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gluten free sandwich bread

gluten free sandwich bread
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This gluten-free sandwich bread recipe is a staple in households for those navigating a gluten-free lifestyle. It offers a soft, pliable, and delicious loaf that holds up to various fillings without falling apart, and toasts beautifully. It has a neutral flavor, making it versatile for savory or sweet applications, and is naturally dairy-free with an option for an egg-free version.

Ingredients

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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

  1. 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!
  2. 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
  3. To the foamy yeast mixture, add the room temperature eggs, olive oil, and apple cider vinegar. Whisk everything together until well combined
  4. 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
  5. Lightly grease a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal
  6. 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
  7. 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
  8. While the dough is proofing, preheat your oven to 375°F (190°C)
  9. 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
  10. 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.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-sandwich-bread-2/