Sandwich Bread

Hm, do you know if this recipe works in a bread machine?

oooooh it looks lovely! I also have problems with rice as well, and it is SO great to see a recipe for bread that does not include rice flour! Thank you so much! I have been debating about getting a bread machine, but this recipe has clinched it. I will get one tomorrow. I am glad you mentioned the “gluten free setting” I had no idea they had this on bread machines now…. Thank you again, and I look forward to my first SANDWICH in 9 years!!!

Aaaaand now I have something to do tomorrow! We are going to a picnic concert in the park with yummy sandwiches for ALL of us now! YAY! GFOAS to the rescue, AGAIN!

*mwah!* Thanks!

Brittany

By chance, do you know if this would work with an egg substitute (such as Ener-G egg replacer)? We’re egg, wheat, and diary allergic. Thanks!

I LOVE this bread!! It rises beautifully. Taste great and best of all my child loves it too. This is a reciepe I will keep and make over and over.

[...] rest is here:  Sandwich Bread | Gluten Free on a Shoestring Share and [...]

My daughter and I made this bread this morning, and have just devoured over half the loaf for lunch! It is truly delicious, and very easy to make. I decided to just do it in a bowl (no bread machine or mixer), and it was quick and simple. We are all surprised at how good it tastes (we’re new to gluten-free, and we still have trouble with the idea of life without wheat, especially when it comes to bread) and feels in the mouth. I’ll be making sure to have all these flours around in large quantities. Fabulous.

It’s been two weeks now, and I can happily say I have been eating -actual- sandwiches made with your bread recipe and I am LOVING IT! I forgot how filling a sandwich can be, and I am re-discovering peanut butter and jelly. (Not the same on a corn tortilla!!) THANK you so much- I got a Cuisinart Bread Machine (Actually the only machine I found the day I went out!) and it has a GF setting. Works great. It is a bit -huge- on my counter, but that is a small price to pay.
Happily buried in sandwiches and toast… (and 6 pounds heavier! oops!)

I found your recipe (well, Tom’s recipe) on your website a few weeks ago and tried it out tonight. My kids have been gluten free for about half a year and I’ve haven’t tried making bread yet. This was the first one that I felt brave enough to try! It was GREAT! The kids LOVED it and we ate all but a few slices in one sitting! Thanks so much for posting the recipe.
I’m going to try the dough in muffin tins and see if I can make little rolls out of it….

That picture looks delicious! I have almost all the ingredients needed to make that bread…all I need is the chickpea flour. Now all I need is the time to bake it. Maybe this weekend…

I made French toast this weekend with this bread! My husband liked my gf french toast better than his wheat bread french toast. I forgot how much I really missed having french toast once in awhile. Thanks!

Nicloe,

I have been baking gluten free for a few years now, this is the first bread made with chickpea flour. We loved the flavor, however, the bread rose up very high and the middle didn’t bake quite enough.

My oven runs hot so the top browned very quickly, I covered it loosely with foil after 10 minutes of baking time, and continued baking for the remaining 25 minutes. While cooling the bread deflated on itself.
I followed the recipe exactly, but 3 cups of flour seems like a lot for one loaf pan.

It is still edible but it seems like there was too much dough for the pan. I want to make it again,any idea on what’s going on? The rice bread I make does something similar but I bake it in small loaf pans,while it doesn’t over rise, it does deflate some on itself as it cools.

Thanks so much for your help,
Mary Kay

Yes, that was helpful. The dough was a sticky goo. Normally it is not humid here, but it was a rainy day when I baked. I’ll try again and turn the temperature lower on the oven. and add small amounts of flour until it seems more pasty.

Best Regards,
Mary Kay

Hello!

I have made two batches of this lovely bread… However, I have had some problems. Each time I have made it (and I make it exactly according to the directions) it rises very well in the oven – yet, when it cools, it shrinks. Is this normal? Should I be adding baking soda? I have been cooking for my fiancé for years and would like to perfect my performance! He loves the taste of this bread – but I am disappointed with the reduced size…

Any suggestions?

Thanks so much,
Jamie

Thank you so much for this recipe! I have been GF for a few months and just this past weekend decided to try and make some bread. It is SO good! I did alter the recipe a bit on the second loaf (my non-gf hubby downed the first loaf) by adding just one spoon of sugar just b.c we thought it as a bit sweet. It turned out just as tasty as the first! Thanks again for your time and dedication in putting all of these wonderful recipes up on your site!

As ever,

Toni

Dear Nicole,
Thank you so much for this recipe. I have a son-in-law, sister, friend, and potential grandchildren who have to eat gluten free. I made this for my friend and she loved it and so did I and my husband. Actually it is the best bread I’ve ever made bar none.
Annette

I have every flour but chickpea, can I substitute? I’m also making it in a bread maker…. first time.

I was also wondering if anyone has tried a different flour(not chickpea). I had bought some in the past and ended up throwing it out because I never used it (I kept it for a few years and gave up). Maybe Sheila and I should both try it with a substitute and report back.

You can use buckwheat, teff, quinoa, almond, lentil, or soy as a substitute for chickpea flour. If you don’t want the chickpea flour tasting so bean-like you can toast the flour dry in a pan over medium-low heat till the aroma smells better, almost nutty.

Hey thanks jlemke for the great ideas!!!

I have a breadman pro bread machine. Do you have to put in all the wet ingredients first. There are gluten free bread recipes that came with the machine, and they all call for putting in the wet ingredients first. I have never used it and would like to make this bread in the machine. It looks so scrumptuous.
Carol

Hi Nicole – I took my first stab at this recipe today. It didn’t rise quite as much as I hoped, but tast is the true test. I admit that I was impatient (I usually am) and didn’t buy the individual flour/starch components. I used about 2.25 cups of Bob’s Red Mill flour blend and 1 cup of Grandma Ferdon’s Flour Blend.

My 4 year old (he’s not GF, just me) and I just sat down and had a slice straight out of the oven and he said, “Momma, you make the best bread.” It is good.

Now I’ll have to buy the right ingredients and try again.

Next try – the right ingredients.

Is tapioca flour = tapioca starch???

Thanks!

Made this today, following the recipe exactly.

Guess what – it tastes *exactly* the same as what I tried the other day with Bob’s and Grandma Ferdon’s mixes.

However, it will definitely be CHEAPER to follow the recipe as written, than use the GF flour blends. So that is what I will do.

Next step – try a slightly smaller pan so I can get a little higher loaf.

Nicole – are you sure about the tapioca starch vs. flour? Before I went shopping, I called around town and no one had tapioca flour. Then I talked to the owner of the local natural/bulk foods store and he said they were the same thing.

Due to my skeptical nature, I Googled it. Every reference I can find says they are the same thing. (Now potato starch and potato flour are distinctly different, as are corn starch vs. corn flour).

I only bring this up because I am still new in the world of GF cooking and want to do my best to learn.

Thanks for educating me!

You are divinely forgiven – as if I was even upset to begin with.

As you well know, this GF cooking gig has a fairly steep learning curve. Just trying to get the ‘facts, ma’am’, so I can build on my successes and get back to a totally normal way of life.

Incidentally, the last loaf of bread I made killed my hand mixer. Motor overheated and is now DOA. Time to get a nice mixer…..silver linings, right?

Just got a Kitchen Aid today…. My bread is in the oven – best attempt yet. It REALLY REALLY ROSE!!!!!!!

Question on “hot water”, since you’re such a proficient teacher….

What exactly does “hot water” mean? I understand water needs to be hotter than when cooking with regular flour, but I don’t know how hot.

What I”ve been doing is heating water in the microwave until boiling. Letting it cool just a little bit, and then mixing it in…..so it is probably still 200 degrees. It seems to be working, but I am always looking to improve on my technique.

Thanks Nicole – I think I Cyber-Love you

And since I see you’re talking about your/my favorite bread (two loaves of which are cooling on the kitchen table as a write), let me say that I get a really good rise every time, and I use only a pastry cutter (to make sure the brown sugar gets properly broken up) and a wooden spoon for mixing. It’s requires a bit of muscle, but it works! Occasionally, my husband says, “Shouldn’t we really try some other recipes, just to see?” But I’ve looked at them, and they don’t seem as sensible as this one. (How many egg whites?!)
I am definitely giving thanks for this bread. It has made the transition to celiac life so very much easier.

Hey Nicole – would you consider writing a blog entry with some of the basic GF cooking tips? ie:
Tapioca flour = tapioca starch
Xanthan gum need to be aerated (I never knew that)
What does “hot water” mean in GF cooking?
A word or two about flour blends??… I saw you were using Bob’s Red Mill, now you’re using something different? Why? Is it cheaper? Better?

I’m a scientist by training, and approach cooking the same way….for better or worse. The more I understand, the better success I will have!

Thanks for this blog! Wish I would have found it months ago! I recommended it to our CSA Group’s communications director to include in the next newsletter.

Thanks again for all that you do!

Wendy

[...] in the presentation, with no more than a modicum of effort.  I took a couple of thick slices of Tom’s Sandwich Bread, buttered each side of the bread and then topped the butter with a generous layer of cranberry [...]

Thanks so much for the wonderful bread recipe! I’ve tried several different recipes and had almost given up until I stumbled across this one. We finished off the first loaf as French toast this morning, and I’ve got our second loaf rising right now. This will be added to our “staples” recipes.

Hello Nicole!

The taste of this bread is so great! But I’m having trouble with the texture. Your photo of the Turkey sandwich has me wondering. My bread does not look like that! I am following the exact recipe, doing the rise in the oven(set at 200 for 5 minutes, then turn off) for an hour, then baking for 40 minutes. During the baking process, it rises beautifully! When it cools, it falls and is very moist. I have made 2 loafs, and they are definitely edible, but are very heavy and moist. Do you think I need to cook it longer?

Nicole!

Thank you for getting back to me! I made another load yesterday, and it is so flat! It is the worst one yet, but still yummy!

The batter is very think and sticky, but is not stiff. It is more “gloppy” than stiff. It does not make a ball. I used my stand mixer, once with the dough hook, and once with the paddle. Perhaps I should add the water in slowly and stop when it is becoming a ball? Also, I realized that I am using extra large eggs, is that too much egginess? How high should I let it rise? When I fill the loaf pan with the batter, it is half full. Shoud it be level with the pan or more? I am actually a great cook, so this is frustrating me! Any help would be welcome! Thank you in advance!

You just made my day! THAT is a book I would buy. In fact, I’ve contemplated compiling my own book from the recipes you’ve posted here!

I’m so glad to hear you’re putting a book together, Nicole! Consider my order placed.
I have a little note to add about this great sandwich bread. After making it religiously, and successfully, since August, 2009, yesterday for the first time I tried something slightly different. For half of the garbanzo bean flour, I substituted amaranth flour (because I’d bought some, I’ve read it’s nutritious, and I was just curious). The bread came out beautifully, perhaps slightly denser than usual — so one would definitely not want to use too much of this amaranth — and a bit sweeter and more interesting tasting. MOST IMPORTANT: the texture of the crumb is changed to more sturdy and stretchable-without-crumbling, making it even more useful for sandwiches. If you’re already making this bread and thus have all the stuff on hand, this, I think, is a worthwhile tweak to try.
Thanks, as always, Nicole! This is the only “blog” I’ve ever read, and it’s just so darned useful!
Catherine

Hi Nicole!

I think I got it! I only used 2 extra large eggs, and cut down on the water. I baked a lovely loaf of bread! Thanks for your help!

I started out using the Pamela’s bread recipe and it was good — much better than store bought; I was very overwhelmed when we first learned my husband has Celiac, so this recipe was extra simple and worked for a while.

But I took the time to buy all of the things needed for this recipe, and it was well worth the effort. I made it for my husband last night, and he loves it; it’s more than good. This really doesn’t take much more effort than the other recipe, but it is much better. Thank you for sharing and good luck with your book.
Christina

Nicole – the only place I was planning on displaying the “book” I was intending on making was on my own bookshelf. Wasn’t planning to splurge on much beyond a staple, as my means of binding….. So it is probably good that you take care of this one

I made this bread using soy flour instead of bean flour using an old bread machine that doesn’t have a gluten free setting. Due to these slight modifications, I was worried how it would come out, but it came out just perfectly! Not at all dry, flaky or dense. So delicious and easy to make in the bread maker, and much cheaper and tastier than store-bought GF breads. Very happy!

This bread is a hit in my house BUT due to some weeks having a smaller food budget, I wonder if I can substitute the flours, half the recipe and half Bob’s RM All-Purpose? The tapioca starch/garbanzo flours is really expensive but with school lunches and a hubby who loves the bread with a passion, I find four loaves a week is the norm. Has there been any info about that? I also don’t have a bread machine since I don’t like the shape the loaf is when done baking in one. Thanks! Great recipe!

tapioca flour at oriental grocery store is from .59 to 1.00 for 1 pound . also non wheat noodles. and i have a question my bread is the greatest. but it falls a little when i take it out of the oven. would you list all the things that make them fall. also the ingredients in egg replacer also helps to hold the air bubbles in the bread. thank you DON

I just made this bread and OMG it is sooo good! I didn’t have any garbanzo bean flour or tapioca flour so I used Bob’s Red Mill gf all purpose flour and baking soda in place of the cream of tartar and it still came out amazing. I am so happy to have bread in the house again and not have to pay an arm and a leg for it. LOL

P.S I used my stand mixer to make this bread and baked it in a loaf pan in the oven. It still came out perfect!