{"id":277,"date":"2010-05-15T14:03:19","date_gmt":"2010-05-15T21:03:19","guid":{"rendered":"http:\/\/taodekitchen.com\/tasty\/?p=277"},"modified":"2010-05-15T14:20:22","modified_gmt":"2010-05-15T21:20:22","slug":"sandwiches","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/recipes\/sandwiches\/","title":{"rendered":"Sandwiches!"},"content":{"rendered":"

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<\/em>. I found this recipe<\/a> and with the raves on the comments section I had to give it a try.<\/p>\n

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 \ud83d\ude09 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!
\nI made some adjustments to the recipe and made this recipe for 1 loaf. Give it a try and let me know what you think.<\/p>\n

* Exported from MasterCook *<\/div>\n
GF EF Sandwich Bread<\/div>\n
Recipe By \u00a0 \u00a0 :<\/div>\n
Serving Size \u00a0: 12 \u00a0 \u00a0Preparation Time :0:00<\/div>\n
Categories \u00a0 \u00a0:<\/div>\n
Amount \u00a0Measure \u00a0 \u00a0 \u00a0 Ingredient — Preparation Method<\/div>\n
——– \u00a0———— \u00a0——————————–<\/div>\n
3\/4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0millet flour — 3 oz<\/div>\n
3\/4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0tapioca flour — 3 oz<\/div>\n
3\/4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0potato starch — 3.3 oz<\/div>\n
1\/2 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0sorghum flour — 2 oz<\/div>\n
1\/4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0teff flour — 1.13 oz<\/div>\n
2 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0teaspoons \u00a0xanthan gum<\/div>\n
1 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 teaspoon \u00a0sea salt<\/div>\n
1\/2 \u00a0 \u00a0 \u00a0teaspoon \u00a0baking powder<\/div>\n
1\/4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 cup \u00a0sugar<\/div>\n
1 \u00a0 \u00a0 \u00a0 \u00a0 tablespoon \u00a0yeast — proof in 1\/4 c warm water with pinch of the 1\/4c sugar<\/div>\n
1 \u00a0 \u00a0 \u00a0 \u00a0 tablespoon \u00a0extra virgin olive oil — or melted butter<\/div>\n
1 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0cup \u00a0water — warm; or 3\/4c water + 1\/4 c yoghurt<\/div>\n
2 \u00a0 \u00a0 \u00a0 \u00a0tablespoons \u00a0flax seed — ground + 1\/4 cup hot water stir til gelatinous<\/div>\n
Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour<\/div>\n
Mix together dry ingredients<\/div>\n
Mix together wet ingredients<\/div>\n
Add wet to dry<\/div>\n
Bake at 375 for 50-60 minutes<\/div>\n
– – – – – – – – – – – – – – – – – – –<\/div>\n
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. \u00a0Exchanges: 1\/2 Grain(Starch); 0 Lean Meat; 1\/2 Fat; 1\/2 Other Carbohydrates.<\/div>\n
NOTES : variations:<\/div>\n
Rye bread – add 2 1\/2 tsp caraway seeds, 2 t molasses, 1T cocoa<\/div>\n
For cinnamon roll dough – replace 1T EVOO with 2T butter<\/div>\n
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0<\/div>\n

Gluten Free \/ Egg Free\u00a0\u00a0Sandwich Bread<\/h2>\n

\n

<\/span>Amount <\/span>Measure <\/span>Ingredient — Preparation Method<\/p>\n

\n

——– <\/span>———— <\/span>——————————–<\/p>\n

<\/span>3\/4 <\/span>cup <\/span>millet flour — 3 oz<\/p>\n

<\/span>3\/4 <\/span>cup <\/span>tapioca flour — 3 oz<\/p>\n

<\/span>3\/4 <\/span>cup <\/span>potato starch (not flour!) — 3.3 oz<\/p>\n

<\/span>1\/2 <\/span>cup <\/span>sorghum flour — 2 oz<\/p>\n

<\/span>1\/4 <\/span>cup <\/span>teff flour — 1.13 oz<\/p>\n

<\/span>2 <\/span>teaspoons <\/span>xanthan gum<\/p>\n

<\/span>1 <\/span>teaspoon <\/span>sea salt<\/p>\n

<\/span>1 <\/span>tablespoon <\/span>yeast — proof in 1\/4 c warm water with pinch of the 1\/4c sugar<\/span><\/p>\n

<\/span>1\/4 <\/span>cup <\/span>sugar<\/span><\/p>\n

\n

<\/span>1 <\/span>tablespoon <\/span>extra virgin olive oil — or melted butter<\/p>\n

<\/span>1 <\/span>cup <\/span>water — warm; or 3\/4c water + 1\/4 c yoghurt<\/p>\n

<\/span>2 <\/span>tablespoons <\/span>flax seed — ground + 1\/4 cup hot water stir til gelatinous<\/p>\n

Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour.<\/p>\n

Mix together dry ingredients<\/p>\n

Mix together wet ingredients<\/p>\n

\n

Add wet to dry.<\/p>\n

Let rise in a warm place until the bread is just to the top of the pan – about 1 – 1 1\/2 \u00a0hours.<\/p>\n

\n

Bake at 375 for 50-60 minutes. The bread is done when you tap it and it sounds hollow.<\/p>\n

I made this variation on Monday so I could have pastrami sandwiches:
\nRye bread – add 2 1\/2 tsp caraway seeds, 2 t molasses, 1T cocoa<\/p>\n

\n

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.<\/p>\n

\n

I’ll post a picture when I make another loaf.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,19,8,20],"tags":[31,29,27,30],"class_list":["post-277","post","type-post","status-publish","format-standard","hentry","category-egg-free","category-gluten-free","category-recipes","category-wheat-free","tag-egg-free","tag-gluten-free","tag-recipes","tag-wheat-free"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=277"}],"version-history":[{"count":6,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/277\/revisions"}],"predecessor-version":[{"id":281,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/277\/revisions\/281"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}