Wheat Free Could Be Gluten Free Sandwhich Bread
Discover the perfect balance of texture and flavor with our "Wheat Free Could Be Gluten Free Sandwich Bread," a soft, tender loaf ideal for those seeking a wheat-free and potentially gluten-free alternative. This recipe combines a gluten-free all-purpose flour blend, tapioca starch, and psyllium husk powder for a light, airy crumb, while instant yeast ensures a beautiful rise. The option to use flax eggs makes this recipe vegan-friendly, catering to diverse dietary needs. Ready in just an hour, with minimal prep and a quick rise time, this bread is perfect for sandwiches, toast, or enjoying fresh out of the oven. Create a bakery-quality loaf at home that’s deliciously versatile and fits seamlessly into your lifestyle.
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Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 0.5 cups Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Cane sugar
- 1.5 cups Warm water (110°F / 45°C)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Vegetable oil
- 2 large Eggs (or flax eggs for vegan option)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a standard 8.5x4.5-inch (21.5x11.5 cm) loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, psyllium husk, instant yeast, salt, and cane sugar until well combined.
Step 3
In a medium bowl, combine the warm water, apple cider vinegar, vegetable oil, and eggs (or flax eggs). Whisk until smooth.
Step 4
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or a stand mixer fitted with a paddle attachment. Mix until a thick, sticky batter forms.
Step 5
Transfer the batter to the prepared loaf pan. Use a spatula to even out the top and shape it into a dome, if desired.
Step 6
Cover the loaf pan with a clean kitchen towel and place it in a warm, draft-free area to rise for about 30 minutes or until the dough has risen slightly and looks puffy.
Step 7
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 8
Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once completely cooled, slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (916.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1875.5 |
| Total Fat 38.5g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 372mg | 0% |
| Sodium 2502.5mg | 0% |
| Total Carbohydrate 369.5g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 29.8g | |
| Protein 19.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 142.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 414.9mg | 0% |
Source of Calories