Gluten-Free Sesame Sandwich Bread Recipe

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Gluten-Free Sesame Sandwich Bread
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Ingredients
19
Count
Nutrition
1974
Calories
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Ingredients:

Directions:

  1. Position rack in middle of oven and preheat to 425°F. Butter loaf pan.
  2. In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.
  3. In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.
  4. In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine.
  5. In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.
  6. In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.
  7. Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)
  8. Chef's note: This bread comes together quickly. To speed things up even more, you can measure out the dry ingredients and freeze them in a large sealable plastic bag for up to 2 months. Bring them to room temperature before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1973.58 Kcal (8263 kJ)
Calories from fat 820.37 Kcal
% Daily Value*
Total Fat 91.15g 140%
Cholesterol 656.33mg 219%
Sodium 2161.9mg 90%
Potassium 1494.22mg 32%
Total Carbs 204.5g 68%
Sugars 40.88g 164%
Dietary Fiber 44.67g 179%
Protein 61.61g 123%
Vitamin C 3.2mg 5%
Vitamin A 0.4mg 14%
Iron 26.5mg 147%
Calcium 650.5mg 65%
Amount Per 100 g
Calories 254.82 Kcal (1067 kJ)
Calories from fat 105.92 Kcal
% Daily Value*
Total Fat 11.77g 140%
Cholesterol 84.74mg 219%
Sodium 279.14mg 90%
Potassium 192.93mg 32%
Total Carbs 26.4g 68%
Sugars 5.28g 164%
Dietary Fiber 5.77g 179%
Protein 7.95g 123%
Vitamin C 0.4mg 5%
Vitamin A 0.1mg 14%
Iron 3.4mg 147%
Calcium 84mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.3
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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