Fluffy Gluten-Free Sandwich Bread with Gouda
Thermomix recipe: Fluffy Gluten-Free Sandwich Bread with Gouda. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 250 g warm water (approx. 37°C)
- 10 g granulated sugar
- 7 g active dry yeast (1 sachet)
- 300 g gluten-free bread flour blend (ensure it contains xanthan gum or add 1 tsp separately)
- 50 g tapioca starch or cornstarch
- 5 g salt
- 30 g olive oil
- 1 large egg, at room temperature
- For assembly:
- 200 g Gouda cheese, sliced
- Optional: lettuce, tomato, butter, mustard
Instructions
- Grease a 9x5 inch (23x13 cm) loaf pan and line with parchment paper, allowing some overhang on the sides for easy removal. Preheat oven to 190°C (375°F) towards the end of the proofing time.
- Add warm water and sugar to the mixing bowl. Heat 2 min / 37°C / Speed 1. Add active dry yeast and let stand for 5 minutes to activate.
- Add gluten-free bread flour blend, tapioca starch, and salt to the mixing bowl.
- Add olive oil and egg to the mixing bowl.
- Mix 30 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
- Knead 3 min / Dough mode. The dough will be sticky, which is normal for gluten-free bread.
- Transfer the sticky dough to the prepared loaf pan. Smooth the top with a wet spatula. Cover loosely with a damp cloth or plastic wrap and let rise in a warm place for 45-60 minutes, or until almost doubled in size.
- Bake for 35-45 minutes, or until golden brown and sounds hollow when tapped. If the top browns too quickly, loosely tent with aluminum foil.
- Remove the bread from the pan using the parchment paper overhang and transfer to a wire rack to cool completely before slicing (this is crucial for gluten-free bread texture).
- Once the bread is completely cool, slice it. Assemble sandwiches with slices of Gouda cheese and any desired optional fillings.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.