Back to Basics: Sandwich Bread That Actually Tastes Good

August 2, 2014
Bread, you tricky, delightful, delicious food for the soul. If you are like me, you are still grieving the loss of delicious, fluffy, crust bread straight from oven to table. This recipe, taken from America’s Test Kitchen is quite simply perfect. It is the best GF bread I have had to date. What makes it so different? Psyllium husks help to build a stronger protein network and to trap in gases which give it rise and a light texture. Egg and milk powder also lend protein to the bread which helps structure and browning.
When selecting a flour blend think chemistry- starch and protein, please. My favourites to date have been the ATK blend, Bob’s Red Mill GF All-Purpose Baking Flour or Kind Arthur Gluten Free Multi-Purpose Flour.


  • 2 cups warm water (110 degrees)
  • 2 large eggs
  • 2 tbsps unsalted butter, melted and cooled
  • 14 ounces (3 cups of flour plus 2 tbsps) of ATK’s flour blend
  • 4 ounces (1 1/3 cups) oat flour
  • 1 1/2 ounces (1/2 cup) non fat dry milk powder
  • 3 tbsps powered psyllium husk
  • 2 tbsps sugar
  • 2 1/4 tsps instant or rapid rise yeast
  • 2 tsps baking powser
  • 1 1/2 tsps salt


Spray 8 1/2″ by 4 1/2″ bread pan with vegetable oil. Whisk water, eggs and melted butter together in bowl. Using a stand mixer fitted with a paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder and salt on a low speed until combined. SLOWLY, add water mixture, scraping down bowl as needed (about 1 minute). Increase speed to medium and beat until sticky and uniform (about 6 minutes). It will look like cookie dough.Scrape down dough into bread pan. Smooth top of dough out and press into corners with wet hands. Tightly wrap a double layer of aluminum foil around pain creating a collar. It should be at least an inch above the pan. I hold it on with paper clips. Cover loosely with plastic wrap and let it rise at room temp until if has risen by 50% (1/2 inch above pan).Adjust oven rack to middle. Heat to 350 degrees. Remove plastic and spray loaf with water. Bake until top is golden, crust is firm, and loaf sounds hollow when tapped, about 1 1/2 hour, rotating pan halfway through.
bread with rise

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1 Comment

  • Reply We Are Fancy Sometimes: Sunday Morning Crêpes – Call Me Gluten Free October 25, 2015 at 3:40 pm

    […] 1/2 ounces of gluten free blended flour (see America’s Test Kitchen blend or Bob’s Red Mills GF All Purpose […]

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