This gluten-free sandwich 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 and 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
- Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
- In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
- 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.
- 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.
- 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.
- 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.
- Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
- 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!
Nutritional Value: Based on 16 slices per loaf it comes out to : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber.(Thanks for this info, Sheila!)