March 9, 2012

Gluten-Free Sandwich Bread

This is the best gluten-free sandwich bread recipe I have come across. It has a great flavor and texture. This recipe calls for both potato starch and tapioca starch. I am not a big fan of potato starch or tapioca starch. They are refined and removed from there "whole food". However, in small amounts these two starches help make a gluten-free bread turn out most like "real bread". I keep a small jar of both starches in our pantry and we use them sparingly. If you are on a gluten-free diet you would thoroughly enjoy this sandwich bread and it is simple to make too!

If you don't have to eat gluten-free (our family does not have to eat gluten-free) then why make gluten-free bread? It is always good to switch up the whole grains you include in your diet. This bread is high in protein (2 whole eggs and 2 egg whites) and healthy fats (flax seeds and safflower oil). It is always nice to balance out complex carbohydrates with fat and protein when baking bread.

1 cup warm water
2 teaspoons yeast
2 tablespoons organic raw cane sugar
1 1/4 cup organic brown rice flour
1/2 cup organic ground flax seeds
1/2 cup organic potato starch
1/4 cup organic tapioca starch
2 teaspoons xanthan gum
1 1/4 teaspoon salt
2 teaspoons organic apple cider vinegar
3 tablespoons organic safflower oil
2 organic eggs
2 organic egg whites

Combine warm water, yeast and sugar in mixing bowl. Let sit 5 minutes. Add all other ingredients into the mixer. Mix dough for 8 minutes at lowest speed. Scrape bottom and sides of bowl with rubber spatula. Spoon into prepared bread pan. Let rise, uncovered, in a warm, draft-free place for 1 hour. Bake in preheated oven at 350 degrees for 35 minutes. Remove bread from oven and let it sit 5 minutes. Remove from bread pan and allow the bread to cool on cooling rack. Or slice the loaf while it is still warm and eat it with Earth Balance (or butter) melted on top! Enjoy!
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