Gluten-Free Sandwich Bread
Ingredients
-
1½
cups
gluten-free oats
-
3
tablespoons
psyllium husk
-
1¾
cups
soy milk
-
1
cup
brown rice flour
-
6
tablespoons
potato starch
-
6
tablespoons
tapioca starch
-
2½
teaspoons
instant yeast
-
2
teaspoons
salt
-
1
teaspoon
baking powder
-
3
tablespoons
maple syrup
-
2
tablespoons
olive oil
-
1
teaspoon
apple cider vinegar
Instructions
- Process the gluten-free oats in a blender until they resemble flour.
- Warm the soy milk and mix it with the psyllium husk, then set aside to thicken.
- In a stand mixer, combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt, then add the instant yeast and mix.
- Add the psyllium gel, maple syrup, olive oil, and vinegar to the dry mixture and mix until incorporated.
- Let the dough rest for 10 minutes.
- Knead the dough gently and shape it into a rectangle, then roll it into a log and place it in a Pullman pan.
- Cover the dough and let it rise in a warm place for about an hour until doubled in size.
- Preheat the oven to 400ºF and place a pan of water on the bottom rack.
- Bake the loaf at 375ºF for 30 minutes, then remove the steam pan and bake for another 20-30 minutes until the internal temperature reaches 205ºF.
- Allow the loaf to cool completely before slicing, which takes at least 4 hours.
Nutrition Facts (estimated)
Servings
12 slices
Calories
182
Total fat
4g
Total carbohydrates
32g
Total protein
5g
Sodium
447mg
Cholesterol
0mg
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