|Sandwich on gluten free bread: Recipe to come|
Gluten Free Bread
- 1 1/4 cups (8 oz) potato starch
- 1 1/4 cups (3.5 oz) almond flour
- 2/3 cup (3 oz) oat flour
- 1/2 cup (3 oz) millet flour
- 1 tbsp active dry yeast
- 3 tsp xanthan gum
- 1 1/2 tsp salt
- 1 1/3 cups warm water (110F)
- 2 eggs
- 1/6 cup canola oil
- 1 tbsp honey
- Extra canola oil for oiling bowl
Add yeast, xanthan gum and salt, stirring to combine.
Pour the warm water, eggs, canola oil, and honey into the dry ingredients. Mix until the dough has fully come together. Mine looked like very thick pancake batter but it looks more like bread dough after it rises.
Put the dough in an oiled bowl and cover with a clean cloth. Let it rise for about 2 hours, until it has doubled in size.
Preheat the oven to 500F. Divide the dough into two oval shaped loaves and make three small cuts on the top of the dough. Cook the bread either directly on a pizza stone or preheat a Dutch oven, line it with parchment paper, and cook the bread in that. Bake for about 30 minutes, or until a thermometer reads 180F and comes out clean.
You could also let the bread rise in an oiled loaf pan for the last hour. Then bake it at 375F for about 45 minutes to make sandwich bread.
For a printable recipe click here