Try this Gluten-Free Sandwich Bread recipe, or contribute your own.
Suggest a better descriptionSource: King Arthur Flour
Place the flour , sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.
Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
Add the butter and beat until thoroughly blended.
Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl, and let the thick batter rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process
Grease an 8 1/2" by 4 1/2 " loaf pan, or a 9"x4"x4" pain de mie pan.
Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or till it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45-60 minutes. Towards the end of the rising time, preheat the oven to 350 degrees F.
Bake the bread for 38-42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack
Tips:
Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.
Cinnamon apple: stir 1 cup chopped apples (peeled or unpeeled) into the batter after its first rise. Scoop the dough into the prepared pan, and sprinkle it with a mixture of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Swirl the cinnamon-sugar into the dough with a butter knife; add an additional sprinkling of cinnamon-sugar on top, if you'd like. Let rise and bake as directed.
Cheese bread: Reduce the sugar in the recipe to 1 tablespoon; and stirring 1 cup (4 ounces) shredded sharp Cheddar cheese into the dough just before scooping it into the loaf pan.
If you have a 9"x4"x4" pain de mie pan, this is a great place to use it. It'll bake a taller loaf than a standard loaf pan. Bake with the lid on, or off; baking with the lid off will give you a slightly more crowned loaf; leaving the lid on will give you a slightly closer-grained loaf. If you use the lid, bake the bread for 50 minutes, with the lid on the whole time. Remove it form the oven remove the lid, and turn it out of the pan onto a rack to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1154 | ||
Calories from Fat: 822 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.3g | 122 % | |
Saturated Fat 47g | 235 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 1436.5mg | 442 % | |
Sodium 11401.1mg | 393 % | |
Potassium 1377.9mg | 36 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 25.6g | ||
Protein 58.8g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1154
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