From the kitchen
Gluten-Free Sandwich Bread
Rice milk provides the hydration needed for gluten-free starches to expand beautifully into a proper sandwich loaf.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 1/2 cups Gluten-Free 1:1 Baking Flour
- 1 tbsp Baking Powder
- 1 tsp Xanthan Gum (omit if your blend already contains it)
- 1 tsp Salt
- 1 1/2 cups Rice Milk, warmed
- 2 large Eggs
- 3 tbsp Neutral Oil
- 1 tbsp Honey
Method
- Preheat oven to 375°F (190°C) and grease a loaf pan.
- Whisk the gluten-free flour, baking powder, xanthan gum, and salt together.
- In a separate bowl, whisk the warmed rice milk, eggs, oil, and honey.
- Fold the wet ingredients into the dry until a thick, smooth batter forms.
- Pour into the prepared pan and bake 45 to 50 minutes, until deeply golden and a toothpick comes out clean.
Kitchen note
Rice milk's thin, watery consistency is actually an advantage in gluten-free baking, it hydrates starchy flour blends more evenly than a thicker milk would, helping avoid the gummy centers that plague many gluten-free loaves.
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