YIELD: 1 LOAF
Baking gluten-free breads can be tricky—especially when you’re avoiding gums, like xanthan gum—but I’ve figured out a couple ways to ensure a good result every time. First, proofing the yeast by combining it with sugar
before adding warm water is a good idea. It will form a foamy head, which shows that the yeast is active. Also, adding a few tablespoons (30 g) of sweet white rice flour, or glutinous rice flour, to the mix helps the dough
rise and improves its elasticity.
(Despite its name, glutinous rice flour is gluten-free.) Perfect for toast and sandwiches, this bread also makes great breadcrumbs.
LOW FODMAP SANDWICH BREAD Ingredients
- 1 TABLESPOON (12 G) ACTIVE DRY YEAST
- 4 TABLESPOONS (50 G) GRANULATED
- SUGAR, DIVIDED
- 1¼ CUPS (285 ML) WARM WATER (110°F, OR 43°C)
- 2¼ CUPS (365 G) BASIC FLOUR BLEND
- ¾ CUP (90 G) TAPIOCA FLOUR
- 3 TABLESPOONS (30 G) SWEET WHITE RICE FLOUR
- (ALSO CALLED GLUTINOUS RICE FLOUR)
- 1½ TEASPOONS SALT
- 1 TEASPOON BAKING POWDER
- ¼ CUP (60 ML) CANOLA OIL OR OTHER
- NEUTRAL OIL
- 2 LARGE EGGS, LIGHTLY BEATEN
- 2 TEASPOONS VINEGAR
- 1 TABLESPOON (15 ML) OLIVE OIL OR MELTED
- UNSALTED BUTTER
LOW FODMAP SANDWICH BREAD Steps
- Preheat the oven to 375°F (190°C, or gas mark 5). Spray a 4 x 8-inch (10 x 20 cm) loaf pan with cooking spray. Proof the yeast by combining it with 1 tablespoon (13 g) of the sugar in a medium bowl and slowly stirring in the warm water.
- Let the mixture sit until a foamy head develops, about 5 to 10 minutes. Meanwhile, combine the Basic Flour Blend, tapioca flour, sweet rice flour, remaining 3 tablespoons (39 g) sugar, salt, and baking powder in a large bowl attached to a stand mixer. Mix on low speed until the dry ingredients are combined.
- Add the yeast mixture, canola oil, eggs, and vinegar. Mix on low speed until just combined.
- Scrape down the sides of the bowl and then beat on medium speed for 3 minutes. (The mixture will look more like a thin cake batter than a dough.) Pour into the prepared pan.