Bake the Perfect Loaf of Gluten-Free Bread with This Recipe
Welcome to my recipe article where I will be sharing with you an incredibly tasty and healthy Gluten Free Sandwich Bread Recipe that is going to leave your taste buds craving for more! As a food blogger and a nutritionist, I have always prioritized healthy food options. When it comes to bread, it is often associated with unhealthy ingredients such as gluten, dairy products, and sugars which can have adverse health effects on some people.
That’s why I decided to share this gluten-free sandwich bread recipe made with easily accessible healthy ingredients that even people who are allergic to gluten and lactose intolerant can enjoy. This recipe is not only healthy, but it’s also delicious and versatile that you can use it for any sandwich of your choice.
So let’s dig in! Get ready to learn all the essential details about the ingredients that you will need, the step-by-step procedure on how to prepare this gluten-free sandwich bread recipe, and much more. Trust me, reading through this article will transform your life with easy tips and tricks for making the perfect bread loaf every time. So buckle up and let’s begin this tasty journey together!
Why You’ll Love This Recipe
Are you tired of settling for dry, crumbly gluten-free bread that barely passes as edible? Look no further, because this gluten-free sandwich bread recipe is a game changer!
One of the biggest challenges of gluten-free baking is maintaining the same texture and taste as traditional wheat-based products. However, this recipe combines a carefully crafted blend of flours – including tapioca flour, sorghum flour, and brown rice flour – with xanthan gum to create a soft and fluffy bread that is perfect for sandwiches or toast.
Not only is this recipe gluten-free, but it’s also dairy-free and vegan-friendly. Instead of using butter or milk, we use canola oil and soy milk to achieve a moist and tender crumb. And best of all, this bread isn’t loaded with artificial preservatives or added sugars often found in store-bought gluten-free products.
With just a handful of simple ingredients – including active dry yeast, honey, vinegar, and warm water – you can make the perfect loaf of gluten-free sandwich bread in your own home. Trust me when I say that once you try this recipe, you won’t want to go back to store-bought gluten-free bread ever again.
Here’s what you need to make the best gluten-free sandwich bread:
- 3 cups of gluten-free flour blend
- 2 teaspoons of xanthan gum
- 1 1/2 teaspoons of salt
- 2 tablespoons of granulated sugar
- 2 1/4 teaspoons of active dry yeast
- 1 cup warm water (around 110°F)
- 1 tablespoon of vinegar
- 2 eggs
- 3 tablespoons of honey
- 4 tablespoons of melted butter
Some suggested gluten-free flour blends include King Arthur Flour, Bob’s Red Mill, or America’s Test Kitchen recipe. You can also make your own gluten-free flour blend by mixing rice flour, tapioca flour or starch, sorghum flour, and xanthan gum or psyllium husk powder. Another optional addition is ground flaxseed meal for added nutrition and texture. Whether you’re vegan or dairy-free, you can substitute milk and butter with non-dairy alternatives like soy milk and canola oil.
The Recipe How-To
Now, let’s dive into the bread-baking process, which may seem daunting at first, but with my detailed how-to, you’ll soon be whipping up delicious gluten-free sandwich bread like a pro.
Step 1: Mixing the Dough
In a large bowl, mix together the gluten-free flour blend, xanthan gum, salt, and brown sugar.
In a separate bowl, whisk together the warm water and active dry yeast until it has dissolved. Stir in the honey until it is well combined.
Create a well in the middle of the dry ingredients and pour in the yeast mixture. Mix together.
Next, in a small bowl, whisk together the room temperature egg whites and apple cider vinegar. Pour into dough mixture along with melted butter.
Mix all ingredients together with a stand mixer using a paddle attachment on low-medium speed for 1-2 minutes until dough comes together.
Step 2: Rising
Oil an 8×4-inch loaf pan with non-stick spray or butter.
Put dough into prepped pan and loosely cover with plastic wrap. Allow to rise in a warm spot for at least one hour or until doubled in size.
Step 3: Baking
Preheat oven to 350°F. Remove plastic wrap and place bread into oven. Bake for 35-40 minutes or until internal temperature reaches 200°F when tested with instant read thermometer.
When cooked through, take out of oven and transfer to cooling rack.
Step 4: Cooling
Allow bread to cool completely before slicing. Slice your perfect piece for your sandwich and serve at room temperature.
Note: This recipe can also be used to make rolls and buns – just reduce baking time according to desired size.
Now that you have all the steps outlined, get ready for lots of homemade gluten-free goodness!
Substitutions and Variations
When it comes to gluten-free baking, the key is to find the right combination of flours and leavening agents to achieve the perfect texture. But fear not, as there are plenty of substitutions and variations you can make to personalize your gluten-free sandwich bread recipe!
Firstly, if you don’t have tapioca or sorghum flour on hand, you can substitute them with brown rice flour or millet flour. These options will work just as well and give your bread a slightly different flavor.
Secondly, if you prefer a vegan gluten-free bread, you can substitute the egg with a flax egg (1 tablespoon of flax meal mixed with 3 tablespoons of warm water) or use egg whites instead.
For those who are dairy intolerant, replace butter with coconut oil or another plant-based oil that you enjoy. Soy milk is also an excellent substitute for cow’s milk in this recipe.
If you love seeded bread, consider adding a mix of flaxseed meal, sunflower seeds, and pumpkin seeds to the flour blend. This will add texture and flavor.
Lastly, if you’re feeling adventurous, consider adding your favorite spices like cinnamon or cardamom to the dough for a twist on classic bread. Alternatively, try making sourdough gluten-free bread using psyllium husk powder instead of xanthan gum.
Remember that experimentation is key in finding your perfect combination of flavors and textures in creating the best gluten-free sandwich bread recipe!
Serving and Pairing
Once you’ve got your gluten-free sandwich bread recipe under your belt, it’s time to think about how you’re going to serve and pair it with other foods.
First and foremost, this bread makes the perfect base for all your favorite sandwich fillings. Whether you prefer classic combos like ham and cheese or turkey and avocado or something a bit more adventurous, this bread won’t let you down. Its soft texture and neutral flavor make it the perfect partner for any kind of filling.
If you’re looking to take your sandwich game to the next level, consider pairing your gluten-free sandwich bread with some homemade soup or salad. Nothing beats a warm bowl of soup on a cold day, especially when paired with a hearty slice of toasted bread. And if you’re in the mood for something lighter, a fresh salad with plenty of greens, veggies, and protein can be the perfect complement to a simple sandwich.
When it comes to drinks, this bread pairs well with just about anything. Opt for water or unsweetened tea if you want to keep things healthy, or indulge yourself with a glass of your favorite wine or beer. No matter what kind of beverage you choose, this bread is sure to hold up under any topping or pairing.
Overall, there are endless possibilities when it comes to serving and pairing gluten-free sandwich bread. Get creative in the kitchen, experiment with different flavor combinations and textures, and don’t be afraid to try something new!
Make-Ahead, Storing and Reheating
When it comes to storing your gluten-free sandwich bread, it’s important to keep in mind that this type of bread can become stale more quickly than regular bread. To keep your bread as fresh as possible, it’s best to store it in an airtight container at room temperature for up to three days.
If you want to make your gluten-free sandwich bread ahead of time, you can do so by freezing it. Simply wrap the bread tightly in plastic wrap, and then place it in a freezer-safe bag or container. Your bread will last for up to three months in the freezer.
To reheat your bread after it has been frozen or cooled down, first make sure to let it thaw completely at room temperature. You can then reheat it either in the oven or toaster oven, wrapped in aluminum foil for about 10 minutes at 350°F (175°C), or by microwaving each slice for about 20-30 seconds.
Keep in mind that gluten-free bread tends to dry out more quickly than regular bread when reheated, so be sure not to overheat it. If your reheated bread still seems dry, consider brushing a little bit of melted butter on each slice before serving.
By following these simple guidelines, you can enjoy delicious gluten-free sandwich bread whenever you like, whether straight out of the oven or reheated from the freezer.
Tips for Perfect Results
Preparing gluten-free sandwich bread is quite tricky, as the flours used are different. They lack gluten and might turn out drier than expected. Here are some tips to help you make perfect bread from scratch.
1. Begin with fresh ingredients: Ensure that your yeast, flour blend, and xanthan gum are fresh. This will make sure that the bread rises well and is not dense.
2. Consistency of the flour blend: Make sure to not incorporate too much of each type of flour in the mixture. If possible, buy a pre-made blend of gluten-free flours.
3. Room temperature eggs: Using room temperature eggs would make it easier for you to mix them into the rest of the ingredients.
4. Mixing thoroughly: The dough should be mixed thoroughly until it’s smooth and elastic, and then left to rise as instructed before baking.
5. Covering while rising: While the dough rises, cover it with a damp cloth or cling wrap to keep dampness in and keep it from drying out.
6. Baking time: The bread must be baked for the recommended period; over-baking will dry out the bread and destroy the texture.
7. Cooling time: Once fully baked, remove from oven and transferring the bread to a wire rack to cool entirely before slicing or storing it.
These tips will help you make an excellent gluten-free sandwich bread that’s fluffy and perfect every time!
In conclusion, gluten-free sandwich bread recipe is absolutely delicious and healthy. With the right ingredients, you can make the perfect gluten-free bread that is moist, flavorful and versatile. The recipe is particularly ideal for people with gluten intolerance, Celiac disease or those who are health-conscious.
Now that you have all the instructions, tips, and recommendations for making a mouth-watering and nutritious gluten-free sandwich bread, there’s no excuse not to give it a try. Remember to experiment with different variations and substitutions until you find your perfect fit.
Start baking today and indulge in the goodness of gluten-free sandwich bread made from scratch. With this recipe, you’ll have a fresh and hearty loaf of bread that you can slice and use for sandwiches, toast or even as a side dish. Trust me; your taste buds will thank you for it!
Gluten Free Sandwhich Bread Recipe
- 1 cup sweet white sorghum flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 3 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1/3 cup sugar
- 2 tablespoons instant dry yeast (Fleichmann's)
- 2 tablespoons butter, melted
- 1 1/2 cups warm water
- 1 teaspoon vinegar
- 2 egg whites
- 1 whole egg
- 2 tablespoons honey or 2 tablespoons agave nectar
- 1 tablespoon butter, melted, for brushing top (optional)
- Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
- In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
- Mix wet and dry ingredients.
- The batter should be thick and have an elastic consistency. Like a thick muffin batter.
- Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
- Melt more butter and brush top with if you want.
- Let rise 20 to 40 minutes, depending on the size of your pan.
- Bake 45 to 55 minutes at 350 degrees Fahrenheit.