GLUTEN-FREE SANDWICH BREAD RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
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, FatContent 4g fat (0 saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
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This bread is probably the best thing I make. Just finished making it and half a loaf is gone already while it was cooling. Using the bread machine to make the dough makes it so easy!
Provided by MN Nice
Categories Breakfast Bread
Total Time 2 hours 15 minutes
Prep Time 1 hours 15 minutes
Cook Time 30 minutes
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
- Mix walnuts, brown sugar, and cinnamon in a bowl.
- Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
- Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 152.1 calories, CarbohydrateContent 22.4 g, CholesterolContent 23.9 mg, FatContent 5.4 g, FiberContent 0.8 g, ProteinContent 3.8 g, SaturatedFatContent 2.3 g, SodiumContent 129.2 mg, SugarContent 7.4 g
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SIMPLE GLUTEN FREE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 137 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
- Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
- Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
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