Gluten-Free Sesame Sandwich Bread

Name: Gluten-Free Sesame Sandwich Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 7 grams 1/4 teaspoons active dry yeast, from 1 package; 59 milliliters almond flour; 59 milliliters amaranth flour; 59 milliliters buttermilk, room temperature; 6 Tbsps chickpea flour; 59 milliliters coconut flour; 2 Tbsps cornstarch; 3 larges eggs, room temperature; 7 grams 1/2 teaspoon unflavored powdered gelatin, from 1 envelope; 2 teaspoons xanthum gum; 1 Tbsp molasses; 2 Tbsps potato flour; 1 teaspoons fine sea salt; 4 Tbsps sesame seeds; 59 milliliters sorghum flour; 1 teaspoon sugar; 118 milliliters tapioca flour; 3 Tbsps unsalted butter; 2 Tbsps yellow cornmeal

This recipe makes 1 servings with 1977 calories, 64g of protein, and 90g of fat each. If $6.18 per serving falls in your budget, Gluten-Free Sesame Sandwich Bread might be an excellent gluten free recipe to try. A mixture of powdered gelatin, eggs, sorghum flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in middle of oven and preheat to 425F. Butter loaf pan.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Oven

In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and saut until seeds are golden brown and fragrant, about 4 minutes.

Ingredients you will need

Sesame Seeds

Butter

Seeds

Equipment you will use

Sauce Pan

Transfer mixture to small bowl and let cool to room temperature.

Equipment you will use

Bowl

In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

In large bowl, stir together sugar and 1/2 cup warm water (105F to 115F).

Ingredients you will need

Sugar

Water

Equipment you will use

Bowl

Sprinkle yeast over and let stand until foamy, about 5 minutes.

Ingredients you will need

Yeast

Add 2 eggs, buttermilk, molasses, buttersesame seed mixture, and gelatin mixture, and whisk to combine.

Ingredients you will need

Buttermilk

Molasses

Gelatin

Egg

Equipment you will use

Whisk

In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt.

Ingredients you will need

Sorghum Flour

Potato Flour

Coconut Flour

Corn Starch

Almond Flour

Cornmeal

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute.

Ingredients you will need

Dough

Equipment you will use

Bowl

Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Spatula

Frying Pan

In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.

Ingredients you will need

Sesame Seeds

Dough

Water

Egg

Equipment you will use

Whisk

Bowl

Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more.

Ingredients you will need

Bread

Equipment you will use

Oven

Frying Pan

Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)

Ingredients you will need

Bread

Equipment you will use

Aluminum Foil

Wire Rack

Chef's note:This bread comes together quickly. To speed things up even more, you can measure out the dry ingredients and freeze them in a large sealable plastic bag for up to 2 months. Bring them to room temperature before using.

Ingredients you will need

Bread

Equipment you will use

Ziploc Bags