in a small bowl and set aside.
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3. Mix all dry ingredients in large bowl of electric mixer. Quickly add warm milk and egg and oil mixture to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place for 30-40 minutes or until dough just reaches 1/2 inch below top of pan. If you use a warm 80 degree oven to help the bread rise, and you have only one oven, you will have to pull the bread out before it is finished rising in order to preheat the oven to bake it.
4
4. Place rack in center of oven. Preheat oven to 400 degrees while bread is rising (do not use a convection oven; bread will brown too quickly).
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5. Bake bread in center of preheated oven for 10 minutes; cover with aluminum foil and bake another 40-45 minutes. Your bread should have a hollow sound when tapped on the sides and bottom, and your instant-read thermometer should register about 195-200 degrees. Remove bread from oven and turn onto a rack to cool.

notes

• I preheated my water to 110 degrees and mixed the yeast and sugar and let this proof for 5-10 minutes. Then add this to the dry ingredients with all the other wet ingredients. • I used coconut oil in place of canola oil.

Source: Gluten-Free Baking Classics by Annalise Roberts