We’ve always been on a quest for a really good sandwich bread replacement. We’ve come up with several that come close, but most end up drying out and get all crumbly even when sealed well after only a few days. This one stays moist, like the “normal” store bought bread until it’s eaten up. It will actually go bad before it dries out and gets crumbly! It has a destinctive taste to it. I’m pretty certain it comes from the corn in the flour mix as well as the nutty flavor of the millet. It does make really good rolls, just decrease baking time to about 15 minutes. I’ll post a picture soon! This recipe was taken and adapted from here.
Gluten and Egg Free Sandwich Bread
Recipe type: Bread
Ingredients
- 1 heaping Tbsp. yeast
- 1 Tbsp. sugar
- 1 ½ c. water (105 degrees or a little less than hot)
- 1 cup brown rice flour
- 1 cup cornstarch
- ⅔ cup sorghum or millet flour
- ⅓ cup masa harina or corn flour
- 3 tsp. xanthan gum
- 1tsp. salt
- 3 eggs (OR ½ water and 3 Tbsp. ground flax seed, OR other egg equivalent)
- 2 Tbsp. oil
- 1 tsp. cider vinegar
Instructions
- Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients.
- Combine the flours, xanthan gum and salt in the largest mixing bowl and stir well. Add the eggs (or replacer), oil and vinegar. Then pour the yeast mixture into
- the flour mixture. Blend the dough with a mixer for 4 minutes.
- Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until it is about ½ inch from the top of the pan. Then bake at 375 degrees for 50 minutes. Remove from oven and cool bread in pan for 30 min. Remove to cooling rack, cool completely before slicing.
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