Gluten-Free Sandwich Bread Recipe
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm fat-free milk (110° to 115°)
- 2 Eggland's Best 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(15)
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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.
For those who think the bread turned out gritty, check your flour mix I make an all purpose flour with 3 parts brown rice flour, 3 parts cornstarch, 2 parts sweet sorghum flour, and 1 part masa harina. It makes a really good AP GF flour to use with breads, cakes, and pie crusts.
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.