If you’re after a sliceable gluten-free sandwich bread everyone will enjoy – this is the loaf for you!
Christine’s been busy trialling loads of different flour combinations to create the perfect go-to loaf for our readers. She’s had a few failures and many so-so outcomes in the process. So save yourself some time and tears by skipping her failures – and go right to the winning formula.
Unlike many gluten-free breads this one is NOT full of huge holes. It also slices like a dream and is a hit with the whole family – even those who don’t have to eat gluten-free.
This loaf is:
- super-quick ‘n easy to bake
- perfectly slice-able
- great to freeze for another day.
So gather your flours, proof your yeast, and prepare to create a real gluten-free treat!
Step 1: Prepare Bread Mould
Prepare a 9-inch loaf pan for baking. Grease pan with soft butter (we used a pastry brush) and dust lightly with a gluten-free flour of your choice.
Step 2: Mix Dry ingredients
Add all flours, starches and salt to a mixing bowl. Place the bowl on your stand mixer and mix it all together well with the whisk attachment.
Step 3: Proof yeast
Pour warm milk into a separate bowl. The milk should not be hot but lukewarm. If it’s too hot it will kill the yeast and the bread won’t rise.
Add the honey and stir to combine. Sprinkle the yeast on top and give it a quick swirl. Set aside to proof for 5-10 minutes.
Once you see your yeast is active – foaming and frothy – you are ready to go. If your yeast doesn’t look like this then the yeast is dead and you’ll need to throw it away and start the proofing process with a new batch.
Step 4: Add wet to dry ingredients
Remove the whisk attachment from your mixer and replace it with your paddle attachment. Add the yeast mixture, warm water, butter, and egg to your dry ingredients. Mix on med-high for 2 minutes.
The dough should look like a really thick batter and have a nice shine.
Step 5: Mould and Proof
Scoop your bread batter into your prepared loaf pan. Using wet hands – press the batter evenly into the bread mould and smooth the top. If you like seeds, sprinkle on top of the loaf (we chose sesame seeds).
Place the loaf pan in a warm place to proof in your kitchen with a damp tea towel over top. Let it sit and rise until the batter has doubled in size. Depending on the temperature of your proofing room this could take anywhere from 1-2 hours. In Christine’s handy warming drawer it takes only 20-30 minutes to double in size.
Step 6: Bake and cool
Once your bread dough has doubled in size – preheat oven to 190 degrees celsius. Once up to temperature – you can place your bread in the oven.
Bake for 45 minutes or until the internal temperature reaches 200-210 degrees. If you don’t have a thermometer use a bamboo skewer – insert in the middle of the loaf and if it comes out clean it’s ready.
Remove the bread from the oven, tip loaf pan upside down to remove the bread and place on a cooling rack.
Enjoy while still warm or once cooled – slice and freeze for another day.
If you love our bread – please share this recipe and follow us on Facebook.
A note from Christine:
Gluten-free bread goes stale really fast and with ingredients being so expensive no one likes throwing any of it in the bin. So – let’s get creative and turn it into a new dish…
Here are 15 ideas to put your old bread to good use.
- French toast
- Bread crumbs
- Melba toast/Crostini
- Fondue bread cubes
- Fish cakes
- French Onion Soup
- Grilled Cheese
- Bread Pudding
- 25 grams buckwheat flour
- 25 grams sorghum flour
- 150 grams white rice flour
- 100 grams tapioca starch
- 100 grams potato starch
- 100 grams cornstarch
- 2.5tsp psyllium husk
- 1 teaspoon salt
- ¼ cup butter (melted)
- 1 egg (room temperature)
- 1 package instant dry yeast
- 1 cup warm water
- ½ cup warm milk
- 2 tablespoons honey
- Grease and dust a 9-inch loaf pan.
- Mix all dry ingredients.
- In a separate bowl, add warm milk, honey and yeast, and check yeast is alive.
- Add the yeast mixture, warm water, butter, and egg to your dry ingredients - either whisk in mixer or in a bowl with a strong mixing hand.
- Scoop your bread batter into your prepared loaf pan. Using wet hands – press the batter evenly into the bread mould and smooth the top. If you like seeds, sprinkle on top of the loaf.
- Let the loaf sit and rise until doubled in size.
- Bake in pre-heated oven at 190 degrees celsius for 45 minutes, or until skewer inserted comes out clean.