A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot.
Brown rice flour, potato starch, and xanthan gum go into the mix for a loaf that rises in just about an hour and bakes up beautifully. Instead of the dense, heavy, and heartbreakingly crumbly loaves that many GF folks are used to, this white sandwich bread has a tender crumb and slices like a dream without falling apart, it even has that chew that we're always looking for in a good loaf of white. We put it to the toaster test and grilled up a grilled cheese sandwich with it; this white bread gets the gluten-free thumbs up from us.
What Worked: Gluten-free breads have a tendency towards the dense and crumbly but this one keeps it light and sliceable, plus it toasts up beautifully.
What Didn't: Gluten-free and dairy-free sandwich bread? We're not complaining.
Suggested Tweaks: This is a multi-use dough that can be baked into all shapes and sizes for gluten-free burger and hot dog buns, sesame topped sandwich rolls, the list goes on and on.
As always with our Cook the Book feature, we have five (5) copies of How to Cook Gluten-Free to give away.