Gluten Free Sandwhich Bread Recipes

GLUTEN-FREE SANDWICH BREAD

Gluten-Free Sandwich Bread image

In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Steps:

Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GLUTEN FREE SANDWHICH BREAD

Gluten Free Sandwhich Bread image

I created this by mixing my favorite recipes and came up with a winner! I have tried other flour combinations, but this is the best. I especially recommend you DO NOT substitute the sweet white sorghum. It is what really makes this bread.

Provided by 1026891

Categories Yeast Breads

Time 1h50m

Yield 1 Loaf, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sweet white sorghum flour
1 cup brown rice flour
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
1/3 cup sugar
2 tablespoons instant dry yeast (Fleichmann's)
2 tablespoons butter, melted
1 1/2 cups warm water
1 teaspoon vinegar
2 egg whites
1 whole egg
2 tablespoons honey or 2 tablespoons agave nectar
1 tablespoon butter, melted, for brushing top (optional)

Steps:

Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
Mix wet and dry ingredients.
The batter should be thick and have an elastic consistency. Like a thick muffin batter.
Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
Melt more butter and brush top with if you want.
Let rise 20 to 40 minutes, depending on the size of your pan.
Bake 45 to 55 minutes at 350 degrees Fahrenheit.

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