Saturday, June 20, 2009

Gluten-Free Sandwich Bread

I thought this was a pretty loaf of gluten-free sandwich bread. I used the recipe from Annalise Roberts' Gluten-Free Baking Classics. This loaf is actually a couple of days old, but it is still nice and soft.

I get so many requests for the recipe, I thought I would come back and post a link to the recipe at Annalise Robert's web site, where you can find a recipe for a slightly larger loaf of sandwich bread than the one in her book, and many other recipes.

Here's a link to the bread pans I use, I find these Chicago Metallic pans don't overbrown the bread like my old non-stick or glass pans did.
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5 comments:

  1. leyJuly 10, 2009 at 11:21 PM

    That looks delicious! Do you usually make your breads from scratch or use boxed mixes? I haven't had much luck with the former. :\

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  2. AnonymousAugust 11, 2009 at 5:50 PM

    wow that is amazing!
    which recipe did you make from her book?

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  3. TiffanyAugust 11, 2009 at 9:57 PM

    I used her Basic Sandwich Bread recipe. It makes a 1-pound loaf, it is a pretty dependable, although it might take a little practce to make it pretty. I would also recommend using a shiny silver pan. I bought a couple of Chicago Metallic loaf pans off Amazon, and they make nicer loaves than my old non-stick or glass pans. You can also find a 1 1/2-pound version of this recipe on her web site: www.foodphilosopher.com. This is the best GF baking book I've tried by a long shot; everything I've made out of it tastes great, and is very comparable to the wheat version.

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  4. AnonymousDecember 29, 2014 at 10:22 PM

    I know this is an old entry but I wanted to ask you: did you make any changes to the recipe? I ask because I've made this recipe so many times now and it is always a very small, flat loaf without the kind of open crumb yours has. It's also usually dry and tough. I am following the directions exactly so I am very frustrated.

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    Replies
    1. TiffanyDecember 30, 2014 at 9:24 AM

      Hi, I'm sorry! I didn't make changes to the recipe. I found the pan I used made a big difference. Is your yeast fresh? How about altitude? I think that was made at my mom's house, over 4000 feet. Have you contacted Annalise? When I have contacted her in the past, she has been very helpful. You can email her through her website or find her on Facebook.

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