Best Ever Gluten Free Sandwich Bread

Difficulty: Moderate
Prep Time: 70 minutes
Cook Time: 50 minutes

• 1 cup brown rice flour
• 1/2 cup quinoa flour
• 1/2 cup oat flour
• 1/2 cup potato starch (not potato flour)
• 1 tbsp. yeast
• 1 tbsp. sugar
• 1/2 cup unsweetend almond milk
• 1 cup water
• 2 tsp. xanthan gum
• 1 tsp. salt
• 3 flax eggs
• 1 tbsp. olive oil
• 3 tbsp. honey (optional)
• 1 tsp. apple cider vinegar

Instructions:

1. Proof the yeast: Heat up 1/2 cup almond milk and 1 cup water to approximately 105-110 degrees. To do this, I microwaved my liquid for 70 seconds and checked the temperature. Once the liquid is heated, add 1 tbsp. active yeast and 1 tbsp. sugar – give it a quick stir and set aside until foamy (~5 minutes).

2. Make your flax eggs: In a small bowl or mug, mix 3 tbsp. ground flax seed with 9 tbsp. (1/2 cup + 1 tbsp.) water. Give a quick stir and set aside until thickened (~3-4 minutes).

3. Mix your dry ingredients: In a stand mixer bowl, combine 1 cup brown rice flour, 1/2 cup quinoa flour, 1/2 cup oat flour, 1/2 cup potato starch, 2 tsp. xanthan gum, and 1 tsp. salt. Toss for approximately 10 seconds with a spatula or fork to combine the ingredients.

4. Once your flax eggs have thickened, add 1 tbsp. olive oil, 3 tbsp. honey, and 1 tsp. apple cider vinegar to the eggs. Whisk until ingredients are combined and set aside.

5. Make your dough: By this time, your yeast mixture should be foamy. If not, you might have killed the yeast due to the water being too hot. If this is the case, just start over with new yeast! If your yeast is good to go, pour the yeast and the flax egg mixture into the flour. Using a dough hook attachment, set your mixer to low-medium speed and mix for 3-4 minutes.

6. Let it Rise: Pour your dough into a greased 9×5 bread pan, cover it with a kitchen towel, and let it hang out in an UNHEATED oven for about an hour. Once the dough has risen to the top of the pan, take the bread pan out of the oven.

7. Cook to perfection: Preheat your oven to 375 degrees Fahrenheit once the dough has been taken out of the oven. Cook, uncovered for 45-50 minutes. The outside should be golden brown. Let bread cool completely before cutting into slices.