Sandwich Bread

Gluten, Egg or Soy, Dairy free

This makes either a 1 or 2 lb loaf depending on the size of your loaf pan. Follow the quantities listed first fir the 1lb loaf and the quantities listed second for the 1 1/2 to 2 lb loaf.

1 lb. or 1 ½ to 2 lbs.

Gf active dry yeast (hand)1 ½ tblsp or 2 ¼ tblsp
(machine)1 ½ tsp or 2 ¼ tsp
Jowar or brown rice flour 1 ¾ cup or 2 cups
Potato starch ½ cup or ¾ cup
Tapioca flour ¼ cup or 1/3 cup
Xanthan gum 1 tsp or 1 ½ tsp
Salt 1 tsp or 1 ½ tsp
Brown sugar or maple sugar 1 tblsp or 2 tblsp
Ener-G egg replacer 1 tsp or 1 ½ tsp
Eggs 2 lrg or 3 lrg (or
soft silken tofu 1/2 cup or 3/4 cup)
Butter(melted)or cooking oil 3 tblsp or 1/4 cup
Apple cider vinegar 1 tsp or 2 tsp
Milk (cow, rice, soy) 1 cup or 1 ½ cup

Bake 1 lb. loaf in three 5"x3" or one 9"X5" pan.
Bake 1 1/2 or 2 lb. loaves in five 5"x3" pans or two 8"X4 pans.


Hand: Have all ingredients at room temperature. Combine yeast, 2 tsp of the sugar (or all the honey), and milk (105 degrees). Set aside for 5 minutes.
In a large bowl using regular beaters (not dough hooks), combine flours, xanthan gum, salt, remainder of sugar, and egg replacer. Add eggs (or tofu), melted butter (or oil), vinegar, and yeast mixture.
Mix ingredients together on low speed until liquid in incorporated, then increase mixer speed to high and beat for 2 minutes- or until mixture is very smooth. Occasionally, scrape sides of bowl with spatula.
Coat pans with cooking spray. Divide dough among pans. Rise in warm place – small pans 250 degrees. Bake small loaves for 25-30 minutes; large loaves for 40-50 minutes – or until tops are nicely browned. Cool 5 minutes in pan. Remove from pan; cool on wire rack.

Machine: Spray pan with cooking spray. Have all ingredients at room temperature. Add ingredients in order listed by manufacturer. Set controls.