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Gluten-free Sandwich Bread


This bread, adapted from Carol Fenster’s millet yeast bread, makes a lovely loaf. It’s firm yet filled with air pockets, white without being devoid of nutrition, and addictive. It makes fantastic toast. The scrape and brush of a knife and butter meets bread? I can hear it again.

Now, you should know that, no matter what the recipe, bread making is a fickle business. This loaf you see above, the one I made in a hurry this morning so I would have a photograph for this post? It collapsed. I let the yeast go too long, the egg whites grew too stiff, and the millet flour was gone so I used amaranth instead.

It still tastes fantastic. You can pull it apart with your hands and eat bread again.

Made under the right conditions? This loaf would make such a wonderful loaf for stuffing on Thanksgiving day.

Makes 1 loaf of bread.


2 1/4 teaspoons active dry yeast
2 teaspoons sugar
1 cup milk
2 egg whites
1/4 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
1 cup millet flour
1 1/2 teaspoons xanthan gum
1 teaspoon guar gum
1 1/2 teaspoon salt
1/4 cup butter, or butter substitute
2 eggs, at room temperature



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