Date: October 16, 2012

Author: April


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Gluten free sandwich bread

This bread has a crusty top and a nice soft center.

Grease a bread pan ( I prefer glass)  with butter or if your prefer, olive oil.

Preheat oven to 350 degrees


Yeast mixture in a separate bowl:

1 1/4 cup warm water

1 tablespoon raw honey or rapadura sugar

2 1/2 teaspoons active dry yeast


In another bowl mix together the dry ingredients:

2 cups sorghum flour

1 cup oat flour

2 teaspoons xanthan gum or psyllium husk powder (healthier than the gum)

1 1/2 teaspoons Himalayan salt


In the mixer place the,

3 tablespoons olive oil

1 teaspoon apple cider vinegar

2 eggs beaten (best if pastured but free range organic will do)



To make your yeast mixture, place your yeast and honey or sugar into the warm water and stir, add yeast (this should foam up in a few minutes if not maybe your yeast is bad or your water is too hot, try again)

After the wet ingredients are in the mixer add the dry ingredients and then the yeast mixture, and mix with your dough hook until combined.  This will be a thick batter, not a ball of dough.   Scrape it into your greased bread pan and bake for 1 hour at 350 degrees.

It should slide right out or your can help it our by going around the edge with a knife, cool on wire wrack.




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