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.
November 19, 2021 11:16 am
Please explain the last baking instruction, “lower heat to low.” What temp is “low”, how much longer does the bread stay in the oven at this temp? What signs, if any, are we looking for?
November 26, 2021 3:57 pm
We’ve found that this line is confusing and does not belong there. We have removed it. We hope this has provided more clarity, thanks!
December 10, 2021 6:44 pm
Is there a way to make gluten free bread without dairy?
December 13, 2021 10:17 am
yes, recipes can be altered to exclude dairy, but you may find that you get less browning when baked. You may be able to add Polydextrose to help recover the browning.