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Gluten-Free Sandwich Bread

A comforting gluten-free bread that's warm, structured, and tender featuring a delightful blend of oats, brown rice flour, and psyllium husk.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Lunch, Snack
Cuisine: Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup brown rice flour Offers a nutty flavor and adds to the overall texture.
  • 1 cup gluten-free oats Ground into flour to provide healthy fiber.
  • 1/2 cup potato starch Lightens the bread and improves the chewiness.
  • 1/2 cup tapioca starch Adds elasticity and helps create a nice crust.
  • 1 tbsp instant yeast Enables the bread to rise beautifully.
  • 1 tbsp baking powder Provides additional leavening.
  • 1 tsp salt Enhances flavor and is vital for yeast activation.
Wet Ingredients
  • 1 cup soy milk Provides moisture and helps activate psyllium husk.
  • 2 tbsp psyllium husk A binding agent that adds structure.
  • 2 tbsp maple syrup Natural sweetener.
  • 3 tbsp olive oil Adds richness and moisture.
  • 1 tbsp apple cider vinegar Enhances flavor and aids rising.

Method
 

Preparation
  1. Blend the gluten-free oats until they resemble flour.
  2. Warm soy milk to 110ºF and mix with psyllium husk until thick.
  3. In a mixer, combine brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt; mix well.
  4. Add the instant yeast to the dry ingredients and mix again.
Mixing
  1. Incorporate the psyllium gel, maple syrup, olive oil, and vinegar to the flour mixture.
  2. Mix on low speed until fully incorporated, then increase speed and mix for 5 minutes.
  3. Rest the dough for 10 minutes in the bowl.
Shaping
  1. Knead the dough gently on a floured surface to form a smooth circle.
  2. Shape the dough into a rectangle and roll into a log; place in a Pullman pan.
  3. Cover and let rise in a warm place for about 1 hour until doubled.
Baking
  1. Preheat the oven to 400ºF and place a pan of water on the bottom rack.
  2. Bake at 375ºF for 30 minutes with steam, then remove steam pan and continue baking for another 20-30 minutes.
  3. Ensure the internal temperature reaches at least 205ºF.
  4. Cool completely before slicing, ideally cooling overnight.

Notes

Allowing the dough to rest and the bread to cool is key to achieving a good texture. Use a thermometer for best results.