Tom’s Gluten Free Sandwich Bread was my first profitable loaf of gluten free bread ever—and it is made with none rice flour. It is as simple as could be, tremendous adaptable, and can at all times maintain a spot in my coronary heart.
The origin story of this gluten free rice free bread recipe
I printed this recipe for Tom’s gluten free sandwich bread in August 2009, only some months after I began this weblog. Wanting again on it, I can see that it breaks each single rule I’ve come to embrace through the years about baking gluten free.
As initially written, it requires bean flour, makes a really moist batter that has one thing of an inclination to overproof, and it is not even my recipe! However all the identical, it was a real beacon to me in these early years, when there was little to hope for in gluten free baking.
I’ve left all the authentic feedback on this publish from starting in August 2009. There have been no photographs of the bread (actually, not one), and the directions weren’t very descriptive. But it surely was gluten free and dairy free, it known as for elements we might all discover a method or one other, and it labored. Readers beloved it as I did (and do).
I made this bread dough into each single attainable type (a loaf of bread! a weepy roll! a fluffy pizza dough!) and it was really heaven despatched. However it’s most decidedly not mine.
Tom’s Celiac Mild Bread
This recipe was created by a person named Tom Van Deman, and he supplied it, selflessly, to everybody who requested with out asking for recognition or attribution. For a time, it was bought as a gluten free bread combine known as Tom’s Celiac Mild Bread.
I first received the recipe from Tom in both 2004 or 2005 after I was a part of an early celiac message board. On the time I had been ordering costly, spongy gluten free bread from Canada that regarded good however tasted dangerous. I used to be determined.
Again then, there was basically no good gluten free bread on the market that was any good—or inexpensive. Right this moment, fortunately, now we have plenty of packaged gluten free bread choices. However contemporary is at all times higher.
I couldn’t imagine that Tom’s recipe labored even when my measurements appeared a tiny bit off. I used it for my youngsters’ faculty lunches and for french toast. I virtually used it for a pillow at night time and had candy, candy goals. ?
Tom’s Bread is definitely fairly simple to make, freezes fantastically, and could be sliced as skinny as you want. When it is freshly made, you needn’t toast it.
When you do not plan to eat all of it in a day or two, slice the entire loaf, then freeze it in a freezer-safe package deal. To defrost, simply toast a pair slices and it will come again to life.
Methods to make this versatile gluten free bread recipe
This recipe is a batter bread recipe very like our gluten free white sandwich bread recipe from our flagship gluten free cookbook. But it surely’s extra old style than that recipe.
All you actually need to do to make this bread is mix all of the dry elements aside from the yeast, and whisk them collectively. Then, add the yeast and whisk to mix (this retains the yeast and salt from clumping collectively). Add the moist elements, and beat rather well.
The dough is not only a batter. It is a very moist batter. I keep in mind that I used to “roll” it out and form it right into a rectangle in a sheet pan to make one thing resembling gluten free pizza. But it surely’s so comfortable that I merely cannot image how I did it efficiently. I believe I used a ton of garbanzo bean flour to “form” it?
For a few years, to make sure dependable leads to baking, I’ve measured almost each ingredient by weight—together with water, for which 1 fluid ounce (a quantity measurement) equals 1 weighted ounce. I do measure the elements on this recipe by weight, however I made it efficiently for thus lengthy with out weighing a single factor. So clearly it isn’t important!
You do want to incorporate all the elements as listed, or at the very least an appropriate substitute as outlined within the “Substances and Substitutions” part beneath. You do have to beat the batter/dough effectively, permit it to rise absolutely (however hopefully not an excessive amount of), and slice it within the middle so it would not explode in 1,000,000 completely different instructions because it rises.
However there actually are no secrets and techniques you want to know to achieve success. After I started making this recipe once more just lately, after years of creating extra gluten-like gluten free bread recipes, I used to be tempted to make dramatic adjustments to make it “higher.”
I needed to strive changing the oil with melted butter, for extra taste. I used to be dying to cut back the water a bit so it did not rise fairly as excessive. I needed to tinker with the steadiness of dry elements. However this is not the place for that. This recipe is what it’s, and it rescued me and my household in additional methods than one.
Thanks, Tom Van Deman. You at all times mentioned that this recipe got here to you absolutely fashioned, from divine ?? inspiration. It is onerous to imagine it occurred another manner.
Gluten free rice free bread elements and substitutions
This recipe is of course gluten free and dairy free, because it was initially written. I’ve made a couple of adjustments to the recipe technique, however they’re slight and unimportant.
The flours used on this bread recipe
This revolutionary recipe is exclusive amongst gluten free baking recipes since it isn’t made with any rice flour. Sometimes, when a reader asks about baking gluten free with out rice flour I steer them towards my Paleo recipes, that are completely grain free. However this recipe can be rice-free, and in addition fairly adaptable.
The unique recipe is made with garbanzo bean flour, which was a staple of my earliest gluten free baking—regardless that I actually did not just like the style or the odor. However garbanzo bean flour labored in gluten free baking, and I used to be grateful to have the ability to bake actually something that labored.
Lately, greater than a decade later, I simply will not bake with garbanzo bean flour. Uncooked and baking, it simply smells terrible to me. It is much less fragrant as soon as baked, however nonetheless, I refuse.
Fortunately, this recipe has confirmed to be fairly versatile. Rather than garbanzo bean flour, I take advantage of an equal quantity (by weight) of candy white sorghum flour. I believe navy bean flour, which fortunately lacks the style and odor of a typical bean flour, would work effectively, too.
I’ve not changed the cornstarch or the tapioca starch/flour. I like baking with each of these starches, and by no means noticed a motive to get rid of them.
If you want to strive changing them, I like to recommend making an attempt arrowroot rather than the tapioca starch/flour and potato starch rather than the cornstarch. When you’re solely changing the cornstarch, strive changing that with arrowroot.
Are you able to make this gluten free rice free bread with out eggs?
This recipe depends closely upon eggs, calling for 3 entire eggs. They supply rise and construction. I am afraid I do not suggest making this bread egg-free. If you want to be egg-free, my newer bread recipes made with gluten free bread flour are what I would suggest making an attempt.
What sort of oil is greatest for this gf rice free bread?
The recipe requires a “impartial oil,” which simply refers to one thing impartial in style and aroma. Grapeseed, peanut, canola, and vegetable oils all work simply advantageous.
I do not wish to specify which sort of oil since they are surely interchangeable. Plus, so many readers appear to assume that canola and vegetable oils will likely be liable for the demise of civilization.
Gluten Free Rice Free Bread | Tom’s Bread
Prep time:
Cook dinner time:
Yield: 1 loaf of bread
Substances
1 1/8 cup (105 g) garbanzo bean flour or 3/4 cup (105 g) candy white sorghum flour
1 cup (144 g) cornstarch
1 cup + 1 tablespoon (128 g) tapioca starch/flour
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons kosher salt
3 tablespoons (41 g) packed mild brown sugar
1/4 teaspoon cream of tartar
2 1/4 teaspoons energetic dry yeast or 1 3/4 teaspoons (5 g) instantaneous yeast
3 eggs (150 g, weighed out of shell), at room temperature
Cooking oil spray
1 1/8 cups (9 fluid ounces) sizzling (not boiling) water
3 tablespoons (42 g) impartial oil
Directions
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Grease and line a typical 9-inch by 5-inch loaf pan, and set it apart.
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Within the bowl of a stand mixer fitted with the paddle attachment or a big bowl with a handheld mixer, place the garbanzo bean or candy white sorghum flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar, and whisk to mix effectively. Add the yeast, and whisk once more to mix. Add the eggs, water, and oil, and beat on medium velocity till well-combined and easy. Flip the mixer velocity as much as excessive and proceed to beat for 1 minute extra. The combination will likely be very comfortable and far thinner than even a typical gluten free batter bread dough.
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Switch the combination to the ready pan and, utilizing a moistened spatula, unfold it into a fair layer within the pan. Spray the highest of the dough with cooking oil spray, then cowl the pan with plastic wrap. Set the pan in a heat, draft-free location and permit it to rise till the dough has almost doubled in measurement. As soon as the dough begins to rise erratically (you’ll start to see shallow craters on high), it’s risen absolutely. Don’t overproof. Close to the tip of the rise, preheat your oven to 375°F.
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Take away the plastic wrap and, utilizing a moistened sharp knife, slice the highest about 1/4-inch deep from one brief finish to the opposite horizontally. Place the pan within the preheated oven with loads of head room to rise. Bake for 35 to 40 minutes, or till the loaf sounds hole when tapped with a spoon. The interior temperature will likely be about 200°F. Flip the loaf out onto a wire rack and funky fully earlier than slicing.
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Initially printed on the weblog in 2019. All photographs and video new; textual content modified; recipe unchanged apart from to supply another ingredient.
