The Best Gluten Free Sandwich Bread Recipe

Gluten free sandwich bread recipes are easy to find online, but many of them end up tasting like cardboard (just being honest!). As a celiac family, gluten free is not optional for us. My kids missed sandwich bread and we've tried all the brands we could find. Even the best ones really needed to be toasted to taste okay and the slices are just too small.

So a few months ago, I started testing gluten free sandwich bread recipes to try to find something my kids would like. It took many attempts, but I finally figured it out. I found the perfect recipe to give us soft gluten free sandwich bread that tastes good - even when it isn't toasted. Here's the recipe!

Ingredients:

Yeast Mix:

1 1/2 cups milk (warmed) - I use coconut milk

4 tablespoons honey

1 tablespoon rapid rise yeast

Dry Mix:

3 cups gluten free flour (I use King Arthur measure for measure)

4 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons xanthum gum (omit if your flour blend contains it)

Wet Mix:

2 eggs

1/4 cup olive oil

2 teaspoons apple cider vinegar

Directions:

1. Begin by making your yeast mix. Combine the ingredients, give it a stir, and set aside to let the yeast bloom while you work on the next steps.

2. Mix your dry ingredients and set aside.

3. Mix the wet ingredients. Then stir in your yeast mix.

4. Slowly add the dry mix until you have a thick smooth batter.

5. Pour batter into a greased loaf pan and smooth the top (no more than 3/4 full).

6. Preheat the oven to 375 degrees F. While the oven warms, cover your bread with a tea towel and let it rise. Make sure it doesn't go higher than the top of your loaf pan or the loaf will collapse. Since we used rapid rise yeast, you only need 15-20 minutes of rise time.

7. Bake the bread for 35 minutes. After 25 minutes, check to see if the top is starting to turn brown. Cover with foil during the last 10 minutes if needed to keep bread from getting too dark.

8. Let the bread cool completely before you remove it from the pan and slice it.

Store gluten free sandwich bread in an airtight bag or container. I keep my loaves in gallon ziplock bags and have found that they stay fresh for at least 4-5 days. After that, they may get a little crumbly, but it will still taste good.