Gluten-Free Sandwich Bread

Cooking time

50 min

Difficulty

Easy

Ingredients

10

Redmond Team

Pro

@https://www.pinterest.ru/RedmondUSA/

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About recipe

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

Nutrition per serving

110

Cal

4 g

Protein

4 g

Fat

17 g

Carb

Ingredients

Servings

1

1 tablespoon

active dry yeast

1 teaspoon

cider vinegar

2 tablespoons

sugar

2-1/2 cups

gluten-free all-purpose baking flour

1 cup

warm fat-free milk (110° to 115°)

2-1/2 teaspoons

xanthan gum

2 large

eggs

1 teaspoon

unflavored gelatin

3 tablespoons

canola oil

1/2 teaspoon

salt

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Step 1
of 3

Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside.

Utensils

Step 2
of 3

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.)

Utensils

Ingredients

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

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.

Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Remove from pan to a wire rack to cool.

Utensils

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