GF Sandwich Bread

By merehodge

Ingredients

• 2 Tbs. flaxseed meal
• 6 Tbs. hot water
• 2 Tbs. honey or agave nectar
• 1 tsp. apple cider vinegar
• 1 1⁄4 cup vanilla yogurt (dairy or non-dairy)
• 1 ⁄4 cup canola oil
• 3 cups Jules Gluten Free™ All Purpose Flour
• 1 ⁄4 cup buckwheat flour, brown rice flour or flaxseed meal
• 1 ⁄4 cup dry milk powder (dairy or non-dairy)
• 1 ⁄2 tsp. baking soda
• 2 tsp. baking powder, gluten-free
• 1 tsp. sea salt
• 1 tsp. granulated cane sugar
• 1 Tbs. rapid rise or bread machine yeast, gluten-free
• 1 Tbs. flaxseeds or sesame seeds
• 1 Tbs. coarse sea salt

Details

Servings 1

Preparation

Step 1

Stand Mixer and Oven Baking Directions:

In a small bowl, add the hot water and flax seed meal and stir; let stand for 10 minutes, or until viscous.

Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder. In the large mixing bowl of a stand mixer, stir together the remaining liquid ingredients (honey, yogurt, apple cider vinegar, canola oil and egg, if using instead of flaxseed meal and water). Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and sugar, and beat well -- 1-2 more minutes. The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Use a 9 x 5 x 3 inch loaf pan; if using a smaller pan, lower the oven temperature by 25 degrees and expect to bake the loaf longer before being totally cooked in the middle.

Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200 F then turned off.

Remove the cover from the raised dough and transfer to a preheated convection oven set to 275 F or a preheated static oven set to 300 F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210 F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.