Everyday Sandwich Pan Loaf
The ultimate soft, fluffy gluten-free sandwich bread with a crisp crust. Perfect for toast and sandwiches. AI-validated for consistent results.
Ingredients
Hydration is set at 129% for optimal gluten-free structure. The soft, sticky dough is essential - do not add more flour.
Scientific Process
Make Psyllium Gel
Mix psyllium husk with lukewarm water in a bowl. Stir and let sit for 30-45 seconds until a thick gel forms.
Combine Dry Ingredients
In a large bowl or stand mixer, whisk together tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.
Create the Dough
Add psyllium gel, milk, eggs, and oil to dry ingredients. Mix with dough hook on medium for 4-5 minutes until smooth. Dough will be soft and sticky.
Shape the Loaf
On a floured surface, form dough into a ball, then shape into a log. Place in 9x5-inch loaf pan.
Score Before Proofing
Using a sharp knife or lame, make a single deep score down the center of the loaf. This allows even expansion.
Final Rise
Cover loosely and let rise in a warm spot until doubled and risen above the pan rim (about 1 hour 15 minutes).
Bake to Perfection
Brush with egg white. Bake at 400°F (200°C) on lowest rack for 60-70 minutes until deep golden and internal temp reaches 200°F.
Mandatory Cooling
Remove from pan immediately. Cool completely on wire rack (2+ hours) before slicing. The crust will soften as it cools.
