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.