Isaiah’s Gluten-Free Sandwich Bread
It’s such a loaded word in my house and in my family’s lives, and it has so many definitions: Comfort, Happiness, What I Used to Eat, What I Can’t Eat Anymore…
When Isaiah was first diagnosed with gluten intolerance, this is the first food he lost that really mattered. And it was one of the first foods I tried to replicate. I had successfully made other types of bread-like doughs: rolls, waffle bread, pizza, baguettes. But never a loaf of sandwich bread, which is what Isaiah wanted—and needed—for school lunch. After many failures, I had given up…until now.
A few weeks ago, I started playing around again with making sandwich bread. After about 10 loaves, I made a loaf we liked. Then, it was time to make the loaf we LOVED.
I posted a picture of my first loaf on Facebook and Twitter, and it was warmly received with dozens of smiley face emoticons and requests for the recipe. I even received a request from one of my favorite food magazines—Saveur, who had invited me to print the recipe on their website as part of their special April 2011 Sandwich Issue. Yes!
Makes: 1 loaf
1¼ cups (170 g) brown rice flour, plus 1 tbsp. for dusting
1 cup (113 g) sorghum flour
1 cup (115 g) tapioca starch
2/3 cup plus 1 tbsp. (85 g) whey powder
2 tablespoons (30 g) sugar
1½ tablespoons (12 g) xanthan gum
1½ teaspoons (9 g) salt
1 packet (7 g) active dry yeast
2 large eggs (100 g), at room temperature
¼ cup canola oil (85 g), plus more for greasing the pan
1¼ cups (284 g) to 1½ cups (340 g) seltzer, at room temperature
1 teaspoon rice bran, plus more for coating the pan
You can store the bread in an airtight plastic bag at room temperature for up to four days, refrigerate for up to two weeks or freeze for up to three months.
1. In a large bowl, whisk together the rice flour, sorghum flour, tapioca starch, whey powder, sugar, xanthan gum, salt and yeast.
2. In a small bowl, whisk together the eggs and oil.
3. Place the flour mixture in the bowl of a standing mixer fitted with the paddle attachment. Add the egg mixture and with the motor on low speed, slowly stream in the seltzer until a sticky, stretchy batter-like dough forms. Increase the speed to medium-high and mix for 4 minutes.
4. Meanwhile, grease an 8 1/2-by-4 1/2-by-2 2/4-inch loaf pan with cooking spray and coat with rice bran. In one piece, scoop the dough into the pan and gently smooth out the top with greased fingers (to avoid degassing). Cover loosely with plastic wrap and let proof at room temperature for about 90 minutes or until the dough peeks over the top of the pan.
5. In a small bowl, stir together the rice bran and 1 tbsp. rice flour.
6. Place a pizza stone (or a heavy duty cookie sheet) on the middle rack of the oven and preheat to 350ºF.
7. Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1/4-inch deep. Bake until golden brown, about 1 hour. Remove the loaf from the pan and place directly on the pizza stone (or cookie sheet). Bake on the pizza stone (or cookie sheet) until the loaf sounds hollow when thumped on the bottom, about 15 minutes. Place the loaf on its side on a wire rack to cool completely before slicing, about 1 hour.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.