Gluten Free Sandwich Bread

I am excited to be celebrating my parent’s 50th wedding anniversary in the Outer Banks of North Carolina!  50 years.  Wow!  I never used to think much of wedding anniversaries until I got married myself.  It is hard work to stay married.  It is even harder work to stay happily married.  My parents made it look so easy over the past 50 years, but since I have been doing this whole marriage thing for almost 22 years now, I know better and couldn’t be more proud of the life they have made for themselves and their posterity.

Packed in my luggage when I left home were two loaves of this Gluten Free Sandwich Bread from my new favorite GF cookbook, “How Can It Be Gluten Free by America’s Test Kitchen.  As a bread/roll addict, it has been my salvation since being diagnosed with a nasty gluten intolerance a few years ago.  Don’t ever buy that rubbery crap they call gluten free “bread” from the store.  Nasty!  This really comes together very quickly, but does take the specialty flours/ingredients that go hand in hand with gluten free baking.

Gluten Free Sandwich Bread

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Ingredients

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• 3 C + 2 Tb gluten free flour blend (click here for my favorite recipe) https://www.mykitchenescapades.com/2014/08/best-gluten-free-flour-blend.html]
• 1 1/3 C whole oats, processed into flour
• 1/2 C nonfat dry milk powder
• 3 Tb powdered psyllium husk**
• 3 Tb sugar
• 1 package yeast
• 2 tsp baking powder
• 2 tsp salt
• 2 C warm water
• 2 large eggs
• 2 Tb butter, melted

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Instructions

1. In the bowl of your stand mixer with the paddle attachment, mix together all the dry ingredients until combined.  Add the wet ingredients and mix for one minute before stopping to scrape down the sides of the bowl.  Beat on medium for 6 minutes until the dough resembles cookie dough.
2. Lightly grease 8 1/2 x 4 1/2″ loaf pan and use a rubber spatula to scrape the bread dough into the prepared pan.  Use wet hands to smooth out the top of the dough.  Using a long piece of aluminum foil, long enough to wrap around the outside of your loaf pan, fold it over on itself, lengthwise, two times. Tightly wrap the top lip of your loaf pan with this aluminum foil extension and secure it with staples. This bread is very soft and will need the extra support from this foil band as it rises and bakes above the edge of the loaf pan. Loosely cover with plastic wrap and allow it to rise for 1 hour.
3. Bake for 1 hour and 15 minutes, or until the bread is golden brown and sounds hallow when tapped.  Let it cool for 10 minutes in the pan before removing it to a wire rack to cool completely.  Do not cut the loaf before it cools or it becomes gummy.

• Author: Carole Jones

Nutrition

• Serving Size: 1/6th
• Calories: 389
• Sugar: 11g
• Sodium: 1058mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 70g