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Easiest Ever Gluten-Free Sandwich Bread: Soft, Fluffy & Delicious!

Gluten-Free Sandwich Loaf

Gluten-free sandwich loaf on rack, golden crust, soft interior.

Okay, let's do this! I'm excited to share a recipe that's become a real staple in my kitchen, and I think it'll be a game-changer for you too, especially if you're navigating the world of gluten-free baking. It's not always easy to find a gluten-free bread that actually... well, tastes like *bread*. You know what I mean? The kind that's soft, and satisfying, and doesn't crumble into a sad mess the second you try to make a sandwich.

So, after a lot of experimenting (and a few failed attempts involving some dense, flavorless hockey pucks), I finally nailed a recipe for a super easy gluten-free sandwich loaf that's genuinely delicious. It's simple enough that even on a busy weeknight, I can whip it up. And trust me, the smell alone is worth the effort to bake. My family devours it, and I have a feeling yours will too. Think fluffy, slightly tangy bread with that perfect crust – ready for anything from avocado toast to a classic grilled cheese. Ready to dive in? Let's get baking!

Okay, Let's Gather Our Ingredients

Before we get flour all over the counter, let's make sure we have everything we need. This isn't as daunting as it might sound, I promise!

  • 1 ½ cups warm water (about 105-115°F). This temperature is important to activate the yeast, so don't skip a quick check with a thermometer if you're unsure. If yours is too hot, it can kill the yeast. If it's too cold, it won't activate.
  • 1 tablespoon active dry yeast (or instant yeast – just don't proof it, add directly to the dry ingredients). I always keep a jar on hand for quick baking projects.
  • 1 tablespoon granulated sugar (helps to feed the yeast – a little boost for happy yeast!)
  • 1 tablespoon psyllium husk powder (this is key for that nice bread-y texture!). Don't skip this! It helps to bind the gluten-free dough and give it structure.
  • 3 tablespoons olive oil (plus more for greasing the pan). We want that lovely, golden crust.
  • 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1 tsp if it doesn't). Not all gluten-free blends are created equal, so choose one that you know you like and have used before with success.
  • 1 teaspoon baking powder (for an extra lift – we want a nice rise!)
  • 1 teaspoon salt (enhances all the flavors, so important for bread).
  • 1 teaspoon garlic powder (optional, but it adds an amazing savory depth!)

Instructions: Let's Make Some Bread Magic

Okay, now for the fun part! Don't worry, it might seem like a lot of steps but they're all very straightforward. This isn't some complicated science experiment – it's just good, honest baking.

  1. Proof the Yeast (If Using Active Dry): In a large mixing bowl, pour the warm water. Then add the tablespoon of sugar and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy. If it doesn't foam after about 10 minutes, your yeast may be too old or the water was too cold/hot and it's best to start again to avoid a dud of a bread. If using instant yeast, skip this and add to the dry ingredients.
  2. Add the Psyllium Husk: Once the yeast is foamy, add the psyllium husk and olive oil to the liquid mixture. Whisk together and let the mixture sit for 5-10 minutes to give the psyllium husk time to thicken. This is going to get a bit gel-like, don't panic, it should.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder (if using). Make sure all are well combined so they're all evenly distributed in the final mix.
  4. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a [stand mixer](Amazon link) fitted with the dough hook or with a spatula. Start slow and then increase speed as the dry ingredients absorb. Then knead with the dough hook at medium speed for around 3-4 minutes or with the spatula by hand for 5mins on a lightly floured surface.. The consistency will be more like a thick batter, rather than a traditional dough. That's normal!
  5. Pour into Pan: Lightly grease a [9x5 inch loaf pan](Amazon link) with olive oil. Pour the dough into the prepared pan and distribute it evenly. The batter will be goopey and might take a bit of maneuvering to spread it around in the pan.
  6. Let it Rise and Rest: Cover the loaf pan with a towel or plastic wrap and place it in a warm place for about 45-60 minutes, or until it has risen noticeably. You could use a proving drawer or even leave it in your oven with the light on. Don't skip this rise time, it's needed for a light, airy loaf.
  7. Bake: Preheat your oven to 375°F (190°C). Remove the cover from the pan and bake for 45-50 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C) (use a [digital thermometer](Amazon link) to be precise!). A test done by inserting a toothpick should come out clean.
  8. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Be patient! Slicing into it too soon can make it gummy.

Tips & Tricks: Let's Customize This Loaf

Now that you've got the basic recipe down, let's talk about how we can shake it up and make it your own. Here are a few ideas:

  • Herbs and Spices: Feel free to add 1-2 teaspoons of dried herbs such as rosemary, thyme, or Italian seasoning to the dry ingredients for a herby flavor. A little paprika can also bring a unique flavor kick.
  • Seed Variety: Sprinkle some seeds on top or mix them into the batter before baking. Sesame, poppy, sunflower, or pumpkin seeds all add a nice crunch and added texture.
  • Savory additions: Mix in 1/2 cup of shredded cheese, chopped green onions, or roasted garlic to the batter for a more savory loaf.
  • Sweet version: If you fancy a sweet bread, add a tablespoon of cinnamon and a handful of raisins to the dry ingredients.
  • Make it a dinner roll: Use a muffin tray instead of a loaf tin (adjusting the cooking time accordingly) to make dinner rolls.
  • Nut-free alternative: If nuts are a no-go, feel free to experiment with other binding agents like flaxseed meal. Substitute 3 tablespoons of ground flaxseed with 9 tablespoons of water for the psyllium husk, allowing this to thicken into a gel before adding to the mixture.
  • Storage: Once completely cooled, keep the bread in an airtight container to stop it drying out.
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The Ultimate Guide to Gluten-Free & Dairy-Free Cooking: 300 Delicious Recipes with Stunning Photos, Expert Tips, and Comprehensive Meal Plans

Gluten-Free Sandwich Loaf

Prep Time: 20 minutes
Rise Time: 45-60 minutes
Bake Time: 45-50 minutes
Yields: 1 loaf

Ingredients

  • 1 ½ cups warm water (105-115°F)
  • 1 tablespoon active dry yeast or instant yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon psyllium husk powder
  • 3 tablespoons olive oil, plus more for greasing the pan
  • 2 cups gluten-free all-purpose flour blend with xanthan gum or add 1 tsp xanthan gum.
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder (optional)

Instructions

  1. If using active dry yeast, proof the sugar, water and yeast in a large bowl for 5-10 minutes.
  2. Add the psyllium husk powder and olive oil to the bowl of yeast mixture and let sit for 5-10 minutes to thicken.
  3. In a separate bowl whisk the flour, baking powder, salt and garlic powder (if using) together.
  4. Gradually add the dry ingredients to the wet and mix until combined.
  5. Place in a greased 9x5 inch loaf pan.
  6. Cover with a towel and allow to rise in a warm place for 45-60 minutes.
  7. Bake at 375°F (190°C) for 45-50 minutes, or until the top is golden brown and the internal temperature reaches.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free loaf is perfect for sandwiches, toast, or just enjoying with a little butter. It's a recipe that I turn to again and again, and I hope you'll find it as useful and delicious as I do. Happy baking!

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