I was once a lover of whole grain, fiber-packed sandwich bread. The grainy texture and durable slices formed around delicious cheeses, meats, and sauces to make my lunch. After I joined the celiac club, I tried, and loved, Udi's sandwich brad. If you have ever tried it, it's satisfying, yet kind of empty. By empty, I mean it tastes like it has no nutritional value.
I have been baking this recipe almost every week. It's quick, it's easy to change, and husband-approved. The book Easy Gluten-Free Baking by Elizabeth Barbone is fantastic, uses mostly rice flours, and has yet to disappoint me. If you have ever baked gluten-free, you know how special that is.
Wet Ingredients
1 3/4 cup warm water
2 1/4 tsp active dry yeast
2 tbs vegetable oil
2 large eggs
Dry Ingredients
2 1/2 cup brown rice flour
2/3 cup cornstarch
2/3 cup instant NF dry milk
1 tbs xanthan gum
1 tsp salt
**I add a heap of ground flax seed & Italian herbs grown by my BFF
Lightly grease a 9X5 inch loaf pan with cooking spray
In a small bowl, combine water and yeast
In a mixing bowl, mix dry ingredients. Add yeast mixture, oil, and eggs. Let mixer go on medium speed for 5 minutes.
Pour batter into greased pan, cover lightly with plastic wrap, and leave alone for 60 minutes.
Bake (without plastic wrap!) for 50 minutes at 350 degrees. I recommend letting the loaf cool overnight before slicing it. It's best, in my opinion, when toasted. Enjoy!
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