Sub Wise Acre Gf Bread Recipe

Activate and combine

Place warm water (1.5 cups) in a large mixing bowl. Stir in sugar (1 tbsp) and instant yeast (2 tsp). Let sit 5–7 minutes until foamy. If it does not foam, the yeast may be old—use fresh yeast and try again.

Add wet ingredients

Whisk eggs (2), oil (1/4 cup), honey or maple syrup (1 tbsp), and apple cider vinegar (1 tsp) into the foamy yeast mixture until homogenous.

Mix dry ingredients separately

In a separate bowl, combine gluten-free all-purpose flour blend (3 cups), brown rice flour (1/2 cup), sorghum flour (1/2 cup), instant dry milk powder (2 tbsp), and salt (1.5 tsp). Whisk to thoroughly distribute the flours and salt.

Combine wet and dry

Add the dry mixture to the wet mixture. Using a stand mixer fitted with a paddle or a sturdy spatula, mix on low then medium speed for 2–3 minutes until the batter is smooth, thick, and spreadable (similar to a thick cake batter rather than a wheat dough). Scrape bowl sides to ensure no dry pockets remain.

Bulk rise

Cover the bowl with plastic wrap or a clean towel and let rise in a warm draft-free place for 40–60 minutes, or until slightly puffed and airy. Gluten-free doughs will not double like wheat doughs but should show noticeable lift and bubbles.

Prepare loaf pan

Grease a 9x5-inch (23x13 cm) loaf pan lightly with oil or line with parchment, letting sides extend for easy removal. If using oats/seeds on top, keep them ready in a small bowl.

Transfer and shape

Turn the risen batter into the prepared pan using a spatula. Smooth the top evenly. If desired, brush the surface with melted butter or oil (1 tbsp) to help toppings adhere and create a golden crust. Sprinkle rolled oats (2 tbsp) and seeds (1 tsp) evenly across the top, gently pressing them into the surface.

Final proof

Cover the loaf pan lightly with plastic wrap or a towel and let it rest for 20–30 minutes at room temperature. The loaf should look slightly puffy but not overproofed.

Preheat oven and bake

While the loaf is proofing, preheat the oven to 375°F (190°C). Place the loaf on the middle rack and bake 35–45 minutes. Start checking at 30 minutes: the top should be golden brown, and an instant-read thermometer inserted into the center should read 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil for the remaining bake time.

Cool

Remove the pan from the oven and brush the top with a little more melted butter or oil if desired. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to ensure the crumb sets and slices cleanly.

Once cooled, slice as needed. Store wrapped tightly at room temperature for up to 3 days, refrigerated for up to 7 days, or frozen (well-wrapped) for up to 3 months. To refresh slices, toast or warm briefly in a 300°F (150°C) oven.