Here is the bread recipe I promised I'd post from the Price Chopper Event. It is super easy to make, holds up great for slicing and, of course, doesn't crumble! Enjoy this bread! 
Easy
EASY GLUTEN-FREE SANDWICH BREAD RECIPE
Dry Ingredients
2/3 cup cornstarch
2/3 cup dry milk powder
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
- In a medium mixing bowl, whisk together dry ingredients.
- Add yeast mixture, vegetable oil and eggs.
- Using an electric mixer, mix dough for five minutes on medium-high speed.
- Lightly grease a 9x5-inch loaf pan with vegetable spay.
- Spread batter evenly into the pan.
- Lightly grease a piece of plastic wrap and cover the pan.
- Allow dough to rise for 1 hour.
- Preheat oven to 350 degrees F.
- Bake dough for 55 minutes or until internal temperature reaches 208°-211°F.
- Remove bread from oven and allow it to cool in the pan for five minutes.
- After five minutes, turn bread out onto a wire rack to cool completely.
To the Easy Sandwich Bread recipe, add:
1 Tablespoon ground cinnamon
2 teaspoons vanilla
1/2 cup raisins
Whisk ground cinnamon into the dry ingredients and add vanilla extract along with the eggs. After mixing the dough for five minutes, stir in raisins. Reduce mixer speed to low and blend until combined. Bake as directed above.
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13 comments:
Hi. This bread is interesting 'cause I can't eat wheat. Do you have nutritional data for the bread? My problem with most GF breads and other GF pastry is the very high fat and calorie count (of course I have a weight problem, too). I would love the convenience of being able to eat sandwiches again. Thank you in any event!
I followed your instructions to the letter, and this bread came out perfectly! Thank you for bringing sandwiches back into Dan's gluten-free life.
-Rachel
this looks wonderful and SO easy! I'm going to try this!! Thanks so much!!
Rachel isn't kidding! This bread is WONDERFUL and SO EASY!! Wow! What a great recipe! I can't wait to try the cinnamon and raison version too! Thank you so much for sharing this Elizabeth!!
Elizabeth-
I really like your cookbook, but I really don't like cornstarch. I won't bake with it. Would tapioca flour work?
Elizabeth,
I'm excited about this recipe and am planning to try it this week. If I like it, may I have permission to use it, and possibly your image of the loaves, on my site? I'd backlink to your blog, of course.
Let me know what you think through my contact page!
Sarah
Hi,
This recipe and the pictures of the bread look GREAT!
I was wondering, though, what purpose the powdered milk serves. We are also dairy free here. That is the one thing which prevents me from making the bread.
Nice blog! :)
Esther
Esther,
Hello! The milk adds protein. This brings structure to the bread. Many of my readers have made the bread (with excellent results) dairy-free by using either Vance's DairFree or Better than Milk. Use either of these products in equal amounts as the dry milk.
Hi,
I'm a newbie in the baking area so I got all the stuff to make this bread...I got the 1 packet active dry yeast, but the store gave me instant yeast. It's a 16oz bag.
So I used all of it to make the bread but the yeast was just too sandy and I realized that I had put too much of that instant yeast.
On the package there was a 3 X 1 (fresh yeast VS instant yeast) so I thought I just have to triple all the ingredients...well, it didn't turn out so well...so here's my question.
What do you mean by 1 packet active dry yeast..is this the same as instant yeast I bought? ..and how much (in terms of weight is a 1 packet active dry yeast)??
Thanks
-Julius
Julius,
Wow! You used 16 ounces (1 pound) of yeast in your bread.
A "packet" of active dry yeast is 1/4 ounce.
Even if the yeast claims it is more powerful than fresh yeast, don't change the ingredients called for in a recipe.
If you want to buy a pound bag again, just use 2 1/4 teaspoons of active dry yeast in place of the one packet.
Sorry this was confusing to you!
Elizabeth
Hi! I am loving this recipe!!!...BUT would you be able to help me substitute the cornstarch? i am allergic to corn, eggs, soy, and wheat! everything else looks fabulous! =) Thank you so much!!
Great recipe! I've successfully substituted both arrowroot and tapioca flour for the cornstarch (because it's what I had around at the time); also various GF flours work well instead of the brown rice flour (again, depending on what I have/can get).
I even make it without an electric mixer - I just bash the dough around a bit until it seems mixed.
What could I substitute for the milk powder that is dairy free as well as soy free? Also, could I substitute physillium husk powder for the xanthan gum? I've been reading about xanthan gum and really don't want to use it in my recipes. Thanks so much!
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