Friday, April 16, 2010

Sandwich Bread

1-1/4 cups brown rice flour, or millet flour, or white rice flour, or quinoa flour, or teff flour
1-1/4 cups tapioca starch, or cornstarch, or arrowroot starch
1/2 cup GF oat flour, or pure rice bran, or quinoa flour
1/4 cup potato starch, or garbanzo bean flour
1/4 cup DariFree powder, or dry milk powder of choice
2 tablespoons cane sugar, or light brown sugar, or agave nectar (add to wet ingredients)
1 tablespoon active dry yeast
1 tablespoon xanthan gum, or 2 teaspoons guar gum, or 2 teaspoons arrowroot starch
2 teaspoons egg replacer powder
1 teaspoon sea salt
1/4 teaspoon agar powder, or unflavored gelatin
1-1/2 cups 110-115°F water
2 tablespoons grapeseed oil, or pure olive oil, or high heat oil of choice
1 teaspoon apple cider vinegar, or coconut vinegar, or rice bran vinegar
  1. Place baking rack into third position; preheat oven to 350 degrees F; heavily grease 2-pound loaf pan with palm shortening; set aside.
  2. In airtight container combine brown rice flour, tapioca starch, potato starch, GF oat flour, DariFree powder, light brown sugar, yeast, xanthan gum, egg replacer, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. Heat water to 115°F; stir in grapeseed oil and apple cider vinegar.
  4. In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 3 minutes.
  5. Place batter into greased loaf pan; place pan on top of preheating oven to rise 30 minutes.
  6. Gently brush top of loaf generously with grapeseed oil.
  7. Place loaf into preheated oven on third rack; bake 55 minutes.
  8. Remove from oven; turn bread out of pan onto wire cooling rack.
  9. Cook; wrap tightly in plastic; store at room temperature up to 3 days.
Servings: one standard 2-pound loaf
Preheat: 350 degrees F
Prep: 15 minutes; rise time 30 minutes
Cook Time: 55 minutes


To use liquid sweetener: omit granulated sweetener; add 2 tablespoons liquid sweetener, such as agave nectar or honey, to wet ingredients.
To use eggs: omit egg replacer powder; reduce water to 1-1/4 cups; beat 2 eggs then incorporate during step 4.
To omit DariFree powder: omit DariFree powder; use milk of choice in place of water.
To omit yeast: omit active dry yeast; to dry ingredients add 1-3/4 teaspoons baking soda, 3-1/2 teaspoons cream of tartar, and an additional 1 teaspoon of sea salt; proceed with recipe as stated.

Dinner Rolls
Using palm shortening heavily grease a 12-well muffin tin; add 3 - 4 tablespoons batter to each well; place in warm area to rise 20 minutes; brush gently with olive oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.

Bread Rolls
Coat parchment paper with brown rice flour; place 1/4 batter onto paper; roll gently to coat in flour until you can gingerly handle batter; form into patties; place each onto parchment lined baking sheet; continue until all dough is formed into patties; set in warm place to rise 20 minutes; using a very sharp knife gently mark an "X" into top of each roll; coat with oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.


  1. Hi Michelle,
    It's Sheila in Stillwater. Well, I found out what I was doing wrong (or not correctly!).
    First, your directions included how to proof bread yeast. Since I had never done that before I tried it. The yeast I was using was fine. But that loaf still came out like a door stop.
    Then I attended your last class on making sandwich bread and I decided to buy new ingredients and start fresh. Since I needed more yeast I bought the yeast you used in class. I even bought bottled water! I did everything you did in the same order, the same brands of flour- everything. I made my first perfect loaf of bread. But this time I used a regular 2 LB. loaf pan.
    The other difference was I used parchement paper to build up the sides of the pan. Fabulous!
    I realize now the yeast I was using was the classic Fleishman's bread yeast used for a twice risen wheat loaf. The yeast I bought at Tailor Made is instant yeast and it made all the difference. Also, the order in which I combined the ingredients (slowly adding wet to dry in the mixing bowl while the beater was slowly moving was the other major difference; very important.
    Today's loaf is 3 parts millet, 1 part brown rice and 1 part sweet rice. I have a good feeling about this one.
    Thank you, thank you, thank you for teaching your classes. I am getting my confidence back about baking.
    See you at the next class,
    Sheila Martin

  2. SHEILA:

    You are WELCOME!!! I am so happy you were relentless and figured it out!!! Thanks for letting me know - and I hope your bread is tall and yummy!


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