White sandwich bread
Description:
This gluten-free white sandwich bread is soft, fluffy, and perfect for sandwiches, toast, or any of your favorite spreads. It’s made with a blend of gluten-free flours and has a tender crumb that rivals traditional sandwich bread.
Ingredients:
Dry Ingredients:
- 2 1/2 cups (350g) gluten-free all-purpose flour (with xanthan gum included)
- 1/2 cup (70g) tapioca starch
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 tablespoons sugar (or honey for a natural sweetener)
Wet Ingredients:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups (300ml) warm milk (110°F/45°C; dairy or non-dairy)
- 2 large eggs, room temperature
- 1/4 cup (60ml) olive oil or melted butter
- 1 teaspoon apple cider vinegar
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and bubbly.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, tapioca starch, baking powder, and salt.
3. Combine Wet and Dry Ingredients:
- Add the eggs, olive oil, and apple cider vinegar to the activated yeast mixture. Whisk to combine.
- Pour the wet mixture into the dry ingredients. Using a stand mixer fitted with a paddle attachment or a hand mixer, mix the dough on medium speed for 3-5 minutes until smooth. Gluten-free bread dough will be wetter and more batter-like than traditional dough.
4. Let the Dough Rise:
- Grease a 9×5-inch loaf pan and spoon the dough into the pan, smoothing the top with a spatula.
- Cover loosely with plastic wrap or a damp towel and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
5. Preheat the Oven:
- Preheat your oven to 375°F (190°C) while the dough rises.
6. Bake the Bread:
- Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
7. Cool:
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Total Time:
- Preparation Time: 15 minutes
- Rising Time: 1 hour
- Baking Time: 40 minutes
- Total Time: ~2 hours
Nutritional Information (per slice, based on 12 slices):
- Calories: 160
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 290mg
- Total Carbohydrates: 24g
- Fiber: 2g
- Sugars: 2g
- Protein: 3g
Notes:
- Flour Blend: If your gluten-free flour does not include xanthan gum or guar gum, add 1 teaspoon to the recipe for proper binding.
- Storage: Store at room temperature in an airtight container for 2-3 days. For longer storage, slice and freeze for up to 2 months.
- Variations: Add herbs, seeds, or even a swirl of cinnamon sugar for a flavorful twist.
Enjoy soft, fluffy slices of this Gluten-Free White Sandwich Bread for any meal of the day!
