Discover how to make delicious gluten-free sandwich bread! Join me for easy-to-follow steps and enjoy fresh, homemade goodness.
Deliciously Soft and Easy to Make!
Gluten-free baking can be a delightful experience, especially when it comes to making homemade bread. One popular recipe involves using gluten-free ingredients to create a delicious loaf that is perfect for sandwiches. This bread can be easily sliced and stored in the freezer, allowing for convenient meal preparation whenever needed. The process not only yields a tasty product but also provides a sense of satisfaction from baking your own bread at home.
When experimenting with gluten-free bread recipes, it’s essential to understand the different types of flours and binders that work best. Many bakers find that a combination of gluten-free flours, such as almond flour, coconut flour, and tapioca flour, can lead to a more desirable texture. Additionally, incorporating ingredients like psyllium husk or xanthan gum can help achieve that classic bread consistency. With some practice and creativity, anyone can master the art of gluten-free bread baking.
Wholesome Delights: Crafting the Perfect Gluten-Free Bread from Scratch!
I’m going to make glutenfree sandwich bread and I’m going to show you how to do it so I’m glutenfree and I like to make sandwich bread instead of bi it because this tastes so much better and it lasts so much longer I just like to make this bread and then I cut it into slices and freeze it and it stays for.
Like a month or two and it’s really really tasty so first let me show you the ingredients I’m using I have this Bob’s Red Mill glutenfree allp purpose flour I like this one a lot um and then I have zanth gum which you need so that the bread stays together and then active dry yeast only one.
Packet of this salt um here I have three eggs some avocado oil and a little bit of granulated sugar also if you want to instead of sugar you can um substitute that for honey it’ll just give it a slightly different taste okay so first we’re going to get three.
Cups of flour and into the bowl and then with that three teaspoons of zansen gum sorry I’m looking down at my recipe and 3 tablespo of sugar and then just one packet of yeast which is about two teaspoons so now I have all my dry ingredients in the bowl here this is three cups of my gluten-free flour 3 teaspoon of zanthin gum 3 tbsp of.
Granulated sugar um and then a pack of dry yeast and then a pinch of salt so now I’m going to get this all mixed together evenly okay so now I have a cup of warm water the hint the trick to this is to have it be warm and not too hot and not too cold because if it’s too cold it won’t activate the yeast if it’s too hot.
It’ll actually kill the yeast so you want it to be just warm so I have a cup of warm water and I’m going to slowly add add it in and mix it with my handheld mixer and you can add a half a cup more as needed something I just wanted to point out real quick is right now with 1 cup warm water my red dough looks like this.
And you can add in a half a cup of warm water as needed so I’m going to do that and then I’ll show you kind of the texture of this of the dough um once that’s done done now that my dough is like this texture um I’m going to add in 4 tablespoons of oil I’m using avocado oil so let me do.
That now okay so now I have my three eggs here and I’m going to add them in one at a time um don’t be scared to get your hands a little bit dirty it’s okay you can still use your handheld mixer if you want but it just climbs up the mixer as you saw in the last clip so it’s okay so I’m going to get these three eggs added.
In okay so now my dough is like this sort of texture so I am going to cover it with plastic wrap and let it rise for an hour and then I’ll I’ll update you guys then the bread has been rising for the past hour and it did did get bigger um see how it’s bouncy and it is it’s still kind of that like sticky.
Texture so now I am going to put I’m going to line this bread pan with parchment paper this is just a 9×5 in loaf pan I’m going to line it with some parchment paper and then we’re going to cover it back up and it’s going to rise for an additional 45 minutes my bread is in the pan and now I’m just going to use a spoon to kind of smooth it out and.
Cover it with plastic wrap so it can rise for an additional 45 minutes um I use the parchment paper because this way the bread doesn’t stick to the pan and it just pulls out nicely okay it’s covered with plastic wrap all smoothed out and we’re going to let it rise for about 45 minutes while it rises towards the end you’re going to.
Preheat the oven to 350 I’m going to uncover this with the plastic wrap and put it in the oven for like 40 minutes n
