Soft Gluten-Free Sandwich Bread (Fresh-Milled Flour)
This soft, sliceable gluten-free sandwich bread has a mild, nutty flavor and tender crumb that rivals traditional loaves. Made with freshly milled sorghum and oat flour, it bakes up beautifully in a stone loaf pan for that golden crust and light, airy texture. Simple ingredients, wholesome whole grains, and a short rise make this a tried-and-true favorite for everyday sandwiches and toast.
Servings: 1 loaf
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
- 1 cup 120 g sorghum flour
- 1 cup 100 g oat flour
- ½ cup 65 g tapioca starch
- 1 tbsp 8 g psyllium husk powder
- 1½ tsp 8 g salt
- 1 tbsp 21 g honey
- 1½ tsp 5 g instant yeast
- 1½ cups 360 g warm water (about 110°F / 43°C)
- 1 tbsp 13 g olive oil
- 1 egg 50 g
Instructions
- In a large mixing bowl, whisk together warm water, honey, instant yeast, and psyllium husk powder. Let sit for 5–10 minutes until slightly foamy and gel-like.
- In a separate bowl, whisk together freshly milled sorghum flour, oat flour, tapioca starch, and salt.
- Whisk olive oil and egg into the gel mixture until smooth.
- Gradually add the dry ingredients, ¼–½ cup at a time, mixing thoroughly. The dough will be thick and sticky.
- Transfer to a greased 9×5 stone loaf pan. Smooth the top with a spatula.
- Cover loosely with a tea towel or plastic wrap and let the first rise occur in a warm place for 30–45 minutes, or until puffy.
- Bake at 375°F (190°C) for 35–40 minutes, until golden brown and firm on top.
- Cool completely before slicing for the best texture.