Ingredients
1 ½ cups Warm Water
2 tablespoons Granulated Sugar
2 ¼ teaspoons Active Dry Yeast
3 cups Gluten-Free All-Purpose Flour Blend
1 teaspoon Xanthan Gum
1 teaspoon Salt
2 Large Eggs
¼ cup Olive Oil
1 teaspoon Apple Cider Vinegar
Instructions
- In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it looks foamy and bubbly. This shows your yeast is alive and ready to work its magic for your gluten free sandwich bread!
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if adding separately), and salt. Give it a good whisk to ensure everything is evenly distributed
- To the foamy yeast mixture, add the room temperature eggs, olive oil, and apple cider vinegar. Whisk everything together until well combined
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed with a stand mixer, or by hand with a sturdy spatula. Once the flour is incorporated, increase the mixer speed to medium (or continue mixing vigorously by hand) for about 3-4 minutes. The dough for gluten free sandwich bread will be thick and sticky, more like a very thick cake batter than traditional bread dough. Do not expect it to be kneadable
- Lightly grease a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal
- Scrape the sticky dough into the prepared loaf pan. Use a wet spatula or your wet hands to gently smooth the top of the dough. This helps create an even rise and a beautiful top crust for your gluten free sandwich bread
- Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot. I often preheat my oven to its lowest setting for a few minutes, then turn it off and let the residual heat create a perfect proofing environment. Let the dough rise for 45-60 minutes, or until it has nearly doubled in size and crowned beautifully above the rim of the pan. This rise is crucial for light and airy gluten free sandwich bread
- While the dough is proofing, preheat your oven to 375°F (190°C)
- Once the dough has risen sufficiently, carefully transfer the loaf pan to the preheated oven. Bake for 40-50 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when checked with an instant-read thermometer. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking
- Remove the gluten free sandwich bread from the oven and immediately invert it onto a wire rack to cool completely. Allowing it to cool fully is incredibly important for the texture and to prevent a gummy interior. This could take 1-2 hours. Resist the urge to slice into it too soon! Enjoying warm gluten free sandwich bread is tempting, but patience pays off
Notes
Accurate Measuring: Always scoop gluten-free flour blend into the measuring cup and level it off. Too much flour will result in dry, dense bread.
Room Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a smoother dough.
The Right Warmth for Proofing: Water should be 105-115°F (40-46°C). For proofing, use a warm, draft-free spot, like an oven preheated briefly and then turned off.
Don't Overmix, but Mix Well: Mix for 3-4 minutes with a stand mixer to activate starches and gums for structure, as the dough is not kneadable.
The Power of Xanthan Gum: If your flour blend doesn't include it, do NOT skip the xanthan gum as it provides elasticity.
Cool Completely: This is crucial for texture. Slicing into warm gluten-free bread can result in a gummy texture. Cool for at least 1-2 hours.
Use an Oven Thermometer: Ensures accurate oven temperature to prevent under-baking or over-baking.
Countertop Storage: Store sliced, completely cooled bread in an airtight container or zip-top bag at room temperature for up to 3-4 days.
Freezing for Longer Term: Slice completely cooled bread, place parchment paper between slices, and wrap tightly in plastic wrap and foil or a freezer-safe bag. Freezes for up to 3 months.
Thawing & Reheating: Thaw slices at room temperature (15-20 mins) or toast from frozen. Reheat whole loaf wrapped in foil in a 300°F (150°C) oven for 10-15 minutes.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg