Sandwich Bread

I haven't eaten a sandwich since I went gluten free. Well...I did try eating a chicken salad sandwich with that rice bread, but wasn't good. I found a recipe on seriouseats.com for sandwich bread. I made a loaf today and it turned out great. The bread isn't like "normal" sliced sandwich bread, but I am still excited to make a sandwich with it for lunch tomorrow. I searched today for other sandwich bread recipes (with great reviews) and hopefully they turn out great too.

Sandwich Bread

2 1/2 cups flour blend
2/3 cups cornstarch
2/3 cups dry milk
1 tbsp xanthan gum
1 tsp salt
1 3/4 cups warm water
1 packet yeast which equals 1 tbsp
2 tbsp vegetable oil (I think you can exchange 2 tbsp butter instead for a better taste)
2 eggs

Mix yeast and 1 3/4 c warm water and set aside.  Mix together dry ingredients and then add the yeast mixture, oil and eggs. I used a hand mixer, but if you have a stand mixer remember to use the paddle attachment. Pour into greased 9 x 5 pan. Cover with plastic wrap and let rise for 1 hour. Bake at 350 degrees for 55 minutes. Either slice and freeze or eat within 2-3 days. Do not put in refrigerator or the bread will become soggy. (I shortened the directions - if you want the original directions, click on the link above)

I mentioned in an earlier entry about cream of mushroom soup having wheat flour in it. Well, I thought I found one that did not have wheat in it, but I was wrong. I looked at the ingredients and there is no word that would suggest that there would be wheat in it and then at the bottom of the label it said in bold letters  contains: wheat, milk. I don't get it. I still used it to make a green bean casserole for dinner. Was I wrong to do so?