Since I stopped eating wheat about a year ago, I've been trying to find a really great gluten-free sandwich yeast bread. It's taken me this long to figure it out. I don't really eat much bread anymore since I've reduced my carb intake, so my attempts to make gluten-free bread have been far and few in between. However, I finally - finally - have a sandwich bread recipe worthy enough to share!
There are plenty of store-bought gluten-free bread options out there, but I have yet to find one that works for me. They are either made with brown rice flour or have extra fiber added, such as inulin, bran or psyllium. All of which are a disaster for me. So I have to make bread myself.
Now that I know that I can eat sorghum flour (but not oats as it turns out), this sorghum flour blend is a great option for me. I found it on a fellow fructmal blogger's site: Life with Fructose Malabsorption. The blog is also a great source on fructmal information in general. Go check it out! I made up my own sandwich bread recipe using this sorghum flour blend and I think it's great. You can add ground flax seed for some extra fiber, if desired. Sometimes I just need a piece of toast or a sandwich and this bread fits the bill.
First, add the warm water to the yeast and sugar.
Next, combine the flour, xanthan gum and salt in an electric mixer bowl.
Whisk together the eggs, oil and vinegar.
The yeast mixture should be foamy now.
Add the yeast mixture and egg mixture to the flour mixture and beat until mixed. Turn mixer to medium and beat for 4 minutes. This is important to get air incorporated into the mixture to help it rise.
Grease a loaf pan with cooking spray. Pour the batter into the loaf pan. Smooth out the top as best as you can with a spatula.
I spray a sheet of saran wrap with cooking spray and place it over top of the loaf. I heat my oven just a minute or so to get it just warm (not hot!). Then I turn it off and place the bread in to rise.
Take the bread out of the oven when it is doubled in size, about 30 minutes. Heat the oven to 375 and then bake for 50 minutes.
Sorghum Flour Blend
recipe from Life with Fructose Malabsorption
6 parts sorghum flour
2 parts potato starch
1.5 parts tapioca starch
Mix all together and store in an airtight container. I use "cups" for the "parts."
Low-Fructose Sorghum Sandwich Bread (Gluten-Free)
makes 1 loaf of bread
1 tablespoon yeast
1 tablespoon sugar
1 1/4 cups warm water (110 degrees F)
2 1/2 cups Sorghum Flour Blend (recipe above)
2 1/2 teaspoon xanthan gum
1 teaspoon salt
1 1/2 tablespoons oil (I use light olive oil)
1 teaspoon cider vinegar
1/2 cup ground flax seed (optional)
- Grease a 5" x 9" bread loaf pan (I use cooking spray).
- Combine yeast and sugar in a small bowl. Slowly stir in the warm water. Let sit until foamy.
- Meanwhile mix the flour blend, xanthan gum and salt in a large electric mixer bowl.
- Whisk together the eggs, oil and vinegar in a separate small bowl.
- Add foamy yeast mixture to flour mixture. Add egg mixture and turn mixer on low until incorporated. Turn mixer to medium speed and mix for 4 minutes. When there is 30 seconds left of mixing, add the flax meal (optional).
- Pour batter into prepared loaf pan. Cover and let rise in warm place (I use my oven) for about 30 minutes, or until double in size.
- Heat oven to 375 degrees F. Bake bread for 50 minutes. Cool completely before slicing.