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The Ultimate Gluten-Free Sandwich Bread: Soft, Sliceable & Delicious

My Go-To Gluten-Free Sandwich Bread

Gluten-free sandwich bread, sliced, on wooden board.

Okay, friends, let's be real. Finding a gluten-free bread that *actually* tastes good and doesn't crumble into a sad pile of disappointment is… a journey. I've been there – the endless searching, the doughy duds, the textures that are anything but bread-like. It wasn't just about taste; it was about wanting to enjoy a sandwich again without feeling like I was eating something from another planet! This recipe? This is what finally got me there. It's soft, it's sliceable, it toasts beautifully, and most importantly, it tastes like BREAD. It's become my go-to not only for my gluten-free pals but for my entire house when we just need some serious bread love.

I'm sharing it with you today, not just as a 'recipe,' but as a lifeline and a beacon of delicious hope in the often baffling world of gluten-free baking. We can do this, together!

Ready to get started? Let's grab our ingredients!

Ingredients You'll Need for Gluten-Free Bread Nirvana

  • 1 ½ cups warm water (about 105-115°F – think bathwater warm, not scalding!)
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 2 tablespoons olive oil, plus extra for greasing
  • 3 large eggs (or flax eggs for a vegan option - mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and let sit for 5 minutes)
  • 1 teaspoon apple cider vinegar
  • 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, see notes below for adding it!)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder (optional)
  • Important Note: Gluten-free flour blends can vary drastically. The key here is to use one that's designed for baking and includes xanthan gum. Xanthan gum is crucial for that all-important structure and prevents our bread from becoming a crumbly mess. If your blend doesn't contain it, add 1 teaspoon of xanthan gum to the dry ingredients. Experimenting with different blends can also lead you to your own favorite.

    Let's Bake This Bread: Step-by-Step

    Okay, deep breath. This might seem like a lot of steps, but I promise it's much easier than it looks. Just follow along, and we'll have a loaf of amazing gluten-free bread in no time!

  • Activate the Yeast: In a large bowl (or the bowl of your stand mixer if you have one), combine the warm water, yeast, and honey. Give it a gentle stir and let it sit for about 5-10 minutes, or until it's nice and foamy. This tells us the yeast is alive and ready to do its thing!
  • Wet on Wet: Add the olive oil, eggs (or flax eggs), and apple cider vinegar to the yeast mixture. Whisk everything together until well combined.
  • Dry into the Wet: In a separate bowl, whisk together the gluten-free flour blend, salt, baking powder and garlic powder if using. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if using a mixer) or with a wooden spoon. Don't overmix – you're looking for just combined batter. The dough will be sticky, and that's perfectly normal!
  • Rise and Shine: Lightly grease a loaf pan (about 9x5 inches) with olive oil. Use a spatula to transfer the dough into the loaf pan. Smooth the top – it doesn't have to be perfect because we aren't going for perfection here, we are going for deliciousness and a good home for the bread to grow. Cover it loosely with a clean, damp tea towel or cling wrap and let it rise in a warm place for about 45-60 minutes. It should puff up a bit but don't expect a huge rise, we aren't using wheat, so the rise will be more subtle.
  • Get the Oven Ready: Preheat your oven to 375°F (190°C) while your dough is rising. It is essential that your oven be at the correct temperature before you put the bread in, or it will not bake correctly.
  • Bake till Golden: Once risen, remove the cover from the loaf pan and place in the preheated oven. Bake for 45-50 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 200°F (93°C). A cake tester or toothpick inserted into the center should come out clean.
  • Cool it Down: Once baked, take it out of the oven and let it rest in the pan for about 10 minutes. Then, carefully remove the loaf from the pan and let it cool completely on a wire rack before slicing. This is crucial because gluten-free bread is delicate when warm. Trust the process!
  • Tips and Tricks for Baking Success

    • Flavor Boost: Add a teaspoon or two of your favorite herbs, like rosemary or thyme, to the dry ingredients for a savory loaf. Or, if you have a sweet tooth, toss in some dried fruit or a sprinkle of cinnamon for added sweetness.
    • Egg-Free Options: Flax eggs work beautifully in this recipe for a vegan version. Remember to let the flax mixture sit for at least 5 minutes to thicken. You could also try substituting with a store-bought egg replacement product.
    • Freezing for Later: This bread freezes incredibly well! Once completely cooled, slice it and wrap it tightly in freezer wrap or place in a freezer bag so you can pull out a slice or two when needed. It can be thawed at room temperature or in the toaster.
    • The Right Flour: As I mentioned, gluten-free flour blends are key. Make sure it's designed for baking and already contains xanthan gum! If it dos not, you will need to add it.
    • Warm Water: It is vital that your water be warm like bathwater in order to properly activate the yeast, but it should not be too hot, as this will kill the yeast.
    • Patience is Key: Gluten free baked goods can be a bit finicky sometimes, this recipe works great, and you should encounter no issues, but don't be discouraged if your first loaf isn't perfect! Baking, like any art, is about learning and growing.

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    Recipe Card: My Go-To Gluten-Free Sandwich Bread

    Summary:

    • Prep Time: 20 minutes
    • Rise Time: 45-60 minutes
    • Cook Time: 45-50 minutes
    • Yields: 1 loaf (9x5 inch loaf pan)

    Ingredients:

  • 1 ½ cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons olive oil, plus extra for greasing
  • 3 large eggs or flax eggs
  • 1 teaspoon apple cider vinegar
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder (optional)
  • Instructions:

  • In a large bowl, combine warm water, yeast, and honey. Let it sit for 5-10 minutes.
  • Add olive oil, eggs (or flax egg), and apple cider vinegar. Whisk to combine.
  • In a separate bowl, mix gluten-free flour, salt, baking powder and garlic powder. Add to wet ingredients; mix until just combined.
  • Grease a loaf pan; transfer dough. Cover and let rise for 45-60 minutes.
  • Preheat oven to 375°F (190°C).
  • Bake for 45-50 minutes, or until golden brown. A toothpick should come out clean.
  • Cool in the pan for 10 minutes, then cool completely on a wire rack before slicing.
  • Product Recommendations for Baking Success

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