Best G-F Sandwich Bread

 Hey, everybody, here's the recipe for my G-F Bread that I have used for ten years to supply the communion bread for our church sacrament.  Only the best as offering, right?  

Yeah, so sometimes I have to make it twice!  Maybe I should follow my own recipe more closely.  As with all things, prayer helps.  

Mix these dry ingredients:

3 cups g-f flour (Bobs Mill Baking Mix) or my own mix of flours.  

1 Tablespoon guar-gum or xanthan or psyllium husk (some good g-f thickener)  I add this even if I'm using a Bob's mix that already has xanthan in it.  

1 teaspoon salt

1 1/2 teaspoon egg replacer (optional)

1 1/2 teaspoon g-f dough enhancer (optional)

1 1/2 teaspoon gelatin (unflavored like knox) 

2 1/4 teaspoons (1 packet) dry yeast

2 Tablespoons sugar

1/3 cup dry milk powder

Mix wet ingredients

3 eggs 

3 Tablespoons vegetable oil 

1 Tablespoon vinegar (apple cider if you have it)

1 to 1 1/2 cup warmest water.  (Hot out of the tap.)  

Add wet ingredients slowly into dry ingredients while the mixer is on low.  There are days when I need to add more water and some days when using all the liquid mix thins the dough too much.  Living in a wet or dry state makes a difference.  Making sure you have the right texture is IMPORTANT.  

 

 Click here for photos for good bread dough texture. 

Blend on high for five minutes.   Scrape into a large greased bread pan and let raise in a warm oven (Heated to 170 then turned off before setting the loaf in to raise.)   Can take up to 30 minutes, but don't over rise or like any old bread, it will collapse on itself.  

When it's risen about half, remove from oven to pre-heat.  Bake at 350 for 40 minutes.  It will puff up more in the baking to reach over the top of the pan.  

You can test this one done with a knife in the center.  

Gluten-free bread baking takes practice--PARTICULARLY if you were a good bread baker before switching.

Throw out all the rules, no double rising, no kneading, and forget the traditional consistency. All the things that work together to bake a good loaf of typical bread, will ruin your g-f bread.  There are a lot of great tips online, but here are mine for the bread I bake once or twice weekly.


Tips First posted 1-16-09

If your bread is not rising (give it a half to a whole hour to rise):

PROOF The YEAST: **Use proofing process to “prove” that your yeast is still active.

In a separate medium bowl, stir together the active dry yeast and one teaspoon of sugar and 1/4 cup of the warmed water. The yeast should be foamy and active after 5 min! If not, start over with another packet of yeast.

TRY A SPONGE PROCESS when making whole grain breads--sponge to improve texture.  Sponging means to add only half the flour to the wet ingredients and let the dough rest and "raise" for 10 minutes.  This encourages the yeast to grow without as much bulk (flour) to work through.

THEN add salt to the flour mix-- do not forget to add the salt after the sponging process. 

 Add dough enhancer if you have it.  Amazon sells G-F enhancer, Barry Food, Authentic Foods, I use Kitchen Resource purchased through Bosch dealers. Dough enhancer has acid, yeast, salt, starch, vitamin c and whey.  It works to help the dough form uniform bubbles for structure, preserves it so it freezes better, it's just great stuff.

Then add the rest of the flour blending thoroughly. Slowly add the remaining water (should still be warm) to achieve the right consistency in your batter. The dough should be like a pretty fluffy but stiff quick bread batter. 

Beat on high 5 minutes to incorporate air into the mixture, then scrape dough (to about 3/4 full) in a prepped pans and set to rise until it reaches the top of the pan. Bake the bread for 40 minutes at 350 degrees, covering if necessary with foil if the top browns too quickly.

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GF Mommy recommends baking to a temperature test of 190 degrees for a perfect loaf and she’s right!

Tip out onto paper towel to cool.