Gluten-Free Sandwich Bread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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In my quest to find an edible gluten-free bread, this recipe emerged. Itâs moist and has no cardboard texture! âDoris Kinney, Merrimack, New Hampshire 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).
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