Gluten-Free Sesame Sandwich Bread
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter4 tbsps
Sesame Seed1 tsp
Sugar3 large
Egg (room temperature)1 tbsp
Molasse1 cup
Tapioca Flour6 tbsps
Chickpea Flour1 cup
Amaranth Flour2 tbsps
Yellow Cornmeal2 tbsps
Potato Flour2 tbsps
Cornstarch1.5 tsps
Gum (xanthum)3 tsp
Fine Sea SaltDirections:
1
Position rack in middle of oven and preheat to 425°F
2
Butter loaf pan
3
In small saucepan over moderate heat, heat butter until hot but not smoking
4
Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes
5
Transfer mixture to small bowl and let cool to room temperature
6
In small bowl, sprinkle gelatin over 2 tablespoons cold water
7
Stir, then let stand until softened, about 5 minutes
8
In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F)
9
Sprinkle yeast over and let stand until foamy, about 5 minutes
10
Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine
11
In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt
12
Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes
13
Scrape down bowl, then beat at high speed for 1 minute
14
Transfer dough to prepared pan and smooth top with rubber spatula
15
(If necessary, use a wet hand to smooth completely
16
) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour
17
In small bowl, whisk together remaining egg and 1 teaspoon water
18
When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds
19
Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more
20
Transfer to wire rack and cool at least 1 1/2 hours before slicing
21
(Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen
22
) Position rack in middle of oven and preheat to 425°F
23
Butter loaf pan
24
In small saucepan over moderate heat, heat butter until hot but not smoking
25
Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes
26
Transfer mixture to small bowl and let cool to room temperature
27
In small bowl, sprinkle gelatin over 2 tablespoons cold water
28
Stir, then let stand until softened, about 5 minutes
29
In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F)
30
Sprinkle yeast over and let stand until foamy, about 5 minutes
31
Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine
32
In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt
33
Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes
34
Scrape down bowl, then beat at high speed for 1 minute
35
Transfer dough to prepared pan and smooth top with rubber spatula
36
(If necessary, use a wet hand to smooth completely
37
) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour
38
In small bowl, whisk together remaining egg and 1 teaspoon water
39
When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds
40
Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more
41
Transfer to wire rack and cool at least 1 1/2 hours before slicing
42
(Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen)