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Gluten-Free Sandwich Bread

  • 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 -

TBSP Geoff
May 14, 2015

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

Steps

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe

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