This post is largely for me since I make this bread almost weekly. The credit goes 100% to A Little Insanity and her recipe for Soft Gluten Free Sandwich bread. Previously I had mentioned I’ve made this so often I had the recipe memorized, and I did, until 4 months of crummy sleep depleted all memory. I have not ever made her recipe exactly as written, which some would argue means: I’ve never made it. Use her recipe I’m sure it is spot on since with all the modifications I’ve made it is the best gluten free bread I’ve made yet.
I like to eat whole grains which is why I’ve made changes to her flour blend. Yes, starches and white rice flour are still there because they help bind everything. As a reminder, I have a new oven and I’m still learning baking times. With my old unreliable oven, this bread took about 45 minutes to bake. With my new reliable oven, it took 35 minutes. Know your oven! Also, check it after 35 minutes and continue to bake if needed.
Tangent: we’ve been watching “Cooked” by Michael Pollen on Netflix and we both find it riveting. Me for the food parts, and Zach for the science. Pollen discusses the food industry’s methods to stop people cooking at home and to get people to buy pre-made foods to “save time”. I have a lot more to say about this in a later post and if you are a long time reader you likely know how I feel about that statement. But just maybe we can all start baking our own bread again? Or go to bakeries and buy freshly made bread? There’s a reason the bread in Europe is so good, it is fresh. I’ve seen baguettes delivered to the restaurant I’m in as I sit there wishing I could eat one. That’s fresh. Freshly baked bread tastes amazing and frankly no mass produced store bought bread can hold a candle in my opinion. When I was pregnant and couldn’t face eating anything other than bread, I ate a lot of mass produced gluten free bread and it all sucked. I didn’t have the energy to bake my own but if I ever do the pregnancy thing again I might start freezing loaves ahead of time. Pre-pregnancy I had effectively stopped eating bread altogether because I couldn’t find anything good tasting. Yes, this recipe takes a little time but I guarantee the outcome is totally worth it.
- 1½ cup milk, I've used almond and whole
- 1 tsp honey
- 2½ tsp dry active yeast
- 1 cup all purpose flax flour
- 1 cup white rice flour
- ¼ cup millet flour
- ¼ cup tapioca starch
- ¼ cup arrowroot (or cornstarch)
- ¼ cup sorghum flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp apple cider vinegar
- ¼ cup olive oil
- 2 eggs
- Prepare a bread pan with parchment paper.
- Heat milk until warm to , I heat about 1 minute in the microwave.
- Stir in honey and yeast, set aside to proof for about 10 minutes.
- In a large bowl whisk the all purpose flax flour, white rice flour, millet flour, tapioca starch, arrowroot, sorghum flour, baking powder, salt, and xanthan gum.
- In a stand mixer with paddle attachment mix the apple cider vinegar, olive oil, and eggs.
- Alternating wet to dry add the yeast mixture and flour mixture to the stand mixer.
- Mix on for 3 minutes.
- Pour into bread pan and let sit for 20 minutes.
- Preheat oven to 425F.
- Bake bread for 35-45 minutes.