Perhaps you’ve already checked out my favorite gluten free bread recipe, “Gluten Free Sandwich Bread Recipe: Oat and Flax Seed“. It makes a wonderful gluten free sandwich bread. You can substitute the oat flour for sorghum flour. I have used both flours and they come out wonderful! The video below is meant to give you a bit more reality on the recipe, how to beat the egg whites, and more. Enjoy! And let me know if you have any questions about this gluten free bread recipe, or any other, by leaving a comment below. Enjoy!
I love experimenting with my basic gluten free sandwich bread recipe, changing flours, mostly. This time I used regular grain white rice flour and sorghum flour, along with the usual starches and other ingredients. One tip is to use more tapioca flour/starch if you want a lighter bread, which you can try on this recipe. I’ll give this a try next time by switching the amounts of tapioca and potato starch. Enjoy this gluten free sandwich bread for sandwiches, french toast or toast.
I have been experimenting with this gluten free sandwich bread recipe that can be used for sandwiches and I have found that adding additional egg white turns out a much softer bread dough. It was heaven! – much like a homemade white bread texture, but not as starchy because I used mainly oat flour. I tried adding one additional large egg to my original gluten-free oat bread recipe and it turned out much better! Instead of adding 4 large egg whites, as mentioned in the recipe below, I added 2 large and 2 extra large. I have found that the more egg white you add, the larger and softer the bread. You do, however, have to be careful of adding too many, as you do not want the texture of cake. Watch the video of me making this Gluten Free Oat Bread. Continue reading “Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum)”