Reduced Gluten Sandwich Bread

PREP TIME - 15 MINS

WAIT TIME - 30 MINS

BAKING TIME - 50 MINS

TOTAL TIME - 95 MINS

YIELD - ONE LARGE LOAF (10 SERVINGS)

INGREDIENTS:

Dry ingredients

• 1 cup of Barely Barley Low Carb Flour

• 3/4 cup of white or brown rice flour

• 1 cup of tapioca starch

• 2 teaspoons garlic salt

• 1 tablespoon xantham gum

• 1 teaspoon Kosher salt

Yeast proofing

• 2 cups warm water

• 1 teaspoon sugar

• 2 tablespoons active dry yeast

Wet ingredients

• 4 tablespoons (1/2 stick) melted butter, not too hot

• 1 whole egg

• 2 egg yolks

• 2 tablespoons vinegar

DIRECTIONS:

1. Preheat oven to 375 degrees and lightly butter a 9”x11” rectangular baking pan.

2. Heat the water to lukewarm and add the sugar and yeast. Whisk and set aside for about 10 minutes to proof the yeast.

3. Meanwhile, in a separate bowl, melt the butter, add the vinegar and beat in the eggs

4. In the stand mixer bowl, blend all dry ingredients on low speed for a few seconds.

5. Add proofed yeast and mixed wet ingredients.

6. With a paddle attachment, incorporate all ingredients together. Mix on medium speed for 4 minutes to make it a very smooth, thick batter.

7. Scoop the dough into the pan. Press it level, using a wet spatula.

8. Cover it with greased plastic wrap and set it in a warm place. Let it rise for about 30 minutes, or until it reaches the rim of you bread pan.

9. Remove the plastic wrap and bake it in the oven for 50 minutes.

10. Remove the bread from the oven and let it cool on a rack.

NUTRITION FACTS (PER SERVING) - 1 SLICE

Calories = 190

Protein = 7g

Net Carbs = 21g

Fat = 8g

Fiber = 6g