Wheat Free Could Be Gluten Free Sandwhich Bread
Discover the perfect balance of texture and flavor with our "Wheat Free Could Be Gluten Free Sandwich Bread," a soft, tender loaf ideal for those seeking a wheat-free and potentially gluten-free alternative. This recipe combines a gluten-free all-purpose flour blend, tapioca starch, and psyllium husk powder for a light, airy crumb, while instant yeast ensures a beautiful rise. The option to use flax eggs makes this recipe vegan-friendly, catering to diverse dietary needs. Ready in just an hour, with minimal prep and a quick rise time, this bread is perfect for sandwiches, toast, or enjoying fresh out of the oven. Create a bakery-quality loaf at home that’s deliciously versatile and fits seamlessly into your lifestyle.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 0.5 cups Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Cane sugar
- 1.5 cups Warm water (110°F / 45°C)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Vegetable oil
- 2 large Eggs (or flax eggs for vegan option)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 8.5x4.5-inch (21.5x11.5 cm) loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, psyllium husk, instant yeast, salt, and cane sugar until well combined.
In a medium bowl, combine the warm water, apple cider vinegar, vegetable oil, and eggs (or flax eggs). Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or a stand mixer fitted with a paddle attachment. Mix until a thick, sticky batter forms.
Transfer the batter to the prepared loaf pan. Use a spatula to even out the top and shape it into a dome, if desired.
Cover the loaf pan with a clean kitchen towel and place it in a warm, draft-free area to rise for about 30 minutes or until the dough has risen slightly and looks puffy.
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once completely cooled, slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 29.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
