Continued Search for Gluten-free Sandwich Bread

I have tried several different recipes for gluten free bread. They all have been described as guaranteed sandwich bread. The first one I tried looked okay but crumbled when you sliced it. That was the result for several of them. I was about to give up and then I found the recipe using Teff flour online. This bread is gluten-free, soy-free, dairy-free, egg-free and vegan bread. I have no health need that actually requires this kind of bread but if I can find one that is gluten-free that tastes good and slices for good sandwiches, I am on board. I am interested in anything that reduces inflammation. Arthritis, you know.  🙂

I didn’t know about Teff flour. It is a grain used in Ethiopian cooking for baking and as a side dish. It’s color ranges from light to dark  brown. I used a brown teff because it is the one I found in my favorite market. Bob’s Red Mill Teff Flour

I am learning about different kinds of flours and their uses. My only experience with sorghum was syrup my great-grandfather bought from a friend in the country. I didn’t know it could be made into flour. The recipe is below. It makes two loaves.  Enjoy

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1 1/2 cups millet flour

1/2 cup teff flour

1 cup sorghum flour

1 cup cornstarch (double the potato starch if you can’t eat corn)

1 cup potato starch

1 cup tapioca flour

4 tsp xanthum gum

1 tbsp salt

1/2 cup sugar

2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil

3 1/4 warm water (not hot)

I halved the recipe to make one loaf. I mixed the ingredients much like making regular wheat bread. The difference is, there is no need to knead the mixture.  I allowed it to rise about 50 -70 minutes sitting on top of a warm stove. I baked at 400 degrees for 10 minutes uncovered. I then baked covered it covered for 35-45 minutes. When it has baked completely, let it rest on a rack to cool a little.

As you may have noticed in the picture the bottom and sides were beautiful. The top cracked open. I don’t know why. It was delicious while warm. The next day the top and sides were hard and a little more difficult to slice. After three days it began to mold. I guess we don’t eat it fast enough. Refrigeration was not an option because it dried out the loaf.The source of the recipe suggested making bread crumbs, or croutons after the second day.  I should have done that.

I may try it again or I may just turn to flatbread for sandwiches.

To read the recipe and the full instructions aprovchar.danandsally.com

 

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2 thoughts on “Continued Search for Gluten-free Sandwich Bread

  1. Instead of using any type of bread for a sandwich why not try using lettuce leaves and making sandwich wraps? Any flour product turns to sugar in the body. We know sugar causes inflammation. I was on prescription NSAIDS for 7 years because of the pain in my joints. I gave up flour and sugar 5 years ago and after the first few months I was off the meds and haven’t had any pain since. If you must have bread then keep experimenting. You’ll find the recipe for the perfect loaf. :0)

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  2. I enjoy lettuce wraps but the bread is an indulgence that I have not been able to give up. That is why I am searching for breads made of grains without gluten. Plus consider your friend, Carl. He’s not ready although he will benefit. :-))

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