Chickee's Favourite Gluten Free Sandwich (Or French!) Bread
"This is a great bread with a unique soft texture. It will make (sort of) baguettes that can be made into garlic bread- they are a little flat, but they do the job! This will make one loaf, or two smallish baguettes. Easy to make dairy free too, just use soy milk."
photo by Jubes
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 1⁄2 cups rice flour
- 1 1⁄2 cups tapioca flour
- 2 tablespoons sugar
- 1 tablespoon xanthan gum
- 1 tablespoon dry yeast
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1⁄3 cup water
- 2 tablespoons oil
- 1 teaspoon apple cider vinegar
directions
- Add all dry ingredients together and mix well.
- Combine wet ingredients and add to the dry.
- Beat in an electric mixer (strong) on high for 3 minutes.
- Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
- Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
- Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for my four year-old Autistic son who is on a gluten free diet. We used it for peanut butter and jelly sandwiches. He is an extremely picky eater and ate this without complaint or resistance! I used a bread maker and it turned out pretty good. It did turn out a tad bit shorter than an average sandwich bread would be. The bread was pretty much tasteless so it I would expect that it would blend in with any flavor. When I first took it out of the bread maker it was very moist and had a great texture. It did get dry after a week being stored in the refrigerator. (Like any gluten-free bread). -
This was one of two recipes I tried for gluten free Communion bread. It was very easy to make. However, when I took it out of the oven it shrank into itself-I probably under baked it. Next time I will add some baking time and will also try quick yeast-But I will defintlty try again because it had a great flavour. Cook's error not recipe error. Thanks for posting.
-
*Reviewed for Aussie/NZ Recipe swap Nov '07* Very easy to make. I used a bread tin to bake a loaf style bread. I agree that this bread would be great made into garlic bread.I think that it would be better suited to being made in a slice tin or shaped into a flat bread with some olive oil, parmesan cheese, rosemary, maybe some olives and sun-dried tomatoes- more of a foccacia style bread. It would make a great foccacia! The bread was easy to make, soft and not crumbley at all. It had more of a soft spongey texture. Thanks for posting a great, versatile recipe Chickee. Photos also being posted :) -
This was absolutely the WORSE recipe ever! I followed the directions to the tee & it was horrible. When it was done, it looked great - so I tasted it while it was hot... not too bad but it left the worse aftertaste! I wrapped it up to keep it fresh & sliced it after it cooled - HARD AS A ROCK! Don't waste your time or money on this recipe! I don't believe for a minute that the person who posted it actually tried the recipe! The worse $12 I ever spent!! (I threw it out to the birds & even they won't eat it! LOL)
-
Oh my goodness! This is the best GF bread ever! I don't use any specific type of flour, I just use whatever I have (buckwheat, quinoa, etc), but I did use the tapioca starch like the recipe called for. I also included some ground flax seeds in the measure of flour. Ground flax works together with the gum to hold the bread together. I also used butter instead of oil. Other than that, I followed the recipe. Very delicious, very good texture, suitable for sandwiches. Even my non-GF relatives like it.
see 1 more reviews
Tweaks
-
Oh my goodness! This is the best GF bread ever! I don't use any specific type of flour, I just use whatever I have (buckwheat, quinoa, etc), but I did use the tapioca starch like the recipe called for. I also included some ground flax seeds in the measure of flour. Ground flax works together with the gum to hold the bread together. I also used butter instead of oil. Other than that, I followed the recipe. Very delicious, very good texture, suitable for sandwiches. Even my non-GF relatives like it.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
