Reduced Gluten Sandwich Bread

PREP TIME - 15 MINS
WAIT TIME - 30 MINS
BAKING TIME - 50 MINS
TOTAL TIME - 95 MINS
YIELD - ONE LARGE LOAF (10 SERVINGS)
INGREDIENTS:
Dry ingredients
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1 cup of Barely Barley Low Carb Flour
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3/4 cup of white or brown rice flour
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1 cup of tapioca starch
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2 teaspoons garlic salt
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1 tablespoon xantham gum
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1 teaspoon Kosher salt
Yeast proofing
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2 cups warm water
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1 teaspoon sugar
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2 tablespoons active dry yeast
Wet ingredients
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4 tablespoons (1/2 stick) melted butter, not too hot
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1 whole egg
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2 egg yolks
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2 tablespoons vinegar
DIRECTIONS:
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Preheat oven to 375 degrees and lightly butter a 9”x11” rectangular baking pan.
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Heat the water to lukewarm and add the sugar and yeast. Whisk and set aside for about 10 minutes to proof the yeast.
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Meanwhile, in a separate bowl, melt the butter, add the vinegar and beat in the eggs
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In the stand mixer bowl, blend all dry ingredients on low speed for a few seconds.
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Add proofed yeast and mixed wet ingredients.
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With a paddle attachment, incorporate all ingredients together. Mix on medium speed for 4 minutes to make it a very smooth, thick batter.
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Scoop the dough into the pan. Press it level, using a wet spatula.
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Cover it with greased plastic wrap and set it in a warm place. Let it rise for about 30 minutes, or until it reaches the rim of you bread pan.
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Remove the plastic wrap and bake it in the oven for 50 minutes.
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Remove the bread from the oven and let it cool on a rack.
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