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
Gluten-Free Sandwich Bread
Gluten-Free Recipe
Gluten-Free Sandwich Bread
Prep Time
20 min
Cook Time
30 min
Yield
1 loaf (16 pieces)
Ingredients
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm fat-free milk (110° to 115°)
- 2 large eggs, room temperature
- 3 tablespoons canola oil
- 1 teaspoon cider vinegar
- 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
- 2-1/2 teaspoons xanthan gum
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon salt
Directions
- Grease a 9x5-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.
- Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
Nutrition Facts
1 piece: 110 calories, 4g fat (0 saturated fat), 27mg cholesterol, 95mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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