Gluten Free Bread: Sandwich Thins (Whole “Wheat” Variety) Copycat Recipe

INGREDIENTS

2 3/4 cups

(385 g) Gluten Free Bread Flour*

1/2 cup

plus 1 tablespoon (80 g) sweet white sorghum flour

3 tbsp

teff flour (you can grind whole grain teff into a flour if you don’t have teff flour)

1/2 cup

certified gluten free oat bran (can substitute with an equal amount, by weight, oat flour)

2 2/3 tsp

instant yeast

1/4 cup

sugar

1 tsp

kosher salt

2 tbsp

unsalted butter, at room temperature

egg (60 g, out of shell) at room temperature, beaten

1 1/4 cups

plus 1 tablespoon (10 1/2 ounces, measure by weight!) warm water (about 110°F)

*BREAD FLOUR NOTES