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Gluten-Free Sandwich Bread

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

16 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

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

Directions

Grease a 9-in. x 5-in. loaf pan and sprinkle with gluten-free flour;
set aside.
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.)
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

2 of 2

Gluten-Free Sandwich Bread (continued)

Directions (continued)

to cool. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 slice equals 110 calories, 4 g fat (trace saturated fat), 27 mg cholesterol, 95 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.