Gluten free sandwich bread

2019 was the year of trying to live better and healthier. I had been putting off figuring out what foods I was intolerant/allergic to for some time. In October of 2019, I started my elimination diet (click here for a link on what is an elimination diet and how it works

I have known for some time that I am intolerant to soy and crustaceans but thought that wheat (hence gluten) was not an issue. I also suspected that I was intolerant to other legumes and drupes like green beans, cashew nuts.

This was the long list of foods that I was going to test:
Dairy, milk
Peanuts, cashews
Aged, fermented foods
Soy fresh, fermented
Coconut, coconut milk
Sweet corn

After 10 long weeks, I established that I was intolerant to soy, crustaceans, chocolate, cashew nuts, and wait for it……..WHEAT.

Which meant that I had to figure out how to bake a decent gluten free loaf of bread. After some research, I found a great recipe on which used millet flour. It has a great toasty sweet aroma which I love. I adapted the recipe a little (which cook doesn’t? haha). I usually bake a loaf, slice it up, and freeze it. It makes for a great snack with peanut butter or ham, or cultured butter with sea salt.
170g, 3/4 cup warm water
7g instant yeast
170g millet flour
113g tapioca starch
28g sugar
8g xanthan gum
4g table salt
2g baking powder
3 large eggs , whisked (150 grams total, out of shell)
28g olive or vegetable oil, melted butter
4g apple cider vinegar

Whisk together water and yeast in a small bowl. Allow to stand for five minutes.
In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt (ensure that the salt doesn’t come in contact with the yeast), yeast and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the water, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be thin.
Spray an 8-1/2″ by 4-1/2″ by 2-3/4″ loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
When dough has doubled in size, preheat oven to 180°C. Remove plastic wrap from the top of the pan.
Bake until the internal temperature of the bread reaches 99°C, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 99°C, place a piece of foil onto the bread. This prevents the crust from burning.)
Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
When cool, slice into pieces with a serrated knife.
Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.

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