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GF Classic Sandwich Bread

To start off my new year I made a loaf of gluten-free sandwich bread. I have been experimenting with gluten-free flour blends, other than my paleo all-purpose flour. I used the GF Flour blend that I posted sometime last year for this bread. This bread reminded me of the wheat bread I used to make with my fresh ground wheat. I was pretty excited about making this loaf and making a sandwich. I can hardly remember when I made fresh bread it has been so long.

I know it must seem silly to be excited about making a sandwich, but you have no idea how long it has been since I have had a sandwich. I just cannot bring myself to spend $5+ for a small loaf of bread that is sold out of the freezer section in the grocery store. I am not that desperate. Besides, this recipe was worth the wait.

Notes: This recipe does have powdered milk. You can leave it out, however, the bread will not get a golden brown crust.

For the oat flour you can run gluten-free rolled oats in a spice grinder to make the flour. That is what I did.

  • 2 c warm water (110 degrees)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 3c + 2 tbsp GF Flour Blend
  • 1 1/3 c oat flour
  • 1/2 c nonfat milk powder
  • 2 tbsp coconut sugar
  • 1 1/4 tsp instant or rapid rise yeast
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Lightly grease a 8 1/2 x 4 1/2 -inch laf pan. Set aside

In a large bowl combine water, eggs, and butter. Whisk until well combined.

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In a separate bowl combined GF flour blend, oat flour, nonfat milk, coconut sugar, yeast, baking powder and salt. Whisk ingredients until well combined. (I used a stand mixer with the whisk attachment.) Change out the whisk attachment to the paddle attachment.

Slowly pour in the liquid ingredients into the dry ingredients with the mixer on a low speed. Slowly increase the speed and mix the dough until it resembles cookies dough. The dough will be stiff.

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With wet hands press the dough into the loaf pan. Spray the dough with water.

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Form a collar with aluminum foil around the loaf pan, with at least 1-inch above the rim of the loaf pan.

Loosely cover the loaf pan with plastic wrap. (I also draped a light weight towel over the plastic wrapped loaf pan.) Let dough rise to at least 1/2- inch above the rim of the loaf pan.

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Preheat oven to 350 degrees. Remove plastic wrap from loaf pan. Bake for 55-60 minutes, until the dough sounds hollow and has a golden crust.

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Remove from oven and place on a cooling rack for about 5 minutes. Turn out the loaf of bread onto the cooling rack and let it set until it is completely cooled.

DSC_0040 8 Slice with a serrated knife.

DSC_0041 7 Serve. Eat. Enjoy.

2 thoughts on “GF Classic Sandwich Bread

  1. Looks yum 🙂

    1. Thank you.

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