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
EASY GLUTEN-FREE SANDWICH BREAD RECIPE
Make and share this Easy Gluten-Free Sandwich Bread Recipe recipe from Food.com.
Provided by sxyynggrl4u
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine water and yeast. Stir to combine.
- In a medium mixing bowl, whisk together dry ingredients.
- Add yeast mixture, vegetable oil and eggs.
- Using an electric mixer, mix dough for five minutes on medium-high speed.
- Lightly grease a 9x5-inch loaf pan with vegetable spay.
- Spread batter evenly into the pan.
- Lightly grease a piece of plastic wrap and cover the pan.
- Allow dough to rise for 1 hour.
- Preheat oven to 350°F.
- Bake dough for 55 minutes or until internal temperature reaches 208-211°F.
- Remove bread from oven and allow it to cool in the pan for five minutes.
- After five minutes, turn bread out onto a wire rack to cool completely.
Nutrition Facts : Calories 215.8, Fat 5.9, SaturatedFat 1.9, Cholesterol 37.9, Sodium 236.6, Carbohydrate 34.7, Fiber 1.7, Sugar 3, Protein 5.6
PERFECT SANDWICH BREAD
I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. **I am sorry you didn't have success.. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey. here is the link http://www.expertvillage.com/video/19818_bread-ingredients-measure.htm
Provided by newmama
Categories Yeast Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
- put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
- add flour, start with 3 cups. mix with a sturdy spoon until smooth.
- add in more flour, one cup at a time until it gets to hard to stir.
- turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
- put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
- sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
- cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
- place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
- if you choose, brush with the egg for a nice glossy look (i prefer it).
- bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
- the bread is done when it's golden and sounds hollow when you tap on it.
- remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
- cool at least 10 minutes before cutting.
Nutrition Facts : Calories 126.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 203.4, Carbohydrate 23.2, Fiber 1, Sugar 2.2, Protein 3.7
EASY GLUTEN-FREE SANDWICH BREAD
The mixture has the consistency of a thick batter rather than a dough. This recipe uses an electric mixer to prepare the batter.
Provided by auzzi
Categories Yeast Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F [180°C].
- Lightly grease a 9x5-inch [23x12.5cm] loaf pan.
- In a small bowl, stir together water and yeast.
- In a medium mixing bowl, sift then whisk dry ingredients to combine.
- Add yeast mixture, vegetable oil and eggs.
- Using an electric mixer, mix dough for 5 minutes on medium-high speed.
- Spread batter into prepared pan.
- Lightly grease a sheet of plastic wrap and cover the pan.
- Allow dough to rise for 1 hour in draught free area.
- Bake for 55 minutes.
- Remove bread from oven and cool in the pan for five minutes.
- Turn onto a wire rack to cool.
- Cut and store as you desire.
- Variation: Cinnamon Raisin Bread - Mix 2 teaspoons cinnamon with the dry ingredients and add 2 teaspoons vanilla extract with the wet ingredients. Before spreading batter into pan, stir in 1/2 cup raisins. Bake as above.
Nutrition Facts : Calories 324.4, Fat 8.9, SaturatedFat 2.9, Cholesterol 56.9, Sodium 355.1, Carbohydrate 52.2, Fiber 2.7, Sugar 4.6, Protein 8.4
GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD
This loaf has a beautiful crust, is the size of a "real" loaf of bread, and tastes wonderful! It stays fresh for a couple days on the counter (unlike other gluten free breads). You can view more of my recipes at www.allergyfreealaska.com.
Provided by ajandme
Categories Yeast Breads
Time 50m
Yield 1 Bread Loaf, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
- Using a heavy duty mixer, combine the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
- Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
- Remove loaf from pan and allow it to cool on a wire rack.
- Enjoy it!
Nutrition Facts : Calories 122.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 176.1, Carbohydrate 20, Fiber 1.2, Sugar 3.1, Protein 2.8
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