This tangy and delicious gluten-free bread would fit well on a German-themed menu.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
1 hr 50 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.

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  • Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flours, potato starch, cornstarch, brown sugar, and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, sauerkraut, sauerkraut liquid, buttery spread, and eggs; beat at low speed until blended.

  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough reaches top of pan.

  • Preheat oven to 400°.

  • Bake at 400° for 38 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

141 calories; fat 3.1g; saturated fat 0.7g; mono fat 1.1g; poly fat 0.6g; protein 3.2g; carbohydrates 25g; fiber 3.3g; cholesterol 27mg; iron 0.9mg; sodium 249mg; calcium 9mg.
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