Our Recipes Homemade gluten-free sandwich loaf
Homemade gluten-free sandwich loaf
|Molino Soncini Cesare Gluten-free flour for Bread, Pizza and Focaccia||500g|
|dry milk powder||90g|
Ingredients for the filling/topping
2 eggs (at room temperature), 75g butter (cut in small pieces, room temperature), 1.5 litres water, 15g honey, 5g apple cider vinegar
Whisk the dry ingredients in a mixing bowl until thoroughly blended. In a large bowl or the bowl of your stand mixer, blend the eggs, butter, vinegar and the honey, and then add one cup of water. Using your mixer (either hand-held or stand mixer) start to slowly add the dry ingredients and continue to mix. Add the rest of the water slowly until the batter has a nice cake consistency. Mix this batter at high speed for 4-5 minutes. Wet a rubber or silicone spatula, and scrape the bread batter into a a greased and floured 23 x 13cm bread loaf pan, smoothing out the top. Cover and leave to leave it rise in a warm place for one hour. Bake for 55-60 minutes in a pre-heated oven at 190°C, covering with foil after 10-15 minutes. Once cooked, remove immediately from pan and leave to cool completely on a wire rack before cutting.
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