Gluten Free Sandwich Bread (Edit recipe)

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.

25 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated for total recipe.

by Back Porch Paleo

Serves: 8-10

Ingredients

1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe), make as directed up to step #4
1 whole Egg, whisked for egg wash

Spread Suggestions!

.5 cup Salted Butter, softened
.5 cup Blueberry Preserves, or your favorite fruit spread
1 - 2 Tbsp Mint Leaves, fresh, finely chopped or basil

Process

Cook Mode

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.