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gluten free sandwich bread

gluten free sandwich bread
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This is the most incredible gluten free sandwich bread you'll ever bake! It's soft, fluffy, holds up to all your favorite fillings, and tastes absolutely delicious. This homemade gluten free sandwich bread boasts a wonderfully mild flavor that complements everything, a tender, airy crumb, and slices beautifully without tearing. It's delightful and a joy to bake, offering control over ingredients, cost savings, and the unmatched satisfaction of pulling a warm, fragrant loaf from your oven.

Ingredients

Scale

1 ½ cups Warm Water (105-115°F)
2 tablespoons Granulated Sugar
2 ¼ teaspoons Active Dry Yeast (1 standard packet)
3 cups Gluten-Free All-Purpose Flour Blend (420g)
1 teaspoon Xanthan Gum
1 teaspoon Salt
¼ cup Olive Oil (or other neutral oil)
2 Large Eggs, room temperature
1 tablespoon Apple Cider Vinegar

Instructions

  1. Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the warm water and granulated sugar. Sprinkle the active dry yeast evenly over the top. Stir gently with a spoon. Let it sit undisturbed for 5-10 minutes, or until the mixture becomes wonderfully foamy and bubbly. This visual cue tells you your yeast is alive, active, and ready to make your gluten free sandwich bread rise beautifully. If it doesn't foam, your yeast might be old; discard and start again with fresh yeast
  2. Combine Dry Ingredients: In a separate medium bowl, thoroughly whisk together the gluten-free all-purpose flour blend, xanthan gum, and salt. Make sure these dry components are very well combined and evenly distributed. This prevents pockets of unmixed ingredients in your finished gluten free sandwich bread
  3. Add Wet Ingredients: Once your yeast mixture is gloriously foamy, add the olive oil, the room temperature eggs, and the apple cider vinegar to the yeast mixture in the stand mixer bowl. Mix lightly with a spoon or whisk just to combine these wet ingredients
  4. Form the Dough: Gradually add the whisked dry ingredient mixture to the wet ingredients in the stand mixer bowl. Attach the paddle attachment. Begin mixing on low speed for 1 minute to initially incorporate everything, then increase to medium speed and continue mixing for another 3-4 minutes. The dough for your gluten free sandwich bread will be noticeably thick and sticky, much more like a very thick batter rather than the elastic dough you'd expect from traditional wheat flour. This consistency is perfectly normal and exactly how it should be for this type of gluten free sandwich bread!
  5. Prepare the Loaf Pan: Generously grease a 9×5-inch loaf pan with oil or cooking spray. For even easier removal of your finished gluten free sandwich bread, you can also line the pan with a piece of parchment paper, leaving an overhang on the longer sides
  6. Shape and Rise: Using a rubber spatula (it helps with the sticky dough) or hands lightly dampened with water (to prevent sticking), transfer the sticky dough evenly into the prepared loaf pan. Gently smooth the top of the dough with the spatula or your wet hands. Cover the loaf pan loosely with plastic wrap or a clean, damp kitchen towel. Place it in a warm, draft-free place to rise for 45-60 minutes, or until the dough has nearly doubled in size and has crowned nicely above the rim of the pan. This rising step is absolutely crucial for achieving a light and airy gluten free sandwich bread
  7. Preheat Oven & Bake: While the dough rises, preheat your oven to 375°F (190°C). Once the dough has sufficiently risen, carefully remove the plastic wrap or towel. Bake the gluten free sandwich bread for 45-55 minutes, or until the crust is a deep golden brown and an instant-read thermometer inserted into the very center of the loaf reads 200-205°F (93-96°C). If you notice the top browning too quickly during baking, loosely tent it with aluminum foil for the remaining bake time
  8. Cool Completely: This step is incredibly vital for gluten-free bread and cannot be rushed! Immediately remove the baked loaf from the pan and carefully place it on a wire rack to cool completely. This means a minimum of 2-3 hours, but ideally, let it cool until it reaches room temperature. Slicing warm gluten free sandwich bread can unfortunately lead to a gummy, dense texture. Patience is truly key for achieving that perfect, airy slice of this wonderful gluten free sandwich bread!

Notes

A note on GF Flour Blends: I highly recommend using a high-quality, cup-for-cup gluten-free all-purpose flour blend that contains a mix of starches and flours like rice flour, potato starch, tapioca starch, and sorghum flour. Different blends absorb liquid differently, so slight adjustments (a tablespoon more or less water) might sometimes be needed. Crucially, ensure your chosen blend does NOT already contain xanthan gum, or if it does, omit the separate xanthan gum addition from our recipe. This ensures your gluten free sandwich bread has the best possible texture.

Substitutions & Variations: For an egg-free version, substitute two large eggs with two 'flax eggs' (combine 2 tablespoons ground flaxseed with 6 tablespoons warm water, then allow it to sit for 5-10 minutes until a gel forms). Avocado oil or melted coconut oil (ensure it's completely melted and slightly cooled before adding) work beautifully in place of olive oil. Granulated sugar can be swapped for an equal amount of honey or maple syrup. For flavor, stir in 1/4 cup of sunflower seeds, pumpkin seeds, a mix of dried herbs like rosemary and thyme, ground cinnamon, a teaspoon of orange zest, or a handful of plump raisins.

Pro Tips for Success: For the most consistent results, use a kitchen scale to measure flour by weight (420g for 3 cups); if measuring by volume, spoon flour gently into the cup and level. Ensure eggs are at room temperature. Always proof your yeast; if it doesn't foam, discard and start again. Avoid over-rising, which can lead to collapse. Resist the urge to slice warm bread, as it can result in a gummy or crumbly texture; allow it to cool completely (2-3 hours) for best structure. Verify oven temperature with an oven thermometer for even baking.

Storage & Reheating Tips: Once completely cooled, slice the entire loaf and store slices in an airtight container or resealable bag at room temperature for up to 3-4 days. Do not refrigerate, as it can make bread go stale faster. For longer term, slice the cooled loaf, place small parchment squares between slices, and freeze in a heavy-duty freezer-safe bag for up to 3 months. From frozen, pop a slice directly into the toaster. To refresh room temperature slices, quickly toast or microwave for 10-15 seconds.

Nutrition

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