Gluten-Free Sandwich Bread
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting before eating. For bread crumbs (great for coating chicken) simply dry in an oven and grind.
- Total Time:
- Yield: Makes one 8-inch loaf
Source: Body+Soul, September 2009
- 2 tablespoons organic canola oil, plus more for pan and plastic wrap
- 1/2 cup millet
- 1 1/2 cups warm (115 degree) water
- 1 cup brown rice flour
- 1 cup soy flour
- 1/2 cup tapioca flour
- 1/2 cup teff flour
- 2 packages (1/4 ounce each) active dry yeast
- 2 1/2 teaspoons xanthan gum
- 3 large eggs, room temperature
- 2 tablespoons unsulfured molasses
- 2 teaspoons coarse salt
Brush an 8 1/2-by 4 1/2-inch loaf pan with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
Preheat oven to 400 degrees. Meanwhile, whisk together flours, yeast, and xanthan gum. Whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients. Then beat with a paddle attachment until combined. Beat in 1 cup warm water and the millet. Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough.
Transfer to prepared pan and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of pan, about 1 hour and 30 minutes (once dough begins to dome, remove plastic for remainder of rising time).
Reduce oven to 350 degrees. Place bread in oven, and bake until dark brown and hollow sounding when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the pan to loosen before removing.