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The Ultimate Soft & Fluffy Gluten-Free Sandwich Bread

Okay, let's dive into the wonderful world of gluten-free baking!

I've been experimenting in the kitchen for years now, trying to find the perfect, satisfying, "you-wouldn't-know-it's-gluten-free good" recipes, and friends, I think I've finally cracked the code for a truly magnificent loaf of gluten-free bread! Forget those dry, crumbly, store-bought options—this recipe is about to change your gluten-free bread game forever.

This isn't just *any* gluten-free bread. This is the kind of loaf that fills your kitchen with the most comforting aroma as it bakes, the kind you can slice through effortlessly, revealing a soft and airy interior and a perfectly golden crust. It's the kind of bread that you'll want to slather with butter, pile high with your favorite sandwich fillings, or simply eat warm, fresh from the oven. Honestly, I've even been sneaking slices of it plain. It's just *that* good!

Sliced gluten-free bread on a wooden board, with melting butter.

Introducing: The Effortless Gluten-Free Sandwich Bread

This recipe is designed to be approachable for everyone, whether you're a seasoned gluten-free baker or just starting out. No complicated techniques, no obscure ingredients—just a straightforward process that yields incredibly delicious results. And the best part? The base is incredibly versatile, so you can customize it to your liking!

Ingredients You'll Need:

  • 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it contains xanthan gum or add ¼ tsp of xanthan gum if not. Look for blends that work well for bread too)
  • 1 teaspoon (5g) sugar
  • 1 ½ teaspoons (7g) active dry yeast
  • ¾ teaspoon (4g) salt
  • 1 ½ tablespoons (22ml) olive oil (you can also use melted coconut oil for a slightly different flavor)
  • 1 ¼ cups (300ml) warm water (about 105-115°F/40-46°C)
  • 1 large egg, lightly beaten (optional, but adds richness and structure)
  • Optional: 1 tablespoon of apple cider vinegar for a bit of tang.
  • Optional: Sprinkle with sesame or poppy seeds before baking for a fun textural element.

Instructions: Let's Get Baking!

  1. Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it foams. This step is crucial to ensure that your yeast is alive and kicking, which will result in a nice, airy loaf. If it doesn't foam, your yeast might be old, and you'll need to start fresh.
  2. Combine the Wet & Dry: Once your yeast is foamy, add the olive oil and the lightly beaten egg (if using) to the bowl. Mix gently. In a separate bowl, whisk together the gluten-free flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low with a handmixer or stand mixer, until a sticky dough forms. If using apple cider vinegar, add it at this step
  3. The Dough Should Be Sticky (But Not Soupy!): The dough will be quite wet and sticky, this is absolutely perfect! Because of its texture, you can't knead it, so there's no kneading involved in this recipe. Don't be tempted to add more flour, otherwise, it might end up too dense. Make sure all of the flour is mixed in, and give the batter another mix on medium to incorporate more air for about 3 minutes.
  4. The First Rise: Lightly grease a loaf pan (approx. 8x4 inches) with oil. Transfer the dough into the greased loaf pan. Smooth out the top with a spatula or greased hands. Cover the pan with greased plastic wrap, or a damp towel and let it rise in a warm place for 1 hour or until the dough has doubled in size. If your kitchen is a bit chilly, try placing the loaf pan in a slightly warm oven with the light on. Just make sure the oven is OFF otherwise you'll bake it early.
  5. Get Ready To Bake: Preheat your oven to 375°F (190°C). Remove the plastic wrap/ towel. If using seeds, brush the top of the loaf lightly with water and sprinkle with sesame or poppy seeds.
  6. Bake to Golden Perfection: Bake for 40-45 minutes, or until the loaf is nicely golden brown and sounds hollow (carefully tap on its base) when you tap on the bottom. Use an instant read thermometer inserted in the center for reading of 200-210ºF or 93-99ºC to be certain it is cooked through.
  7. Cool and Rest: Remove the bread from the oven and let it cool in the pan for 10 minutes and a wire rack, before removing it to cool completely on wire rack before slicing. This is important! Trying to slice it too early will result in a gummy inside. Patience, my friends, is key.

Tips and Tricks for Bread Success:

  • Flour Matters: Not all gluten-free flour blends are created equal. Look for ones that contain xanthan gum (the glue that helps hold it together) or add it yourself if your blend lacks it (¼ tsp per cup). Bob's Red Mill gluten-free 1-to-1 baking flour and King Arthur measure-for-measure gluten-free flour blends are good options as well. Avoid using gluten-free flours that are designed for cakes as these might not give you the right texture.
  • Warm Water is Key: Using water that's too hot can kill the yeast, while water that's too cold won't activate it. Aim for that "warm bath" temperature.
  • The Egg Question: The egg adds richness and helps with structure, but you can substitute it with 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water) for a vegan option.
  • Temperature: Keeping your dough in a warm place is essential, and I cannot stress this enough! The ideal temperature would be about 75-80 Degrees fahrenheit. If your kitchen is cold try using your oven with the light only on; this works great.
  • Variations: Feel free to add different spices or herbs to the dough. You can add a teaspoon of garlic powder or Italian seasonsing for savory bread. Or, add in some cinnamon and a dash of nutmeg for a sweeter variation. Add in about a ½ cup of your favorite add-ins.
  • Storage: Store your bread, once completely cooled, in an airtight container at room temperature for 2-3 days or in the freezer for up to 2 months.
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Effortless Gluten-Free Sandwich Bread

  • Prep time: 15 minutes
  • Rise time: 1 hour
  • Cook time: 40-45 minutes
  • Yields: 1 loaf

Ingredients:

  • 1 ½ cups (180g) gluten-free all-purpose flour blend (containing xanthan gum or add ¼ tsp)
  • 1 teaspoon (5g) sugar
  • 1 ½ teaspoons (7g) active dry yeast
  • ¾ teaspoon (4g) salt
  • 1 ½ tablespoons (22ml) olive oil
  • 1 ¼ cups (300ml) warm water (105-115°F/40-46°C)
  • 1 large egg, lightly beaten (optional)
  • Optional: 1 tablespoon of apple cider vinegar
  • Optional: sesame or poppy seeds

Instructions:

  1. In a large bowl, mix warm water, sugar, and yeast. Let sit 5-10 minutes until foamy and mix in olive oil, and egg (if using), and apple cider vinegar (if using) in a large mixing bowl.
  2. In a separate bowl; whisk together flour and salt. Gradually add to wet ingredients with a mixer on low until a sticky batter forms. Mix for 3 minutes on medium to incorporate more air.
  3. Grease an 8x4 inch loaf pan with oil. Pour the dough into the prepared pan and smooth the top.
  4. Cover and let rise in a warm place for 1 hour, or until doubled.
  5. Preheat oven to 375°F (190°C).
  6. Brush top of dough lightly with water and sprinkle seeds (if using).
  7. Bake for 40-45 minutes, or until golden brown and hollow. An instant read thermometer should reach 200-210ºF or 93-99ºC when inserted in the center of the loaf.
  8. Cool in the pan for 10 minutes and then cool completely on a wire rack.

Product Recommendations:

Okay, so while everything above can be made using regular mixing bowls and such, I do want to suggest a few helpful products. Getting the temperature right with your water can seem like trial and error sometimes, but using a smart thermometer can help you get it perfect every time. Also, a great loaf pan can definitely come in handy. I personally like a metal one for even cooking. If you make this recipe, you can also save tons of work by using a stand mixer, but it can easily be made using a hand held mixer too.

So, there you have it! Don't be afraid to give this recipe a try; it's simpler than it seems, and the reward of a warm, homemade loaf is so worth it. Let me know in the comments how it turns out for you, and if you make any variations, I'd *love* to hear them.

Happy Baking!

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