THE EASY GLUTEN FREE COOKBOOK RECIPES
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HOW TO MAKE THE BEST GLUTEN-FREE SANDWICH BREAD: AN EASY ...
Easy gluten-free sandwich. Makes a loaf that's tender and tasty!
Provided by GlutenFreeBaking.com
Total Time 135 minutes
Prep Time 90 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Whisk together water and yeast in a small bowl. Allow to stand for five minutes.
- In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be thin.
- Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
- When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
- Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
- Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
- When cool, slice into pieces with a serrated knife.
- Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.
Nutrition Facts : Calories 129 kcal, ServingSize 1 serving
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