Gluten-free Friday: Sandwich bread
Adopting a gluten-free diet might take some getting used to. For one thing, you’ve probably given most breads the heave-ho, including pizza, bagels and the other yummy things made of dough.
Since gluten is found in wheat, rye, barley and oats, breads are one of the first things you might learn to pass up. There are gluten-free sandwich breads available, but you might have to search for them.
Try making your own bread. Many bread machine mixes are gluten-free, but it's easier than you think to make your own by hand. Try this recipe adapted from "Gluten-free Cooking."
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Gluten-free sandwich bread
Makes about 18-24 slices
- 1-1/2 teaspoons instant dried yeast
- 1 tablespoon superfine sugar
- 1/2 cup warm water
- 1/2 cup milk
- 1 cup brown rice flour
- 1/2 cup potato flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons olive oil
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- Preheat your oven to 400 degrees F. In a medium-sized bowl, whisk together the dried yeast, sugar, water and milk. Allow the mixture to stand for about 5 minutes or until it turns frothy.
- Use a large bowl and sift together the rice flour, potato flour and cornmeal.
- Add the salt, egg, olive oil and yeast mixture to the dried mixture (along with the optional ingredients). Stir the ingredients together to form a stiff batter.
- Pour the batter into a 2-pound nonstick loaf pan (this is a large pan). Place the pan inside a large plastic bag and securely close the bag. Allow the dough to sit in the bag for about 45 minutes, or until it rises.
- Bake for about 20-25 minutes. When the bread is cooked, transfer it to a wire rack to cool. Slice the bread as you're ready to eat it.