I love to bake fresh bread with my bread machine, as I’ve found it is the best tasting gluten-free option out there. I have a Cuisinart Breadmaker that includes a gluten-free baking option. From start to finish, with very little prep time, I have warm, fresh bread in about 3 hours. My favorite recipe for sandwich bread is this pecan sandwich bread (inspired by Annalise Roberts’ Gluten-Free Baking Classics for the Bread Machine), which is made with a bread flour mix I make in bulk, so I always have some on hand. For sweet twist, you can throw in some raisins.
pecan sandwich bread
Author: Courtney
Recipe type: bread
Ingredients
- 1 cup plus 2 tablespoons almond or coconut milk, room temperature
- ¼ cup grapeseed oil
- 2 large organic eggs
- 1⅔ cups bread flour mix (see note)
- ⅓ cup finely ground pecans
- 3 tablespoons agave nectar
- 1 ¼ teaspoons xanthan gum
- ¾ teaspoon Himalayan sea salt
- 1 packet active dry yeast granules
- ¾ cup chopped pecans
- ⅔ cup raisins (optional)
Instructions
- Set your bread machine to the gluten-free setting. Set your crust to medium. Set the loaf size to 1.5.
- Remove bread pan from machine and make sure kneading blades are firmly secured in place.
- Whisk milk, oil, and eggs together until frothy, and pour into bread pan.
- Whisk bread flour mix, ground pecans, agave, xanthan gum, salt, and yeast in a small mixing bowl until well combined. Sprinkle over liquids in bread pan.
- Put the bread pan into the machine, secure in place, and press start.
- During the knead cycle when machine beeps, add chopped pecans and optional raisins. Scrape the sides with a spatula to keep flour and nuts from clinging.
- Remove bread pan from machine promptly when the bake cycle ends. Turn bread pan over to remove bread and place it on a rack to cool.
Notes
Bread Flour Mix:
⅓ part millet flour
⅙ part sorghum flour
⅙ part cornstarch
⅙ part potato starch
⅙ part tapioca flour