Gluten-Free Sandwich Bread
Total TimePrep: 20 min. + rising Bake: 30 min. + cooling
Makes1 loaf (16 slices)
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm fat-free milk (110° to 115°)
- 2 large 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 9x5-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.
Editor's NoteRead all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutrition Facts1 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.
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Apr 14, 2018
I am so pleased with this recipe! I have just grieved about having to give up gluten. I LOVE BREAD! After a few tweaks, my husband, who is not glutenless, said he was not sure he would not have know it was gluten free. I used Taste of Home's Gluten Free Flour Mix, the recipe is available on this site. I replaced the xantham gum with 2TB of powdered psyllium husk, reduced the gelatin to 1/4 tsp and increased the salt to 1 1/2 tsp. I also live at high altitude so I increased the yeast to 1 1/2 TB and the sugar to 3TB. I also raised it for an hour. Before putting it in the oven, I sprayed it with water. I decreased the temperature to 350 and baked it for 45-50 min. Because I decreased the temperature, I did not have to cover it with foil. I also baked it in a 8x4 pan. Thank you so much!
Feb 24, 2016
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!
Mar 11, 2015
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!
Feb 10, 2015
tried this bread. the batter was very dense. I followed the recipe exactly. What could have gone wrong?
Feb 7, 2015
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.
Jan 24, 2015
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.
Oct 16, 2014
This bread tastes fantastic and slices wonderfully! Thank you for this recipe. I live at high elevation and had some trouble with the bread not rising well the first 2 times I made it. Today I bumped the yeast up to 1.5 packets of yeast and added 1 Tablespoon more sugar. It worked like a charm.
Feb 19, 2014
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.
Aug 30, 2013
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!
Mar 1, 2013
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.