Gluten-Free Sandwich Bread for Conventional Oven
Contributed by Carol Fenster, Ph.D.

Ingredients 2-1/2 tsp Yeast, Active Dry  1-1/2 cups Warm Milk (cow, rice, soy or nut)  3 cups Gluten Free All Purpose Baking Flour  2 Tb Sugar  1 Tb Potato Flour  1 Tb Xanthan Gum  3/4 tsp Lecithin Granules (Plain Soy)  3/4 cup Whole Egg, must measure 3/4 cup*  1/4 cup Vegetable Oil  1 tsp Cider Vinegar  1 tsp Guar Gum  3/4 tsp Salt
Directions
In a small bowl add yeast to warm milk and let foam for 5 minutes. Meanwhile, in a large mixing bowl of heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed. Place dough in a greased 9” x 5” nonstick pan. Smooth dough with spatula. Cover and let rise in warm place (75°-80°) until dough is level with top of pan (approximately 30-40 minutes). Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after first 15 minutes of baking. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn out of pan and cool thoroughly on a wire rack before slicing with electric knife or serrated knife. *For lighter colored bread, use one whole egg and enough egg whites to equal 3/4 cup. For an eggless option use 3 Tb Ener-G Egg Replacer mixed with 1/2 cup & 2 Tb water. Makes 1 loaf (12 slices). NUTRITIONAL INFORMATION Serving size: 1 slice Calories 190, Calories from Fat 70, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 35mg, Total Carbohydrate 27g, Dietary Fiber 4g, Sugars 3g, Protein 5g.