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gluten free sandwich bread




Source of Recipe


g


List of Ingredients




gredients:
3/4 cup warm water (105°F to 115°F)
1 tablespoon fast-rising dry yeast
3/4 cup plus 1 tablespoon tapioca flour
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup garbanzo and fava flour
1/2 cup plus 2 tablespoons potato starch
1 1/2 teaspoons salt
1 1/2 teaspoons gluten free baking powder
1 teaspoon xanthan gum
2 eggs
1/4 cup sugar
1/4 cup sunflower oil
1 teaspoon guar gum
1/2 teaspoon apple cider vinegar
Cooking spray without flour
Preparation Instructions:
Spray bottom and sides of 8x4-inch loaf pan with cooking spray without flour. In small bowl, mix water and yeast; set aside.
In another small bowl, stir together all flours, the potato starch, salt, baking powder and xanthan gum; set aside.
In medium bowl, beat remaining ingredients except cooking spray with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan. Spray top of dough with cooking spray; if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes. Remove loaf from pan; place on cooling rack. Cool completely, about 40 minutes.

Nutrition Information
Calories:120; Calories from Fat:40; Carbohydrate Choice:1; Cholesterol:25mg; Fat:1; Potassium:40mg; Sodium:280mg; Starch:1; Total Carbohydrate:18g; Dietary Fiber:1g; Total Fat:4 1/2g; Monounsaturated Fat:1g; Polyunsaturated Fat:2 1/2g; Protein:2g; Saturated Fat:1/2g; Sugars:3g; Fats & Oils:1tsp;


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