Gluten Free Sandwich Bread
A soft (and the BEST) gluten free sandwich bread recipe that is easy to make.
Ingredients
Yeast Proofing
- 1 1/2 cups water
- 3 TBSP sugar or honey or other natural sweetener of choice
- 2 1/2 tsp instant yeast
Dry Ingredients
- 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
Wet Ingredients
- 2 tsp apple cider vinegar
- 1/4 cup olive oil
- 2 eggs
Instructions
- 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°FIMPORTANT: 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.