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Wednesday, 18 February 2015

Gluten-Free Sandwich Bread - Without a Mixer!

This recipe is SO great because you can make a fluffy gluten-free bread quickly without kneading and without a mixer!  You will have to mix with a spoon for a bit, but nothing too strenuous.   If you use molasses and honey, you'll end up with a rich, warm flavored bread.  My kids love the hint of molasses in the bread.  They've been happily inhaling sandwiches made with this tasty bread.  They particularly like when I prepare the toppings and let them assemble - in fact, my four year old will even willingly put spinach on her sandwich and then eat it, provided she gets to make it herself. Enjoy!
A fresh mini-loaf made with molasses 

Gluten-Free Bread without a mixer!
Makes 3 mini loaves or 1 large loaf

Preheat oven to 350F.  Butter 3 mini loaf pans or 1 loaf pan

Mix together and let rest 5 minutes in a 2 cup measuring cup:
1 cup very warm milk (lactose-free works great)
1 Tbsp rapid-rise/quick yeast
1 Tbsp honey + 1 Tbsp molasses OR 2 Tbsp honey
Let the yeast proof until it looks something like this (the molasses does settle to the bottom, don't worry about it. You'll whisk it in later.)

While the yeast is resting, whisk together the dry ingredients in a large bowl:
1 3/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1 Tbsp xanthan gum
1 tsp salt

Add into the yeast mixture and whisk:
3 eggs
2 Tbsp avocado oil (other oils are fine, but I like the lightness of the avocado oil)
1 tsp apple cider vinegar

Add wet ingredients into dry ingredients and mix together thoroughly using a spoon.  Use the back of the spoon to help smooth out the dough as you mix.  I recommend trying to mix a couple minutes to get things thoroughly combined.
Mix thoroughly until everything is really well combined, then mix a little more just to really make sure things are nicely combined. 
Divide dough evenly between three buttered mini loaf pans OR 1 buttered large loaf pan.    Set in a warm place to rise 30-45 minutes until dough has risen a good half inch, at least, above the top of the pan.  (Your bread will end up about the height it rises to, so make sure it's well-risen before baking).
You can smooth the top better than this if you prefer a nicer looking loaf.

Bread after rising 30-35 minutes in a warm location. 
Bake at 350F for 25-30 minutes for mini loaves and 40-45 minutes for a large loaf.  It should be nicely browned and come easily out of your pan.   Place on cooling racks to cool.
The bread slices nicely, and you can slice it thick or thin.  It's great plain with butter, with sandwiches, toasted with butter and garlic for garlic bread.  Enjoy! 

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