Recipe

Gluten-free Dairy Free Sandwich Bread Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 1 week ago this recipe makes 1 loaf of bread... this is a recipe that I just got in the mail and have not tried yet. the recipe and photo are from Recipe by Rebecca Reilly Cook:30m Servings:12	Peetabear
	gluten free yeast sandwich bread

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Ingredients

Dry Ingredients

3 cups gluten-free Multi-Grain Flour

Blend (recipe below) or gluten-free

multi-purpose flour blend of choice

or gluten-free high-protein flour

blend (see Substitution Solutions)

1 tablespoon xanthan gum

1 teaspoon salt

2 tablespoons yeast

Cornmeal or rice flour, for dusting pan

Liquid Ingredients

3 eggs, warm

1 teaspoon cider vinegar

2 tablespoons honey or agave nectar

¼ cup oil

1¼-1½ cups warm milk of choice (cow,

rice, soy, etc.), divided

++++++++++++++++

Gluten-Free Multi-Grain Flour Blend

MAKES 9 CUPS

1¼ cups chickpea flour

1¾ cups super-fine brown rice flour

2 cups potato starch, cornstarch or chestnut flour

2 cups cornstarch, potato starch or arrowroot flour

1 cup tapioca starch/flour

1 cup sorghum flour or amaranth flour

Mix all ingredients together. Store in a tightly covered container in the refrigerator.

Directions

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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Comments

twilightrose 2 days, 18 hours ago said:
Once again Peetabear saves the day. I just got a bread maker at a thrift store. Yes, I scrubbed it down, soap and water, took everything apart, and then used rubbing alcohol to wipe it down again. Hopefully that process has removed any glutinous remnants, I was quite thorough. After scouring the web for hours trying to find a GF bread recipe I could use from ingredients I already have around the house, I find yours. Perfect! Why didn't I look here in the first place? Lesson learned, Peeta first, and always ;). I'll post a photo if possible and let you know how it turns out. YAY! And THANKS!

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