Gluten Free Basic Sandwich Bread
This is a very simple bread to make.
It makes great cold sandwiches, wonderful grilled sandwiches, toast and French Toast.
In a Kitchenaid Bowl combine: Using a
hand wire whisk to mix together
1 ¼ Cups Milk 110*
4 Tbl. Sugar (You can use half the
amount of sugar if your cutting back on sugar)
2 ½ tsp. Yeast
Let Proof for 5 Minutes
Add to the Yeast mixture using the
Paddle of the Kitchenaid mixing until combined
¼ Cup Melted Butter
3 Eggs; room temperature; slightly
beaten
1 tsp. Apple Cider Vinegar
In a medium bowl whisk together:
3 Cups Gluten Free Flour (***See foot
note ***)
1 ½ tsp. Xanthan Gum
1 tsp. Salt
Slowly add the Flour Mixture to the Wet
Ingredients on low speed
Scrape down the bowl.
Turn the Mixer to Medium High and Mix
for 3-4 Minutes
Scrape down the dough
Leave the Dough in the bowl. Cover
with plastic wrap that has been sprayed with cooking spray
Rise in a warm place for 1 Hour.
Using a wooden spoon deflate/stir the
dough
Pour the dough into a Sprayed 8X4 Loaf
Pan (in the video I said 9X4 pan but I used an 8X4 pan)
Use a wet spatula to help spread out
the dough try form a dome in the center of the bread.
Cover with Plastic Wrap sprayed with
Cooking spray and rise 20-30 Minutes or until the Dough is about 1”
above the top of the pan.
Bake in a Pre-Heated 350* oven
for 40-45 Minutes or until done.
I use a digital thermometer,, inserted
into the center of the Bread..when it reaches an internal temperature
of 205-210* the Bread is done.
Remove the pan and place on a wire
rack.
Brush with some melted butter for a
soft crust.
Let the bread completely cool before
you slice it.
ENJOY!
(***FOOT NOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.
http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
I like to use my Bosch Meat Slicer to get even slices of Bread.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
(***FOOT NOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.
http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
I like to use my Bosch Meat Slicer to get even slices of Bread.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
