pecan sandwich bread

Posted by on Jul 1, 2012 in breads | 0 comments

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
Recipe type: bread

  • 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)

  1. Set your bread machine to the gluten-free setting. Set your crust to medium. Set the loaf size to 1.5.
  2. Remove bread pan from machine and make sure kneading blades are firmly secured in place.
  3. Whisk milk, oil, and eggs together until frothy, and pour into bread pan.
  4. 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.
  5. Put the bread pan into the machine, secure in place, and press start.
  6. 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.
  7. 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.

Bread Flour Mix: ⅓ part millet flour ⅙ part sorghum flour ⅙ part cornstarch ⅙ part potato starch ⅙ part tapioca flour


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