GF/DF Sandwich Bread

Udi’s products are great, I often buy the sandwich bread and muffins from the freezer section but they’re expensive, and frankly if someone out there can make the bread for me to purchase, then there must be a way for me to make it myself – right?
Well, I’ll spare you the details, but here’s a tip: Think Batter and not Dough. Use the paddle and not the dough hook, and let the ingredients do their thing in their own way instead of trying to treat everything like it’s gluten in disguise. These were lessons I had to learn and once I learned them, I had hot, fresh, crusty bread coming out of the oven. Not to mention the adoration and love of one little gluten-free girl :).
Finally! I have made so many “bricks” in an attempt to make a good gf/df bread that it feels good to finally say that I had some success!

IMG_0703Ingredients
    • 1 cup warm water
    • 2 teaspoons Quick Rising yeast
    • 2 tablespoons white sugar
    • 1 cup brown rice flour
    • 1/4 cup corn flour
    • 1/2 cup ground flax seeds
    • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup almond milk
  • 2 1/2 teaspoons xanthan gum
  • 1 1/4 teaspoons salt
  • 2 teaspoons apple cider or rice vinegar
  • 2 tablespoons olive oil
  • 3 large eggs
Instructions
  1. Mix the warm water, yeast & sugar in a small bowl and set it aside for about 5 minutes.
  2. In the bowl of a stand mixer add your dry ingredients. Fit with the paddle attachment (Not the dough hook!) and blend.
  3. Add the remaining ingredients and the yeast mixture, scrape the sides and blend on low speed for about 3-5 minutes.
  4. Grease your loaf pan (I used Pam spray) and pour the batter in. Smooth out the top with a spatula.
  5. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan or higher.
  6. Preheat your oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom.
  7. Cool the bread to the touchable stage and slice and wrap.

The bread is crusty and warm out of the oven and makes a great snack. It resembles whole grain bread in flavor and texture and the flax seeds really give it an earthy flavor. By day 2 its ready for the toaster but I couldn’t tell you how it was on day 3 – it didn’t last that long. The best part is that Udi’s bread costs about $6 per loaf and this one cost about $2.50. No wait, the very best part was being able to make a peanut butter sandwich, 2 servings of french toast, sloppy joes and garlic toast from one little loaf. Yup, that was the best part :).

 

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