I am still on the hunt for the perfect sandwich bread. I’ve made a number of different loaves, and blogged about them, but I will be honest and tell you that none of them really rivals the old wheat bread I used to eat before I was diagnosed with Celiac Disease. Some of them come darn close, like a loaf made from a mix of Breads From Anna. In my opinion, Annaâ€™s bread stands on itsâ€™ own, GF or not. It is delicious. But for homemade GF bread, made from scratch, I havenâ€™t hit payday yet. I’m not being petulant, honestly. I am admitting that I miss wheat now and then. But with each new GF loaf I make, the mourning gets less and less.
This is one of the best gluten free bread recipes Iâ€™ve found, thanks to Tom Van Deman. I believe it was first posted at the Celiac.com listserve. I don’t know him but wish I could thank him in person. Finding any GF bread that is edible untoasted is like finding gold. I found this particular recipe on a post at the Delphi Celiac forum listserve. The person who posted it (Jen) had adapted the original recipe and that is the recipe I made and am including below. I would like to thank her too.
I made the bread machine version. Iâ€™ve yet to make GF bread in the oven. Itâ€™s just so darn easy in my Zojirushi bread machine. Mix up the ingredients, throw it in, forget about it, two hours 8 minutes later, the house smells divine. Aromatherapy, for sure.
So, enjoy. And may you find your perfect loaf of GF bread.
Gluten-Free Sandwich Bread
3/4 cup Chickpea flour also called Garbanzo bean flour
3/8 cup quinoa flour (6 tablespoons)
1 cup cornstarch
1 cup + 1 Tablespoon tapioca flour
2 tbsp sweet dairy whey
3 tbsp ground flaxseed
3 tbsp melted butter or vegetable oil (I used oil)
3 Â½ teaspoons xanthan gum
1 Â½ teaspoon salt
3 tbsp brown sugar (no lumps)
Â¼ teaspoon cream of tartar
3 eggs, lightly beaten (room temperature!!!)
1 1/8 cup warm water (temp between 95 â€“ 100 degrees)
2 Â¼ teaspoons active dry yeast (I used one packet)
Bread Machine Directions
1. Combine all of the dry ingredients in a medium size bowl except yeast.
2. Mix dry ingredients thoroughly with wire whisk.
3. Mix together the lightly beaten eggs, warm water, and melted butter or oil in a separate bowl and thoroughly mix with wire whisk. If using melted butter, make sure it isn’t too hot or it will curdle the eggs.
4. Pour the liquid ingredients into your bread machine pan (which is already positioned in your bread machine).
5. Immediately spoon in your dry mixed ingredients on top of the wet ingredients, covering all of the wet ingredients.
6. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast.
7. On my Zojirushi bread machine, I set it until it read 2:08 and pressed start. Tom’s original recipe says to use the medium crust setting on your bread machine.
8. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. If desired, on the rise cycle, use a wet spatula to smooth the top of the loaf.
9. When finished, turn the loaf out onto a wire rack and allow bread to cool. It is difficult to slice while hot since it is still soft (if you decide to slice while still hot, be careful not to squeeze the loaf too tightly while holding it). Slice the bread thin with a serrated bread knife or electric knife and enjoy.
1. Preheat your oven to 375F.
2. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting.
3. Mix together the lightly beaten eggs, warm water, and melted butter or oil in a separate bowl and whip with wire whisk until all ingredients are mixed.
4. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook).
5. When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more.
6. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes).
7. Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.
8. When finished, turn the loaf out onto a wire rack and allow bread to cool. It is difficult to slice while hot since it is still soft (if you decide to slice while still hot, be careful not to squeeze the loaf too tightly while holding it). Slice the bread thin with a serrated bread knife or electric knife and enjoy.