Gulten free sandwitch bread

I saw a few people doing some gluten free stuff on the grain wagon site and thought i would give a sandwich loaf a shot. One of my Friends from Portland Oregon Was gluten intolerant and Was really good with gluten free breads and i remembered some stuff he told me and made a decent loaf. It had a nice texture soft and chewy . Not falling apart like some gluten free breads Ive tried in the past.


1 c freshly ground brown rice

1 c Freshly ground white rice

1 1/4 cup tapioca flour

1/4 cup freshly gound flax ” i just ground the whole seed with a coffee grinder”

1 tabs guar gum or xanthan gum “i went with guar gum it’s cheaper and works just as well”

2 1/4 tsp instant yeast

1 tsp salt

2 eggs

1/4 cup Greek yogurt

2 tabs Brown sugar

1/4 cup olive oil

1 1/3 cup warm milk

1 tsp apple cider vinegar or what every you want


-In mixer with the paddle attachment add all dry ingredients  mix till combined

-Then in a separate bowl mix wet ingredients and mix till smooth. Turn the mixer on a slow setting and add liquids slowly to avoid splashing.

-Continue mixing for 10 minutes on medium speed it will be like a thick cupcake batter.

-Oil or butter a bread pan i also cut out a small piece of parchment for the bottom to make sure it didn’t stick.Put batter in the Bread pan and smooth it out the best that you can. I dip a rubber spat in water and then smooth to kind of a bread shape.

-Cover With a well oiled piece of cling wrap and prove for 45 minutes to 1 hr till it goes about an inch above the pan. Anymore you stand the chance of over raising.  Then Put in a cold over and turn on to 350 for 35 to 40 minutes.You can also brush Butter on the top right out of the oven.

One thing you might have Noticed or maybe not i didn’t do a bulk ferment in the recipe.The bulk ferment in a regular loaf of bread gives the bread the chance gain better texture and flavor. so since there is no gluten in the bread i saw no reason to do a bulk ferment. I don’t think it would change the flavor or texture without the gluten. Also don’t ask about the Cold oven it Just seemed to work better for me.

About Purely Sourdough

My Purely Sourdough blog is about making breads from natural starters and also about becoming a better baker and opening my own artisan bakery someday. There are and will be post about other baking related things but mostly sourdough breads.

Grain Mill Wagon Challenge Experience:
My experiences with the Wonder mill where great. From the movement I opened the box I couldn't wait to grain my own flour. I already had got some hard red wheat from the health food store. So I ground what I needed and put together and bunch of whole wheat sourdough rolls. To bad I had to wait till the next day to bake. Next day I got the rolls ready and baked them on my stones and we had them with dinner. The Flavor of the whole wheat was so much better with fresh flour.

Then I moved onto the wonder mill challenge to make 5 recipes within two months. It was fun but I had a lot going on during the contest and I had to wait a long time to get rye berries and hard white wheat. There where none in my area. I made 100% whole wheat desem sourdough, whole wheat sourdough croissants, roasted buckwheat dinner rolls, gluten free sandwich bread , and a triple grain sourdough bread. Most of Recipe where mine and also some of the didn't work out at first but I had fun making them work right.

Also I learn a few new thing about flour while I was doing this. I think the knowledge was there I just forgot but I ordered a bag of soft white wheat and tired to make a loaf with it. Didn't turn out so well. Then I did a little research and soft wheat doesn't have much gluten. I felt dumb because I learned that 7 years ago in culinary school. Also freshly ground absorbs more water that flour from the store. well that's what I experienced while baking with freshly ground flour.

It Was a Great challenge and lots of fun. I like to thank the people at wonder mill for giving me the chance to use your mill I wouldn't have the extra money to buy one for a while. Also I hope you enjoyed my recipes and pictures.

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