Flagstaff Celiac Support Group
The Ultimate Gulten-Free, Dairy-Free Sandwich Bread
From Susan Adamson, Newcastle, WA in Living Without, Spring 2006, pg. 7.
MAKES ONE 1½ - 2 LB. LOAF
This bread holds together well for sandwiches, even after freezing. It has a great texture and superb flavor.
1½ cups milk (rice, soy, or almond)
2 teaspoons apple cider vinegar
¼ cup oil (I prefer olive oil)
3 large eggs
2 tablespoons brown sugar
1½ teaspoons salt
1½ teaspoons xanthan gum
½ cup tapioca flour
½ cup sorghum flour
2 cups brown or white rice flour
2 tablespoons pecan or almond meal, optional
2¼ tablespoons gluten-free active dry yeast
1. Mix milk, vinegar and oil together in a bowl
2. Beat eggs and add to the liquid mixture
3. Pour into the bread pan
4. In a separate bowl, mix all dry ingredients together.
5. Pour dry ingredients on top of liquid ingredients. Make a small well in the middle of the dry mix and add 2¼ tablespoons gluten-free active dry yeast.
6. Set your bread machine and let the rest of baking process begin.