Today we tackle perhaps the most maligned of all prepackaged gluten-free foods: sliced sandwich bread. When you buy it from the store, it's expensive, tiny, dry, and often frozen. But when you make it at home, it's none of those things (though you can still freeze it if you want).
00:00 INTRO
03:25 THE INGREDIENTS
04:46 XANTHAN GUM
07:23 STEP 1. PSYLLIUM GEL
07:50 STEP 2. MIXING THE DOUGH
08:29 STEP 3. SHAPING THE LOAF
09:12 STEP 4. SCORING AND PROOFING
09:44 STEP 5. READY. SET. BAKE.
10:33 THE FINAL LOAF
Once again our bread recipe comes from (Katarina Cermelj, aka the Loopy Whisk https://theloopywhisk.com/). This is her (Easy Gluten-Free Sandwich Bread recipe https://theloopywhisk.com/2024/08/24/easy-gluten-free-sandwich-bread/), but with three changes:
1. I add 35g of whole milk powder for browning, moisture, and flavor.
2. I add 1/8tsp of vitamin C powder for dough conditioning and shelf life.
3. I only bake the loaf on the baking steel/stone for 30 minutes, before putting the loaf pan on the oven rack, otherwise the bottom of the loaf gets too tough.
Let's get baking!