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.
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.
With wet hands press the dough into the loaf pan. Spray the dough with water.
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.
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.
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.
Slice with a serrated knife.
Serve. Eat. Enjoy.