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Gluten free Sandwich Bread (Homemade Flour Blend, No Xanthan Gum)

Learn how to make soft, chewy homemade gluten-free sandwich bread that's 100% vegan and free from xanthan gum. Easy, perfect for your fresh sandwiches or toasted, topped with butter and jam!
Course Bread
Cuisine American, French, Italian
Keyword bread, dairy free, egg free, gluten free, loaf, no butter, no eggs, no milk, rice flour, vegan, without xanthan gum
Prep Time 10 minutes
Proofing time 1 hour 45 minutes
Total Time 1 hour 5 minutes
Servings 8 to 10 slices

Equipment

  • kitchen scale
  • large bowl
  • Pitcher or bowl
  • spoon
  • parchment paper
  • 9x5 pullman loaf pan

Ingredients

  • 25 grams psyllium husk (whole or powder) I prefer to grind whole psyllium at home using a coffee grinder)
  • 7 grams active dry yeast, gluten free (usually one small sachet, dose for 500 grams flours)
  • 300 grams brown rice flour (gluten free)
  • 100 grams white rice flour (gluten free)
  • 100 grams potato starch, gluten free
  • 625 grams water, room temperature
  • 1 tablespoon maple or agave syrup (alternatively, sugar)
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon extra virgin olive oil + extra for greasing the pan
  • 2 teaspoon fine salt

Instructions

  • Lightly grease the pullman loaf pan with olive oil and line it with parchment paper
  • In a large bowl add psyllium husk, yeast, white rice flour, brown rice flour, potato starch and mix well
  • In a pitcher or other bowl mix water, maple syrup, olive oil and vinegar
  • Pour the liquid mixture over the dry ingredients and mix with a spoon, making sure to incorporate everything and scraping remaining flours from the bottom
  • Add salt and keep mixing with the spoon and then with your hand, lightly mixing and kneading until you obtain a uniform ball of dough, slightly sticky
  • Place the dough inside the prepared loaf pan, cover with cling film (or a thin plastic bag) and a napkin and let proof for 1.5 hours or until the dough doubles in size
  • Pre-heat oven at 430°F / 220°C for 20-30 minutes
  • Remove cling film and napkin and place the pan on the lowest rack of the oven (not directly on the oven surface)
  • Bake at for 20 minutes at 430°F / 220°C, then lower the temperature at 360°F / 180°C and bake for 40-45 minutes (the top should be puffed-up and golden-brown)
  • Let the bread cool for 15 minutes before removing it from the pan
  • Place the bread on a cooling rack and let it cool for at least 4 hours, before slicing it (this bread is pretty humid, so the inside needs time to dry and settle)
  • Stored in an airtight container it keeps soft for 2-3 days
  • Alternatively, slice it and freeze it so you have it ready to be toasted whenever you need!

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