Need A Good Recipe For Sandwich Bread

[jasonD2]

i can't live without sandwiches and need a good recipe for a bread that is firm yet soft and delicious. ive had gluten free breads before that tasted like cardboard and didnt hold together when u make a sandwich. i'd really appreciate some help. I am also lactose intolerant so i cant use dairy - anyone have a recipe they are willing to share?

Thanks

jason

[Glutenfreefamily]

For homemade breads this is my favorite, Open Original Shared Link.

I use water instead of milk and I skip the vinegar and it still tastes great.

[lorka150]

That's my recipe

Jason, it's really adaptable. Milk for water, and flours, too. Nearly everyone uses a different flour combo, just keep the flours and starches separate. Feel free to email or PM me with any questions about it.

[cruelshoes]

Open Original Shared Link to my favorite sandwich bread recipe. It does have dairy, but I have subbed nut meals for them, and it works well.

[Guest j_mommy]

Here is a sorghum bread reciepe(I found on here, Thanks to whomever posted it!) Very yummy reciepe!

Sorghum Flour Bread

Sorghum flour mix:

3 C Sorghum Flour

2 C Potato Flour or Starch

2.5 C Tapioca Flour

Ingredients for Bread:

2

[2Boys4Me]

That's my recipe

Jason, it's really adaptable. Milk for water, and flours, too. Nearly everyone uses a different flour combo, just keep the flours and starches separate. Feel free to email or PM me with any questions about it.

What do you mean, "keep the flours and starches separate"?

[lorka150]

What do you mean, "keep the flours and starches separate"?

Sorry, I meant, if you sub cornstarch with, say, tapioca, that will work. But don't sub cornstarch for the flour. And so on

[bakingbarb]

That's how I feel about the bread I made yesterday! Open Original Shared Link

The Mona mix is what I used for a couple of reasons, one I had it (a gift basket from a friend) and secondly I figured it was best the first time to use a mix so I know how the stuff is supposed to respond.

On her site she raves about this bread. And my other half devoured half the loaf last night but my daughter tasted it and thought it was awful (she loves gluten full french bread).

The crust was wonderful, the bread was sponge like and the taste was not something I was prepared for. I could barely swallow the last bite of my slice of bread.

The ingredients are : white rice flour, tapioca starch, sugar, xanthan gum, sea salt!

I can assume that the taste is the flours that are used in any gluten-free bread recipe. I still think it was good to use a mix the first time so I can see how it responds. She has pictuers on her site that show step by step what it looks like and that helped me.

But flavor, is sorely missing.

Over the weekend I aquired 2 books, The gluten free gourmet and Gluten free baking classics both of which use different types of gluten-free flour mixes. I am hoping any one of them taste better or I get used to it.

[Darn210]

My last two loaves have been out of Annalise Roberts Gluten-Free Baking Classics (overall a very good cook book). And so far, this recipe has produced the best tasting bread (family consensus) - it uses sorghum and millet (and more). It is fabulous fresh out of the oven. I didn't think it was too bad for a sandwich the next day (heat ever so slightly in the microwave and then let cool, first) but my kids are still having a problem adjusting to the texture. I think it just takes time for it to become the new norm.

[Darn210]

Also, just to add my personal opinion on flours . . . the bean flours give you a better texture but for us the taste was off. The rice flours . . . ugh . . . NO TASTE, crumbly, heavy . . . not good for bread. I use both bean flours and rice flours in other recipes, but in bread, the flour is too dominant of a factor in it's flavor.

[bakingbarb]

Also, just to add my personal opinion on flours . . . the bean flours give you a better texture but for us the taste was off. The rice flours . . . ugh . . . NO TASTE, crumbly, heavy . . . not good for bread. I use both bean flours and rice flours in other recipes, but in bread, the flour is too dominant of a factor in it's flavor.

Yes I just got that cookbook. I saw the recipes and am glad to know the bread recipes are worth making. I have heard pros and cons about the bean flours, I am sure it adds bulk but a bean is a bean I would think!