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Weekly baking channel updates from the Mor Kitchen.

We wake up early one day each week to make bread, donuts, muffins and other sweet treats.

This week we made a single-loaf recipe of our favorite sandwich bread. While waiting for the bread to rise, we snuck in some glazers. It was a good experiment to do a keto and gluten-free recipe in the same baking hour. And a trick for tracking and following both recipes simultaneously without cross-contamination.

The results were perfectly piped baked donuts, dusted with powdered sugar and plain. Bread was made with Anthony’s Goods instant yeast, which we will bloom for future loaves for maximum rise.


Gluten-free sandwich bread

Category, DifficultyBeginner

The light and airy texture of this bread is as close to a traditional loaf as we have ever tried. Use our favorite gluten-free bread in sandwiches or toast for breakfast.

Yields10 Servings
Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

 ½ cup Brown rice flour (superfine)
 ½ cup White rice flour (superfine)
 ½ cup Sweet rice flour (superfine)
 ½ cup Tapioca starch
 ½ cup Potato starch
 4 ½ tsp Potato flour
 2 ¾ tsp Xanthan gum
 2 ¼ tsp Pure powdered pectin
 2 tsp Lakanto Monkfruit Sweetener
 ½ cup Oat flour
  cup Whey protein
 ¼ tsp Baking soda
 ¼ tsp Cream of tartar
 1 tbsp Instant yeast
 1 ½ tsp Sea salt
 5 tbsp Butter, room temperature
 2 Cage-free egg whites, room temperature
 1 ½ cups Milk, warmed
 1 tbsp Unsulphured molasses
 1 tsp Apple cider vinegar

1

Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.

2

Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.

3

Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.

4

Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.

5

Proof for up to 1.5 hours, or until dough crowns to height of pan.

6

Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.

7

Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.

Ingredients

 ½ cup Brown rice flour (superfine)
 ½ cup White rice flour (superfine)
 ½ cup Sweet rice flour (superfine)
 ½ cup Tapioca starch
 ½ cup Potato starch
 4 ½ tsp Potato flour
 2 ¾ tsp Xanthan gum
 2 ¼ tsp Pure powdered pectin
 2 tsp Lakanto Monkfruit Sweetener
 ½ cup Oat flour
  cup Whey protein
 ¼ tsp Baking soda
 ¼ tsp Cream of tartar
 1 tbsp Instant yeast
 1 ½ tsp Sea salt
 5 tbsp Butter, room temperature
 2 Cage-free egg whites, room temperature
 1 ½ cups Milk, warmed
 1 tbsp Unsulphured molasses
 1 tsp Apple cider vinegar

Directions

1

Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.

2

Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.

3

Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.

4

Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.

5

Proof for up to 1.5 hours, or until dough crowns to height of pan.

6

Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.

7

Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.

GF Sandwich Bread

Glazers

Category, , , DifficultyIntermediate

Perfect for dipping or dunking, these lightly sweet donuts baked in the oven are breakfast favorites.

Yields10 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

  cup Almond flour (or Sunflower seed flour)
 ¼ cup Coconut flour
 2 tbsp Lakanto Monkfruit Sweetener
 1 tbsp Psyllium husk powder
 1 tsp Xanthan gum
 4 tbsp Butter
 1 cup Water
 1 tsp Baking powder
 1 tsp Vanilla extract
 2 Cage-free eggs

1

Pre-heat oven to 425 degrees.

2

Start water, butter and sweetener in a 2-quart pot at medium-low heat, watching for slight boil.

3

Whisk together flours, psyllium husk powder and xanthan gum.

4

Before water and butter start to boil, mix in dry ingredients and stir until dough ball forms (2-3 minutes). Return dough to dry ingredients bowl.

5

Make a well and allow to cool to warm.

6

Prepare donut pans by greasing wells lightly. Cut corner off gallon ziploc bag. Set aside.

7

Mix egg into dough one at a time, mixing well after each addition.

8

Stir in baking powder and vanilla, mixing at regular speed (by hand) until the dough looks like elastic. Let rest until room temperature.

9

Put dough in cut bag. Pipe dough to just line the wells of your donut pan. Do not overfill or pat dough to fill. Make a single tube of piped dough to ensure smooth looking donuts after baking.

10

Bake at 425 degrees for 10-12 minutes on lowest rack, lower temperature to 350 degrees and cook another 5 minutes.

11

Let baked donuts rest in pan for five minutes before turning over on a wire rack.

12

Dip cooled donuts in glaze, or powdered sugar.

Ingredients

  cup Almond flour (or Sunflower seed flour)
 ¼ cup Coconut flour
 2 tbsp Lakanto Monkfruit Sweetener
 1 tbsp Psyllium husk powder
 1 tsp Xanthan gum
 4 tbsp Butter
 1 cup Water
 1 tsp Baking powder
 1 tsp Vanilla extract
 2 Cage-free eggs

Directions

1

Pre-heat oven to 425 degrees.

2

Start water, butter and sweetener in a 2-quart pot at medium-low heat, watching for slight boil.

3

Whisk together flours, psyllium husk powder and xanthan gum.

4

Before water and butter start to boil, mix in dry ingredients and stir until dough ball forms (2-3 minutes). Return dough to dry ingredients bowl.

5

Make a well and allow to cool to warm.

6

Prepare donut pans by greasing wells lightly. Cut corner off gallon ziploc bag. Set aside.

7

Mix egg into dough one at a time, mixing well after each addition.

8

Stir in baking powder and vanilla, mixing at regular speed (by hand) until the dough looks like elastic. Let rest until room temperature.

9

Put dough in cut bag. Pipe dough to just line the wells of your donut pan. Do not overfill or pat dough to fill. Make a single tube of piped dough to ensure smooth looking donuts after baking.

10

Bake at 425 degrees for 10-12 minutes on lowest rack, lower temperature to 350 degrees and cook another 5 minutes.

11

Let baked donuts rest in pan for five minutes before turning over on a wire rack.

12

Dip cooled donuts in glaze, or powdered sugar.

Glazers

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