To make this gluten free rosemary sandwich bread, I experimented with my recipe for Gluten Free Bread Without Flaxseed Meal. I added some rosemary among other changes. The rosemary is not only good tasting but is very beneficial for baked goods. Use this bread for a sandwich or serve with a meal in place of rolls. Read on to learn more and check out its texture in the Gluten Free Rosemary Bread Video.
I use the Breadman BK1050S Breadmaker.
Changes to the Original Recipe
I increased the potato starch and decreased the cornstarch. I want to eventually remove all of the cornstarch, which currently may be substituted for tapioca/ I want to end up with a bread that is free of gluten, corn, and tapioca, for those that need it. Of course, I also added fresh rosemary, which makes a wonderful preservative to extend shelf life. Anything that contains oil can go rancid easily. Anything that contains water can become moldy. Rosemary slows down that process.
Gluten Free Rosemary Sandwich Bread
- 1-1/2 cups + 2 tablespoons water
- 1/4 cup light extra virgin olive oil or oil of choice
- 3 large eggs 1/2 cup, at room temperature (or 6 tablespoons liquid from a can of cannellini beans + 3 tablespoons butter or DF margarine)
- 2 tablespoons honey or agave or sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 3/4 cup gluten-free oat flour or 2/3 cup sorghum flour
- 2/3 cup brown rice flour
- 1-1/4 cups + 2 tablespoons potato starch
- 1/4 cup cornstarch or tapioca flour/starch
- 2 tablespoons apple pectin powder (NOW Foods)
- 4 teaspoons freshly minced rosemary or 1 tablespoon dry
- 1 tablespoon xanthan gum or guar gum for corn-free
- 1/4 cup non-fat instant dry milk or use nonfat milk instead of water (omit for dairy-free)
- 2-1/4 teaspoons instant dry yeast
To Make in a Bread Machine:
Add the wet ingredients to the bowl of your bread maker; set aside.
In a separate bowl, whisk together all of the dry ingredients and add to the top of the wet ingredients.
Using a bread machine with a gluten free setting, follow the manufacturer's instructions. (I use setting number 10 for gluten free.) This batter needs a little help in mixing at the start of the mixnig cycle. Using a silicone spatula, scrape the bottom and sides of the bread machine bowl to get the dough going. Then, allow the bread machine to do the rest.
In my machine, after 31 minutes of mixing, I open the machine and using a silicone spatula, I lift the dough up on one side and remove the mixing paddle. This prevents a really large hole in the bottom of the bread. A smaller one may remain. Then, allow the bread machine do the rest. Total time, 3 hours in the Breadman machine.
Once baked, remove the kneading paddle, if not already done. Transfer the loaf to a wire rack to cool completely, about 2 hours.
Slice using an electric slicer, electric knife, or serrated knife.
Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave on reheat for a few seconds, turning the bread over halfway through. Do not overheat or the bread will become rubbery as with most baked goods in the microwave.
To Make in an Oven:
Add the wet ingredients into the bowl of your stand mixer. Beat on medium-low speed just until combined.
In a separate bowl, whisk together the dry ingredients. Add this dry mixture to the wet mixture and beat on medium speed for 6 minutes using the paddle attachment.
Transfer to an oiled 9 x 5-inch loaf pan. Allow the dough to rise at room temperature for 40 minutes* or until 1-inch over the rim of the pan.
Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
Immediately remove from the pan and cool completely on a wire rack, 2 hours. Slice and store as described in the above instructions. Store as directed above in the bread machine recipe.