Gluten-Free Sandwich Bread Recipe
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm fat-free milk (110° to 115°)
- 2 eggs
- 3 tablespoons canola oil
- 1 teaspoon cider vinegar
- 2-1/2 cups gluten-free all-purpose baking flour
- 2-1/2 teaspoons xanthan gum
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon salt
- 1. Grease a 9-in. x 5-in. loaf pan and sprinkle with gluten-free flour; set aside.
- 2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
- 3. Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes.
- 4. Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
1 slice: 110 calories, 4g fat (0 saturated fat), 27mg cholesterol, 95mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Reviews for Gluten-Free Sandwich Bread
"This has the potential to be a great recipe BUT...Would it be possible for the contributor and those of you who have had great success with this bread to let us know what Gluten Free Flour Mix you are using? Gluten Free Flour Mixes can be vastly different. I'm an experienced gluten free baker. I have tried this bread twice using a different GF flour mix each time. The results were quite different - the first time the bread was light and delicious even though I may have underbaked it and the second time the batter was way too stiff and didn't rise. I also agree with others that the taste will be from the flour mix you use and is not a factor in the actual recipe. Different GF flour mixes may contain varying amounts of xanthum gum. Failure to rise could be due to too heavy a batter due to the flour absorbing too much of the liquid or overbeating which can overdevelop the xanthum gum?? Sinking is probably due to overproofing or underbaking. bread should register a temperature around 205-208 F with an instant read thermometer.Hoping to get responses from the ones who've had success!"
"I've been cooking gluten-free for years and thought I'd add a couple of thoughts here. The recipe doesn't specify any particular brand of gluten-free baking flour. I think one reason the reviews are all over the place is due to this fact. All gluten-free flour blends are different. You may be tasting pea flour or chickpea flour or something like that. Many people don't like that taste. And, many people find the taste of xantham gum unpleasant. Check the ingredients in your flour blend and try different brands. It's often better to do a little research, experiment, and make your own flour blends. It costs time and ingredients in the beginning, but it's usually worth it. Once you find one you like you can make large batches of it for convenience. And you can replace the xantham gum with guar gum or chia "egg" or Konjack Root. I prefer Konjack Root most of the time. Good Luck!"
"tried this bread. the batter was very dense. I followed the recipe exactly. What could have gone wrong?"
"Thank u so much for this recipe! We are new to gluten-free and this recipe was so easy and tasty! Woohoo! Now my son can indulge in the simple pleasure of a sandwich again."
"It is a very good loaf of bread and will make again. I will eliminate the gelatin next time as it is very moist, prefer a little dryer. Gave it a 4 for that reason but all in all I liked it and easy to make."
"Love it! We have tried several recipes for gluten free bread and so far this one is the easiest one that comes out great. Moist and good flavor."
"Have been learning to make gluten free bread & this is the first recipe that has not been crumbly! Love it! Am going to make this again & again! Good flavor too!"
"I understand the need for xanthan gum, but most blends of home-made "all-purpose baking flour" I have found online call for xanthan gum, so I would make sure your flour mixture doesn't already have this ingredient (I don't think using double xanthan gum would result in good bread). Also, your bread will be completely different depending on which type of flour you use."
"One of my favorite GF sandwich bread recipes. Good texture and not gritty or crumbly. The reason you add Xanthan gum is that most GF flours do NOT have it added already. The amount of Xanthan gum changes for different applications (breads, muffins, cakes all take different ratios). We love this bread and my GF son (in first grade) loves to feel "normal" by taking a PB&J to school every day for lunch."
"This bread smelled delicious, and looked great coming out of the oven. It rose very high while baking (almost double the height of the pan), but settled quickly as it cooled. As it cooled to room temperature, it shrank more than I would have liked. It tastes very good, and the texture was very good before it shrank, then it got very dense and too moist (may be due to the gelatin, which I have read is used to keep bread moist). I will try this recipe again, tweaking some ingredients. It was a little too sweet so I will cut the sugar to 1Tbs. I'm not sure why this recipe calls for Xanthan gum and GF all purpose baking flour (which usually contains Xanthan gum). Overall, I think this is an easy recipe, and with some minor adjustments and practice I think it will be one that I will use often."
"This is my first attempt at making GF bread. My husband even said "I would eat this". I made my own flour from the recipe on this site. Ground my own rice flour and added the tapioca and potato starch/flour. I did use Guar Gum instead of Xanthan gum and made the changes suggested about 1 teaspoon salt and 1 1/2 tsp gum. Really easy to make! Thanks"
"This is the only bread recipe I use. It is easy to make, and the texture is excellent. It also does not crumble in sandwhiches like most other breads. In response to the reviewer who said the taste was bad: it was probably the type of flour you used."
"I like this recipe. For those that are new to GF baking as I am, a lot can change with different gluten-free all purpose flours. Each one is made differently and some taste horrible it's not the recipe but the flour mix. I have to say this bread was good. I had a problem with it sinking in the middle but I believe it could be with the fact that I used instant yeast and not active dry yeast. I let is proof too long I think from what I have read in Bette Hagmans bread book. I love that this uses fresh milk and not dry milk like so many others. I also like to up the salt to 1 tsp and lower the xanthan gum to 1 1/2 tsp because I don't like it with too much I can taste a differnce. With all gluten free one thing I have learned is it all depends on what you are use to . I gave this 4 stars because I had to tweek the recipe but it is a good loaf compared to others I have tried. If your use to typical white sandwich bread stay away from flour mixes that have garfava bean flours they taste strange to me."
"I have tried different gluten free recipes and this is by far the best one. It makes very good sandwiches as well as toasted"
"As a person new to GF cooking, I am discouraged to read that some thought this recipe was the best they had tried. It was so incredibly nasty with a horrible aftertaste."
"This is the best homemade gluten free bread we have tried. We usually use a mix or buy a premade loaf, but this recipe's a keeper for when we want hot homemade taste!"
"Haven't made this yet but does anyone know if it can be made in a bread machine?"