Tested till perfect Gluten-Free Sandwich Bread
Gluten-Free Sandwich Bread
Photography by Joe Kim/TC Media

Gluten-Free Sandwich Bread

This easy no-knead bread has great texture and a simple, pleasing flavour. Enjoy slices warm with butter or transform them into a grilled cheese, a hearty sandwich or French toast. The best part: The loaves freeze beautifully, so make extra to enjoy later.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 44 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 1-1/2 hours
  • Portion size 16 slices

Ingredients

  • 1 cup 1cuptapioca starch
  • 1 cup 1cupbrown rice flourbrown rice flour
  • 3/4 cup 3/4cuppotato starch
  • 3 tbsp 3tbspground flaxseeds
  • 2 tsp 2tspquick rising dry yeast, (instant)
  • 2 tsp 2tspxanthan gum
  • 3/4 tsp 3/4tspsalt
  • 1-1/3 cups 1-1/3cupsmilk, warmed
  • 2 2eggeggs
  • 1 tbsp 1tbspliquid honey
  • 2 tsp 2tsplight-tasting olive oil
  • 1 tsp 1tspcider vinegar
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Preparation

In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gum and salt.

Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.

Bake in 350ºF (180ºC) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool. (Make-ahead: Slice loaf; wrap in plastic wrap and freeze in resealable freezer bag for up to 1 month.)

Nutritional Information Per slice: about

cal 124 pro 3g totalfat 2g sat. fat 1g
carb 22g dietary fibre 1g sugar 2g chol 25mg
sodium 136mg potassium 90mg

% RDI:

calcium 4 iron 4 vit A 2 folate 9
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