Sandwich Bread
Equipment
- Loaf Pan
Ingredients
- 3 cups of gluten-free flour
- 2 tbsp psyllium husk powder
- 2 tsp baking powder
- 1 tsp salt
- 1 packet active yeast (2 1/4 tsp) or instant yeast (*see note)
- 1 1/2 cup water at about 110°F
- 2 eggs room temperature
- 1/4 cup honey
- 1/4 cup avocado oil
DIRECTIONS
- Heat 1 cup of water to about 110°F (I heat mine by placing in the microwave for 30 seconds). Mix in 3 drops of honey and active yeast and let sit for 10 minutes. Tips for yeast proofing1 packet active yeast (2 1/4 tsp)
- While waiting on the yeast, with a standing mixer using a paddle attachment, mix together gluten-free flour, psyllium husk powder, baking powder and salt on low till combined.3 cups of gluten-free flour,2 tbsp psyllium husk powder,2 tsp baking powder,1 tsp salt
- To the mixer, add activated yeast mixture, the rest of the warm water, eggs, honey, & avocado oil. Mix on low speed, for about 1 minute, until the dough comes together.2 eggs,1/4 cup honey,1/4 cup avocado oil
- Increase mixer speed to medium for 5 minutes, make sure to scrape the bowl down half way through. When you are done you want the batter to be stiff but still sticky.
- Line a loaf pan (***see note) with parchment paper and spray or rub with avocado oil. Then pour the dough into the lined pan, when finished smooth over the top of the dough.
- Preheat oven to 350°F, then set the dough in a draft free warm spot for about 30 minutes, or until the dough fills to two-thirds of the pan (I like to place the dough in the microwave after using it for heating the water, because its still a little warm).*Do not turn on the microwave when the pan is inside.
- Once the bread is done proofing, place the pan in the oven on the middle rack and bake for 45-50 minutes. Halfway through baking tent a piece of foil over the bread (**see note).
- When done the bread should have an internal temperature of 190°F, be slightly golden in color, and sound hollow when tapped on the bottom of the loaf. Remove the loaf from the oven and let cool for 5 minutes before removing from the pan with parchment paper. Allow the bread to sit for 2 hours before slicing.
- Best way to store bread is in freezer with a piece of parchment paper between each slice. I would recommend to toast each slice before eating. Enjoy!
Notes
*Do not proof instant yeast like the active yeast in this recipe. When adding in dry ingredients to the mixing bowl add in dry instant yeast as well. When adding water in with wet ingredients adjust whole amount to 1 1/2 cup.
**See step 7 picture above for help on tenting foil over the pan. You can also use an oven safe lid, I like to use a cast iron, but make sure to heat the lid with the bread so it is already heated when placing it over the loaf pan.
***I would recommend using cast iron or stainless steal for this recipe. Both are best for a crusted bread and both are also non-toxic.
If the bread loaf did not rise properly I would recommend checking the quality and expiration dates on your baking powder and yeast.
This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. Celiac individuals need to take extra precautions. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
Nutrition
Serving: 1slice | Calories: 180kcal | Carbohydrates: 29.51g | Protein: 4.54g | Fat: 5.8g | Saturated Fat: 1.09g | Trans Fat: 0g | Cholesterol: 27.28mg | Sodium: 200mg | Potassium: 253.59mg | Fiber: 4.38g | Sugar: 6.83g | Vitamin A: 12.9IU | Vitamin C: 0.04mg | Calcium: 22.87mg | Iron: 1.2mg
Nutritional information listed is just an estimate.
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