Gluten Free Sandwich Bread

I was recently diagnosed with Celiac Disease. Simply put, I can no longer eat, or use, any products containing wheat. Because I absolutely LOVE bread, and I am an avid cake artist, I have been mourning the fact that I can no longer consume, or play with wheat products. 

However, I have been motivated to find delicious recipes to take the place of the yummy baked good I once enjoyed.

I now present to you a recipe for an absolutely scrumptious gluten free sandwich bread. I owe all of the credit to Jeanne, at the Art of Gluten Free Baking. She is the one responsible for creating this wonderful recipe. I only modified it to make it work at the high altitude at which I live. 

One thing that I have learned about gluten free baking is that it is best to measure the flour ingredients by weight, rather than by cups. It makes a big difference in the final product.

Here is Jeanne's recipe, with the modifications I made to make it work at high altitude:

Ingredients
 
3 cups (420 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
1 1/2 tsp baking powder
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I like Red Star) or fast acting yeast (either is fine)
1 1/2 cups (355 ml) warm but not hot (about 110 degrees F) milk (or milk substitute, or water)
2 teaspoons vinegar (I use apple cider vinegar)
1/4 cup (60 ml) olive oil
2 extra large eggs, room temperature
*You will need a little extra olive oil and tapioca flour for the pan

Preheat your oven to 375 degrees. Oil and flour your pan. Place warm milk/water into a small bowl.  Whisk in 1 tablespoon of sugar until dissolved.  Whisk in yeast until dissolved.  Set aside to proof (get foamy and verify the yeast is working).
 
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaining 3 tablespoons of sugar.

In the bowl of a stand mixer, fitted with the paddle attachment place: eggs, olive oil, and vinegar.  Beat for a few seconds to combine.  Add the yeast mixture.  Beat a few seconds more to combine.  Add the flour mixture.  Beat on medium high for 3 minutes.

Scrape mixture into your prepared loaf pan (it should be a thick batter) and smooth the top.  Place in a warm, draft-free spot to rise until the dough  is just to the top, or a bit above the top of the bread pan.
  
As Jeanne suggested, I put the pan on top of the stove while the oven was preheating–this allows the oven’s warmth to help the bread rise.  Watch it–don’t let it rise too much.  

Bake at 375 degrees for 20 minutes.  If the top of the bread is getting too brown, place a tent of foil over it.  Bake for another 5-10 minutes for a total of 30 minutes (*I only baked the bread for a total of about 25 minutes).

Remove from oven and let cool in pan for 5 minutes.  Then carefully turn out onto rack to cool completely.

Here are some photos of the finished product. It didn't last long, as my kids loved the smell, flavor and texture of the bread!

A huge thank you to Jeanne, at the Art of Gluten Free Baking. I am in love with this bread! I know you will be too!