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Gluten free sandwich loaf

11 May 2015

Pancarrè senza glutine facile


This is a very easy recipe with naturally gluten free flours: a sandwich loaf,  a white bread to keep always ready sliced. I prepare it, cut it and freeze it.

It contains milk, so it is said in Spanish pan lactal , milky bread . In Italy it is also called pane a cassetta and the definition comes from the square mold with a lid which is baked (cassetta), it has also another name, pancarrè that sounds very French, but in French this type of soft bread it’s called pain de mie, crumbs bread. So you order it in many languages….


molde pancarre


The recipe is adapted from the one of Monica Cortizar, great teacher of gluten free cuisine here in Buenos Aires..

Pan carre senza glutine 1 pic




Preparation time: 15 minutes for the dough

Rest time: 30 minutes

Cooking time: 40 minutes

Difficulty: Easy

Servings: 28 slices


200 g of corn starch *
200 g of manioc starch (tapioca) *
150 g of milk powder *
200 ml of milk at room temperature
65 ml of peanut oil (or corn oil)
15 ml of apple vinegar
10 g of instant yeast
10 g salt
10 g of sugar

1 egg
You need:

A cup to foaming yeast
A bowl for mixing
A mold for cake 30 cm wide (ideally a mold with lid)
A sheet of aluminum

Grease the mold and also a sheet of aluminum that will serve as a lid.

In a cup, dissolve the yeast in 100 ml of water and make foaming for about 8 minutes, even less if the outside temperature is high.

In a large bowl mix the starches and powdered milk with salt and sugar. Add the lightly beaten egg, oil and yeast foam, pour a little milk at a time and vinegar and stir.

There must be a dough more consistent than that of a cake, but very much softer than that of an ordinary bread (including gluten free bread).

Pour it into the mold, cover it with aluminum foil and wrap it all with a towel and put it to rest in a warm place away from drafts, I’ve put in the oven for about 30-35 minutes.

Remove the ptowel and bake the bread at 160 degrees starting from a cold oven.

Cook for about 45-50 minutes until the top is lightly browned and just inserting a toothpick in the center comes out clean and dry.

Once cooked, wait some minutes to cool and slice it: it’s ready to make toast and sandwiches. The slices can be frozen in separate groups of two or three, and you have always fresh bread, you can warm the slice in few minutes in a hot oven and they become fragrant and ready to be stuffed. They have a slightly sweet flavor that fits well with everything from jam to ham……



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  • Reply Florencia Agote 14 January 2017 at 23:53

    Hola se puede reemplazas la fécula de medio en CBA y me cuesta. Mucho conseguirla. También, tenés receta para pan de miga, para los sándwiches de. Miga o sería esta misma? Desde ya, muchas gracias!

    • Reply simonetta.nepi 1 February 2017 at 15:40

      No creo que salga igual…puedes intentar con una premezcla para panes ya lista que se encuentra en los supermercados

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