Gluten-Free Sandwich Bread

Cooking time

50 min

Difficulty

Easy

Ingredients

10

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

active dry yeast

1 tablespoon

cider vinegar

1 teaspoon

sugar

2 tablespoons

gluten-free all-purpose baking flour

2-1/2 cups

warm fat-free milk (110° to 115°)

1 cup

xanthan gum

2-1/2 teaspoons

eggs

2 large

unflavored gelatin

1 teaspoon

canola oil

3 tablespoons

salt

1/2 teaspoon

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Step 1
of 3

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

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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

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

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