Homemade gluten-free sandwich loaf

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Gluten-free flour for Bread, Pizza and Focaccia500g
fresh yeast12.5g
guar gum10g
unflavoured gelatin7.5g
xanthan gum6g
egg1 small
dry milk powder90g

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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