Bread- Best GF Sandwich Bread
(from MOCAJanelle’s recipe box)
This bread is the best gluten free bread I have found in three years of trying. It is delicious warm, right out of the bread machine. I have taken it to pot-lucks and it goes faster than the glutinated breads. It is perfect for sandwiches – doesn’t crumble like some, or get soggy. It is heavenly as toast. And when it is a couple days old and starting to dry out it is fabulous french toast. Or freeze it to toast and cube later for stuffing or crumbs.
Don’t let the number of flours scare you off! If you spend an hour you can make enough mixes for your next 10 or 12 loaves. You only have the mess once and you can have fresh bread baking in your bread machine in 3 minutes flat any time you like. I measure all the dry ingredients into quart sized zipper freezer bags and store them in the refrigerator. Best to take it out of the fridge to come to room temperature a couple hours before you plan to make it. Some people say not to add the yeast until you are putting it into the bread machine, but I have never had a problem adding it with the dry ingredients. The last bag I use rises as nicely as the first, even if it is several weeks old.
Line up your zipper bags and start measuring!
Prep time: 3 minutes
Cook time: 90 minutes
Serves 7 people
Categories: Breads
Ingredients
- Dry ingredients:
- 1 cup Sorghum Flour
- 1 cup Millet or Super Fine Brown Rice Flour
- 1/2 cup Potato Starch
- 1/2 cup Tapioca Starch
- 1/3 cup Corn Starch
- 1 Tablespoon Xanthan Gum
- 1 Tablespoon Active Dry Yeast
- 3 Tablespoons Sugar
- 1 1/2 teaspoons Salt
- Liquid Ingredients:
- 1 1/4 cups warm water
- 1/4 cup Vegetable Oil (canola, corn or olive)
- 2 eggs (warmed to room temperature)
- 2 egg whites
Directions
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Measure all dry ingredients and mix well. (Or grab a bag you have pre-measured)
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Warm your bread machine pan with warm water*, empty and add water and oil. Pour the dry ingredients over the water. Mix eggs together in the cup you used to measure liquids, add last. Bake on Gluten Free setting of your machine, or set for one mix and one rise; light crust. Remove from pan when finished baking.
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*No bread machine? Heat oven to 375 degrees. Lightly oil loaf pan. Beat all ingredients for 2 minutes, scrape into pan. Cover with plastic wrap, put somewhere warm and let rise to top of pan. Bake 40 to 45 minutes till light brown.
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Eat while warm or allow it to cool, then slice and store in an airtight container. If you aren’t going to eat it all in a couple days, freeze slices separated by pieces of waxed paper so you can remove one at a time. It is just like fresh when you toast it straight from the freezer. Or you can make your sandwich on frozen bread, by lunchtime it will be thawed and perfect for eating.