Incredible Sandwich Bread

 I don't know about you, but for me personally, nothing hits the spot for lunch like a sandwich.  The challenge with all of our allergies is finding bread that is yummy (they are getting better, but many gluten and dairy free breads are not so tasty) and safe for all 5 of us - which is a challenge with Mandie's allergies.  Luckily, I grew up on homemade bread, and have never really liked much store bought bread.  I have baked bread for YEARS, both with gluten and dairy and now gluten and dairy etc. free.  This recipe is a compilation of multiple attempts with multiple recipes.  It is not only tasty, but holds together well (not dry and crumbly like many gluten free breads), is a wonderful size for sandwiches, and is full of whole grains (my personal fave!). It is very easy to mix up, though I think I will start making bags full of the dry ingredients for use during tax season/wedding dress making season this year!

Best Sandwich Bread

(Large) Bowl 1:

1 cup white rice flour

1 cup sorghum flour

½ cup amaranth flour

1/2 cup millet flour

1 cups tapioca flour

1 cup brown rice flour

1 cup Bob’s Red Mill All Purpose Gluten free flour

1/2 cup potato starch

3 tsp guar gum

2 tsp sea salt

1 Tbsp. white sugar

2 Tbsp. brown sugar

1 cup warm water

2 tsp. AuthenticFoods Dough Enhancer

3 whole eggs and 3 Tbsp. flax meal + 9 Tbsp. hot water (OR 6 Tbsp. flax plus 1 cup hot water)

3 Tbsp. grapeseed oil

 (Small) Bowl 2:

2 cups warm water (microwave 30 seconds)

4 ½ tsp (2 packets) yeast

2 Tbsp. sugar

   If using flax, combine it with water and allow to gel.   
 Fill an oven safe baking dish (I used my 9x9 cake pan) with warm water and place it on the last rack in the oven.  Turn oven on to warm setting, or 200 degrees.

    Add the sugar to small bowl 2, then add the yeast and the warm water.  Set aside while you work on bowl 1.

    Combine all ingredients in bowl 1 (EXCEPT EGGS or flax AND OIL).  Before adding eggs and oil, make sure that dry ingredients are whisked completely.

    Make a small well in the center of the flour mixture.  Put eggs, flax,  and oil into the well, mixing with a fork.  Slowly pour in foamy yeast mixture, while continuing to stir with the fork.  Add warm water.  Make sure it isn’t lumpy, but do not over mix.

    Turn off the oven.  Spray 2 bread pans (I use the gf bread loaf pans from King Arthur Flour for the best rise) with non-stick spray and pour the bread dough into the pan, smoothing out the top with a spoon.  Place the bread pan into the oven, on the middle rack. Let rise for 30 minutes.

     After rise is up, remove the water, and leave the bread in the oven and turn oven on to 350 degrees.  Bake the bread for 35 – 45 minutes, until a toothpick inserted in the center is not sticky and bread sounds hollow when tapped.  If bread gets too dark on top you may cover with foil sprayed with cooking spray.  Cool in pans on wire rack for 10 minutes, then remove from pans and cool on rack until completely cool.  I store mine in Green Bags in the fridge.  

 The yeast when it is ready to pour into the bread.

 The flax gel after it has set up.  It is the consistency of eggs.

 The bread in the loaf pans from King Arthur Flour 

The bread after a 30 minute rise.

Linked to Vegetarian Mama Gluten Free Fridays #9

Whole Intentions Weekend Whatever Link-Up #42

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