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