• 15May

    Sandwiches!

    I love a good sandwich. Going gluten free has been relatively easy – not really but now I can usually do without cakes and cookies – besides there are some decent gluten free versions of those. One thing I have been missing is bread. Most commercial gluten free/egg free breads are dense and not so appealing. I decided to give making my own a go so of course hit google. I found this recipe and with the raves on the comments section I had to give it a try.

    The first loaf was great but didn’t rise so much – I think because I mistakenly used potato flour instead of potato starch. The house filled with the aroma of fresh baked bread! I had tears in my eyes…not really but it does sound dramatic 😉 The next loaf was a winner – as in taller though it is a relatively short loaf so sandwiches are a bit small – portion control, HA!
    I made some adjustments to the recipe and made this recipe for 1 loaf. Give it a try and let me know what you think.

    * Exported from MasterCook *
    GF EF Sandwich Bread
    Recipe By     :
    Serving Size  : 12    Preparation Time :0:00
    Categories    :
    Amount  Measure       Ingredient — Preparation Method
    ——–  ————  ——————————–
    3/4           cup  millet flour — 3 oz
    3/4           cup  tapioca flour — 3 oz
    3/4           cup  potato starch — 3.3 oz
    1/2           cup  sorghum flour — 2 oz
    1/4           cup  teff flour — 1.13 oz
    2          teaspoons  xanthan gum
    1           teaspoon  sea salt
    1/2      teaspoon  baking powder
    1/4           cup  sugar
    1         tablespoon  yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar
    1         tablespoon  extra virgin olive oil — or melted butter
    1                cup  water — warm; or 3/4c water + 1/4 c yoghurt
    2        tablespoons  flax seed — ground + 1/4 cup hot water stir til gelatinous
    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour
    Mix together dry ingredients
    Mix together wet ingredients
    Add wet to dry
    Bake at 375 for 50-60 minutes
    – – – – – – – – – – – – – – – – – – –
    Per Serving (excluding unknown items): 67 Calories; 2g Fat (21.8% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
    NOTES : variations:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa
    For cinnamon roll dough – replace 1T EVOO with 2T butter
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

    Gluten Free / Egg Free  Sandwich Bread

    Amount Measure Ingredient — Preparation Method

    ——– ———— ——————————–

    3/4 cup millet flour — 3 oz

    3/4 cup tapioca flour — 3 oz

    3/4 cup potato starch (not flour!) — 3.3 oz

    1/2 cup sorghum flour — 2 oz

    1/4 cup teff flour — 1.13 oz

    2 teaspoons xanthan gum

    1 teaspoon sea salt

    1 tablespoon yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar

    1/4 cup sugar

    1 tablespoon extra virgin olive oil — or melted butter

    1 cup water — warm; or 3/4c water + 1/4 c yoghurt

    2 tablespoons flax seed — ground + 1/4 cup hot water stir til gelatinous

    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour.

    Mix together dry ingredients

    Mix together wet ingredients

    Add wet to dry.

    Let rise in a warm place until the bread is just to the top of the pan – about 1 – 1 1/2  hours.

    Bake at 375 for 50-60 minutes. The bread is done when you tap it and it sounds hollow.

    I made this variation on Monday so I could have pastrami sandwiches:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa

    After the bread has cooled I slice it thinly and put in the freezer. When I want to make a sandwich or make toast I just take out what I need.

    I’ll post a picture when I make another loaf.

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