Gluten-Free Sandwich Bread
A combination of yeast and baking powder give this bread a lovely light texture, great for sandwiches or toast. It is important to let the bread cool completely because it may lose its shape and fall if sliced while still hot.
Serves: 8Hands-on: 15 minutesTotal: 5 hoursDifficulty: Easy
- 1 cup plus 1 Tbsp. brown rice flour, divided
- 1 cup arrowroot starch
- 1⁄4 tsp. cream of tartar
- 2 tsp. sugar
- 2 1⁄2 tsp. instant yeast
- 2 tsp. xanthan gum
- 1 tsp. salt
- 1 tsp. baking powder
- 3⁄4 cup water, heated to 110°F
- 3 large egg whites
- 2 Tbsp. olive oil
- 1⁄2 tsp. apple cider vinegar
- Grease a 9-by-5-inch oven-proof loaf pan with non-stick cooking spray.
- In a large bowl, whisk together 1 cup brown rice flour, arrowroot starch, cream of tartar, sugar, yeast, xanthan gum, salt, and baking powder.
- In a medium bowl, whisk together the water, egg whites, olive oil, and vinegar. Pour wet ingredients into dry ingredients. Stir with a wooden spoon or a fork for several minutes until batter resembles a thick cake batter. First it will look like biscuit dough, but after a few minutes it will appear thick and sticky.
- Pour bread dough into prepared loaf pan. Spread the dough evenly in the pan. Dust with the remaining 1 tablespoon of rice flour. Cover pan with a kitchen towel or plastic wrap spritzed with non-stick spray. Place dough in a warm space to rise for 2 hours until doubled in size, or until the top of the loaf should rise about 1 inch above the lip of the pan.
- Once dough has doubled, preheat the oven to 425°F. Remove the covering from the loaf and make 4 or 5 diagonal slashes across dough.
- Bake for 25 to 35 minutes. If the bread begins to brown more than desired, place a sheet of foil over the loaf and continue baking. Bread will be done when the internal temperature is 190–200°F when tested with a food thermometer. Allow bread to cool completely on a wire rack for 2 hours before slicing.