Gluten Free Sandwich Bread

When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.

A few helpful hints on this bread:

  • To keep gluten free, but sure to check ingredient labels.
  • The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
  • Do not let the dough rise over the pan, it will “boil over” and make a mess.
  • Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
  • Let cool before cutting. It does not have to be completely cooled though.
Gluten Free Sandwich Bread
Print Recipe
Servings
3 9 inch loaves
Servings
3 9 inch loaves
Gluten Free Sandwich Bread
Print Recipe
Servings
3 9 inch loaves
Servings
3 9 inch loaves
Ingredients
Servings: 9 inch loaves
Instructions
  1. Oil 4 8x4x2 inch bread pans.
  2. Combine water, sugar and yeast and let stand until foamy.
  3. Place egg whites, vinegar and butter in mixer.
  4. Add yeast mixture and start to blend.
  5. Combine flours, oats, teff grain, xantham gum and salt.
  6. Slowly add to mixer and blend.
  7. Mix for three minutes and then divide into loaf pans.
  8. Let rise until double in bulk, about 30 minutes.
  9. Bake for 70 minutes for 350 degrees.
  10. Cool before slicing.
  11. Slices easily into 14 slices 🙂
Recipe Notes

Freezes well. 

Use yolk for custard or another favorite recipe.

Thank you Bob Tucker for this great recipe!

Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *