Easy Gluten-Free Sandwich Bread

Submitted by auzzi

"The mixture has the consistency of a thick batter rather than a dough. This recipe uses an electric mixer to prepare the batter."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 2 1⁄2 cups brown rice flour
• 2⁄3 cup cornstarch
• 2⁄3 cup powdered milk
• 3 teaspoons xanthan gum
• 1 teaspoon salt
• 1 3⁄4 cups warm water
• 2 1⁄4 teaspoons active dry yeast
• 2 tablespoons oil
• 2 large eggs

directions

1. Preheat oven to 350°F [180°C].
2. Lightly grease a 9x5-inch [23x12.5cm] loaf pan.
3. In a small bowl, stir together water and yeast.
4. In a medium mixing bowl, sift then whisk dry ingredients to combine.
5. Add yeast mixture, vegetable oil and eggs.
6. Using an electric mixer, mix dough for 5 minutes on medium-high speed.
7. Spread batter into prepared pan.
8. Lightly grease a sheet of plastic wrap and cover the pan.
9. Allow dough to rise for 1 hour in draught free area.
10. Bake for 55 minutes.
11. Remove bread from oven and cool in the pan for five minutes.
12. Turn onto a wire rack to cool.
13. Cut and store as you desire.
14. Variation: Cinnamon Raisin Bread - Mix 2 teaspoons cinnamon with the dry ingredients and add 2 teaspoons vanilla extract with the wet ingredients. Before spreading batter into pan, stir in 1/2 cup raisins. Bake as above.

Reviews

[Sassy Sarah]

Excellent, easy recipe! I just started gluten-free and I love that this bread has a sponge-y texture like bread with gluten. I cannot have dairy, so I left out the powdered milk but used almond milk in place of the water. It turned out great and it did not take a long time to make (compared to regular gluten yeast breads that take hours to let rise). I will probably play with this recipe in the future and try adding other gluten free whole grains like amaranth and quinoa, etc. Thanks for the recipe<br/><br/>So I just wanted to add a note that I modified it. I decided to use oat flour instead of the brown rice flour and I used white rice flour instead of the cornstarch and I added a 1/4 cup of molasses to the to the total liquid measurement (subtract 1/4 cup from the total amount of liquid originally stated. So, this made a delicious oatey-molasses bread. Celiacs could use certified gluten free oats if they wanted.

 

[Christine B.]

Still looking?this wasn't terrible but not a winner for this wheat gluten addict. I followed the recipe as written. Interestingly, it had a sort of cornbread taste with a very moist texture.