Many of Sabina’s recipes call for grated white bread crumbs. For people who can eat wheat, just use crumbs from your favorite loaf of white bread.
Those of us who can’t eat wheat, know how hard it is to find a good loaf of bread that’s gluten-free.
Here’s the recipe that I use for a good white bread that’s gluten-free. I mix this by hand using a wire whisk instead of a mixer or a bread machine.
1 1/4 c milk, warmed
1/2 cup warm water
1/3 c sugar
3 eggs, beaten
1 t cider vinegar
2 t salt
4 T cooled, melted butter (or oil)
1 1/2 c gluten-free flour mix
1 1/2 c sweet white sorghum flour
1 T xanthum gum
In large bowl, mix milk, sugar and yeast together, whisking well. Let sit for 5-10 minutes in a warm spot. Mixture should be frothy and smell yeasty. (If not, throw it out, buy fresh yeast and start again)
Add eggs and vinegar to yeast mixture, whisk well. Add the butter, and mix it in well. Mix flours and xantum gum in seperate bowl. Then add flour one cup at a time, mixing in each cup completely before adding the next. You want to whisk in air to make a light dough.
Pour into greased bread pans, smoothing top with wet spatula. Let sit in warm spot for 30-45 minutes, until bread has reached top of bread pan. Bake at 375 F for 35-40 minutes, bread is done when it thumps hollow.