I found John Kirkwoods Gluten Free Sandwich Bread to be really good as far as both how easy the recipe is to follow along with the taste and texture of the finished bread. It didn’t take much time to make and I already had all of the ingredients on hand.

*Resources and links mentioned in this video:*
Starmark Puzzle Ball –
Bread Knife –
Bob’s Red Mill Finely Ground Tapioca Flour –
Bob’s Red Mill Brown Rice Flour –
Now Foods Xanthan Gum –

*Ingredients*
• 400g/14oz warm water
• 2 Large Egg Whites
• 6 g/1 tsp Apple Cider Vinegar
• 45g/3Tbs Vegetable Oil
• 45g/3Tbs Olive Oil
• 500g gluten-free bread flour (e.g., a blend of rice, potato, tapioca, and maize) – 200 g 7oz Rice Flour (brown or white) 200 g 7 oz Tapioca Starch 100 g 3.5 oz Corn Starch and 2 tsp Xanthan Gum
• 2 Tbs sugar
• 1 tsp Salt
• 7g/2 tsp instant yeast

*Directions*
1. Combine flours, salt, sugar, xanthan gum, and yeast in a large bowl.
2. Warm a large bowl with hot water, then drain and dry it.
3. Beat egg whites, vegetable oil, vinegar, and water until foamy (about 1 minute).
4. Stir wet mixture into dry ingredients until smooth (about 3 minutes).
5. Fold in olive oil.
6. Pour batter into the prepared pan, level, and clean drips.
7. Pour into a greased loaf tin, smooth the top, cover, and let rise in a warm spot for 30–45 minutes until doubled.
8. Preheat oven to 190°C (375°F) during the last 10 minutes of rising; bake for 40 minutes until golden and firm.
9. Remove from tin, bake 5 more minutes at 400°F, then cool on a wire rack for 30 minutes.
10. Slice once fully cooled.

Link to John Kirkwoods Recipe Video –

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–
00:00 | Intro
00:23 | Initial Recipe Notes
02:57 | Making the Bread
10:05 | Baking the Bread
16:15 | Tasting and Recipe Notes
21:24 | Outro
–

#glutenfree
#glutenfreebread
#glutenfreebreadrecipe

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