I love experimenting with my basic gluten free sandwich bread recipe, changing flours, mostly. This time I used regular grain white rice flour and sorghum flour, along with the usual starches and other ingredients. One tip is to use more tapioca flour/starch if you want a lighter bread, which you can try on this recipe. I’ll give this a try next time by switching the amounts of tapioca and potato starch. Enjoy this gluten free sandwich bread for sandwiches, french toast or toast.
A gluten free sandwiches bread recipe using rice and sorghum flour along with other starches. The perfect texture for sandwiches!
1 cup water, heated to 110°F
2 Tablespoons sugar, evaporated cane juice (unrefined sugar), agave, or molasses
1 packet or 2 1/4 teaspoons gluten free instant dry yeast (I use SAF brand)
3/4 cup white rice flour (or brown rice flour)
1/2 cup sorghum flour
1 cup potato starch
1/2 cup tapioca flour/starch
1/4 cup flax seed meal
1 1/2 teaspoons xanthan gum (if necessary, use corn-free brand or more guar gum)
1 1/2 teaspoon guar gum
3/4 teaspoons sea salt
1 1/2 teaspoons gluten-free apple cider vinegar (I used Heinz)
3 large egg whites, at room temperature (I now use 4 egg whites)
1/4 cup extra virgin olive oil
Gluten free spray oil or cooking oil, for pan
Grease or spray oil a 9×5-inch silver metal loaf pan (not black inside, because silver cooks more evenly).
Preheat oven to 170 – 200°F (lowest possible)
Mix warm water with sugar (or other sweetener listed) and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
Beat the egg whites at high speed in a large mixing bowl until foamy. The size of the bubbles will determine the size holes in the bread. You dont' want it to form soft peaks, but stop just before this to achieve similar results in the photo above.
Whisk together the dry ingredients; set aside.
Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 1 minute.
Add dough batter to prepared pan and pat with a little cold water, using a rubber spatula or your fingers. Distribute dough evenly to meet all sides of the pan and smooth out top.
Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1? over the top of the pan, about 40 minutes.
Remove pan from oven and preheat oven to 375°F.
Place the pan on the center of the rack in the center of the oven and bake for about 37 minutes or until dough reaches 205°F.
Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool. If you do not remove it promptly the bread will steam and become soggy on the bottom and sides.
Slice with an electric slicer, electric knife or serrated knife.