Easy Gluten-Free Sandwich Bread
This Easy Gluten-Free Sandwich Bread recipe provides a simple and reliable way to bake soft, delicious bread at home, perfect for sandwiches or enjoying with butter. Made with a gluten-free flour blend, yeast, and just a few other pantry staples, this bread is both healthy and satisfying. It’s an excellent choice for those with gluten sensitivities or anyone looking to try a new twist on traditional bread.
Equipment
- 1 Loaf Pan (9x5-inch)
- 1 Mixing Bowl (Large)
- 1 Hand Mixer or Stand Mixer
- 1 measuring cup
- 1 Measuring Spoon
- 1 Wire rack
- 1 Small Bowl (for activating yeast)
Ingredients
- 2 ½ cups 300g Gluten-Free Flour Blend
- 1 packet 2 ¼ tsp Active Dry Yeast
- 1 cup 240 ml Warm Water
- 2 tbsp 25g Sugar
- 2 Large Eggs
- 2 tbsp 30 ml Olive Oil
- 1 tsp 5g Salt
- 1 tbsp 15 ml Vinegar
Instructions
- Activate the Yeast: In a small bowl, combine 1 cup of warm water with 2 tbsp sugar. Sprinkle the yeast over the water and stir to combine. Let it sit for 5-10 minutes until it becomes foamy.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, olive oil, and vinegar until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend and salt.
- Make the Dough: Slowly add the dry ingredients to the wet ingredients while mixing at a low speed (or by hand). Once the flour is incorporated, continue mixing for 2-3 minutes at medium speed until the dough is smooth.
- Let the Dough Rise: Transfer the dough into a greased 9x5-inch loaf pan. Cover with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the Bread: Once the dough has risen, bake it for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Yeast: Make sure your yeast is fresh and activate it properly. If the yeast doesn't foam, it may be expired or the water temperature may have been too high.
- Flour Blend: Different gluten-free flour blends can vary in texture. If you have a blend with xanthan gum or guar gum, you don’t need to add more for structure. If not, consider adding 1 tsp of xanthan gum to improve texture.
- Storage: Store the bread at room temperature for 3 days in an airtight container. You can refrigerate for up to 1 week or freeze for up to 3 months. Slice before freezing for easy, individual servings.