After 4 years, off and on, trying to find a decent gluten free sandwich bread recipe, I have finally found one my littles & I love! I found the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour a while back & it’s been a lifesaver! I scoured the internet trying to find bread recipes with this particular flour but I didn’t find any. I decided to try this flour with an old regular bread recipe, with a couple tweaks, to see if it would work. I am happy to report that it did & I literally did a happy dance in my kitchen when I pulled the bread out of the oven. My 2-year-old didn’t know why I was dancing, but he joined right in with my celebration.
Okay, let’s begin with the steps. First up, the yeast. I use bread machine instant yeast. Heat up the water in the microwave for about 50 seconds (my microwave is 20+ years old so yours might not take that long) & check to make sure it’s around 105-110°F as any hotter & you’ll kill the yeast, any colder & it will not get nice & foamy. Dissolve the sugar & then add the yeast. Stir and set aside for approximately 10 minutes until it gets foamy.
Next, combine the dry ingredients in a medium bowl. Use a whisk to make sure all of the dry ingredients are mixed well.
Combine the wet ingredients in your stand mixer with the paddle attachment but don’t over mix. Only for a few seconds. Add in your proofed yeast & mix again for a few more seconds. Next add in the dry mix and set the stand mixer on medium-high for about 3 minutes. The dough will be thick & sticky, like in the picture.
Scrape the dough into your 9×5 loaf pan. I use the USA pans so I don’t need to coat them. If you will be making a lot of gluten-free recipes, I highly recommend them. Gluten-free baked goods need really good non-stick or parchment paper. You’ll need to smooth out the loaf with the spatula or with wet hands. This won’t smooth out as it rises so do the best you can but don’t stress over it, especially if you have a pullman loaf pan.
Cover the pan with a damp paper towel & place it in a warm dark place. I put mine in my microwave above the oven while it preheats. Which, this is the perfect time to preheat the oven to 375°F. Do not let the bread rise too much, only 20-30 minutes. If it rises too high it will flow over the pan or collapse. Gluten-free breads don’t maintain their structure. It will continue to rise in the oven.
Bake for 35-45 minutes. 40 minutes is perfect for my oven. If you have a pullman loaf, place the lid on. If not, watch the crust. You can foil tent it if it is getting to dark. Take it out & it will look like this:
Do not, I repeat, DO NOT let the loaf sit in the pan to rest. As soon as you take it out of the oven, carefully turn the pan onto its side and then out onto your cooling rack. If you have the USA pan, it will slide right out. Then I brush butter on top of the loaf because…butter!
Let the loaf cool completely before you cut it into slices. Look how pretty!
I like to cut it all up so it’s easier to just grab slices when needed for lunch, as if I had purchased the bread from a store. Use a serrated bread knife and eyeball it for your desired thickness.
I suggest bagging it in these loaf bags. They were pretty cheap on Amazon and you can always rinse them out and reuse them if desired.
I have no idea if this bread will be good after 2 days as a loaf here is eaten within 2 days. I also haven’t tried freezing it yet but one of these days I do want to make a bunch and freeze them so I’ll update when I’ve done that. Also, I do want to add cinnamon and raisins as my kiddos love cinnamon raisin toast. I’m thinking that adding the cinnamon to the dry mix and then stirring the raisins in by hand just before I scrape it into the pan will do the trick. Again, I’ll update when I’ve tested that.
I’d love to know what you think if you try this recipe. If you do any variations of it, with a different sweetener or an egg free version, let me know how it goes!
I hope you enjoy bread again!
UPDATE 10/26/2017 to add nutritional facts below for those who have asked. I cut my loaf into 20 slices so that’s what the nutritional facts will show.
Per slice – Calories: 102 | Carbs: 16 g | Fat: 4g | Protein: 2g | Fiber: 3g | Sugar: 2g
Gluten Free Sandwich Bread
A soft (and the BEST) gluten free sandwich bread recipe that is easy to make.
- 1 1/2 cups water
- 3 TBSP sugar or honey or other natural sweetener of choice
- 2 1/2 tsp instant yeast
- 3 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 1/2 tsp xanthan gum
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp apple cider vinegar
- 1/4 cup olive oil
- 2 eggs
In a glass measuring cup, warm the water to 105-110 F. Stir in sugar until dissolved. Add in yeast then set aside to proof and get foamy, about 10 minutes.
Whisk the dry ingredients together in a medium sized bowl and set aside.
In the bowl of your stand mixer, add the wet ingredients and mix with the paddle attachment for a few seconds.
Add in the proofed yeast mixture and mix for a few more seconds.
Slowly, so you don't make a mess, add in the combined dry ingredients and turn the mixer to medium-high for about 3 minutes until well incorporated. The dough will be very thick and sticky.
If needed, grease your 9x5 loaf pan. Use a spatula to scrape the bread dough into your prepared pan & smooth out the top as best you can.
Cover the pan with a damp paper towel and place somewhere dark and warm to let it rise 20-30 minutes (depending on how warm your room is). This is a great time to preheat your oven to 375°F
IMPORTANT: Don't let it rise too high or it will over flow the pan or collapse when cooking as it will rise more in the oven.
Bake it for 35-45 minutes. If you have a pullman loaf pan, make sure the lid is on to give you that fabulous sandwich bread shape. If you don't, you can foil tent the loaf if the crust is darkening too quickly.
Do not let the bread sit in the pan to cool. Carefully roll it out onto your cooling rack. Let it cool completely before cutting into slices.