Hi there. How’s it going with you? Thinking about Thanksgiving yet? It is a week away.
Here? Well, we’ve been thinking about Thanksgiving for months and months. We’ve been cooking and baking, writing and tweaking, and making videos. A lot of videos.
Oh, and we created an iPad app about Gluten-Free Thanksgiving baking, with the help of Pableaux Johnson, which is now live.
(We also, today, sent in the final edits of the manuscript for our next cookbook. It’s done. We’re done. It’s going to print soon. And in April, if you wish, it will be in your hands.)
One of the recipes on our iPad you might like best is the sandwich bread.
Let’s watch how to make it.
Now, let’s talk about this.
This recipe is on the iPad app, which is why we’re not giving you the full recipe here. However, watch the video again. You have all the ingredients. We have a sandwich bread recipe already on the site, one that will make a fine bread for stuffing. If you haven’t already watched this video on how to make gluten-free breadsticks, you should. That dough makes a fine sandwich bread too. And this whole-grain gluten-free bread dough, put into a loaf pan, makes a great sandwich bread for stuffing. There’s a bread recipe in our first cookbook. Plus, the recipe for this sandwich bread will be in our new cookbook. We have plenty of options for you.
And here’s the important part about making gluten-free sandwich bread. Understanding the technique for how to make gluten-free sandwich bread is far important than any list of ingredients. What’s really key —- and please do watch today’s video again —— is the texture of the bread dough when you put it into the loaf pan. It needs to barely cling to the paddle when you turn off the stand mixer, then slump off it. The batter needs to be the texture of pancake batter. (This is all true if you are using psyllium husk. If you use xanthan gum or guar gum, the batter will have a completely different texture. More… gummy.) When you let it rise, you’ll find that the final dough is no longer pancake batter. It’s bread dough.
Make the batter for your sandwich bread as wet and thin as what you see here, then let it rise in the loaf pan. (This recipe was created for a 9x5 loaf pan, in particular this one .) Use a hot oven — we like 450° — and you’ll have a light, fluffy sandwich bread.
(By the way, the top of the sandwich bread we made for the video sank in the middle after it came out of the oven. That is how we realized that we should not include baking powder, which we had been doing. It keeps a lovely domed top without baking powder. And in the recipe on the iPad app, the baking powder is still in the directions. Omit.)
This bread slices easily, has a soft inside and a warm brown crust, and makes a darned fine sandwich. It also makes a great Thanksgiving stuffing.