GLUTEN-FREE SANDWICH BREAD

Gluten-Free Sandwich Bread image

Take a break from your regular bread with this gluten free bread. Add your favorite sandwich fixings, and lunch is served.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 3h15m

Yield 16

Number Of Ingredients 16

Ingredients

3/4 cup warm water (105°F to 115°F)
1 tablespoon fast-acting dry yeast
3/4 cup plus 1 tablespoon tapioca flour
1/2 cup plus 2 tablespoons potato starch flour
1/2 cup white rice flour
1/4 cup sweet white sorghum flour
1/4 cup garbanzo and fava flour
1 1/2 teaspoons salt
1 1/2 teaspoons gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon guar gum
2 eggs
1/4 cup sugar
1/4 cup sunflower oil
1/2 teaspoon cider vinegar
Cooking spray (without flour)

Steps:

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, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
In medium bowl, beat eggs, sugar, oil and vinegar 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 (without flour); 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 cooking 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 from pan to cooling rack. Cool completely, about 40 minutes.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 3 g, TransFat 0 g