Just look at the crumb in this gluten-free bread. It's amazing. This recipe makes excellent sandwich bread. The bread is so soft, has an amazing texture, bends without crumbling and is easy to slice. You are going to love this gluten-free and dairy-free bread. I promise.
Did you know that by lightly spritzing your bread with water before popping it in the oven, the crust will be smoother and less heavy? The moisture stops the crust forming so quickly in a hot oven, resulting in a crisp, less dense crust.
In addition to spritzing with water, add pan of water to the bottom of your oven for a little more steam, as this will help achieve a lovely soft crumb as well.
My go to for all my breadmaking is the range of FG Roberts bread flours. The loaf in the image below is made with their Traditional Bread mix.
RECIPE
Gluten Free Regular Loaf
Makes a regular sized loaf
Ingredients:
400gm water
5gm sugar
6gm yeast
6gm vinegar
10gm olive oil
330gm FG Roberts Traditional white bread mix
Thermomix Directions:
Heat oven to 210 degrees.
Grease a loaf pan or baking tray depending on desired loaf style.
Weigh the water and sugar in the bowl
Warm to 40 degrees Celsius
Add the yeast, lift the bowl and gently swirl to mix.
Replace the bowl back on the Thermomix, replace lid and cup
Leave to bloom 10-15mins
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
Weigh in vinegar and then the oil.
Weigh in the bread mix.
Mix 10 seconds, speed 4 then knead on dough mode 4 mins.
Turn dough onto a lightly floured surface and knead until smooth.
For a pan style loaf, I form a log almost the length of my pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with choice of finish
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 13 minutes
After 13 minutes, reduce the oven temperature to 175c for a further 60 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.
Conventional Directions:
Heat oven to 210c and line a baking tray.
Place the warm water and sugar into a bowl.
Sprinkle the yeast over the warm water, cover with a towel and allow to bloom.
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
In a separate large bowl, add the flour and make a feel in the centre.
Add the vinegar and oil and mix until a dough is formed.
Don't worry! It will look a little shaggy at this stage.
Turn dough onto a lightly floured surface and knead until smooth.
For a pan style loaf, I form a log almost the length of my pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with choice of finish
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 10 minutes
After 10 minutes, reduce the oven temperature to 175c for a further 60 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.
Notes:
Mist with water for a smooth light crust or spritz lightly with oil for a chewy darker crust. Use beaten egg as a glaze for a deep golden crust and to help toppings stay in place. Gluten free bread must be completely cold before slicing.