It's A Gluten Free Ham Sandwich Bread Baking Day

So, you are Gluten Intolerant!

You think that means NO MORE Ham and Cheese Sandwiches!

You think that means NO MORE Toast with Plum Jelly with your NO MORE Oatmeal for breakfast!

WRONG!  WRONG! WRONG!

That's right...I'm here to tell you and show you that YOU can MakeIt, BakeIt and EatIt!

That'd be Gluten Free Homemade Bread!  Yep, today I slapped together a Ham Sandwich for lunch with a fresh out of the Bread Maker Loaf of Gluten Free Bread.  I promise you it is better than storebought wheat bread and way better than storebought gluten free cardboard bread.  Have you tried that stuff out of pure hunger for a sandwich or a piece of toast?  I did....and I decided right then and there I could bake better tasting bread in a coffe can over a firepit!

  I bake bread once a week and today was baking day.  Here's my freshly baked loaf of gluten free bread sliced for a ham sandwich.  I always use a sharp serrated bread knife.  The FIRST cut is a thin slice of the end or heel, and as with any loaf of bread the heel stays with the loaf until the end...the other end! 

Just look at that Ham Sandwich! 

Can you believe the breads texture and crust?

The Secret to holey texture and a firm crust is in the last 10 minutes of baking!

I'll tell you about that and give you my Bread Recipe at the end of this post!

But first, I need to tell you about

How To Store and Save a Loaf of Gluten Free Bread!

After the Baking is done, cool the loaf on a cooling rack until it is kitchen temperature before slicing!

Unless of course you want a warm piece sprinkled with sugar....like my Grandmother Minnie did.

All of us kids lined up for a warm piece of her sugar coated homemade bread.

A wonderful treat and a special memory of my Grandmother.

Your homemade loaf will stay fresh and soft stored in a plastic bread bag for several days.  After that it should go in the fridge.  The refriged loaf will return to it's fresh softness after slicing and popping in the microwave for about 20 seconds per slice.  I slice it as I use it and always cover the open end with the heel before restoring it in it's bag.  It makes great toast, but requires a higher setting on the toaster than regular wheat bread.  I love it smeared with my favorite Plum Jelly and Gluten Free Oatmeal....yum!! 

I bet you can hardly wait to bake your first loaf of Gluten Free Bread! 

Here It Is....you are welcome to Copy-Paste and Print!

My Gluten Free Bread Ingredients pictured here are:

Maseca Masa Corn Flour

Clabber Girl Corn Starch

Bobs Red Mill Brown Rice Flour

Hodgson Mill Soy Flour

OSTER 2 lb. EXPRESSBAKE Breadmaker

 

for the rest of the ingredients

and recipe click on

THE GLUTEN FREE BREAD BAKING ROUNDUP TUTORIAL

Oh! The Last Ten Minutes Tip!

At the end of your Bread Machine's Express Baking time...set your kitchen stove timer for 10 minutes and move your Bread Machine's Bake Options from Express to Bake and Re-Start. 

Be sure and unplug your Bread Machine when your Stove Timer goes off.

Remove loaf pan from Bread Machine immediately and remove loaf from pan!

Take out the Bread Machine Paddle and cool loaf on a rack.!

That's All Folks!

Happy Gluten Free Bread Making and Eating!!!!

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