Trust me. It’s difficult to find a really good gluten-free sandwich bread recipe.
After trying a bunch, I came across a blog post from One Good Thing by Jillee titled, Finally, Gluten-Free Bread that Doesn’t Suck. Well, with a title like that, you know I just had to try it. And, yes, Jillee was right. It’s really great!
For over a year now, I’ve been making Jillee’s gluten-free bread recipe (with only one minor change) and my husband loves it. In fact, he eats 2 loaves a week! Today, I’ll show you how to make it, using brown rice flour freshly ground in your WonderMill grain mill.
First, before we start, grease two 8-inch bread pans and set them aside.
Then, set up your WonderMill. For the best results, be sure the dial is turned to the bread setting. Turn on the WonderMill and pour 1⅓ cups of brown rice in the top.
In less than a minute, you’ll have fresh, fluffy brown rice flour.
Measure out 1⅓ cups of brown rice flour, which should be all or close to all of what you just ground. Then in a large bowl, combine the brown rice flour, tapioca starch, corn starch, potato flour, dry milk, xantham gum and sea salt. Set the bowl aside.
Next, add the active dry yeast to lukewarm water. Stir until it’s combined and set aside.
In the bowl of your mixer, combine softened butter, eggs, honey and apple cider vinegar. On low speed, blend together until mixed (about 30 seconds). Don’t worry. It’s okay if the butter still looks chunky.
Now, grab the bowl you set aside and add dry ingredients to the mixer bowl. Mix on low speed until just blended with wet ingredients. Then pour the yeast mixture into the mixer bowl. Turn the mixer on low until the ingredients are just blended. Increase the speed to medium-high and blend for 4 minutes.
When the 4 minutes are up, spoon the dough into the bread pans. Dip your fingers into warm water and smooth top of the dough if you desire.
Set the pans aside in a warm spot until dough has risen. I like to use my oven for rising. I preheat the oven to 170 degrees. Then I turn the oven off, place pans inside and close the door. After an hour and 15 minutes, sometimes less, the bread has risen.
Once your bread has risen, preheat your oven to 375 degrees. (If you used my oven bread-rising method, be sure to take the pans out of the oven before pre-heating.) Place the pans in oven and bake for 45 minutes or until the breads’ internal temperature is 200 degrees. Remove from oven and cool completely.
Serve and enjoy!
- 1⅓ cup brown rice flour (made with your WonderMill)
- 1⅓ cup tapioca starch
- 1⅓ cup corn starch
- 1 tbsp potato flour
- ½ cup dry nonfat milk
- 1 tbsp xanthan gum
- 2 tsp Celtic sea salt
- 3 eggs
- ⅓ cup honey
- ¼ cup butter, softened
- 2 tsp apple cider vinegar
- 1 package Fleischmann’s active dry yeast
- 1 ¾ cup lukewarm water
- Note: You'll need an electric mixer and two 8-inch bread pans.
- Grease bread pans and set aside.
- In a large bowl, combine brown rice flour, tapioca starch, corn starch, potato flour, dry milk, xantham gum and sea salt. Set aside.
- Add the active dry yeast to lukewarm water and stir until combined. Set aside.
- In the bowl of your mixer, combine softened butter, eggs, honey and apple cider vinegar. On low speed, blend together until mixed (about 30 seconds). The butter will still look chunky.
- Add dry ingredients to the mixer bowl and mix on low speed until just blended with wet ingredients. Then pour yeast mixture into the mixer bowl. Turn the mixer on low until the ingredients are just blended, then increase the speed to medium-high and blend for 4 minutes.
- Spoon the dough into the bread pans. Dip your fingers into warm water and smooth top of the dough.
- Set pans aside in a warm spot until dough has risen. Preheat oven to 375 degrees. Set pans in oven and bake for 45 minutes or until the breads’ internal temperature is 200 degrees. Remove from oven and cool completely.
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