Wonderful Gluten-Free Sandwich Bread
 
 
Author:
Ingredients
  • 1 cup warm water
  • 2 teaspoons instant yeast
  • 2 tablespoons 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 teaspoons xanthan gum
  • 1 1/4 teaspoons salt
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg whites
Instructions
  1. Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
  2. In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
  8. Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag.
Notes
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!)
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html