Gluten Free Bread that doesn't disintegrate in sandwiches.

[lizzieO]

Help. I think the bread from the gf cookbook tastes pretty good and is not difficult to make. I slice it and freeze it and it keeps together nicely but it does seem to fall apart as a sandwich which can't eat without a knife and fork. Before I experiment (often costly and with bad results) is it the eggs or the lack of gluten that make it fall apart?  I read somewhere where you can add physillium husks to help 'glue it together", anyone tried this. I sometimes think that maybe the eggs make it more cake like - is this true?

Any comments would be welcome

[Salome]

It's the lack of gluten which is an issue.  Does the recipe have guar gum or xanthan gum?  (in the middle of kitchen renos here and no idea where my book is).  If it doesn't, I'd add a tablespoon of that in preference to psyllium as it is more stable in baked goods.

I was playing around with steaming the bread instead of baking it and got a less crumbly loaf that way.

[Meagan]

Chia may be another option as it gels with liquid?? No experience with it in bread as a stabilizer though sorry

[quirkycooking]

I have steamed it and it is less crumbly, at least at first... I'm about to try a gf artisan bread that's supposed to be great! I'll let you know how it goes.