- 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
- Grease a 9-in. x 5-in. loaf pan and sprinkle with gluten-free flour; set aside.
- 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.)
- 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.
- 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).
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."