I'm trying to come up with sandwich bread for my kiddo. The tricky part is finding one that holds up to handling and isn't a brick. So far we have "dry" sandwiches, so another point is a bread that's moist and delectable without condiments. This recipe is tops on our short list, for sure!
2 cups of flour mix*
8 oz of Cabot Cheese, grated (or safe for you to be corn free)
1 tsp evaporated cane juice sugar
1/2 tsp baking powder (corn-free)
1/2 tsp baking soda
1/2 tsp non-iodized salt
1/2 tsp coarse ground black pepper
1 cup buttermilk*
1/3 cup butter, melted + some to grease loaf pan
Heat oven to 350°F.
Put parchment paper in the bottom of loaf pan and grease sides with butter.
In a medium bowl combine flour, cheese, sugar, baking powder, baking soda, salt & pepper; mix well.
In a small bowl combine buttermilk, butter & eggs; blend well.
Add to dry ingredients stirring just until dry ingredients are moistened.
Pour into greased/lined pan.
Bake at 350°F for 40 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Remove from pan and cool on wire rack completely.
Wrap and store in the fridge.
Notes: To the best of my knowledge this recipe is corn-free by using specific brands. My kiddo doesn't tolerate corn & this recipe appears "safe" with the right ingredients. As always, please check labels & use your own judgement to determine tolerance.
*Flour mix: You need 2 cups for this recipe, so there will be some leftover for your concoction jar.
1 cup white rice flour
1 cup brown rice flour
1 1/3 cups tapioca flour
1/2 cup arrowroot powder
Put 1 Tbsp of lemon juice in measuring cup and fill the rest of the way up to 1 cup with milk. We use Organic Valley whole milk (no additives).