Friday, November 4, 2011

Gluten Free Sandwich Bread

I have found a new favorite bread recipe!  My mom emailed me the link from WebMD of a gluten free bread which was originally posted on Foodily.  I finally had the chance to try it out and it is perfect for sandwiches.  The texture is light and chewy which is perfect for my young crew.  The kids gave it a two thumbs up and asked me to make it again.  It made for some awesome cinnamon toast!

Gluten Free Sandwich Bread
2/3 cup sorghum flour
1/3 cup cornmeal
1/2 cup millet flour
1 cup potato starch
2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 teaspoons egg replacer
1 packet of rapid yeast
1 1/4 cups water + plain hemp milk or plain rice milk (I used rice and used 1 cup water with 1/4 cup rice milk)
pinch of sugar
4 Tablespoons olive oil
3 Tablespoons honey or agave
1/2 teaspoons lemon juice

Proof the yeast and sugar in the warm water/milk.  Add the dry ingredients to the yeast and mix well.  Add olive oil, honey/agave, and lemon juice.  Beat until a smooth batter forms.
Pour into greased bread pan and bake at 350 for 30-45 minutes.  Bread will sound hollow when done.  Cool in pan for 10 minutes and then turn out onto cooling rack.  Slice when cool.

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