Saying that something is “the best” is bandied about to the point it’s hard to be taken seriously. I rarely use the term although it does score better in an online search, so when I state this is The Best Gluten-Free Sandwich Bread, take comfort in the fact it most certainly is the best – it’s the best I’ve ever eaten. Normally dry and lack-luster, this gluten-free bread has a crunch crust and a soft, chewy interior. And it doesn’t take a day to make or require constant attention. It’s simple to make. But be warned, follow the recipe to the letter initially before making any tweaks. This is an adaptation from a wonderful cookbook called ‘Cannelle et Vanille Bakes Simple’ but author Aran Goyoaga. I’ve made it at least 20 times and have it to the point where it works well for me. Initially the dough was far too wet and unmanageable even with careful weighing of the ingredients. Trial and error have produced what I think, is a bread you’ll love. Just don’t skip any ingredients.
*I buy whole flax seeds and grind them using a small blender attachment. I use golden flax although I’m sure the deep brown flax seed would work just the same.