Gluten free sandwich bread
Gluten-free bread can be a challenge to make, but with the right ingredients and technique, you can create a soft, delicious loaf that is perfect for sandwiches, toast, and more. This gluten-free sandwich bread recipe is perfect for anyone following a gluten-free diet, and it’s easy to make with simple ingredients you probably already have in your pantry.
Whether you are new to gluten-free baking or a seasoned pro, this bread will soon become your go-to recipe. It has a soft, fluffy texture, and a mild flavor that works perfectly for your favorite spreads, sandwiches, and even for enjoying with a hearty soup. With a crispy, golden crust and soft, airy crumb, this gluten-free sandwich bread is perfect for those looking for a reliable and tasty bread alternative.
Gluten-Free Sandwich Bread Recipe
Preparation Time:
- Active prep time: 15 minutes
- Inactive prep time (rising time): 1 hour 30 minutes
- Baking time: 35 minutes
- Total time: 2 hours 30 minutes
Intensity Level:
Beginner to Intermediate
This recipe is relatively simple and easy for beginners, but a little patience is required during the rising process. If you’re familiar with baking or have made gluten-free bread before, you’ll find this recipe manageable. The most important step is ensuring the dough rises properly, so don’t rush this stage for the best results.
Yields:
1 loaf (9×5 inch pan)
Ingredients:
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp if it doesn’t)
- 1/4 cup potato starch
- 1/4 cup cornstarch
- 1 tsp salt
- 2 1/2 tsp active dry yeast (or instant yeast)
- 1 tbsp sugar or honey (to activate the yeast)
Wet Ingredients:
- 1 1/2 cups warm water (around 110°F/45°C)
- 2 large eggs, at room temperature
- 2 tbsp olive oil (or melted butter)
- 1 tsp apple cider vinegar or lemon juice
Instructions:
Step 1: Activate the Yeast
- In a small bowl or measuring cup, combine the warm water, sugar (or honey), and yeast. Stir gently to dissolve.
- Allow the yeast mixture to sit for about 5-10 minutes. The mixture should become frothy or bubbly, indicating the yeast is active and ready for use.
Step 2: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the gluten-free flour, potato starch, cornstarch, and salt.
- It’s essential to use a gluten-free all-purpose flour blend that contains xanthan gum, as this will help mimic the texture of gluten in traditional bread. If your blend doesn’t include xanthan gum, add 1 teaspoon to help with the dough’s structure.
Step 3: Combine Wet and Dry Ingredients
- Once the yeast mixture is ready, add the eggs, olive oil (or melted butter), and apple cider vinegar into the bowl with the dry ingredients.
- Pour in the yeast mixture and stir using a wooden spoon or rubber spatula until everything is combined. The dough will be thick but sticky. Unlike traditional bread dough, gluten-free dough is typically softer and slightly stickier, so don’t be alarmed if it feels different.
Step 4: Knead the Dough
- Turn the dough out onto a clean, lightly floured surface (you can dust with more gluten-free flour to prevent sticking). You may also use a stand mixer with the paddle attachment to knead the dough for about 3-5 minutes.
- If kneading by hand, work the dough with your hands for a few minutes, pressing, folding, and gently stretching it. While gluten-free dough doesn’t require as much kneading as wheat-based dough, a few minutes will help develop its structure.
Step 5: Let the Dough Rise
- Lightly grease your loaf pan (a 9×5 inch pan works best for this recipe) with oil or non-stick spray.
- Transfer the dough into the loaf pan. Smooth out the top with a spatula or spoon, ensuring it fills the pan evenly.
- Cover the pan with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free area to rise for 1 to 1.5 hours, or until the dough has risen and is about an inch above the edge of the pan. This is a critical step, so be patient — the dough needs enough time to rise properly.
Step 6: Preheat the Oven
- While the dough is rising, preheat your oven to 350°F (175°C).
- Make sure your oven is fully preheated before you put the loaf in, so it bakes evenly and rises properly during the first 10 minutes in the oven.
Step 7: Bake the Bread
- Once the dough has risen adequately, place the loaf pan in the preheated oven.
- Bake for 30 to 35 minutes. The bread is done when the top is golden brown and the internal temperature reaches 200°F (93°C). You can use a kitchen thermometer to check the temperature, or simply tap the top of the bread with your finger — it should sound hollow when fully baked.
Step 8: Cool the Bread
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
- Afterward, transfer the bread to a wire rack to cool completely. It’s important to let the bread cool fully before slicing to ensure the texture sets correctly.
Tips and Troubleshooting:
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If the dough isn’t rising: Make sure your yeast is fresh and the water isn’t too hot (about 110°F/45°C is ideal). If it’s too hot, it can kill the yeast, preventing the dough from rising.
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If the bread is too dense: This can happen if the dough didn’t rise enough. Make sure to give it plenty of time to rise before baking. You can also experiment with adding a little more yeast for a fluffier loaf.
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For a soft crust: If you prefer a softer crust, you can cover the bread with foil during the last 10-15 minutes of baking.
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For added flavor: Consider adding herbs like rosemary or thyme, or a tablespoon of honey for a hint of sweetness.
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For storage: Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months — just wrap them tightly in plastic wrap and foil before freezing.
Nutrition (Per Slice):
- Serving size: 1 slice (based on 12 slices per loaf)
- Calories: 150 kcal
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 150 mg
- Cholesterol: 40 mg
Final Thoughts:
Baking gluten-free bread at home doesn’t have to be difficult, and this recipe proves that you can make soft, fluffy, and flavorful bread without the gluten. Whether you are following a gluten-free diet for medical reasons or simply prefer gluten-free products, this sandwich bread is a fantastic option.
With the right ingredients, patience, and a little time, you can enjoy a homemade loaf that works perfectly for sandwiches, toast, or just as a simple side to any meal. With its simple ingredients, you can feel confident knowing exactly what’s going into your food, and you’ll never have to worry about store-bought gluten-free bread with strange additives and preservatives again.
Enjoy baking, and happy gluten-free sandwich bread making!