Recipe by Andrew Mollmann
My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.
Top Review by Tea Jenny
I made this for a friend who has celiac, so since I had nothing to compare it to as I have never tasted gluten free bread before I had to rely on her honest opinion and hoped she wouldn't just say it was nice to be nice, and I am pleased to say she loved it. The texture was very light and bouncy perfect for sandwiches. I only had brown rice flour so I used all brown other than that I followed the recipe my friend was thrilled with it. It's not like making bread it's more like a cake when you mix it up but it turns out like bread, now that's what I call amazing. thank your mum for a very nice recipe.
- 1 cup brown rice flour
- 1⁄2 cup oat flour (can pulverize oats to make this)
- 3⁄4 cup millet flour
- 1⁄3 cup arrowroot (can substitute cornstarch if necessary)
- 1⁄3 cup sweet rice flour
- 1⁄4 cup flax seed meal
- 1 tablespoon xanthan gum
- 3 eggs
- 1 teaspoon apple cider vinegar
- 1⁄4 ounce active dry yeast (1 packet, or about 2 1/4 tsp)
- 1 teaspoon granulated sugar (for proofing yeast)
- 1 tablespoon molasses
- 3 tablespoons brown sugar
- 1 1⁄2 teaspoons salt
- 4 tablespoons butter, melted
- 1⁄4 cup water (heated to ~120F)
- 1 cup water (heated to ~120F)
Directions See How It's Made
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.