Gluten Free Sandwich Bread
Because sometimes you want a basic bread recipe for a warm slice of warm bread with butter and jam! But don't stop there, I encourage you to use it as you would a typical loaf of bread. This lofty loaf is another offering based off the original GLUTEN FREE DINNER ROLL/CINNAMON ROLL - one that has become increasingly versatile. A remake of my mother in laws recipe for a dear friend whose son had recently been diagnosed with celiac disease and needed a roll for Thanksgiving. Just like that, a new recipe was born, with lots of possibilities.
PREP TIME
25 minutes
COOK TIME
50 minutes
INGREDIENTS
6
Serves: 8-10
Ingredients
- 1 whole1 whole1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe), make as directed up to step #4
- 1 whole1 whole1 whole Egg, whisked for egg wash
- .5 cup.5 cup.5 cup Butter, Salted, softened
- .5 cup.5 cup.5 cup Blueberry Preserves, or your favorite fruit spread
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Mint Leaves, fresh, finely chopped or basil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350° and line standard 8"x4" loaf pan with parchment paper, set aside.
- Prepare dough as directed in DINNER ROLL recipe up to step 4.
- Lightly dust your work service then place the dough on top and knead (press) together so you have a nice smooth dough. Flatten slightly into a small rectangle and fold top third over and press, followed by the top corners, pressing into the middle. Fold the top over again then roll into a loaf shape, brushing off any excess flour.
- Place the dough into the prepared loaf pan and cover with plastic. Allow to raised in a warm spot in your kitchen for 15-20 minutes or until the top of the loaf is about an inch above the top edge of the loaf pan.
- Remove plastic, brush with egg and place in the oven. Bake for 45-50 minutes or until internal temperature is 190° and the top is golden brown.
- Remove from the oven and allow to cool for 5 minutes before removing to a cooling rack.
- Allow to cool about 15 or so minutes to cool a bit before slicing, then spread with suggested options or of course whatever serves you best!
- Store in the refrigerator and use within 4 days or so.
Notes
If you prefer a larger loaf, you can use a 9" x 5" loaf pan, cooking time will be about the same, however it won't bake as tall.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 157 |
| Fat: | 11 g |
| Carbohydrates: | 14 g |
| Protein: | 0 g |
| Cholesterol: | 30 g |
| Sodium: | 107 mg |
| Fiber: | 0 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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