When it comes to making a sandwich, most celiacs or gluten avoiding consumers find themselves frustrated about the crumbly, must-toast options on the market. I’ve read many forum and blog comments pertaining to this problem. This gluten free, bread machine buttermilk sandwich bread recipe offers a home-made version that not only has a limited number of fancy flours to buy but also can be easily made in a bread machine. The linseeds and sunflowers seeds add just the right amount of texture and flavor to the rice flour. This loaf can be easily frozen in slices for future use. Best of all, it comes out larger than most commercial ones so you can make a hearty, healthy sandwich whenever you’d like.
Bread Machine Buttermilk Sandwich Bread
1 1/4 cup white rice flour
1 1/4 cup brown rice flour
2/3 cup potato starch
2/3 tapioca flour
1 heaping tablespoon xanthan gum (or use a substitute for xanthan gum)
2/3 cup powdered buttermilk
2 teaspoons salt
2 tablespoons ground flaxseed mixed with 6 tablespoons water
4 teaspoons linseeds (find them here)
4 teaspoons sunflower seeds, chopped or crushed
3 tablespoons raw honey
2 cups lukewarm water (Use room temperature water if your machine has preheating cycle)
5 tablespoons melted butter
3 eggs, brought to room temperature
2 Tbls. dry yeast
- Mix together all dry ingredients except sugar in a medium bowl (including the buttermilk powder).
- Beat the eggs in small bowl, and add all wet ingredients to it. This includes the soaked flaxseed and melted butter.
- Follow the manual of your bread machine as far as layering ingredients into the bread pan. Most place honey and liquids, then dry ingredients, then the yeast. But some machines reverse the order so be sure to read your machine’s specifications.
- Set the machine for medium crust or a 4 hour baking.
- Slice warm and enjoy!
Do you know of someone else who would enjoy this recipe? Would you mind sharing it with them? That would be awesome! Thanks!
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Thank you everyone for letting us know about the mistakes in this recipe before I corrected them. I used my Grandfather’s recipe with a few tweaks, and I missed one of his margin notes on honey instead of sugar. He’s a firm believer in using what earth provides instead of the processed sweetners. :0)