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Soft Gluten/Rice free sandwich bread takes several minutes to prepare.

Soft Gluten/Rice free sandwich bread takes several minutes to cook.

Soft Gluten/Rice free sandwich bread makes 14 servings.

The ingredients for Soft Gluten/Rice free sandwich bread are:

Yeast Mix
12 fl oz warm water
6 tsp Granulated Sugar
6 tsp Organic Coconut Palm Sugar
3 tsp active dry yeast

Dry Mix
3 serving Gluten/Rice Free Flour Blend
1 tbsp Bob's Red Mill Xanthan Gum
4 tsp Baking Powder
1 tsp Sea Salt

Wet Mix
2 tsp unfiltered Organic Apple Cider Vinegar
4 tbsp Extra Light Olive Oil
2 large free range eggs

Here is how you make Soft Gluten/Rice free sandwich bread:

INSTRUCTIONSIn 2 cup glass measuring cup, measure & warm water to just above body temperature - should be warm to the touch (not hot or cold). Stir in sugars to dissolve and add Yeast last. Set-aside & let proof for approx. 10 minutes.Combine Dry Mix ingredients in small bowl.Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds until blended.Add in the proofed Yeast Mix and mix again until blended.Add the Dry Mix and beat on medium-high for approx. 3-4 minutes. Dough will be wet, but thick and sticky!If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.Preheat your oven to 375 degrees.It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan? or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, cook to an internal temperature of 210 - 220 degrees digital thermometer).Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. FOR PIZZA:I use a 9x13 Cake Pan, let rise as directed, & bake a thick flat loaf - once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. 15 min. and then bake on a Pizza Stone as directed. Once cooked, top with your favorite ingredients & return to oven and bake at 450 until done.FOR HAMBURGER BUNS:Prepare as you would for Pizza in a 9x13 Cake Pan and then cut into 12 square 'buns', which can be split in half. Or, you can use a Hamburger Bun Pan (like theUSA 6" Mini Round Pan I have by USA Pans) and fill each well ? full and let rise until double in size. Bake as directed until done.EGG SUBSTITUTION:Although some of you have had success with this - Due to the responses in the comments, I DO NOT suggest using Flax or Chia Seeds as a substitute for eggs. However, I have had some success using Chia & Ener-G egg replacers when making pizza dough and buns. I also have a tortilla and pita/flat bread recipes that are egg free! =)ADDITIONAL ADD-INS:Feel free to add in seeds, nuts, raisins, cinnamon, etc?. Just be sure to stir them in by hand at the end before scraping the mixture into your pan.LEFTOVERS:Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that the bread will dry out quickly. Use extra bread to make Gluten Free Bread Crumbs, by drying them in the oven and then blending them in your food processesor.Serving Size:?Calculated on (18) 1/2" thick slices (about 2oz per slice)

The nutritional information for Soft Gluten/Rice free sandwich bread is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 160.0

• Total Fat: 5.4 g
• Cholesterol: 30.4 mg
• Sodium: 296.4 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 2.1 g
• Protein: 3.5 g