Sunday, February 8, 2009

Gluten free sandwich bread

Another Wonderful Gluten-Free Sandwich Bread


I got this recipe from a gal in our church (the best receptionist ever actually HI CRYSTAL!), and she got it from another gal in our church (Hi Stephanie!), and I have no idea where Stephanie got it from. But whoever gave these gals the recipe ought to be thanked! I'm so happy when great recipes get passed along like this, then you KNOW they are winners, otherwise, we'd all just pretend that we never even tried that recipe, and move on, right? :)

This bread was simple to make, rose great in a standard bread pan, was soft, and when fresh, isn't crumbly at all. I did find it to be a wee bit crumbly after being frozen, but not as bad as some of the recipes I've tried in the past. It tastes SO good! If you're a celiac, you know it's hard to find good bread recipes. I'm so thrilled to have found as many great breads as I have in the few months I've been gluten-free. LOVE IT! And I absolutely LOVE when others share their gluten-free recipes with me. It's a great gift to receive tried & true recipes. :) I hope you guys enjoy this bread as well (I just did...topped with some pear marmalade...DELICIOUS!).

  • 1 cup warm water
  • 2 tsp instant yeast
  • 2 Tbsp granulated sugar
  • 1 1/4 cup brown rice flour
  • 1/2 cup ground flax
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup skim milk powder
  • 2 1/2 tsp xanthan gum
  • 1 1/4 tsp salt
  • 2 tsp apple cider vinegar
  • 2 Tbsp vegetable oil
  • 2 eggs
  • 2 egg whites
  1. Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
  2. In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
  3. In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
  4. With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.
  5. Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
  6. Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.
  7. Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
  8. Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag.
NOTE: Unlike the recipe, I let my loaf cool totally before slicing & packaging. LOVE the new electric knife we got for Christmas, it makes such wonderful, even slices. Perfect!

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