Kim's Gluten free Whole Grain Sandwich Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 146.1
- Total Fat: 6.2 g
- Cholesterol: 12.6 mg
- Sodium: 15.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.4 g
- Protein: 3.5 g
View full nutritional breakdown of Kim's Gluten free Whole Grain Sandwich Bread calories by ingredient
Introduction
Gluten free sandwich bread. This is not my recipe but it is not from a copyrighted source. It is from www.gfrealfood.com with a few minor notes from me. Gluten free sandwich bread. This is not my recipe but it is not from a copyrighted source. It is from www.gfrealfood.com with a few minor notes from me.Number of Servings: 16
Ingredients
3 large eggs lightly beaten
1 tsp apple cider vinegar
1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc)
1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature (or I heat to hot in microwave & it balances out cold eggs & flour, etc.)
1T +1 t honey
3 T brown sugar
1/2 cup sorghum, quinoa, amaranth or buckwheat or oat flour (grind quinoa or oats in coffee grinder)
1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth or buckwheat or oat flour
1 cup multi grain rice flour, brown rice flour or my favorite teff flour (I used brwn rice…ground up in coffee grinder)
1/2 cup tapioca flour or almond or coconut flour
1/2 cup corn starch (potato starch works too)
3 t xanthan gum
1 1/2 t salt
2 1/4 t dry active yeast
optional add ins:
flax seeds, sesame seeds or sunflower seeds
add in a total of about a 1/4 cup
Tips
Note: I think 60 mins. is too long for rise, 30 mins. is plenty and may only need to bake for 40-45 mins.
Allow to cool in pan for 10 mins., then remove.
Directions
Directions:
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. AFTER THE KNEADING IS DONE, WET HAND & SHAPE IT & REMOVE PADDLE. It will be very sticky. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes at 340 degrees
Serving Size: 16 slices, 1.5 lb. loaf
Number of Servings: 16
Recipe submitted by SparkPeople user KIMROM1.
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. AFTER THE KNEADING IS DONE, WET HAND & SHAPE IT & REMOVE PADDLE. It will be very sticky. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes at 340 degrees
Serving Size: 16 slices, 1.5 lb. loaf
Number of Servings: 16
Recipe submitted by SparkPeople user KIMROM1.