Gluten-Free Sandwich Bread
This gluten-free sandwich bread recipe yields soft, flavorful slices ideal for sandwiches, defying the typical gluten-free bread challenges.
Ingredients
Dry Ingredients
- 3 cups gluten-free flour blend Ensure it does not contain wheat starch.
- 1 tbsp instant yeast Active dry yeast can be substituted, but requires different handling.
- 1 tbsp sugar Helps with browning and flavor.
- 1 tsp xanthan gum Essential for texture, do not skip.
- 1 tsp salt
Wet Ingredients
- 2 large eggs Provides structure and fluffiness.
- 1 cup warm milk or non-dairy milk Temperature matters; must be warm, not hot.
- 2 tbsp oil Can use any neutral oil.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a loaf pan by lining or greasing it.
- In a large bowl, whisk together the dry ingredients: gluten-free flour blend, xanthan gum, salt, sugar, and instant yeast.
- In another bowl, lightly beat the eggs, then add the oil and warm milk.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer until the batter is smooth.
- Scrape the batter into the prepared loaf pan and smooth the top with a wet spatula.
Rising
- Cover the pan with a clean towel and let it rise in a warm spot for about 45-60 minutes until it has increased in size.
Baking
- Once risen, bake in the preheated oven for about 40 minutes or until golden brown. The bread should sound hollow when tapped.
- Allow the bread to cool in the pan for a few moments, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container for up to three days. For longer storage, freeze individual slices. This bread is best toasted.