Ingredient: yeast

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.

Easy No Knead Bread

This is a super easy no knead bread. It needs to sit over night, so plan accordingly.

Elephant Ears

I learned how to make elephant ears in high school cooking class.  But I never made them again until after we went to the fair in 2009.

The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home.  So we researched recipes and made  them.

We often make them after the fair now.

Aunt Bonnie’s (McGuire) Whole Wheat Bread

This is my most used, favorite wheat bread recipe. It is super simple to make and it is not “heavy” like many wheat breads are. It makes great sandwich bread and is wonderful toasted.

We usually half the recipe but this bread freezes well.