Gluten-Free Sandwich Bread Recipe

By Consumer Dummies

When you want a soft, simple sandwich bread, this gluten-free recipe is it. It slices perfectly and has a wonderful texture. This bread stays nice and soft for several days after baking because it’s enriched with egg and milk.

Preparation time: 15 minutes, plus rise time

Cooking time: 40 minutes

Yield: 8 servings

1/2 cup water

1/2 cup milk

2 tablespoons honey

2 tablespoons oil

2 teaspoons salt

2-1/4 cups minus 1 teaspoon (300 grams) Whole-Grain Flour Mix (see recipe below)

1-1/4 cups plus 1 tablespoon (196 grams) White Flour Mix (see recipe below)

1 egg

  1. Grease an 8-x-4-inch baking pan using nonstick cooking spray or unsalted butter and set aside.

  2. In a large mixing bowl, combine all ingredients. Beat at medium speed for 2 minutes.

  3. Pour the mixture into the prepared pan, cover, and let it rise in a warm place until doubled, about 1 to 1-1/2 hours.

  4. Preheat the oven to 350 degrees F.

  5. Place the bread in the center of the oven. Bake for 35 to 40 minutes, or until the bread is golden-brown and the temperature is 190 to 200 degrees F.

  6. Remove the bread from the pan and place on a wire rack to cool completely before slicing.

Per serving: Calories 281 (From Fat 51); Fat 6g (Saturated 1g); Cholesterol 29mg; Sodium 598mg; Carbohydrate 56g (Dietary Fiber 2g); Protein 5g.

Whole-Grain Flour Mix

Preparation time: 10 minutes

Yield: 14 cups

4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour

4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour

3-1/4 cups minus 1 tablespoon (400 grams) millet flour

1-3/4 cups (275 grams) sweet rice flour

  1. In a large bowl, combine all ingredients until the ­mixture is one color. Use a wire whisk to stir for best results.

  2. Store in an airtight container and use in baking recipes in place of flour.

Note: Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.

White Flour Mix

Preparation time: 10 minutes

Yield: 18 cups

5-1/2 cups (685 grams) tapioca flour (also known as tapioca starch)

8 cups (1,370 grams) potato starch

4-1/2 cups minus 1 tablespoon (685 grams) sweet rice flour (glutinous rice flour)

  1. In a very large bowl, combine all ingredients and blend using a wire whisk until they’re a single color.

  2. Store in an airtight container and use in recipes.

Note: For accuracy and best results, weigh out the flours for this mix and weigh the mix when you use it in recipes. One cup of this mix weighs 148 grams.

You can find glutinous rice flour at local Asian markets.