Gluten-Free White Sandwich Yeast Bread

dscn07521My kids don’t like gluten-free bread much.  Food for Life’s Brown Rice loaf had been all they would tolerate – until recently.  I have discovered a gluten-free bread recipe that’s easy to bake and here it is. 

White Sandwich Yeast Bread

This bread, adapted from Carol Fenster’s 1,000 Gluten-Free Recipes, passed the test with all three of my kids.  They ate it up fresh from the oven covered in melted, dairy-free Earth Balance buttery spread.  We continued to use it for garlic bread until it was all gone.  It re-heats well and will hold up in a sandwich.  Enjoy!

White Sandwich Yeast Bread

Makes 12 servings (1.5 pound loaf)

1 packet (2 ¼ teaspoons) active dry yeast

2 Tablespoons sugar

1 cup warm (110 degrees) water

White rice flour for dusting

3 large egg whites (or ½ cup), at room temperature

2 cups potato starch

1 cup Carol’s Sorghum Blend (see below)

2 teaspoons xanthan gum

1 teaspoon guar gum

1 teaspoon salt

¼ cup Earth Balance, at room temperature

2 teaspoons cider vinegar

  1. In a small bowl, dissolve yeast and sugar in warm water.  Set aside to foam 5 minutes.
  2. Generously grease 9 x 5-inch nonstick (gray, not black) loaf pan.  Dust the bottom and sides of the pan lightly with white rice flour.
  3. In the large bowl of a heavy-duty mixer, beat egg whites until thick and foamy.  Add Sorghum blend, potato starch, xanthan gum, guar gum, salt, Earth Balance, vinegar and yeast mixture.  Beat on low speed to gently blend ingredients, then increase speed to medium and beat 30 seconds more or until mixture is thoroughly combined and slightly thickened.
  4. Transfer dough to pan and smooth top with a wet spatula.  Coat top with cooking spray.  Cover lightly with foil, and let rise in a warm place until dough is level with top of pan.
  5. Place rack in the middle of the oven.  Preheat the oven to 375 degrees.  With a sharp knife, make three diagonal slashes in loaf so stem can escape during baking.  Bake 1 hour to 1 hour 5 minutes.  Remove from oven and cool in the pan 10 minutes on a wire rack.  Remove bread from pan and cool completely on the wire rack.  Slice with electric knife or serrated knife.

 Carol Fenster’s Sorghum Blend

1 ½ cups sorghum flour

1 ½ cups potato starch/cornstarch

1 cup tapioca flour


One response to “Gluten-Free White Sandwich Yeast Bread

  1. The reaction occurs when the residue on your hands makes its
    way to your lips or into your mouth. Do gluten free products
    online have any side-effects. Chef Deb is committed to making your life better – starting with your baking.

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