My Gluten-Free Sandwich Loaf Bread & Pizza Mix
Developing a gluten-free sandwich bread recipe was becoming my full-time job, which inevitably included tossing dozens of unsatisfactory loaves in the garbage. Then one morning I decided to throw all of my tricks into one recipe—and it worked.
Admittedly, the ingredient list is long, but you won’t regret making this mix the second you slice into the just-baked bread. So what are my secrets? To make a high-protein bread flour, which helps with overall texture, I added rice protein powder. The vitamin C and baking powder give the bread a nice boost in height when the bread is baking, and the flaxseed meal and psyllium husk powder add body and contribute structure.
To store, transfer the mix to an airtight storage container and place in a cool, dry place or refrigerate for up to 6 months.
MY Gluten-Free Sandwich Loaf Bread & Pizza Mix
Makes About 3½ cups
Prep Time 10 minutes
INGREDIENTS
160 grams (1 cup plus 2 tablespoons) cornstarch
90 grams (½ cup) potato starch
80 grams (½ cup) rice flour
70 grams (½ cup) millet flour
53 grams (¼ cup) golden flaxseed meal
27 grams (¼ cup) raw organic rice protein powder, such as Growing Naturals
18 grams (2 tablespoons) psyllium husk powder
10 grams (2 teaspoons) baking powder
9 grams (1½ teaspoons) salt
3 grams (1 teaspoon) xanthan gum
30 grams (2 tablespoons) granulated sugar
One 8.75-gram package active dry yeast, such as Hodgson Mill
500 milligrams vitamin C powder
DIRECTIONS
In a large bowl, whisk together the cornstarch, potato starch, rice flour, millet flour, flaxseed meal, rice protein powder, psyllium husk powder, baking powder, salt, xanthan gum, granulated sugar, yeast and vitamin C.
