Whenever I talk to someone who is just starting to eat gluten free, the first question is always what to do for bread. Bread is such a staple, and it really is tough to find a good gluten free version. We’ve tried many a store bought variety, but they are super expensive and most don’t even taste very good.
I have waited a loooong time to post a bread recipe because I wanted it to be really good. This is it. It isn’t grainy. It isn’t crumbly. It is soft and has that yummy freshly-baked smell and taste. It also happens to be quite easy and quick to make.
Like any gluten free product, it’s best served fresh. If you aren’t going to eat it the same day, store it in a bread bag in the fridge. If it is going to take you more than 4-5 days to eat the loaf, wrap half of it in a paper towel and store in a freezer bag in the freezer until ready to eat.
This bread is amazing fresh out of the oven. It also works great for sandwiches, grilled cheese, and french toast. You can use it any way you would use regular bread.
My favorite pan to use is a Norpro 12 Inch Nonstick Bread Pan I got from Amazon. The slices aren’t overly big which helps the gluten free bread stay together, and it’s simply a more convenient size for toast and sandwiches and such. It’s one of the best investments I’ve ever made.
I have developed this recipe using my flour mix. I haven’t tried it with other blends and so recommend using this one. It’s very easy, less expensive, and more nutritious than many pre-made blends you would find at the store.
*gluten-free *soy-free *oat-free *dairy free
- Using egg whites is key. Don’t be tempted to substitute whole eggs.
- My all-purpose flour blend works perfectly in this recipe
Gluten Free Sandwich Bread
- 1 1/2 cups warm water (barely warmer than room temp)
- 1 1/2 T instant yeast
- 2 T sugar
- 3 cups gluten free flour mix (see notes above for link to the recipe)
- 1 tsp xanthan gum (use 1 T if flour mix doesn't have any included OR omit if using a starch based blend such as GF Jules or Better Batter)
- 1/2 cup instant dry milk powder (You can omit for dairy free)
- 2 T potato flakes (not potato flour, the instant potatoes - you can omit if you don't tolerate potato)
- 1 tsp salt
- 1 tsp vinegar (I use Bragg's apple cider)
- 3 egg whites
- 2 T oil
- Dissolve yeast and sugar in water in a 2 cup measuring cup or small bowl. Let stand until bubbly (should reach 2 cup mark). This should only take 2-3 minutes.
- Meanwhile, combine flour mix, xanthan gum, dry milk powder, potato flakes, and salt in KitchenAid or other stand mixer bowl and whisk until thoroughly combined. One of my readers makes this bread with a hand mixer and that works as well.
- Add yeast mixture, vinegar, egg whites, and oil to flour mixture.
- Mix on medium speed for 3-5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 T at a time as needed to attain this consistency.
- Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
- Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
- Let rise in warm place until batter is about 1/2" from top edges of bread pan. I heat my oven to 150° and then turn off the oven and place loaf pan inside. It then takes 15-20 minutes for batter to rise. There is no need to cover it.
- Take bread pan out of oven and preheat to 350°. Bread should now peak just above the rim.
- Bake for 35-40 minutes, until bread looks firm and is fairly brown on top. You want it to be browner than golden brown, but not burnt of course 🙂 If you take it out too early, it will fall as it is cooling.
- Let cool for 20-30 minutes in pan before removing to wire rack.
- Let cool completely before slicing.
- Be sure to enjoy it fresh! It is best this way.
- The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
- Once you have refrigerated or frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds.
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This recipe has been shared on Allergy Free Wednesday