Sandwich Bread

 ||Ingredients||

Gluten free Maida Replacer - 1 cup

 

Gluten free corn flour - 1/4 cup

 

Gluten free Brown rice flour - 1/2 cup

 

Gluten free Rice flour -1/ 2 cup

 

Gluten free Tapioca flour - 1/4 cup

 

Flax seed powder - 3 tbsp

 

Yeast - 1 + 1/4 tbsp

 

Sugar - 3 tbsp

 

Gluten free Baking powder - 1 tbsp

 

Salt - 1 tsp

 

Apple cider vinegar - 1 tsp

 

Butter - 1/4 cup

 

Black and white sesame seeds - for sprinkling (optional)

 

Milk - 1/4 cup

 

Water - 1 + 1/2 cup (approximately)

 

||Method||

 

Grease a loaf tin with butter and set aside.

 

In a bowl add flax seed powder and 9 tbsp water whisk well and let it rest for 10 minutes.

 

Take another bowl add 1/2 cup warm water 1+1/4 tbsp sugar and yeast mix well. Cover it and set it aside for 5 to 10 minutes so that the yeast activates.

 

Then in a large bowl sieve maida replacer, rice flour, brown rice flour, corn flour, tapioca flour, salt and baking powder. Also add 1+1/2 tbsp sugar and whisk well.

 

Now whisk the flax seed mixture well. Add butter and whisk the mixture until well combined.

 

Add apple cider vinegar and again whisk the mixture well. Pour it in to the flour mix, also add activated yeast and mix it well .

 

Now add 1/4 cup room temperature milk and sufficient water to make a thick batter (Approx 1 cup water ). You can vary the water quantity.

 

Transfer this batter into the greased loaf tin and tap to even out the surface.

 

Sprinkle black sesame and white sesame seeds and cover it with a cling film. Let it rest until it doubles in size. It takes around 1 hour for this to happen.

 

Preheat the oven at 180 ℃ and bake it for 35 to 40 minutes. The time varies from oven to oven.

 

Allow to cool completely. Then demount it from the mould and slice the pieces.