Regular F for 20 minutes; cover loosely with

Regular White Sandwich Bread

One of the biggest challenges
when starting a gluten-free diet is finding the right bread. So many
gluten-free versions have a cardboard texture and can taste too dry for
comfort. That is why we start the bread section with this super versatile,
moist, and delicious white bread.

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  1 hr 10 mins




1 tablespoon active dry yeast 2 tablespoons sugar 1 cup warm fat-free milk2 eggs 3 tablespoons canola oil 1 teaspoon cider vinegar 2 1/2 cups gluten-free all-purpose
baking flour (or use your own Flour Formula!)2 1/2 teaspoons xanthan gum (not
needed if already added to the Flour Formula) 1 teaspoon unflavored gelatin 1/2 teaspoon salt



Grease a 9 x 5-inch loaf pan and
sprinkle with gluten-free flour,; then set


In a small bowl, mix the yeast and
sugar in warm milk until they dissolve. Combine the eggs, oil, vinegar,
and the yeast mixture in a larger bowl and beat with a hand mixer for about 1
minute on low speed. Gradually beat in the flour, xanthan gum, gelatin,
and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough
will be softer than yeast bread dough with gluten.)


Transfer to a prepared pan. Smooth the
top with a wet spatula. Cover and let rise in a warm place until dough reaches
the top of pan, about 25 minutes.


Bake uncovered at 375° F for
20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden
brown. TransferRemove from
pan to a wire rack to cool.


Result: You have one delicious loaf of
gluten-free bread (about 16 slices)



If you cannot finish the whole
bread, you can put it in a freezer bag and freeze for later use.