You Can Make Gluten Free Bread!
Updated: Aug 2, 2021
I wrote this recipe for our local distributor of Bob's Red Mill products, A. P. Scott Trinidad Limited.
Bob's Red Mill's egg replacer is one of the best around, primarily because it contains psyllium husk which is great to use for making bread and roti.
The flax meal and the oat flour makes this recipe healthier than other white bread loaves.
Resting the dough allows the starches and the psyllium husk in the egg replacer to fully hydrate.
Simple and easy to use recipe
If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"
Gluten Free Vegan Sandwich Bread Recipe
1 cup brown rice flour*
1⁄4 cup oat flour*
1⁄4 cup potato starch*
1 tsp xanthan gum*
1/2 tsp sea salt*
1 tbsp flax meal*
1 tbsp egg replacer*
2 tsp brown sugar
2 tsp baking powder *
2 tsp active dry yeast*
3/4 cup warm water (105-115 °F)
2 tbsp vegetable oil (I use coconut)
1⁄2 tbsp vinegar
* refers to a Bob's Red Mill Product
Grease or line a small baking tin. A baking tin with tall (deep) side walls works best.
In a bowl, mix all of the dry ingredients, use only 1 teaspoon of the sugar and none of the yeast or baking powder
Make a well in the center of the dry ingredients and add 1/2 cup of water and all of the other wet ingredients (except the vinegar), kneading or mixing until thoroughly combined. The dough should be shaggy but holding together and maybe a bit dry. Cover the bowl with cling wrap and set aside in a cool place to rest for about an hour
At the end of the rest period, dissolve the remaining 1 teaspoon of sugar and yeast in the 1/4 cup of water. Set aside and allow the mixture to become frothy as the yeast activates
Once the yeast mixture is frothy add it to the dough along with the baking powder and mix or knead well. Add the vinegar and mix or knead again. The dough should be slightly sticky but holding together (like a thick brownie batter, scoopable not pourable). Add more water or milk a little at a time to get the right consistency, the dough should be "wetter" than regular (non gf) bread dough
Spoon dough into the prepared baking tin, smooth top and cover bread with lightly greased cling wrap
Allow to rise 30 - 45 mins or until the dough just crosses the rim of the baking tin. Do not be tempted to let the dough rise further, it can collapse in the oven.
Toward the end of the rise preheat oven to 350°F. When the oven is ready, bake bread for 40 minutes. After 40 minutes, lower the heat to 275°F and bake for another 10 mins. After the 15 mins, turn your oven off and leave the bread there for another 10 mins, you can take the loaf out of the pan for this (if the bread feels really firm on all sides, especially the bottom of the loaf you can skip this step). Bread is done when the sides are set and it makes a hollow sound once tapped.
Place the loaf on it's side onto a cooling rack. Cut only when completely cooled. Wrap the rest of the loaf tightly to maintain freshness for as long as possible, keep refrigerated. Bread is best sliced, wrapped and stored in the freezer if it will not be used within three days.
Note: An electric mixer (stand or hand held) can be used instead of kneading by hand