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Gluten Free Sandwich Bread

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  • Prep 30 min
  • Total 3 hr 15 min
  • Servings 1
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Take a break from your regular bread with this gluten free bread. Add your favorite sandwich fixings, and lunch is served.
Created Sep 9, 2011
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Ingredients

  • 3/4 cup warm water (105°F to 115°F)
  • 1 tablespoon fast-acting dry yeast
  • 3/4 cup plus 1 tablespoon tapioca flour
  • 1/2 cup plus 2 tablespoons potato starch flour
  • 1/2 cup white rice flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup garbanzo and fava flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons gluten free baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup sunflower oil
  • 1/2 teaspoon cider vinegar
  • Cooking spray (without flour)

Steps

  •  
    1
    Spray bottom and sides of 8x4-inch loaf pan with cooking spray (without flour). In small bowl, mix water and yeast; set aside. In another small bowl, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
  •  
    2
    In medium bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan.
  •  
    3
    Spray top of dough with cooking spray (without flour); if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
  •  
    4
    Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with cooking parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 40 minutes.

Nutrition Information

No nutrition information available for this recipe
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