Multigrain sandwich bread from The How Can It Be Gluten-Free Cookbook: Revolutionary Techniques, Groundbreaking Recipes by America's Test Kitchen Editors

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • white rice flour
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Notes about this recipe

  • jenburkholder on November 27, 2020

    My everyday bread. I make it in a regular 9x5 pan which, yes, makes squatter loaves. But no worrying about the foil collar or anything, and I don't really care too much about the shape. I make it, slice it, and freeze it. I don't find it at all crumbly but it is certainly on the more "hearty" side for texture.

  • sherrib on October 18, 2015

    Definitely a good sandwich bread. Good flavor and whole-graininess. Texture a bit too dense and crumbly.

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