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Potato Sandwich Bread (dairy-free, egg-free, gluten-free)

This recipe is adapted from one published by Rebecca Reilly in the August/September 2008 issues of Living Without.

• 3 cups gluten-free high-fiber flour blend (1 cup brown rice flour, 1/2 cup teff flour, 1/2 cup millet flour, 2/3 cup tapioca starch, 1/3 cup potato starch)
• 1/4 cups potato flakes (make sure they’re dairy-free and gluten-free, such as Idahoan brand original variety)
• 1/4 cup Vance’s Dari-free milk powder
• 1 teaspoon sea salt
• 1 tablespoon xanthan gum
• 4 1/2 teaspoons (or two packages) instant dry yeast
• 3 tablespoons flaxseed meal mixed with 9 tablespoons hot water as a subtitute for three eggs
• 1 teaspoon apple cider vinegar
• 1 1/4 cups warm water
• 3 tablespoons olive oil

Prepare a 9-by-4-inch loaf pan by lightly spraying it with olive oil and sprinkling it with cornmeal. Set aside. Prepare flaxseed meal and water mixture and allow it to sit for a few minutes to thicken. In the bowl of a stand mixer, combine flour, potato flakes, milk powder, sea salt and xanthan gum until thoroughly mixed. Add yeast and stir to combine.

Combine eggs, apple cider vinegar, warm water and olive oil and pour into mixing bowl with dry ingredients. Mix at medium speed until everything is well-blended, stopping to scrape down the bowl. If dough seems too dry, add more warm water, 1 tablespoon at a time. Continue to beat on medium-high speed for 5 minutes.

Place dough into prepared pan. Coat a spoon with more olive oil and use it to smooth the top and spread the dough into all corners of the pan. Loosely cover the bread with plastic wrap and place in a warm, draft-free place for 20 to 30 minutes or until dough rises just to the top of the pan. Meanwhile, preheat the oven t0 375 degrees. When bread has finished rising. place it into the oven on the middle rack and bake for 35 to 45 minutes. Remove bread from pan and cool on a rack.

Yield: 1 loaf

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