If you’re living gluten-free, you’re already familiar with sandwich bread recipes that turn out as squat bricks with a cardboard texture. There’s a mush, gummy, Play-Doh-like variety. How about the gritty, dry, papery loaves that butter will not melt on? And let’s not forget the ones with either no taste at all or a strange bean-y flavor.
That’s why we’ve spent countless hours creating a reliable recipe that makes a light-textured sandwich loaf (one actually large enough to slice for sandwiches). Our bread has an excellent crumb, a natural flavor, and a golden-brown crust. It will stay moist for several days at room temperature and taste good toasted for several more.