Gluten-Free Dairy Free Sandwich Bread
From peetabear 15 years agoIngredients
- Dry Ingredients shopping list
- 3 cups gluten-free Multi-Grain flour shopping list
- Blend (recipe below) or gluten-free shopping list
- multi-purpose flour blend of choice shopping list
- or gluten-free high-protein flour shopping list
- blend (see Substitution Solutions) shopping list
- 1 tablespoon xanthan gum shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons yeast shopping list
- cornmeal or rice flour, for dusting pan shopping list
- Liquid Ingredients shopping list
- 3 eggs, warm shopping list
- 1 teaspoon cider vinegar shopping list
- 2 tablespoons honey or agave nectar shopping list
- ¼ cup oil shopping list
- 1¼-1½ cups warm milk of choice (cow, shopping list
- rice, soy, etc.), divided shopping list
- ++++++++++++++++ shopping list
- gluten-Free Multi-Grain flour Blend shopping list
- MAKES 9 CUPS shopping list
- 1¼ cups chickpea flour shopping list
- 1¾ cups super-fine brown rice flour shopping list
- 2 cups potato starch, cornstarch or chestnut flour shopping list
- 2 cups cornstarch, potato starch or arrowroot flour shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup sorghum flour or amaranth flour shopping list
- Mix all ingredients together. Store in a tightly covered container in the refrigerator. shopping list
How to make it
- Preheat oven to 375 degrees (350 degrees convection). Lightly grease an 8½ x 4½-inch bread pan and line it with lightly oiled foil or parchment paper, extending up the sides by about 3 inches (making a collar). Dust the bottom with cornmeal or rice flour.
- Put dry ingredients into a mixing bowl. Mix well.
- Whisk all liquids together, reserving ¼ cup milk. Slowly pour liquids into dry ingredients, beating at low speed. Add more milk if necessary. Beat on medium-high for 5 minutes.
- Spoon dough into prepared bread pan. Smooth the top using the back of an oiled spoon. Cover with a lightly greased piece of plastic wrap. Let the dough rise in a warm place about 20 minutes or until it reaches the top of the pan.
- Place dough in preheated oven on middle rack and bake for 30 to 35 minutes. Bread is done when an instant-read thermometer measures an internal temperature of 190 to 200 degrees. Lift bread out of pan and place loaf back in the oven to bake for another 5 minutes until bread is brown and sounds hollow when tapped.
- Remove loaf from oven and cool on rack. Remove parchment paper
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