I am very fortunate, as a blogger, to have the opportunity to sample and test out many different gluten-free cookbooks, of all different types from a variety of different sources and authors. Generally, I am always very happy with them and so excited with in the 9 years I have been gluten-free, how far recipe development has come. The things people are doing in their gluten-free kitchens now, blows my mind. I can honestly tell you that when I first went gluten-free – 9 years ago, I honestly never thought some of what is being made now, even the things that I am making and creating, were ever even possible.
Bread is something that I have just come to accept as something that will never be the same for me. It has come a very long way in the 9 years I have been eating gluten-free, but I still generally find it to all to just be – OK. I have made a few good recipes here and there, there are some decent store-bought brands that are OK when I am really craving a sandwich, but by-in-large, I tend to just avoid it and not go out of my way. What’s the point?
When America’s Test Kitchen contacted me, with an exclusive invitation to check out an advanced copy of their latest creation – The How Can It Be Gluten-free Cookbook – I, of course, instantly and happily obliged. I was so excited to try out their recipes and share one with you. As an industry standard, America’s Test Kitchen works recipes to utter perfection, sampling, testing and playing around until they get it just right. This cookbook is literally the results of a yearlong gluten-free odyssey in the Test Kitchens.
America’s Test Kitchen Revolutionizes Gluten-free Cooking
Not only did America’s Test Kitchen send me the book to test out and review, but they also sent a large container of their pre-made custom created all-purpose gluten-free flour blend to bake with. So, in addition to this incredible gluten-free sandwich bread recipe, I am also sharing their easy-to-make, economical gluten-free flour blend recipe and a simple sandwich that I am obsessed with, don’t get very often and had to make with this yummy bread. Oh, and one lucky Tasty Yummies reader will receive a copy of The How Can It Be Gluten-free Cookbook. See the bottom of this post for the giveaway.
My favorite thing about this amazing cookbook is the fact that America’s Test Kitchen knows not every reader will want to make a homemade blend, they evaluated all the leading store-bought options and found two commercial blends (King Arthur and Bob’s Red Mill) work well in all of their recipes, too. The recipes include everything from foolproof bread, cakes, cookies, pie crust, pizza dough, weeknight dinners, and even fried chicken.
Besides being filled with amazing recipes, The How Can It Be Gluten-free Cookbook helps readers understand gluten-free baking and cooking, with an extensive section in the front of the book explains the science of gluten as well as breakthrough strategies that every gluten-averse cook should utilize.
Finally, you’ll learn what to stock in a gluten-free pantry and the very best ways to cook many familiar (and not so familiar) gluten-free grains. With The How Can It Be Gluten-free Cookbook, you’ll acquire more than just recipes that will amaze your family and friends: You will also get a valuable education in gluten- free cooking and baking.
Just an FYI for you 100% dairy-free folks, as someone that generally tries to avoid dairy when I can, many of the recipes in this book, including this bread recipe and even their flour blend, do include dairy. So, keep that in mind if you need to be dairy-free. They offer dairy-free subs in many cases, but I did think it was worth mentioning. For this particular bread, I went with goat milk dry milk powder in the actual bread recipe, since that is what I keep on hand for baking and it worked great. But, since I can consume dairy as long as not in large amounts or too regularly, I decided to keep the butter and use their blend as-is.
I of course, immediately looked for a bread recipe, I am always excited to try to find “the one”. I thumbed through the entire book, filled with so many amazing traditional, classic recipes recreated and perfected gluten-free. But, when I found the sandwich bread, I took a look at the ingredients and decided this would be what I tested, sampled and shared with you guys, since if you guy are anything like me, I know you are desperate for an amazing recipe.
This bread is seriously the best I have had yet. Fluffy with the perfect crumb, but not crumbly and gritty. It holds together super nicely, it is great toasted or not, and it has a chew to it unlike any gluten-free bread I have made or had, yet. I especially love that it is totally gum free!! Selfishly, I wish I had created this recipe and could take credit for it. It’s that good! In addition to this classic sandwich bread recipe, there are quite a few amazing customized variations on it, in the book too; honey oat, multigrain, cinnamon-raisin, hearty country flax and more.
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. See notes below about shopping for rice flours and substituting soy milk powder. Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months. Buying Rice Flours Using Milk Powder
Makes 42 ounces (about 9 ⅓ cups)
We used rice flours made by Bob’s Red Mill during our testing process. We found some rice flours (including those made by Arrowhead Mills, another widely available brand) to be a bit coarser, which can negatively impact the texture of baked goods. We strongly recommend that you buy Bob’s Red Mill white and brown rice flours.
If dairy is part of your diet, we strongly recommend adding the nonfat milk powder. (We use nonfat, rather than whole-milk, powder because it is more readily available.) If you prefer, use an equal amount of soy milk powder. You can omit the milk powder altogether, however baked goods won’t brown quite as well and they will taste a bit less rich, especially in recipes without a lot of fat.
* Flour substitutions: 1. Spray or grease 8 ½ by 4 ½-inch loaf pan with vegetable oil spray or olive oil. Whisk water, eggs, and melted butter together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough) 2. Using rubber spatula, scrape dough into prepared loaf pan and press into gently into corners with wet hands; smooth top of dough and spray with water. Tightly wrap double layer of aluminum foil around pan (coming from around the bottom with the sides coming up to the top) so the top edge of foil rests at least 1 inch above the top rim of the pan creating a collar and making a taller pan; secure foil with staples (this ensures the loaf rises up instead of out keep the dough from spilling over the edges when it rises). Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50% (1/2-inch about rim of pan), about 1 hour. 3. Adjust your oven rack to the middle position and heat oven to 350ºF. Remove plastic and spray loaf with water. Bake until the top is golden, crust is firm, and the loaf sounds hollow when tapped, about 1 1/2 hours, rotating the pan halfway through baking. 4. Transfer pan to wire rack and let bread cool for 10 minutes. Remove loaf from pan and let cool completely on rack, about 2 hours. Serve. (Once cooled, bread can be wrapped in a double layer of plastic wrap and stored at room temperature for up to 3 days. See freezing instructions below) FREEZING GLUTEN-FREE BREAD: ATK found that freezing fully cooled loaded is a good option for most gluten-free breads. For sandwich breads, we like to slice the bread before freezing so that we can pull individual slices from the freezer as needed. Don’t keep any gluten-free bread in the freezer for longer than one month.
makes 1 loaf
King Arthur Gluten-free Multi-Purpose Flour: 14 ounces = 2 ⅓ cup plus ¼ cup
Bob’s Red Mill GF All-Purpose Making Flour: 14 ounces = 2 ½ cups plus ⅓ cup
I made this amazing loaf of bread, let it cool and instantly decided to toast up a few slices for one of my very favorite lunches, of all time: A vegetarian open-faced sandwich with white bean spread, avocados, sprouts and other goodies.
I make this simple herbed white bean spread to top some of the toasted bread with, I added some avocado, sliced radish fresh from our garden, thinly sliced red onions, sprouts and some fresh pepper. Perfection.
Add all of the ingredients to your food processor and process until smooth and creamy. Season with salt and pepper, to taste. Serve immediately or store in refrigerator and serve chilled. Keeps in the refrigerator for up to 3 days. * This indian-spiced white bean spread would also be delicious on a sandwich, too.
* This indian-spiced white bean spread would also be delicious on a sandwich, too.
To assemble these open-faced sandwiches: spread the herbed white bean spread over top the toast, top with thinly sliced radishes, thinly sliced red onions, fresh avocado wedges, sprouts or your favorite baby greens (I love arugula) and some freshly ground black pepper or red pepper flakes. Voila! Perfect lunch! Obviously, you can totally make this sandwich your own with your favorite fresh or roasted veggies, greens, etc
*Disclosure: I received a preview copy of The How Can it Be Gluten Free Cookbook free of charge. The opinions expressed however, are completely my own. This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!