← All recipes
American · Bread
Gluten-Free Sandwich Bread
A soft, sliceable yeast loaf made from a blend of tapioca, rice, sorghum and chickpea flours; the batter is poured into a pan, risen once and baked until fully set in the middle.
- YieldServes 8 · 1 loaf (20 x 10 cm pan), about 16 slices
- Hands-on17 min
- Total3 h 15 min
- Difficulty
Ingredients
- ¾ cupwarm water, 40 to 46 °C (105 to 115 °F)
- 1 tbspfast-rising dry yeast
- 0.81 cuptapioca flour, 3/4 cup plus 1 tablespoon
- ½ cupwhite rice flour
- ¼ cupsorghum flour
- ¼ cupgarbanzo and fava bean flour
- 0.63 cuppotato starch, 1/2 cup plus 2 tablespoons
- 1½ tspsalt
- 1½ tspgluten-free baking powder
- 1 tspxanthan gum
- 2eggs, large
- ¼ cupsugar
- ¼ cupsunflower oil
- 1 tspguar gum
- ½ tspapple cider vinegar
- to tastecooking spray, the kind without flour
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.