Gluten Free Sandwich Bread (made with local ingredients)
As mentioned in previous post, today I’ll be sharing a gluten free bread recipe which is baked without oven with a home blend of gluten free flours and before elaborating any further let me clarify that this isn’t my recipe. I found it at Land O Lakes website. I did tweak the recipe a little and baked it stove top but still this isn’t my formula or creation. It is so easy to make with a blend of only three gluten free flours and just a handful of other ingredients. Even mixing of the ingredients is pretty straight forward without requiring any special techniques plus the ingredients are measured in volume (cups and spoons) instead of weighing.
The gluten free bread flour blend is the one discussed in this post so feel free to check it out. That formula will yield 3 cups of gluten free blend while the recipe calls for two and a half cups so we need to take out half cup from the mix and store it for other future adventures (hopefully I’ll be sharing that too). Honestly I did try to manipulate the formula to get the exact quantity that is required but then I realized I was never a Math wizard and this is definitely beyond my capability plus I didn’t want to mess up the whole process of baking a bread only because taking out half a cup of flour blend was “too much work”. So I followed the directions, mixed together rice flour, potato starch (not potato flour) and tapioca flour in given proportions and took out half a cup not by scooping but this way. I would like to mention that I baked this bread with local flours by Homemade Cuisine and results were perfect. It is not a paid or sponsored post. It is my personal experience and I am sharing because their products are gluten free, locally produced and top notch quality. Since I am a huge supporter of local goods, I am happy and grateful that there are quality gluten free products available in Pakistan that are “Made In Pakistan.”
Here is the breakdown of the method.
- First, yeast is mixed with warm milk and sugar and proofed for few minutes.
- Then dry ingredients that include gluten free flour blend, salt and xanthan gum are whisked together.
- Proofed yeast mixture is added to dry ingredients along with melted butter or oil and eggs and everything is beaten together for 3 minutes.
- The prepared batter is then left for an hour for proofing.
- Batter is transferred to a greased loaf pan and allowed to rise.
Done and done.
I have tried this bread with brown rice flour too and once I substituted tapioca starch for tapioca flour and it made no difference to the finished products. For baking stove top, here is what I did. I put a big, thick bottom aluminum pot and placed another pan in it. The purpose of placing another pan was only to prevent the bread pan from touching the bottom of the pot directly.
It was preheated for about 15 minutes over medium flame.
Then I place the bread pan inside and covered that large pot with it’s lid.
Since the pot is smaller than an oven, I turned the flame to low medium and maintained it throughout baking duration. Please note this is not a standard procedure and you might need to adjust according to the size of the pot your are using to bake.
For regular oven baking, thermostat is to be set at 180 C/ 350 F and bread is to be baked for 42-50 minutes. After 30 minutes I checked and the bread looked like this. I put the lid back on and baked a little longer.
This is what it looked like after 45-47 minutes. Perfection. I took it out from the pot and then took the baked bread out of the pan and cooled it completely on a wire rack before slicing. Just like any other gluten free bread, this one can be sliced and stored in freezer if not to be consumed within 3-4 days.
The featured photo is a grilled sandwich with shami kebab inside and with ides of scrambled egg and sliced apple.
The other photo is pizza panini with a kebab and apple slices. Both are actual breakfast servings for my husband <3 along with tea of course.
Gluten Free Sandwich Bread
A recipe by Land O lakes. It is just perfect.
- 1 cup warm milk
- ¼ cup caster sugar
- 2½ tsp active dry yeast
- 2½ cups gluten free blend see notes
- 1 tsp salt
- 1½ tsp xanthan gum
- ¼ cup melted and cooled butter/ or use oil
- 2 large eggs
In a small bowl combine warm milk, yeast and sugar. Stir and let it proof for 15 minutes.
Combine gluten free flour blend, salt and xanthan gum in a bowl and whisk.
Once yeast is bubbly after 15 minutes, add it to dry ingredients.
With an electric beater, beat them together and add eggs one by one and melted butter or oil.
Beat the batter for about 3 minutes on low speed while scrapping the bottom of the bowl once or twice. Batter will be very smooth.
Cover and place the bowl in a warm place to proof for about an hour.
Grease a 4x8 pan and transfer.
After an hour, stir the batter with a spatula and transfer it into the greased pan. Level it with a spatula or wet fingers.
Let it rise again for about 20-30 minutes, loosely covered, or till it almost reaches the sides of the pan.
If baking in an oven, preheat at 180 C or 350 F. If baking on stove top, put a large pot with a wire rack inside or put a small metal container and preheat for about 10-15 minutes.
Bake the bread for about 45-50 minutes.
If baking stove top, keep flame low and the pot covered with lid.
Once baked, take out from the pan and cool completely on a wire rack before slicing.
Here is how to make a gluten free blend for the bread.
This will yield 3 cups so take take out half cup and use 2 and a half cup for the bread recipe.