Low Gluten Sandwich Spent Bread Recipe
4oz of Low Carb Barely Barley Flour
4oz of white or brown rice flour
4oz of tapioca starch
2tsp garlic salt
1Tbsp Xantham gum
1tsp Kosher salt
500g (by weight) warm water
1 tsp sugar
2 Tbsp active dry yeast
60g melted butter, not too hot
1 whole egg
Preheat oven to 375 degrees and lightly butter a 9”x11” rectangular baking pan.
Heat the water to lukewarm and add the sugar and yeast. Whisk and set aside for about 10minutes to proof the yeast.
Meanwhile, in a separate bowl, melt the butter, add the vinegar and beat in the eggs
In the stand mixer bowl, blend all dry ingredients on low speed for a few seconds.
Add proofed yeast and mixed wet ingredients.
With a paddle attachment, incorporate all ingredients together. Mix on medium speed for 4 minutes to make it a very smooth, thick batter.
Scoop the dough into the pan. Press it level, using a wet spatula.
Cover it with greased plastic wrap and set it in a warm place. Let it rise for about 30 minutes, or until it reaches the rim of you bread pan.
Remove the plastic wrap and bake it in the oven for 50 minutes.
Remove the bread from the oven and let it cool on a rack.