Gluten-Free Sandwich Bread

Name: Gluten-Free Sandwich Bread
Prep time: 1 h 30 min
Total time: 4 h 10 min
Yield: 12
Ingredients: 2 tablespoons canola oil; 1/2 cup millet; 1 1/2 cups warm water (about 115° F); 1 cup brown rice flour; 1 cup soy flour; 1/2 cup tapioca flour; 1 cup teff flour; 2 packages active dry yeast (1/4 ounce each); 2 1/2 teaspoons xanthan gum; 3 large eggs; 2 tablespoons molasses Unsulphured

1 Ratings

0 Comments

Prep 1 hr 30 min
Total 4 hr 10 min
Servings 12

I have a friend with celiac disease and this is something I make for her. While it's different than regular bread in texture, the flavor is nice and it tastes great toasted. MORE+ LESS-

By TBSP Geoff

Updated May 14, 2015

Ingredients

tablespoons canola oil

1/2

cup millet

1 1/2

cups warm water (about 115° F)

cup brown rice flour

cup soy flour

1/2

cup tapioca flour

cup teff flour

packages active dry yeast (1/4 ounce each)

2 1/2

teaspoons xanthan gum

large eggs

tablespoons molasses Unsulphured

Steps

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1

Lighly oil 8-inch loaf pan with oil. Combine millet and 1/2 cup warm water in small pot. Bring to a boil, remove from heat and let sand for 30 minutes. Set aside.
2

In mixing bowl stir together flours, yeast and xanthan gum. In separate bowl, whisk eggs, molasses, salt and oil. Combine the egg mixture with the flour mixture in the mixing bowl.
3

Using electric mixer with paddle attachment, beat dough until combined. Add 1 cup warm water and millet. Continue beating on medium speed for 5 minutes. Dough will be thick, not like traditional bread dough.
4

Place batter in loaf pan and spread evenly. Lighly drape with plastic wrap and place in a warm spot to rise for about 90 minutes - until dough has risen above edge of pan.
5

Meanwhile preheat oven to 350 ° F. Bake until bread is dark brown and sounds hollow when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. You may need to run a knife around the edge to loosen the loaf.