Gluten-Free Maple Cider Sandwich Bread

By flour_arrangements

Tastes like "honey wheat" bread but it's gluten-free.

Ingredients

• Yeast mix:
• This makes 1 medium loaf
• 1 1/2 TBSP sugar
• 2 1/4 tsp yeast
• 1/2 cup warm milk
• The rest of the ingredients...:
• 3/4 tsp sea salt
• 1/2 cup sweet sorghum flour
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/3 cup almond meal
• 1/3 cup corn meal
• 1/4 cup Ener-G taipoca flour
• 1/2 cup Ener-G potato starch
• 2 1/4 tsp xanthan gum
• 2 TBSP maple syrup
• 1/4 cup apple cider
• 2 eggs
• 3 TBSP canola oil

Preparation

Step 1

Set your oven to the warm setting before beginning anything else.

1. Heat milk for 30 seconds in the microwave.

2. In a small bowl, add the yeast and sugar then pour in the warm milk you've just microwaved. Set it aside and allow it to proof for about 5 minutes (it should become foamy on top).

3. In a large bowl, stir together salt, xanthan gum, ALL of the flours, almond meal, and potato starch. Mix together well and set aside.

4. In another small bowl (this will be your 3rd bowl), combine apple cider, the 2 eggs, maple syrup and canola oil. Mix well.

5. Now add the yeast/milk/sugar to the bowl with the flours, stir in slowly. Now add the rest of the wet ingredients (the eggs/syrup/oil bowl) to that large bowl with the flour. Knead for about 1 minute with your hands. Set aside.

6. Boil about 2 1/2 cups of water and put the hot water in an oven-safe baking dish. Put that baking dish with the water on the last shelf in your stove (this well make the oven humid).

7. Now turn your oven completely off -- it shouldn't be on the warm setting. Grease a medium-sized loaf pan, add the bread dough to the greased loaf pan (smooth out the top so that it's evenly distributed, use your fingers or the back of a greased spoon) and place it in the oven in the middle rack, directly above the baking dish with the water. Allow the bread to rise for an hour, in the closed oven (remember, the oven should be off! :)

8. After the hour passes, turn the oven on to 375 but leave the bread in there. 10 minutes after you've turned the oven on, gently/loosely cover the top of the bread pan with foil (covering prevents over-browning; it should be slightly golden on top after 10 min). Now bake for another 28-30 minutes. Turn off the oven.

9. Now, leave your oven door ajar (slightly open) until the bread cools, this will help prevent the bread from shrinking quickly. You can slice up the bread when it is completely cool (after about an hour).