Wonderful Gluten-Free Sandwich Bread
- 1 cup Warm Water
- 2 teaspoons Rapid-rise Yeast
- 2 Tablespoons White Sugar
- 1- 1/4 cup Brown Rice Flour
- 1/2 cups Ground Flaxseed
- 1/2 cups Potato Starch
- 1/4 cups Tapioca Starch
- 1/4 cups Skim Milk Powder
- 2- 1/2 teaspoons Xanthan Gum
- 1- 1/4 teaspoon Salt
- 2 teaspoons Apple Cider Vinegar
- 2 Tablespoons Vegetable Oil
- 2 whole Eggs
- 2 whole Egg Whites
- 1.
- Combine warm water, yeast and sugar in a glass bowl.
- Stir and let sit 5 minutes.
- This allows the yeast to proof and shortens the 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 a paddle attachment or dough hook, combine remaining ingredients until well blended.
- Add water/yeast mixture and combine.
- 4.
- With the mixer on lowest speed, slowly add dry ingredients until combined.
- Scrape the bottom and sides of the bowl with a rubber spatula.
- With the mixer on medium speed, beat for 4 minutes.
- 5.
- Spoon into a 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 a 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.
- Note: I love the new electric knife we got as a gift, it makes such wonderful, even slices.
- Perfect!
- Nutritional value per serving based on 16 slices per loaf : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber.
water, yeast, white sugar, brown rice flour, ground flaxseed, starch, tapioca, milk powder, xanthan gum, salt, apple cider vinegar, vegetable oil, eggs, egg whites
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/wonderful-gluten-free-sandwich-bread/ (may not work)