Lori's GFCFSFEF Sandwich Bread

 

Sandwich Bread

Thanks Jamie and no need to kill for a recipe! LOL here it is posted below. i thought it was in the circus but it wasn't therefore, I will post it again now. Good Luck,
Lori Bakes

Lori's GFCFSFEF Sandwich Bread

SOURCE: Lori Bakes Gluten Free

DRY INGREDIENTS:

2-1/4 tsp. (1 packet) dry active yeast

1 C brown rice flour

2 C white rice flour

3 tsp. xanthan gum

1/2 tsp. unflavored gelatin

1/8 tsp. powdered Vitamin C crystals (ascorbic acid)

1/4 Cup sugar

1-1/2 tsp. salt

1-1/3 C GFCF nondairy dry milk powder substitute (ex. Darifree)

WET INGREDIENTS:

1/4 C canola oil

2 Tbsp. ground chia seed (ex. Salba) mixed with 6 Tbsp. warm water

1-3/4 C warm water (additional)

BREAD MACHINE:

In a medium bowl, combine dry ingredients; set aside. In a small bowl, mix together chia seed and 6 Tbsp warm water; set aside until congealed (at least 10 minutes). Spray the paddle of the bread pan with nonstick cooking spray. Place wet ingredients into pan, add dry ingredients on top. Carefully seat pan in bread machine. Select the DOUGH cycle. After mixing has begun, help any unmixed ingredients into the dough using a spatula. Let rise approximately 25 minutes or until bread has about doubled in size. DO NOT let the bread over proof or rise to the top of the baking pan. Press STOP and then select the BAKE ONLY cycle. Set the machine if able to 350° for 1 hour. When baking has completed, turn bread out onto a wire rack to cool completely before cutting or storing.

HAND MIXING:

In a small bowl, mix together chia seed and 6 Tbsp warm water; set aside until congealed (at least 10 minutes). Place the wet ingredients in the bowl of your heavy duty mixer, turn the mixer to LOW and add the dry ingredients gradually. Turn the mixer to MEDIUM-HIGH and beat for 8-10 minutes or until bread dough is smooth, well mixed and looks like thick cake batter. Pour batter into a greased and rice floured 10-in.x 5-in. loaf pan; put in a warm, draft free area and let rise for about 25 minutes or until bread has just about reached the top of the pan. DO NOT let the bread over proof. Bake in a preheated oven 350° for 1 hour. Use a toothpick to test for doneness. Cool for 15 minutes in pan and then remove to a wire rack to cool completely before cutting or storing.

Yield: 1-1/2# loaf

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