Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

Prep time: 10 minutes

Poof time: 30

Cook time: 30

Ingredients

• 1 1/2 cups warm water (107F)

• 4 1/2 teaspoons dry yeast

• 1 tablespoon psyllium husk

• 3 tablespoons maple syrup

• 3 tablespoons olive oil

• 1 teaspoon olive oil

• 3 teaspoons salt

• 2 1/2 cups Gluten Free Flour (I used Bob’s red mills all purpose GF)

• 2 egg whites

• bread loaf tin

Directions

• add warm water, dry yeast and psyllium husk together, whisk and let stand for 10 minutes

  • after 10 minutes mixture will look very gooey, that is exactly what you want

• add maple syrup, 3 tablespoons olive oil, and salt to mixture

• mix together for 2 minutes

• after 2 mixtures slowly add in GF flour

• mix for 2 minutes

• add 1 teaspoon of olive oil to bread loaf tin, make sure to oil all four sides and the bottom

• pour bread mixture into loaf tin

• let proof for 30 minutes'

• while proofing preheat oven to 400F

• bake bread for 30 minutes

• let bread cool in loaf tin for at least 1 hour before removing it and serving

if wrapped well bread will last 3 days in room temperature, refrigerator for 5 days or you can freeze it!