The Easiest, Most Amazing Gluten-Free Sandwich Bread You'll Ever Make (Promise!)
Hey friends! Let's be real for a second. Gluten-free bread… it can be a tricky beast, right? Either it's dry and crumbly, tastes like cardboard, or has the texture of a bouncy ball. I've been there, believe me. Years of experimenting, countless failed loaves, and more than a few tears have led me to *this* recipe. And I'm not exaggerating when I say, this is the EASIEST and BEST gluten-free sandwich bread I've ever made.
This recipe actually came about on a particularly hectic Tuesday. I had totally forgotten to grab bread from the store, and my daughter was craving a grilled cheese sandwich. Panic? Maybe just a little. But it spurred me into action, and after a bit of pantry raiding and a good dollop of kitchen magic (or, you know, trial and error), this gem was born! It's so unbelievably simple, and the result is a loaf that's soft, sliceable, and actually tastes like… well, real bread! No weird aftertaste, no crumbly mess, just pure bread bliss. So, if you've been struggling to find a gluten-free bread that hits the spot, look no further. Let's get baking!
Ingredients You'll Need:
- 1 ½ cups warm water (around 105-115°F - think bathwater warm!)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 1 teaspoon granulated sugar (for the yeast to munch on)
- 2 tablespoons olive oil (plus a little extra for greasing the pan)
- 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum – very important!)
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar (trust me on this one!)
Substitution Note: If you don't have a gluten-free flour blend with xanthan gum, you'll need to add it separately. Start with 1 teaspoon of xanthan gum per cup of flour. You can also use melted coconut oil instead of olive oil.
Let's Bake! (Step-by-Step Instructions)
- Wake Up the Yeast: In a large mixing bowl, gently whisk the warm water, yeast, and sugar together. Let this mixture sit for about 5-10 minutes until it gets frothy on top. This shows the yeast is active and ready to go!
- Mix the Wet Ingredients: Once the yeast mixture is bubbly, add the olive oil and apple cider vinegar to the bowl. Whisk again until everything is well blended.
- Dry Goes In!: Add the gluten-free flour and salt to the wet ingredients. Using a spoon or spatula, stir everything together until a shaggy dough forms. Don't overmix at this stage, just get everything combined.
- Knead No More (Hurray!): Here comes the magic, you don't need to knead! Just scrape the sides of the bowl down to make all the ingredients combined.
- Rise and Shine!: Now, lightly oil a loaf pan (about 9x5 inches). Pour your dough into the pan, pushing down with the spoon so everything reach the edges. Cover the pan with a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until it has almost doubled in size. Don't skip this part, it's key to achieving a good texture! Pro-tip: A slightly warm oven (turned off) is a great place to let your dough rise.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Once the dough has risen, place the loaf pan into the preheated oven. Bake for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when you tap on it. If it's browning too quickly, loosely tent the top with foil.
- Cool Completely: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This is so IMPORTANT! Don't even think about slicing it while it's warm or you'll end up with gummy bread. Be patient, you've come so far!.
Tips & Tricks for Gluten-Free Bread Success:
- Flavor Booster: Feel free to add some dried herbs like rosemary or thyme to the dough for a more savory bread. A teaspoon of garlic powder is also delicious!
- Seed Sensations: Toss in some sunflower seeds, flax seeds, or poppy seeds for extra texture and nutritional goodness. Sprinkle some on top right before baking for a pretty look too!
- Sweet Bread Dreams: Swap out granulated white sugar for brown sugar for a slightly sweeter loaf perfect for french toast! You can also add a dash of cinnamon to the dry ingredients for a warm flavour!
- Storage Savvy: Store leftover bread in an airtight container at room temperature for a couple of days, or in the freezer for longer storage. Slice and freeze individual slices for easy toasting later.
- The Always Helpful Scale: Since gluten-free and regular flour can work differently, using a digital kitchen scale is the best way to accurately measure all of your ingredients.
Recipe Card:
Gluten-Free Sandwich Bread
Prep Time: 15 Minutes
Rise Time: 45-60 Minutes
Cook Time: 40-45 Minutes
Ingredients:
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 3 cups gluten-free all-purpose flour blend
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
Instructions:
- Combine warm water, yeast, and sugar. Let sit 5-10 mins.
- Whisk in olive oil and apple cider vinegar.
- Add gluten-free flour and salt. Stir until combined.
- Pour into greased loaf pan.
- Cover and let rise for 45-60 mins.
- Bake at 375°F (190°C) for 40-45 minutes.
- Cool completely before slicing.
Enjoy your freshly baked, perfectly gluten-free bread!
Product Recommendation
I absolutely swear by using a 9x5 inch loaf pan for this recipe because it ensures the perfect shape and rise. And if you love to bake as much as I do using a stand mixer like the legendary, Kitchenaid stand mixer can be total game-changer! It's a great investment for many more amazing baked goods you'll make in the future!
There you have it! My go-to, foolproof gluten-free sandwich bread recipe. I genuinely hope you love it as much as my family does! Let me know in the comments below how it turned out for you and feel free to share your variations! Baking is a journey, so don't be afraid to experiment and have fun! And as always, happy baking friends!
0 Comments