This isn’t really an Irish recipe but last week I did promise you guys a gluten-free brown bread recipe that’s great for sandwiches, so this is what I’d consider a weekend bonus recipe.
I’ve been making gluten-free bread for several years now and this is the first one that really has that same sort of spring and texture as a regular glutinous loaf. I think you guys will really like it…
Gluten-Free Brown Sandwich Bread with Teff
* 1-1/2 cups brown rice flour
* 1/2 cup sorghum flour
* 1/2 cup cornstarch
* 1/2 cup teff flour
* 2-1/2 teaspoons xanthan gum
* 2-1/2 teaspoons yeast
* 1-1/4 teaspoons salt
* 1 cup warm water
* 1 teaspoon cider vinegar
* 2 Tablespoons vegetable oil
* 2 Tablespoons honey
* 2 Tablespoons brown sugar
* 3 eggs
Grease a 9″ x 5″ loaf pan. In a large bowl combine the brown rice flour, sorghum flour, cornstarch, teff flour, xanthan gum, yeast and salt. Mix well.
In a separate large bowl (or in the bowl of your stand mixer) combine the water, cider vinegar, oil, honey, brown sugar and eggs and, using the lowest speed of your mixer, mix until combined.
Add the dry ingredients and mix on medium speed for two minutes.
Spoon into the prepared loaf pan and, using a wet rubber spatula, spread the mixture evenly in the pan. Let rise for an hour in a warm location.
While the bread is rising, preheat the oven to 350 degrees. Bake for approximately 40 minutes.