Gluten Free Bread Recipe - Soft Gluten Free Sandwich Bread

4.50 from 14 votes

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Prep Time: 1

Cook Time: 45

Cooling Time: 3

Total Time: 4 45

Yield: slices

This bread is perfect for soft, tall gluten-free sandwiches. It's an easy recipe that requires no unusual ingredients or mixing of different flours and starches. Instead of spending $6-7+ on a loaf of dry gluten-free bread at the store, I can make this for around $1.50 a loaf or less. That's a significant savings over time, especially if multiple people in your household are gluten-free.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

Dry Ingredients:

3 cups high quality gluten-free all-purpose flour containing xanthan gum *I've only tested this recipe with King Arthur's Measure for Measure
½ tbsp. xanthan gum*
1 packet of instant yeast I use Fleischmann's RapidRise
1 teaspoon baking powder
1 teaspoon salt

Wet Ingredients:

1 ½ cups water warmed to 110° F.
2 large eggs room temperature
¼ cup honey
¼ cup vegetable oil or other neutral oil

Instructions

Prepare a 9x5 loaf pan by greasing the bottom and halfway up the sides with butter or cooking spray.
In a stand mixer fitted with the paddle attachment, or in a large bowl, combine the dry ingredients. I use a handheld electric mixer.
3 cups high quality gluten-free all-purpose flour containing xanthan gum, ½ tbsp. xanthan gum*, 1 packet of instant yeast, 1 teaspoon baking powder, 1 teaspoon salt
Add the wet ingredients and mix on low until just combined. Increase to medium speed and mix for 5 minutes, occasionally scraping down the bowl. This incorporates air into the dough for a soft crumb. The batter should be slightly thicker than cake batter.
1 ½ cups water warmed to 110° F. , 2 large eggs, ¼ cup honey, ¼ cup vegetable oil
Pour the batter into the prepared loaf pan and use a silicone spatula to smooth the top evenly.
Cover the loaf pan with plastic wrap. Tip: Spraying the underside of the plastic wrap with cooking spray helps prevent sticking.
Place the loaf pan in a warm spot and let it rise for 45–60 minutes, or until it's about 1.5 times its original size. To avoid overproofing, don’t let it double. In warm or humid climates or in the summertime, reduce the rise time to 30 minutes.
Around the halfway mark, position a rack in the center of the oven and preheat to 350 F.
Remove the plastic wrap and bake the bread for 40–45 minutes, until the internal temperature reaches 205°F. About halfway through, once the top is golden, loosely tent it with foil to prevent over-browning.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Let the bread cool completely, about 3 hours, before slicing with a bread knife. Serve as desired. Tip: Slice to your preferred thickness—I like mine about 1 inch thick and usually get 16 slices per loaf.

Notes

*I add extra xanthan gum to this recipe to help improve the bread's structure. I haven't tested the recipe without it, so I don't recommend omitting it at this time.

*If you have trouble with overproofing, you can reduce the rise time to 30 minutes. Additionally, you could try reducing the amount of yeast.

Bread Storage:

Gluten-free bread is best enjoyed fresh, especially on the first day it's baked, which is perfect for cold sandwiches.

I recommend slicing the bread and freezing any you don't plan to eat. To prevent the slices from sticking together, avoid stacking them. Frozen and thawed bread will be slightly drier and more crumbly, so I find it's best toasted in a pan with butter, like for a grilled cheese or French toast.

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