Gluten Free Sandwich Bread Recipe
The best gluten free sandwich bread recipe makes an easy, homemade white bread that tastes better than anything out there! Soft, fluffy bread, made out of simple ingredients, will be your new go-to gluten free, dairy free recipe.
Servings 14
Calories 147kcal
Ingredients
- 3 cups gluten free all purpose flour (Cup 4 Cup gluten free flour highly recommended)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 packet (2 ½ tsp) instant rapid rise yeast
- 1 ½ cups warm water (110°F)
- 2 eggs, room temperature
- ¼ cup honey
- ¼ cup vegetable oil
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, baking powder, salt, and yeast on low speed until combined.
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
- Grease a 9X5 or 9X4 baking pan. Pour into pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
- Set in a warm, draft-free place to rise until bread almost reaches the top of the pan, for about 45 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 55-57 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes. The internal temperature of the bread should read 205°F.
- Allow loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing.
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Notes
Frequently asked questions:
What is the best way to store the bread?
Gluten free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly. For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.Can I make it in a bread machine?
I have not tried it in a bread machine, so I don't recommend it.Do I have to use a stand mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.Can I substitute any ingredients?
Yes. In experimenting with this recipe I found swapping out sugar for the honey has similar results. Also, replacing oil with 4 tablespoons of melted butter is fine. However, then the recipe will not be dairy free.What kind of bread pan should I use?
Use a 9X5 or 9X4 loaf pan. A 9X4 pullman pan makes bread with the most authentic sandwich bread shape for slicing.How do I know when gluten free bread is done baking?
I highly recommend using an instant read thermometer to check the temperature. The bread will "look" done before it's actually done adequately baking. If you pull the bread too soon it will be gummy, instead of soft and fluffy. It should reach a temperature of 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.Ways to enjoy this recipe
Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting! However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 177mg | Potassium: 41mg | Fiber: 3g | Sugar: 6g | Vitamin A: 34IU | Calcium: 34mg | Iron: 1mg