Dairy and Soy-Free Sandwich Bread
A soft and delicious sandwich bread perfect for those with dairy and soy allergies.
Author: Chef Emma
Equipment
- Mixing bowl (notes: large)
- Stand mixer (notes: with dough hook)
- Baking pan (notes: 9x5 inch)
- Parchment paper
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 1/4 tsp Active dry yeast
- 1 tsp Salt
- 1 cup Warm water
- 2 tbsp Olive oil
- 1 tbsp Maple syrup
Instructions
- Mix gluten-free flour, yeast, and salt in a large bowl.
- Add warm water, olive oil, and maple syrup. Mix until a soft dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C).
- Shape the dough into a loaf and place it in a parchment-lined baking pan.
- Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Allow the bread to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.