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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
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional 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.
Originally published as Gluten-Free Sandwich Bread in Healthy Cooking August/September 2011, p63
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Reviewed on Mar. 01, 2013 by baharrig
I understand the need for xanthan gum, but most blends of home-made "all-purpose baking flour" I have found online call for xanthan gum, so I would make sure your flour mixture doesn't already have this ingredient (I don't think using double xanthan gum would result in good bread). Also, your bread will be completely different depending on which type of flour you use.
Reviewed on Feb. 24, 2013 by momm2many
For those who think the bread turned out gritty, check your flour mix I make an all purpose flour with 3 parts brown rice flour, 3 parts cornstarch, 2 parts sweet sorghum flour, and 1 part masa harina. It makes a really good AP GF flour to use with breads, cakes, and pie crusts.
One of my favorite GF sandwich bread recipes. Good texture and not gritty or crumbly. The reason you add Xanthan gum is that most GF flours do NOT have it added already. The amount of Xanthan gum changes for different applications (breads, muffins, cakes all take different ratios). We love this bread and my GF son (in first grade) loves to feel "normal" by taking a PB&J to school every day for lunch.
Reviewed on Feb. 23, 2013 by baharrig
This bread smelled delicious, and looked great coming out of the oven. It rose very high while baking (almost double the height of the pan), but settled quickly as it cooled. As it cooled to room temperature, it shrank more than I would have liked. It tastes very good, and the texture was very good before it shrank, then it got very dense and too moist (may be due to the gelatin, which I have read is used to keep bread moist). I will try this recipe again, tweaking some ingredients. It was a little too sweet so I will cut the sugar to 1Tbs. I'm not sure why this recipe calls for Xanthan gum and GF all purpose baking flour (which usually contains Xanthan gum). Overall, I think this is an easy recipe, and with some minor adjustments and practice I think it will be one that I will use often.
Reviewed on Jan. 20, 2013 by collegeave
This is my first attempt at making GF bread. My husband even said "I would eat this". I made my own flour from the recipe on this site. Ground my own rice flour and added the tapioca and potato starch/flour. I did use Guar Gum instead of Xanthan gum and made the changes suggested about 1 teaspoon salt and 1 1/2 tsp gum. Really easy to make! Thanks
Reviewed on Nov. 29, 2012 by 4Jewels1998
This is the only bread recipe I use. It is easy to make, and the texture is excellent. It also does not crumble in sandwhiches like most other breads. In response to the reviewer who said the taste was bad: it was probably the type of flour you used.
Reviewed on Nov. 01, 2012 by dirios99
I like this recipe. For those that are new to GF baking as I am, a lot can change with different gluten-free all purpose flours. Each one is made differently and some taste horrible it's not the recipe but the flour mix. I have to say this bread was good. I had a problem with it sinking in the middle but I believe it could be with the fact that I used instant yeast and not active dry yeast. I let is proof too long I think from what I have read in Bette Hagmans bread book. I love that this uses fresh milk and not dry milk like so many others. I also like to up the salt to 1 tsp and lower the xanthan gum to 1 1/2 tsp because I don't like it with too much I can taste a differnce. With all gluten free one thing I have learned is it all depends on what you are use to . I gave this 4 stars because I had to tweek the recipe but it is a good loaf compared to others I have tried. If your use to typical white sandwich bread stay away from flour mixes that have garfava bean flours they taste strange to me.
Reviewed on Dec. 19, 2011 by grannyju
I have tried different gluten free recipes and this is by far the best one. It makes very good sandwiches as well as toasted
Reviewed on Oct. 11, 2011 by Xerxlu
As a person new to GF cooking, I am discouraged to read that some thought this recipe was the best they had tried. It was so incredibly nasty with a horrible aftertaste.
I am fairly new to GF cooking, but this bread was disgusting. The smell of it was very unpleasant. How sad if this really is the best bread recipe some have ever tried.
Reviewed on Sep. 08, 2011 by semuller
This is the best homemade gluten free bread we have tried. We usually use a mix or buy a premade loaf, but this recipe's a keeper for when we want hot homemade taste!
Reviewed on Aug. 06, 2011 by joedebfry
I used a hand mixer as I don't have a stand mixer. Bread rose as expected. After baking, however, it shrunk to 3 inches tall. Other gluten free breads that I've tried have also shrunk after baking. The texture and flavor are good, but I still miss wheat yeast bread.
Reviewed on Aug. 01, 2011 by cindy5663
Haven't made this yet but does anyone know if it can be made in a bread machine?
Reviewed on Jul. 29, 2011 by KingGeld
The texture of this bread is superior to any other gluten-free bread I've tried. The taste is good too.
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