Gluten-Free White Sandwich Bread

A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author ofHow to Cook Gluten-Free想出了一个解决方案吗those who are wheat-intolerant. And if it weren't enough that herWhite Sandwich Breadis gluten-free, it's also dairy-free to boot.

Brown rice flour, potato starch, and xanthan gum go into the mix for a loaf that rises in just about an hour and bakes up beautifully. Instead of the dense, heavy, and heartbreakingly crumbly loaves that many GF folks are used to, this white sandwich bread has a tender crumb and slices like a dream without falling apart, it even has that chew that we're always looking for in a good loaf of white. We put it to the toaster test and grilled up a grilled cheese sandwich with it; this white bread gets the gluten-free thumbs up from us.

What Worked:Gluten-free breads have a tendency towards the dense and crumbly but this one keeps it light and sliceable, plus it toasts up beautifully.

What Didn't:Gluten-free and dairy-free sandwich bread? We're not complaining.

Suggested Tweaks:This is a multi-use dough that can be baked into all shapes and sizes for gluten-free burger and hot dog buns, sesame topped sandwich rolls, the list goes on and on.

Active15 mins

Total2 hrs 15 mins

服务10 to 12 servings

Makes1 loaf

Gluten-free nonstick cooking spray

Dry Ingredients:

3cupsbrown rice flour
1cuppotato starch
1tablespoonxanthan gum
1tablespoongranulated sugar
1teaspoonsalt
1teaspoonbaking powder
1 packet (2 1/4teaspoons)instant yeast

Wet Ingredients:

2cupsvery warmwater(120 to 130ºF)
2largeeggs
2tablespoonsolive oil

Lightly grease a 9- by 5-inch loaf pan with nonstick cooking spray.
In the bowl of a stand mixer, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients.
把湿ingredients over the dry and mix on medium speed, using the paddle attachment, until a dough forms, about 2 minutes. The dough will be thick and sticky. If it appears dry, add another 1 to 2 tablespoons water.
Using a rubber spatula, scrape the dough into the prepared pan. Smooth the dough evenly in the pan with the spatula. Cover with a lightly greased piece of plastic wrap.
Allow to rise at room temperature until dough reaches the top of the pan, about 1 hour.
Adjust oven rack to the middle position and preheat the oven to 350°F. Remove the plastic wrap from the dough. Bake the loaf for 1 hour, or until the internal temperature reaches 205 to 211°F. Use an instant-read thermometer to test bread’s temperature.
Remove the bread from the oven. Allow to cool in the pan for 2 minutes then remove from the pan and place on a wire rack to cool. Slice with a serrated knife when completely cool.
Store the bread, wrapped well in plastic, at room temperature for up to 3 days or in the freezer for up to 1 month.

Nutrition Facts(per serving)
242	Calories
4g	Fat
46g	Carbs
5g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	242
% Daily Value*
Total Fat4g	5%
Saturated Fat 1g	4%
Cholesterol31mg	10%
Sodium243mg	11%
总碳水化合物46g	17%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein5g
Vitamin C 1mg	3%
Calcium 44mg	3%
Iron 1mg	7%
Potassium 293mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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