Best Gluten-Free Sandwich Bread
This delicious sandwich bread inspired by the Japanese milk bread (shokupan) and custom-developed over the past two years for CC#2 who wants her gluten-free bread to have the texture, taste, and nutrition of a regular bread. There is also no gum added, as is typically the case in GF flour mixes. Recent GI studies have found gums (as a common food additive) is particularly harmful to gut lining. My original recipe turned out surprisingly well. My latest version amped up on nutrition (reduced white rice flour and added chia seeds and almond flour, and on texture by increasing psyllium husk. Both versions are provided below.
GF breads, however successful, tend to taste a bit gummy due to the inclusion of starch. My bread tastes best when toasted with some extra time. Sliced bread freezes wrapped with foil and then plastic. Toast to revive.
Ingredients for Multigrain Bread with Chia and Almond Flour:
140g white rice flour (finely ground, available in Asian grocery stores as 粘米粉)
40g white sweet rice flour (Asian grocery store)
45g soy flour (available in Indian grocery stores)
45g sorghum flour
30g millet flour
20g potato starch
50g corn starch
50 corn flour
50g almond flour
2 tbsp chia seeds (ground in coffee grinder with flour mix above)
2 tbsp sugar
1.5 tsp yeast
20g psyllium husk
2 tbsp cider vinegar
2 tsp Diamond kosher salt
1/4 cup or so canola oil
3 large eggs
350g warm water
Ingredients for Earlier Version (without chia and almond)
180g white rice flour (finely ground, available in Asian grocery stores 粘米粉）
45g soy flour
80g sorghum flour
45g tapioca flour
30g potato starch
25g millet flour
3 tbsp sugar
1.5tsp yeast
15g psyllium husk
1 tbsp cider vinegar
1.5 tsp salt
1/4 to 1/3 cups canola or other vegetable oil
3 large eggs
240g warm water 240g
Equipment: Pullman Loaf Pan with Lid (1lb capacity, nonstick)
Instructions
Mix water with yeast and sugar, let sit for 5-10 minutes
Add psyllium husk to yeast mixture, sit for 10 minutes
Mix all flours and salt in KitchenAid mixer (dough hook)
Add vinegar, yeast mixture, eggs one at a time, and oil (approximate amount ok)
Knead with hook for 3-4 minutes (will be wet but with some structure, thicker than oatmeal. See video below)
Lightly oil pullman loaf pan, place bread dough inside pan, flatten slightly with wetted hand, sprinkle sesame seeds or other toppings if desired
Let loaf pan sit at warm room temperature (75-80F) until dough rises to the rim of the pan. Cover pan with lid, kitchen towel, or plastic wrap. Be sure to check after 30 minutes as the dough can rise quickly and stick to the cover. Tip: In winter, use oven as a proofing box by turning on oven for 5 minutes and leave on oven light,
Bake at 350F for 45 minutes (optional: cover with lid during after 20 minutes of baking)
Cool completely on rack before slicing
Notes: Both versions are good. I increased psyllium husk and vinegar to improve texture and taste. Sugar and starch was kept to a minimum in the latest version.
