Elizabeth Barbone has done it again. She demonstrated a fantastic sandwich bread recipe at the recent Gluten-Free Food Festival sponsored by Price Chopper supermarkets in Latham, NY. She posted the recipe over at her blog and here's the link. You'll want to keep the water temperature between 100 and 115 degrees Fahrenheit to keep the yeast happy and reproducing. Follow her instructions exactly and you'll be pleased with a sandwich bread that slices beautifully and holds its shape without tumbling into bits when you pick it up to bite into your gluten-free sandwich.
Dan says it's the best gluten-free bread he's had in the past two years, so I will keep making this. I'm going to avoid the breadmaker, as ours is a vertical loaf model that always seems to sink into itself at the top. Happy Baking!
1 comment:
I am SO glad you liked the bread and that the recipe worked for you. That is always what I aim for. BTW, I am tempted to steal that picture:) It looks great--taking pictures is not my strong suit!
Enjoy the bread! I hope to see you again at a class/event. And next time, we have to connect!
Elizabeth Barbone
Post a Comment