I made this gluten free sandwich bread for my hubby! When mixing different multigrain gluten-free flours it creates an incredible flavor! I used Expandex® in this recipe, but you can skip it and substitute it for additional tapioca flour. The bread will be a little heavier, though. When either bread is reheated they both make excellent sandwich breads! You can even add some flax seed meal. I hope you enjoy this one as much as he did. I had a taste of this gluten free sandwich bread, and honestly, couldn’t stop at just one piece!
Multi Grain Gluten Free Sandwich Bread Recipe with Expandex
Yield: 1 loaf (13-15 slices)
A high-rise, whole-grain gluten free bread recipe without any artificial ingredients. And it's white in color!
1 cup + 2 Tablespoons water, heated to 110°F
2 Tablespoons evaporated cane juice or sugar
1 packet or 2 1/4 teaspoons instant dry yeast, bread yeast or quick rising yeast
4 large egg whites, at room temperature
1 cup potato starch
1/4 cup tapioca starch and 1/4 cup Expandex or 1/2 cup tapioca flour/starch
1/2 sorghum flour
1/2 cup of millet flour
1/4 cup gluten-free oat flour*
1/4 cup flax seed (or if flax intolerant, chia seed), ground, or use meal
2 teaspoons xanthan gum
1 teaspoon guar gum
3/4 teaspoons sea salt
1/4 teaspoon baking powder
1 1/2 teaspoons gluten-free apple cider vinegar (I used Heinz)
1/4 cup extra virgin olive oil
Gluten free spray oil or oil for pan and top of bread (I used extra virgin olive oil.)
Oil a 9×5" loaf pan.
Mix warm water with sugar; stir to dissolve; add yeast and stir; set aside until foamy on the top, about 5 minutes. This is known as proofing your yeast. It proves that the yeast is viable (good).
Whisk together the remaining dry ingredients and set aside.
Preheat your oven to 170-200°F,
Beat the egg whites at high speed in with your electric mixer or stand mixer for 30 seconds.
Add yeast mixture, oil and vinegar to the egg whites and mix on low speed just until blended, about 10 seconds.
Add the flour mixture, all at once, to the wet ingredients and mix on high speed for 3 minutes.
Add dough batter to the prepared pan; distribute dough; splatter water on top of the dough; smooth the top of the dough.
If you are adding any seeds or oatmeal to the top, baste with egg white to ensure the oatmeal or seeds stick well. Press the oatmeal or seeds into the dough a little bit by hand or with a spatula.
Turn off the oven and place the pan on the center rack. Close oven door and allow to rise until dough is about 1 inch or more over the top of the pan, about 30-35 minutes. Stop the rising if the dough begins to crack.
Remove pan from oven and place on the stove top to continue to rise. Preheat oven to 375°F.
Place the pan on the center of the rack in the center of the oven and bake for about 25 minutes or until dough is golden brown; tent with foil; continue to bake for about another 20 minutes.
Immediately remove the bread from the pan and transfer to a cooling rack to cool completely.
Slice with an electric slicer, electric knife or serrated knife.
* I recommend Bob's Red Mill (non-GMO) Oat Flour (U.S.); or Cream Hill Estates Lara’s Oat Flour (certified gluten-free Oat Flour (Canada). You may also use gluten-free oats and grind them yourself in a food processor or coffee grinder.
If you are oat intolerant, substitute the oat flour for additional sorghum flour or millet flour.
Guar gum may be substituted with all xanthan gum.
Xanthan gum contains corn. If corn intolerant, use corn-free xanthan gum or all guar gum.