Brown Sandwich Bread (gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 101.4
- Total Fat: 4.0 g
- Cholesterol: 30.8 mg
- Sodium: 180.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.3 g
View full nutritional breakdown of Brown Sandwich Bread (gluten free) calories by ingredient
Introduction
Moist gluten free bread that slices easily. from Complete Gluten-Free Diet and Nutrition Guide by Anca and Santrandrea-Cull Moist gluten free bread that slices easily. from Complete Gluten-Free Diet and Nutrition Guide by Anca and Santrandrea-CullNumber of Servings: 16
Ingredients
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1 cup sorghum flour
1/3 cup psyllium husks
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
2 tbsp brown sugar unpacked
1/4 cup cold butter, cut into cubes
2 tsp instant yeast
1 cup Dream Rice Milk, heated to 120 degrees
2 eggs, lightly beaten
Tips
Warm the milk in a glass measuring cup in microwave on high for about 1 minute, or the traditional way in a small saucepan over low heat.
If you don't have a glass loaf dish, use a metal loaf pan and increases the baking time by 5 to 10 minutes.
Let bread cool completely before slicing. Use a serrated bread knife for best results. Wrap cooled bread and store at room temperature for up to 4 days or freeze for up to 1 month.
Directions
Grease loaf pan, line bottom with parchment paper.
1. In large bowl of stand mixer, combine sorghurm flour, psyllium, whte rice flour, brown rice flour, tapioca starch. sugar, salt, and butter. Beat on low speed until butter is incorporated. Add yeast and beat for 1 minute.
2. With motor running on low, gradually pour in heated milk, beating until incorporated. Beat for 1 minute. Beat in eggs until incorporated. Beat for 5 minutes, stopping mixer and scrapping down sides of bowl and beater halfway through.
3. Spread batter in prepared loaf dish. Cover with a lint-free towel and let rise in a warm-draft free place for 1 hour or until doubled in bulk. Meanwhile, preheat oven to 350 degrees.
4. Bake for 35 to 40 minutes or until browned and a tester inserted in the center comes out clean. Let cool in dish on a wire rack for 5 minutes. Run a knife around edge of bread and remove from dish. Peel off paper, transfer bread to rack and let cool completely.
Serving Size: Yeild 1 9 by 5 inch loaf. 16 slices. 1 slice/serving
1. In large bowl of stand mixer, combine sorghurm flour, psyllium, whte rice flour, brown rice flour, tapioca starch. sugar, salt, and butter. Beat on low speed until butter is incorporated. Add yeast and beat for 1 minute.
2. With motor running on low, gradually pour in heated milk, beating until incorporated. Beat for 1 minute. Beat in eggs until incorporated. Beat for 5 minutes, stopping mixer and scrapping down sides of bowl and beater halfway through.
3. Spread batter in prepared loaf dish. Cover with a lint-free towel and let rise in a warm-draft free place for 1 hour or until doubled in bulk. Meanwhile, preheat oven to 350 degrees.
4. Bake for 35 to 40 minutes or until browned and a tester inserted in the center comes out clean. Let cool in dish on a wire rack for 5 minutes. Run a knife around edge of bread and remove from dish. Peel off paper, transfer bread to rack and let cool completely.
Serving Size: Yeild 1 9 by 5 inch loaf. 16 slices. 1 slice/serving