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Gluten-Free Sandwich Bread Recipe

Gluten-Free Sandwich Bread 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
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling YIELD:16 servings

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

  • 1. Grease a 9-in. x 5-in. loaf pan and sprinkle with gluten-free flour; set aside.
  • 2. 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.)
  • 3. 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.
  • 4. 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. Yield: 1 loaf (16 slices).
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.