Gluten-free sandwich bread
Make gluten-free sandwich bread with Special Ingredients xanthan gum, to keep for up to 2 days.
Gluten-free sandwich bread
Special Ingredients Ltd
6
1.45 hours
55 minutes
Pane
Molecular Gastronomy
Make gluten-free sandwich bread with Special Ingredients xanthan gum, to keep for up to 2 days.
Ingredients
- Oil for greasing the tin
- 325g gluten-free rice flour
- 75g cornflour
- 75g milk powder
- 1 x 7g sachet fast-action dried yeast
- 7.5g Special Ingredients xanthan gum
- 40g unsalted butter, melted and cooled to room temperature
- 2 large eggs at room temperature, beaten
- 1.5g fine salt
- 400ml lukewarm water
Directions
Lightly grease a 900g loaf tin.
In a large bowl, mix the rice flour, cornflour, milk powder, xanthan gum, yeast and 1.5g salt. Add the butter, eggs and lukewarm water.
Beat with an electric mixer for 3 minutes. The mixture will be thick and tend to climb up the beaters.
Transfer the dough to the tin.
Level with an oiled spatula.
Cover loosely with oiled cling film, with the oiled side facing the dough. Leave to rise in a warm place for 1½ hours: the centre will rise slightly.
Preheat the oven to 180°C, or 160°C fan, gas mark 4.
Remove the cling film and bake for 50–55 minutes until golden.
Remove from the tin and leave to cool on a wire rack before serving.
Store in an airtight container at room temperature for up to 2 days.