I don't know about you, but somedays I am craving a sandwhich!! Just absolutely dying for a big, fat, juicy sandwhich.
Unfortunately on a limited calorie diet, anything described big, fat, and juicy is pretty much a no-no. But there are ways to fake big and juicy without any of the fat. A sandwhich typically consists of bread, spread, meat, cheese, and typically some vegetable of some sort.
With gluten-free baking, bread is a touchy subject. Pretty much all store bought bread is disguusting, so that is not an option. I have figured out the easiest way to have fresh, soft, delicious bread all the time.
A breadmaker. Thats right. Breadmakers are no longer the trend of the 90's. Most breadmakers today even have a gluten-free setting. I love my Cuisinart Breadmaker, it makes the most beautiful white sandwhich bread. Soft, tender, flaky. Wait. Why describe the bread, when I can show it to you?
It slices and toasts beautifully. It took me awhile to get the recipe just right, but now that it is I am happy to share it with you! This bread recipe posted below:
Gluten-free White Sandwhich Bread
3 Eggs
1/4 c. Olive Oil
1/4 Agave Nector
1 1/2 c. Buttermilk
1 tsp Salt
2 tsp Xanthan Gum
1 Tbs Yeast
1/3 c. Tapioca Starch Flour
1/2 c. Potato Starch Flour
1/2 c. Garbanzo Bean Flour
2 c. White Rice Flour
- Your breadmakers manual should tell you whether to put the dry ingredients or wet first. If not, then place wet first, then dry ingredients on top. Sprinkle the yeast on top last.
- Select Gluten free or Sweet Dough setting. Leave the bread in an extra 20 minutes after it has finished baking.
- Pull out and let cool before slicing.
For the rest of your sandwhich, the options are limitless!
- Mayo, Spicy Mustard, Roast Beef, and Swiss
- Mayo, Yellow Mustard, Turkey, Tomato
- Avacado, Bacon, Lettuce, Tomato
- Egg salad
- Basil Mayo, Chicken, Provolone
First I took1/3 of a Gluten-free whole grain baguette, cut in half, sprayed it with a little Grill Pam and broiled it until crispy and brown. Then I topped each half with 4 slices of tomato, 3 slices of Turkey, and half a slice of Swiss cheese. Then i broiled it until the cheese was all melted and bubbly. It was delicious!!!! And only 265 calories total.
Gluten-Free Bread
12 comments:
This bread looks great. I just recently found out that I have a gluten intolerance. I can't wait to make some and have a yummy sandwich myself.
Your sandwich looks delicious, and I love that you made the bread yourself. Hope you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
Thank you so much! Thanks for the Foodista widget too.
Ooh this looks great! I agree, sometimes you just need to bite into a big sandwich to feel satisfied.
Your bread looks tasty! I'm also jealous that you have a square bread machine. I was given a machine as a hand-me-down (which is fantastic!) but it's got a round cylinder (and it looks like R2-D2; that parts cool :))
I've made some white bread, but never used garbanzo bean flour before. I bet I would really like this bread!
~Aubree Cherie
Usually I don't miss sandwiches, but once in a while I really want one. Your bread looks good and typical for a gluten-free loaf (flat on top). :)
Linda - Thanks!
Aubree Cherie - That would be a really wierd loaf of bread! If you turned it on its side you could make perfectly round sandwichs. Wierd!
That loaf looks fabulous! I do like sandwiches sometimes. In fact, I just posted on the joy of eating one with some bread I made. What I'd really love is going into a restaurant and ordering one safely. :-)
Shirley
How much yeast do you put in your sandwich bread. I'm making this in oven using Kitchen Aid mixer to mix. The bread looks fabulous. Mine is rising now and dough looked great. I added a Tablespoon of yeast. I hope it works out.
Thank you so much for pointing that out! I feel dumb. I put a tablespoon of yeast in mine. I've never tried baking it in the regular oven. Please come back and tell me how this worked for you.
My loaf of bread turned out great. I baked it in a large loaf pan (9x5). It rose to the top of the pan during the rise cycle and up about an inch over the top while baking. I baked at 350 for 45-50 minutes (tested to internal temperature of 205 F.) It is a beautiful loaf of bread with good texture and slices well. Thanks for sharing the recipe with us. Wilma
The forgotten bread maker, I wonder where I stored mine, stopped using it and packed away. Great idea, love the sandwich idea, looked really good.
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