Sandwich bread from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 276) by Katarina Cermelj

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Notes about this recipe

  • Victoria_from_London on January 26, 2025

    Book version used tangzhong, online updated one doesn't. Both work but need longer baking than I think. Biggest loaf tin. I subbed about 20% buckwheat which tastes great. Accidentally did following and worked: Extra 160ml milk. Extra 153g flour (buckwheat) and big pinch salt. Put what I thought was excess in my smallest loaf tin. 25°C in the proofer for 1h15. Mini loaf got 40 mins bake, large one 1h then 10 mins bake without tin. Consider putting half dough in each because I struggle to bake GF loaves through well. I would have formerly said this was a bit gummy, but I see commercial GF leaves can be same, so as long as it's really solidified it's ok. The small one is the best GF I've made.

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