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Gluten-Free Sandwich Bread

A delicious and nutritious homemade gluten-free sandwich bread, perfect for meal prep and family meals.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free oats Ground to form oat flour
  • 1 cup brown rice flour Contributes to the bread's texture
  • 1 cup potato starch Helps create a light and airy crumb
  • 1 cup tapioca starch Adds chewiness to the bread’s structure
  • 1 tbsp instant yeast Provides leavening for a perfect rise
  • 1 tbsp baking powder Aids in additional leavening
  • 1 tsp salt Enhances flavor throughout the bread
Wet Ingredients
  • 1 cup soy milk Provides moisture
  • 1 tbsp psyllium husk Adds structure and aids in binding
  • 2 tbsp maple syrup Adds natural sweetness
  • 2 tbsp olive oil Contributes moisture and improves texture
  • 1 tbsp apple cider vinegar Aids in rising and enhances flavor

Method
 

Preparation
  1. STEP 1: Prepare Oat Flour. Add the gluten-free oats to a high-speed blender and process until they resemble flour, leaving some larger pieces if needed.
  2. STEP 2: Combine Psyllium and Soy Milk. Warm the soy milk, mix with the psyllium husk and set aside to thicken.
  3. STEP 3: Mix Dry Ingredients. In a stand mixer, combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt. Stir until mixed, then add instant yeast.
  4. STEP 4: Add Wet Ingredients. Incorporate the psyllium gel, maple syrup, olive oil, and apple cider vinegar into the flour mixture.
  5. STEP 5: Mix Dough. Increase mixer speed to medium-low and mix for five minutes.
  6. STEP 6: Let Dough Rest. Allow the dough to rest in the bowl for 10 minutes.
  7. STEP 7: Knead Dough. Turn the dough out onto a floured surface, knead gently, then shape into a log.
  8. STEP 8: Proof the Dough. Place the log in a Pullman pan and let rise in a warm place for about an hour, until doubled in size.
  9. STEP 9: Preheat Oven. Place a pan of water in the oven and preheat.
  10. STEP 10: Bake the Bread. Bake with steam, then continue baking until done.
  11. STEP 11: Cool the Loaf. Remove from oven and allow the loaf to cool completely before slicing.

Notes

Store bread at room temperature in an airtight container for up to three days. For longer storage, freeze sliced bread wrapped tightly.