This bread has been such a hit around here. It's light and fluffy, with a crispy exterior. It's absolutely delicious with butter as an accompaniment to all sorts of meals. It mixes up quickly, then just needs some time to rise and bake. Best of all, since you're making 5 loaves (although you can easily make a half batch - just make two loaves plus a mini loaf or two). Friends who aren't even gluten-free have loved it, too! Enjoy!
Line 4 or 5 bread pans with parchment paper. Nothing fancy, just fold it a bit so it holds the shape in the pan. You can reuse this parchment paper, too! (shake out any crumbs and stack the pans with the parchment paper in them).
In a mixer, combine:
4 cups tapioca starch
3 cups brown rice flour
3/4 cup potato starch
1 1/2 Tbsp xanthan gum
2 Tbsp quick (rapid-rise) yeast
1 Tbsp salt
2 Tbsp sugar
1/2 cup steel cut oats (certified gluten-free if celiac or sensitive - if you leave out, just reduce water by 1/2 cup)
Add the following. Mix slowly, then beat for 4 minutes, stirring a couple times to get any flours left at the bottom:
3 cups lukewarm water
4 tsp apple cider vinegar
2 cups egg whites (they sell this in cartons in the grocery store OR you can use 2 cups eggs, for a more yellow bread with slightly richer flavor)
1/2 cup oil (I love using avocado oil in this bread recipe)
Scoop bread into bread pans lined with parchment paper. (You can butter the pans, but I really love using parchment paper for this bread, in particular).
If you're making 5 loaves, then cover pans loosely with plastic wrap. Let rise in a warm location for 40-60 minutes, or until dough has risen even with the top of the pan. *This won't rise much more during cooking, but will be nice and fluffy and full of lovely holes throughout. I find most gluten-free breads to be this way.* If you are making 4 loaves, the bread will rise higher, so you'll want to balance an inverted bread pan over the pans while they rise.
Bake loaves at 375 F for 1 hour. Remove loaves from bread pans to a wire rack to cool. I recommend letting them cool at least an hour before cutting. Ideally, cool completely before slicing.
Notes on slicing this bread: Hot/warm bread fresh from the oven will be a bit sticky when slicing and I always end up making a mess of the end of the loaf (because we inevitably eat one loaf hot every single time I make this bread). If you want to eat it hot, it can be nice to just pull off chunks of bread. Once cooled, the bread slices nicely into slightly thicker than normal slices. If you want nice, thin slices, place cooled loaves in ziploc bags overnight. This will soften the outer crust of the bread. You will then be able to slice thin, even pieces. Sliced bread (thick or thin) freezes perfectly! We use this for lunches all the time. I just make the sandwiches on frozen bread. By the time the kids eat lunch, they're ready to eat!
Light and fluffy French bread-style sandwich bread
Delicious French Bread-Style Sandwich Bread
Makes 4 or 5 loavesLine 4 or 5 bread pans with parchment paper. Nothing fancy, just fold it a bit so it holds the shape in the pan. You can reuse this parchment paper, too! (shake out any crumbs and stack the pans with the parchment paper in them).
In a mixer, combine:
4 cups tapioca starch
3 cups brown rice flour
3/4 cup potato starch
1 1/2 Tbsp xanthan gum
2 Tbsp quick (rapid-rise) yeast
1 Tbsp salt
2 Tbsp sugar
1/2 cup steel cut oats (certified gluten-free if celiac or sensitive - if you leave out, just reduce water by 1/2 cup)
Add the following. Mix slowly, then beat for 4 minutes, stirring a couple times to get any flours left at the bottom:
3 cups lukewarm water
4 tsp apple cider vinegar
2 cups egg whites (they sell this in cartons in the grocery store OR you can use 2 cups eggs, for a more yellow bread with slightly richer flavor)
1/2 cup oil (I love using avocado oil in this bread recipe)
Scoop bread into bread pans lined with parchment paper. (You can butter the pans, but I really love using parchment paper for this bread, in particular).
If you're making 5 loaves, then cover pans loosely with plastic wrap. Let rise in a warm location for 40-60 minutes, or until dough has risen even with the top of the pan. *This won't rise much more during cooking, but will be nice and fluffy and full of lovely holes throughout. I find most gluten-free breads to be this way.* If you are making 4 loaves, the bread will rise higher, so you'll want to balance an inverted bread pan over the pans while they rise.
Making 6 loaves instead of 5 here, but you can see how the bread rises even with the tops of the pans.
Five loaves of bread, ready to bake. I prefer to make 4 or 5 loaves vs 6, since I end up with slightly taller, larger slices of bread - better for sandwiches. These loaves here are the ones shown below. I have had luck with glass, metal and silicone pans for baking this bread.
Bake loaves at 375 F for 1 hour. Remove loaves from bread pans to a wire rack to cool. I recommend letting them cool at least an hour before cutting. Ideally, cool completely before slicing.
Notes on slicing this bread: Hot/warm bread fresh from the oven will be a bit sticky when slicing and I always end up making a mess of the end of the loaf (because we inevitably eat one loaf hot every single time I make this bread). If you want to eat it hot, it can be nice to just pull off chunks of bread. Once cooled, the bread slices nicely into slightly thicker than normal slices. If you want nice, thin slices, place cooled loaves in ziploc bags overnight. This will soften the outer crust of the bread. You will then be able to slice thin, even pieces. Sliced bread (thick or thin) freezes perfectly! We use this for lunches all the time. I just make the sandwiches on frozen bread. By the time the kids eat lunch, they're ready to eat!
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