Glutenfree sandwich bread

The missus really likes eating bread, and I know she sorely misses eating good bread. Gluten free bread just doesn't have the same consistensy or taste as normal bread does, and therefore some of the pleasure from bread is deprived her. She has long been trying to make a gluten free bread that she really enjoys and that she can put anything on top. In her opinion, there are mainly three problems with gluten free bread:

  • It doesn't rise too well, making it compact and heavy
  • It usually tastes good fresh, but easily becomes stale
  • Most gluten free breads have alot of ingredients added for taste which don't mix very well with every type of topping
I have only tasted her bread a couple of times and since I bake them for her, it's after her specifications. So the challenge has been, a bread that is not too heavy, tastes good, but doesn't have a spesific type of taste to ruin the taste of the topping. The bread being a little stale unfortunately, I still haven't really found a good solution for. We usually slice the bread up in slices when cooled off, and place in the freezer to keep it well. Then reheat it in a toaster (not a toaster oven like you have in the US, but a toaster like you have in the UK). This works pretty well.

This bread is an adaptation of Gluten Free Goddesses Delicious Glutenfree Bread. It really is very good, and bakes pretty easy. Recently I have been lucky enough to borrow the breadmachine from my flatmate, and I realise that I need to buy one when we move away from eachother. It is an absolutely brilliant contraption, and makes making bread such an easy task! Be aware that any bread recipe needs to be adapted to work in a breadmachine, and every breadmachine will have slightly different specifications on how to bake. You need to know you machine and recipe to make it work well.

The first time I tried the recipe, I switched the millet flour with amaranth flour and a little brown rice flour, because i just didn't have any millet flour lying around. This worked pretty well, the dough rose well, but collapsed a little in the middle. I've read that this happens when a bread dough it too moist. So the next attempt I added about 1/2 cup extra of a blend of amaranth and brown rice flour, where the bread rose and stayed high and mighty. It is possible I needed to add the extra flour because amaranth and brown rice flour don't absorb as much liquid as millet flour does, which is something I plan to keep an eye out for.

This time I decided to switch the half cup of added brown rice and amaranth flour with half a cup of almond flour. I hoped this would give the bread some nice extra taste, without it dominating the bread. Also, it adds extra nutritional value to it. There are a couple of other minor changes to Gluten Free Goddesses original recipe, mostly because I have other ingredients handy.

Fine gluten free bread

1 1/2 cup sorghum flour
1/2 cup tapioka starch
1/2 cup arrowroot starch
1/2 cup amaranth flour
1/2 cup almond flour              
2 tsp sea salt
50 grams of dry yeast

1 1/4 cup warm water                              
3 tbs extra virgin olive oil
1 tbs agave                                    
1/2 tsp apple cider vinegar or lemon juice
2 eggs (if you are vegan use no-egg eggreplacer as instructed on the pack)

First you'll want to place all the dry ingredients in a bowl and mix them together properly. Make sure it's mixed well, as this will make the dough nicer and more even. When it comes to the liquids just place them one after the other into the machine, you don't even need to whisk the eggs if you don't feel up for it. Though,the Gluten Free Goddess beats them untill frothy before hand. I'll try this next time, it will most likely give a better rise.

All the liquids in the breadmaker.

For the warm water I usually boil some water and fill 1/2 the cup with boiling water, and fill the rest with cold water. This makes the water quite warm, but not extremely warm. Another tip is to measure up the agave after adding the oil, with the same spoon. The oil will coat the spoon and the sticky agave will just run right off the spoon.

The dry ingredients are placed on top of the liquids carefully.

When adding the dry ingredients into the machine, take care in placing it carefully on top of the liquids. Don't let is plump into the liquids. This will create pockets of flour, which will make the dough uneven. Not very nice. Just let it sit on top of the liquids, and the machine will blend it properly.

Place the breadmachine on a setting for a loaf of 750 grams, medium crust and on a quick program. Gluten free breads don't need to rise twice, so it's preferable to put it on a cycle that has only one rise. If your machine has a gluten free cycle, use that! :D For more tips on baking gluten free breads in a breadmachine, I refer you to a page on the Gluten Free Goddesses blog, which explains it all really well!

Depending on the type of machine, you might need to interfere a little while it's doing it's thing. I find that half way into the kneading, I need to scrape some flour off the sides and into the dough. Also, I usually help flatten the top of the dough a little about 5 minutes into the rise as it's pretty uneven. I suspect that this recipe needs a little more adapting, probably about 1/4 cup less flour, and it will be more pliable and this step won't be needed any more.

Flattened dough 5 minutes into the rise.
When the bread is done, take it out of the machine and let it cool before you cut into it. The warm bread, though delicious, is very fragile and will fall to pieces if you cut into it while it's warm. I usually bake right after I come home from work, which is pretty late. So the bread is about done when I go to bed. I wrap it up in a kitchen towel for the night to cool, this helps to preserve some of the freshness of the bread even when left out over night. I then slice it up in the morning and place small sheets of kitchen paper between each slice and freeze it. If you freeze it sliced like this, do not omit the kitchen paper between each slice. If you do, the slices will freeze together and make it very difficult to seperate them.

So that is it. Awesome multi-purpose gluten free bread. As you see, it has risen well enough, but beating the eggs will suerly make it even better. I'll update when I've tried this, probably next week. Hope you find it as satisfactory as we do!

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