Gluten Free Sandwich Bread

Submitted by insulin resistant carb addict

"Modified from King Aurthur Flour's gluten free sandwich bread recipe to exclude dairy and eggs. The coconut oil was in a solid state when I measured it out by spooning it into the measuring cup. The original recipe recommends using a mixing stand but I made this with a hand mixer. The dough was very crumbly for me until after all ingredients had been added."

 

• Ready In: 2hrs 40mins
• Ingredients: 11
• Yields: 1 loaf
• Serves: 16

ingredients

• 1⁄4 cup flax seed meal, plus
• 2 tablespoons flax seed meal
• 1⁄2 cup water, plus
• 1 tablespoon water
• 3 cups king arthur gluten-free multi-purpose flour
• 3 tablespoons sugar
• 2 teaspoons instant yeast
• 1 1⁄4 teaspoons salt
• 1 1⁄4 teaspoons xanthan gum
• 1 cup warm coconut milk
• 1⁄4 cup coconut oil

directions

1. Mix flax meal and water in a small bowl and let sit for 10 minutes.
2. Mix flour, sugar, yeast, salt and xanthan gum in a large bowl.
3. Drizzle in the milk, beating the entire time.
4. Add the coconut oil and mix until thoroughly blended.
5. Beat in the flax mixture, a third at a time, beating the mixture thoroughly between each additino. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
6. Cover the bowl and let rise for 1 hour.
7. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
8. Grease an 8 1/2" by 4 1/2" loaf pan.
9. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
10. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan, approximately 45-60 minutes.
11. Bake the bread at 350 degrees for 38 to 42 minutes, until golden brown.
12. Remove the bread from the oven, turn it out of the pan, and cool on a rack.