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Gluten-free Sandwich Bread

SERVINGS
one 7 by 4 by 3-inch loaf
RATE THIS RECIPE
(8)
SERVINGS
one 7 by 4 by 3-inch loaf
RATE THIS RECIPE
(8)

Ingredients

Ingredients
  • 2 teaspoons melted unscented coconutoil, plus more for the pan
  • cups warm water (about 100°F)
  • tablespoons agave nectar
  • teaspoons active dry yeast
  • 1 cup potato starch
  • 1 cup gluten-free oat flour
  • ¾ cup millet flour
  • ½ cup arrowroot
  • 1 teaspoon baking powder
  • teaspoons xanthan gum
  • teaspoons salt
  • Preparation

    Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

    In a small bowl, combine the coconut oil, warm water, agave nectar, and yeast. Stir once and set aside until it bubbles, about 10 minutes.

    In a large mixing bowl, whisk together the potato starch, flours, arrowroot, baking powder, xanthan gum, and salt. Add the yeast mixture and, using a rubber spatula, stir until it is the consistency of a cake batter. Add more warm water one splash at a time if the batter is too thick. Pour the batter into the prepared loaf pan, cover with a dishtowel, and let rise for 1 hour.

    Preheat the oven to 400°F.

    Bake the bread for 20 minutes. Rotate the pan 180 degrees and bake until the crust is golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let the bread cool in the pan for 1 hour before slicing.