Gluten-free sandwich bread that is soft, fluffy, and delightfully sliceable. Oat flour and honey give it a rich flavor.
After creating and thoroughly enjoying soft and fluffy gluten-free sandwich bread for a few months, I came to the realization that I was missing the richer flavors that are often found in whole wheat sandwich bread.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 cup brown rice flour
- 1 1/4 cups oat flour make
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 2 teaspoons instant
- 3 large eggs
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons xanthan gum
- 3/4 cup warm milk
- 1/3 cup honey
- 1/4 cup soft butter
- Put the salt, yeast, xanthan gum, starch, and flours in a mixing bowl or the bowl of your stand mixer. In a glass bowl or cup, heat the butter and honey until the butter is melted. Set it aside and whisk or stir it together.
- Mix the heated milk into the dry ingredients gradually using an electric mixer (stand or hand mixer). The mixture will first be crumbly but will come together once all the milk has been added. Melted butter and honey should be added to the mixing bowl and completely combined.
- One at a time, add the eggs. Before adding the next egg, beat the mixture until the previous one is fully incorporated. After you’ve added all the eggs, whip the mixture for three minutes at high speed. In terms of structure, this helps make up for the lack of gluten by introducing air to the dense batter.
- The batter will appear smooth and silky after 3 minutes, similar to thick, heavy buttercream frosting. Additionally, the dough will be quite clingy and feel a little gritty when you rub it between your fingers. Keep the batter in its original location in the mixing bowl and cover it with a thin cloth or piece of plastic wrap.
- Give the thick batter 60 to 90 minutes to rise. This batter will undoubtedly puff up but won’t double in size. Stir the batter down slowly. Put it in a loaf pan that has been lightly oiled.
- To smooth the top and get rid of any “wrinkles,” use damp fingertips, a wet spatula, or a bowl scraper. Your loaf will bake more smoothly the smoother it is before you put it in the oven.
- Oats should be lightly sprinkled on top of the bread and lightly pressed in. Cover the pan loosely and allow the dough to rise until it just tips the rim of the pan. 45 to 60 minutes, or even 90. Pre-heat the oven to 350°F toward the conclusion of the rising period.
- The bread should be golden brown after 25 minutes of baking. Turn it out of the pan onto a rack after taking it out of the oven. Avoid wiping off the oats when lightly brushing the crust with melted butter to keep it moist. When totally cooled, slice. Enjoy!