Gluten-free bread that's perfect for your next sandwich.
Story Behind the Recipe
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1 cup warm milk, (about 110ºF)
1/4 cup sugar
2 1/4 teaspoons active dry yeast
2 1/2 cups Gluten-Free Flour Blend (see below)
1 teaspoon salt
1/4 cup Land O Lakes® Butter, melted, cooled
2 large Land O Lakes® Eggs
Combine milk, sugar and yeast in bowl; set aside 10 minutes.
Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat about 3 minutes or until batter is very smooth.
Cover, let rise in warm place 1 hour.
Grease 8x4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise 20-30 minutes or until just above top edge of pan.
Heat oven to 350°F.
Bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack.
Read the Story Behind the Recipe
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch (do not use potato flour), 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
It is important to use potato starch not potato flour in the Gluten-Free Flour Blend.
For easy storage and to increase shelf life - slice bread and package individually. Store in freezer and take out a slice at a time for fresh bread.