Gluten Free Sandwich Bread

Ingredients

1 ½ cups sorghum flour

1 ½ cups millet flour

1 ½ cups tapioca starch

1 cup potato starch

½ cup amaranth or quinoa flour

½ cup brown rice flour

4 ½ tsp. guar gum

4 tsp. sea salt

2 Tbsp. + ½ tsp. active dry yeast

½ tsp. cream of tartar

4 Tbsp. pure cane sugar or raw sugar

3 cups warm water (I sub in 1 cup of bone broth)

½ cup grapeseed oil

2 tsp. apple cider vinegar

4 egg whites, beaten with a whisk

¼ cup whole millet

2 Tbsp. amaranth grains

2-3 tsp. teff grains for dusting tops (optional)

Directions

Grease two bread pans (I use the tall ones from King ArthurFlour) and set aside.  

Turn oven on to 200*.  Put an ovenproof bowl of warm water on the lower rack. 

Combine dry ingredients in the bowl of a good stand mixer.  Whisk to combine.  Add oil, vinegar, egg whites, and warm water to the mixer as it runs on low speed. 

Scrape down sides of bowl and turn mixer up to at least half speed and mix for 6-8 minutes until a semi-stiff dough has formed (may have to add ¼ cup more warm water, depending on humidity in the house).  

Turn off the oven, leaving the water inside.   

Divide dough between loaf pans, place in warm oven, and cover with a clean dish towel.  

Let rise for 30 minutes.  

Remove covered pans from oven to stove top to finish rising.  

Remove water from oven. 

Preheat oven to 375*.  After 15 minutes, uncover pans,  and bake for about 45 minutes, until a toothpick inserted in center comes out clean, bread sounds hollow when tapped, and/or when a meat thermometer inserted in center reads 200*.  The outside will form a nice brown crust. 

Cool the pans on wire racks for 10 minutes.  

Remove bread from pans and cool for another 10-15 minutes before cutting.  

Cool completely before storing in a plastic bag.   Can be stored on counter top for 2-3 days, and in fridge for 10 days. This bread freezes well.