Gluten Free Sandwich Bread Recipes

Steps:

• Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Steps:

• Brush an 8 1/2-by 4 1/2-inch loaf pan with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to aboil, remove from heat, and let stand 30 minutes. Reserve.
• Preheat oven to 400 degrees. Meanwhile, whisk together flours, yeast, and xanthan gum. Whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients. Then beat with a paddle attachment until combined. Beat in 1 cup warm water and the millet.Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not liketraditional bread dough.
• Transfer to prepared pan and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of pan, about 1 hour and 30 minutes (once dough begins to dome, remove plastic for remainder of rising time).
• Reduce oven to 350 degrees. Place bread in oven, and bake until dark brown and hollow sounding when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the pan to loosen before removing.

Steps:

• In a small bowl, combine water and yeast. Stir to combine.
• 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°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.

Steps:

• Spray bottom and sides of 8x4-inch loaf pan with cooking spray (without flour). In small bowl, mix water and yeast; set aside. In another small bowl, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
• In medium bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan.
• Spray top of dough with cooking spray (without flour); if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
• Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with cooking parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 40 minutes.