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The BEST Soft & Fluffy Gluten-Free Sandwich Bread Recipe

Soft, Fluffy, Every-Day Gluten-Free Sandwich Bread

Okay, let's dive into what gluten-free baking dreams are made of! Today, I'm not just sharing a recipe; I'm sharing a piece of my heart... and maybe the secret to happy, gluten-free tummies. You know how it is when you first go gluten-free, bread is like a forbidden, fluffy cloud, taunting you from afar? Well, I went on a mission to recapture that *ahhh* feeling of biting into something wonderfully soft and satisfying. After countless trials (and a few kitchen mishaps!), I finally landed on a recipe that's truly magical: a soft, fluffy, every-day gluten-free sandwich bread. No weird textures, no crumbly disappointments, just pure, delicious bread.

And let me tell you, this isn't just "good for gluten-free." This bread holds its own against any regular loaf. In fact, my non-gluten-free family members often reach for this one first now! So, whether you're navigating a new gluten-free life, or you're a seasoned pro looking for a go-to loaf, let's get baking!

Close-up of sliced gluten-free sandwich loaf.

Ingredients

  • 1 ½ cups (180g) Gluten-free all-purpose flour blend (be sure it contains xanthan gum). If your flour doesn't contain xanthan gum, add 1 tsp into the recipe.
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15g) granulated sugar (or honey/maple syrup)
  • 1 packet (2 ¼ teaspoons, 7g) active dry yeast
  • 1 cup (240ml) warm milk (dairy or plant-based). The milk should be comfortably warm, not hot, otherwise it will kill the yeast.
  • 2 tablespoons (30g) unsalted butter, melted. Coconut oil can also be used.
  • 1 large egg
  • 1 - 2 tablespoons of olive oil to grease the pan

Instructions

Okay, here's the roadmap to glorious homemade gluten-free bread:

  1. Activate the Yeast: In a large bowl, or in the bowl of a stand mixer, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until it looks foamy. You should see little bubbles forming - that's the yeast waking up and getting ready to work its bread magic! If it doesn't foam, start again with new yeast.
  2. Whisk in the Wet Ingredients: Once the yeast is activated, whisk in the melted butter and the egg. Make sure everything is well-combined. If needed, scrape the sides of the bowl with a spatula. The egg helps give the bread its structure.
  3. Incorporate Dry Ingredients: Add the gluten-free flour and salt to the wet ingredients. It's important to measure correctly, so use weighing scales if possible, and spoon the flour and then sweep to level when measuring with cups to ensure you're not adding too much.
  4. Mix the Dough: Using a stand mixer (or an electric hand mixer) , mix on medium speed, until the dough comes together. The dough will be sticky and wet, that's normal! Make sure the dough is well mixed. Be sure to not over mix this dough as it can make it dense.
  5. Prepare the Pan: Grease a regular loaf pan, a 22cm x 12cm (9x5 inch) pan will work best, with some olive oil or baking spray. No need to line with parchment, the oil will be enough for an easy release.
  6. Shape the Dough: Gently scrape the dough out of your bowl with a spatula, it will be sticky! Make sure you get all of the dough. Carefully place the dough into the prepared loaf pan and even out the top.
  7. First Rise: Cover the pan with cling wrap or a damp tea towel and pop it in a warm place to rise for about 1 hour or until it's doubled in size. The dough should be puffy after the first rise. The longer it rises the fluffier the texture will be come which is what we are looking to achieve!
  8. Bake: Preheat the oven to 180°C (350°F). Once the dough is well risen, place the loaf in the oven and bake for 40-45 minutes, or until the top is golden brown and the internal temperature reaches 90°C (195°F).
  9. Cool: Remove the bread from the oven. Carefully lift the bread out from the loaf pan and place it on a wire rack to cool completely before slicing. This is *crucial*. Don't even think about cutting into it warm. As tempting as it is, it needs to fully set to get that perfect texture.

Tips & Tricks

  • The Gluten-Free Flour: Not all gluten-free flour blends are created equal. For best results, use a blend that says it is 'all-purpose' and contains xanthan gum, if it does not contain this, add the 1tsp extra into the recipe. Different brands can affect density and texture.
  • Flavor Boost: For a richer flavor, add 1/4 teaspoon of garlic powder or onion powder to the dough. Alternatively, for a sweeter loaf add a few teaspoons of maple syrup.
  • Seed Add-ins: Mix in some pumpkin seeds, sunflower seeds, or flax seeds for added nutrition and flavor.
  • Storage: Once cooled, this bread can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. For longer storage, slice it and freeze it. It will defrost beautifully for a quick sandwich.
  • Sandwich Maker Perfection: If you have a sandwich maker, this bread is perfect for making toast and yummy toasted sandwiches.
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Recipe Card

Yields: One loaf

Prep time: 15 minutes

Rise time: 1 hour

Cook time: 40 - 45 minutes

Ingredients:

  • 1 ½ cups (180g) Gluten-free all-purpose flour blend (contains xanthan gum)
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15g) granulated sugar
  • 1 packet (2 ¼ teaspoons, 7g) active dry yeast
  • 1 cup (240ml) warm milk
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 large egg
  • 1-2 tablespoons olive oil

Instructions:

  1. In a large bowl, combine warm milk and sugar. Sprinkle in yeast and let stand 5-10 minutes.
  2. Whisk in melted butter and egg.
  3. Add gluten-free flour and salt, mix until combined.
  4. Grease the loaf pan with olive oil.
  5. Place the dough into the prepared tin.
  6. Cover and proof in a warm place for 1 hour.
  7. Bake at 180°C for 40-45 minutes.
  8. Cool on a wire rack completely before slicing!

Product Recommendations

  • A good quality stand mixer makes quick work of the dough. They also do a very thorough job of mixing the ingredients.
  • For even baking, a durable loaf pan it's important. A good quality pan will ensure the bread doesn't stick and will help bake the loaf evenly.

And there you have it! My go-to soft, fluffy gluten-free bread recipe that I think you might fall in love with. It really is a game-changer. When you try it, please tag me and let me know how it turns out! Happy baking, friends!

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