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 bread 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.
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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 almond 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 teaspoon 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 the wet mix into your yeast mix.
4. Slowly add the dry mix until you have a thick smooth batter. This won’t be like a dough – gluten free bread dough is much looser and wetter – like a thick pancake 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.
Tip: Make a double batch and use a double loaf pan like this one to have a full size loaf of bread like you’re used to buying at the store, before you went gluten free.
Gluten Free Bread Machine Recipe
Making gluten free bread is even easier in a bread machine. Josh surprised me with a bread machine for Christmas and after trying about 10 different recipes, I found that a slight variation on my normal gluten free bread recipe actually worked perfectly.
Here’s how I make gluten free bread in my bread machine. It’s important to add your ingredients in the order written. That’s the key to making sure bread machine loaves turn out right.
To your bread machine, add these in the following order:
1 ½ cups warm milk
¼ cup unsalted butter, melted
4 tablespoons of honey
2 eggs, beaten
1 teaspoon apple cider vinegar
3 cups gluten free all purpose flour
1 teaspoon salt
1 ¾ teaspoon rapid rise yeast
Set your bread machine to the 1.5 pound loaf size and run it in the gluten free setting, if your machine offers that option.
The Best Flour for Gluten Free Bread
I have tried so many gluten free flour blends over the years, but there is one that always stands out above the rest when it comes to baking. King Arthur makes excellent gluten free blends that always seem to turn out for me. The King Arthur measure-for-measure gluten free flour blend is not recommended for baking yeast breads, but I have found that it turns out okay.
For even better results, go for the King Arthur Gluten Free Bread Flour. This blend is slightly altered in its starch content and I’ve found the breads come out much softer and fluffier using the bread flour compared to the measure-for-measure.
Have you tried making your own gluten free bread recipe? Share your favorite gluten free baking tips with me. I’d love to know what’s working well in your kitchen.
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