GLUTEN-FREE SANDWICH BREAD
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
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- 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 : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GLUTEN-FREE SOURDOUGH SANDWICH BREAD
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
- Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
- Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 17 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 114.3 mg, Sugar 0.9 g
GLUTEN-FREE SESAME SANDWICH BREAD
This wholesome bread is tender and sweet enough to appeal to kids, while the toasty sesame flavor and mix of grain, nut, and legume flours will also appeal to adults. Using a small loaf pan gives the bread a better rise and a higher proportion of tasty crust. See our related story for more information and sources for [gluten-free ingredients.]( /articlesguides/howtocook/primers/glutenfreeingredients)
Provided by Zoe Singer
Yield Makes 1 (8-x 3 3/4 x 2 3/8-inch) loaf
Number Of Ingredients 20
Steps:
- Position rack in middle of oven and preheat to 425°F. Butter loaf pan.
- In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.
- In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.
- In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter-sesame seed mixture, and gelatin mixture, and whisk to combine.
- In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.
- In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.
- Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)
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