Better Gluten-Free Sandwich Bread

 

This is the best gluten-free sandwich bread we've ever had. It makes incredible sandwiches, works wonderfully as toast, and can be used for french toast recipes, too! It uses a Japenese method of preparation called tangzhong which binds moisture into the flour mixture. If you have a Pullman-style loaf pan (taller than a normal bread pan), we highly recommend it for this as it helps the dough keep its shape as it rises.

• Gluten-Free Flour Mixture
• 440g tapioca starch
• 370g millet flour
• 70g sorghum flour
• 14g xanthan gum
• In a large bowl, mix flours together and set aside.
• Tangzhong
• 90g reserved gluten-free flour mixture
• 210g water
• In a small saucepan, combine 90g of the reserved gluten-free flour mixture with water and combine with a spatula. Cook over medium-high heat, stiring continuously, until a thick paste forms, about 5 minutes.
• Remove from heat and set aside to cool, stirring occassionally, about 10 minutes.
• Dough
• 40g psyllium husks
• 440g warm water
• In a medium bowl, combine psyllium husks and water. Stir until a thick paste or gel is formed. Set aside.
• 20g instant yeast
• 50g sugar
• 280g warm water
• Add yeast, sugar, and water to the bowl of a stand mixer and mix together with a spatula.
• reserved gluten-free flour mixture
• Add remaining gluten-free flour and mix using a paddle attachment until combined, about 15-30 seconds.
• reserved tangzhong
• reserved psyllium gel
• 16g salt
• Add tangzhong, psyllium gel, and salt. Using a paddle attachment, mix to combine, about 30 seconds.
• Using either a paddle or a dough hook attachment on the mixer, knead the dough. It until it's smooth, about 10-15 minutes. The dough will be very sticky.
• 6 tablespoons butter, softened
• Add butter and mix until incoroporated, about 5 additional minutes.
• Rising
• cooking spray
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until volume has doubled, about 1 hour.
• Shaping
• Preheat oven to 400°F.
• cooking spray
• Lightly grease your bread pan.
• millet flour
• Generously dust a clean work surface. Turn risen dough out and divide in half. Flatten one half into a rectangle and roll along its length to make a 9-inch roll.
• Transfer to grease loaf pan and cover with greased Pullman cover or a lighly greased sheet of aluminum foil. Let rise in a warm place until doubled in size, about 30-45 minutes.
• Baking
• Bake at 400°F until golden brown and an instant read thermometer shows 205°F, about 1 hour.
• Remove from oven and let cool on a wire rack for 10 minutes. Gently remove from loaf pan and let cool completely before cutting, about 2 hours.
• Bread will keep for 3-4 days in an airtight container, or for several weeks in the freezer.