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Simona19

Gluten Free Sandwich Bread

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Gluten free sandwich bread

For those that can't buy King's Arthur flour

Ingredients:

12 Tbsp. white rice flour

12 Tbsp. brown rice flour

8 Tbsp. potato starch

8 Tbsp. tapioca starch

1 teaspoon salt

1 Tbsp. Xantam gum

3 large eggs

1

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Here is a picture from my bread:

214xjdz.jpg

This bread I baked in 7x11 inch loaf pan because slices from the other bread were huge. This way the slices are smaller, close to sandwich size.

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Simona, this looks really good. Does it taste the same as the bread made with the KA flour? I may have to try it but not this week. We ate too much bread these last few weeks and I have gained 5 lbs! I need to lose weight. That will never happen if I keep makign all your yummy gluten-free goodies! :lol:

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Here is a picture from my bread:

214xjdz.jpg

This bread I baked in 7x11 inch loaf pan because slices from the other bread were huge. This way the slices are smaller, close to sandwich size.

This looks FANTASTIC....just like scali bread. How does it taste?

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Simona, this looks really good. Does it taste the same as the bread made with the KA flour? I may have to try it but not this week. We ate too much bread these last few weeks and I have gained 5 lbs! I need to lose weight. That will never happen if I keep makign all your yummy gluten-free goodies! :lol:

My husband told me that the taste is the same. He like the smaller, longer bread better because the smaller bread had bigger slices and it was to much for him to eat for lunch.

I think that the taste is little different, but very little. I think you need more potato starch, but I don

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For those that can't buy King's Arthur flour

12 Tbsp. white rice flour

12 Tbsp. brown rice flour

8 Tbsp. potato starch

8 Tbsp. tapioca starch

This is very close the the blend ratio that KA gives on their website.

Capture-7.jpg

I bet your increasing of the tapioca makes your bread more bread-like than that made with the KA flour. According to some gluten-free baking literature I have been studying, tapioca "provides moisture and lightness; prevents crumbling in cakes and breads; lightens while adding chewiness."

Other than the homemade flour blend, and your using a little more yeast, this recipe is the same as the one I posted. I wonder what kind of effect the increased yeast has?

From the picture of your bread, it looks like both of your changes were very good moves indeed! :) Thank you!!

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This is very close the the blend ratio that KA gives on their website.

Capture-7.jpg

I bet your increasing of the tapioca makes your bread more bread-like than that made with the KA flour. According to some gluten-free baking literature I have been studying, tapioca "provides moisture and lightness; prevents crumbling in cakes and breads; lightens while adding chewiness."

Other than the homemade flour blend, and your using a little more yeast, this recipe is the same as the one I posted. I wonder what kind of effect the increased yeast has?

From the picture of your bread, it looks like both of your changes were very good moves indeed! :) Thank you!!

This is your recipe:

Ingredients

* 1 Tbsp. yeast

* 1 Tbsp. sugar

* 1

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The yeast amount is the same.

Whoops. My bad. I mis-read my own recipe! I thought I had less yeast than you. Lol.

I think your bread looks even better than mine, and I will be trying your recipe this weekend. I have one other recipe I was planning to try, too, and since it requires that I buy separate flours and make my own mixes, I plan to try yours, too.

What kind of/shape/dimensions of pan did you use? I know you mentioned a 7 x 11 pan, but is your pan 7" wide or 7" deep?

Thank you!!

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What kind of/shape/dimensions of pan did you use? I know you mentioned a 7 x 11 pan, but is your pan 7" wide or 7" deep?

Thank you!!

I baked three times bread in small Pyrex bread pan (5x9 inches, and 3,5 inches deep), but the slices were huge. The bread is very soft and I wasn't able to cut it thin. The bread wasn't long, but the slices were huge. I have one porcelain bread pan and I baked this bread twice in it. It is 7 inches wide, 11 inches long and 3 inches wide. I kept the bread in oven for 55 minutes on 375F.

2qdslcp.jpg

Yesterday I put 7 Tbsp. of tapioca starch and 9 Tbsp. of potato starch. The bread came out ok.

For now, this is the bread that we will have everyday. I think I would have to bake another one today too. We still have stuffed cabbage for today and we will finish the bread. My husband wouldn't have a bread for work tomorrow.

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I love the idea of a 7 x 11 pan. I wish my loaves turned out just a bit bigger all around than they do, and I think this will do the trick. I am going to have to get one. :)

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I am new here and just wish to thank you for working on recipes. It is seemily impossible to find the gluten free items I need locally and will be making my own flours. Tapioca starch is something I can't find so will have to order online.

Thank you for sharing

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I'm new at this ....I have a 5"x 9" glass loaf pan, I was wondering if I could use this size pan for this recipe? Also I was wondering if I could use sweet white rice flour in the place of potato starch? One more thing I would like to ask, is can I use tapioca flour in the place of tapioca starch?

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Tapioca starch and flour are the same thing It is a starch really though, not a flour which is an important distinction when subbing. Confused the heck out of me at first. When replacing things in a blend, always replace a starch with a starch. There are often reasons for certain things in a blend and changing the types of flours can mix things up a bit and give you different results. That said, I see no reason why you wouldn't be able to replace the potato starch with tapioca or corn starch. I'd go with corn if it were me, just because it asks for two different kinds but I doubt one would be significantly better than the other.

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