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Gluten Free Pantry Sandwich Bread Mix
Entire bag of Glutino® Gluten Free Pantry® Favorite Sandwich Bread mix
Enclosed packet of yeast (2¼ tsp)
1¾ cups lukewarm warer or milk*
4 Tbsp melted butter or vegetable oil
2 large eggs or 1 egg and 2 egg whites, lightly beaten*
Large bread machine (2lb. capacity): Set machine on gluten free setting (follow manufacturer's direction for gluten-free baking). Short cycle and programable features may be used. Follow manufacturer's instructions for order of adding yeast, wet and dry ingredients. Press start. During first kneading cycle, open lid and use rubber spatula to scrape the sides of the pan and help mix dough. For better results, remove baked bread immediately and cool on wire rack. For 1 lb. bread machine, divide the ingredients in half.
Oven Method: Spray or lightly oil a 9x5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven to 375°F. Bake 30 minutes or until brown and hollow sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap and store in freezer.
Cinnamon Raisin Bread: Combine mix with yeast, 4 tsp cinnamon, 1¾ cups water, 2 tsp vanilla. 4 tsp melted butter and 2 eggs. Near the end of the last kneading cycle, add ½ cup softened and well drained raisins. Mix with rubber spatula to combine. For oven method. fold raisins into beaten dough before placing in baking pan. Bake as above.
*you may adapt the recipe to suit your needs by using equal amount of substitute ingredient.
Ingredients: white rice flour, brown rice flour (rice flour, rice bran with germ), potato starch, skim milk powder, whey powder, corn starch, cane sugar, yeast, salt, xanthan gum, guar gum
Case Size: 6/20.1oz
Serving Size: 31g
Case Yield: 120
Shelf Life: 12 months