02 Jul Gluten Free Sandwich Bread

This is one of my top go to gluten free bread recipes. I have made it countless times and it always works out well. For those of you who have tried gluten free baking- that is quite the feet! Believe me, I have tried my fair share of gluten free breads only to be left with a gummy mess or bread crumbles. It is difficult to master a gluten free soft, yet crisp bread crust. That is why I love this recipe! I usually use flax eggs, so I cook mine a little longer. I usually do around 40 mins. I check it around 25 mins. and put foil over it so the outside doesn’t cook too much.


Gluten Free Sandwich Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 3 c. gluten free flour blend*
  • 2 tsp. xanthan gum (in addition to what is in the flour mix)
  • 4 tsp baking powder
  • 1 tsp. salt
  • 3 tbsp honey/maple syrup or sweetener of choice
  • 2 tbsp active dry yeast
  • 1 ½ c. warm water
  • 2 tsp. vinegar or lemon juice
  • ¼ c. olive oil
  • 2 extra large eggs**
Instructions
  1. Combine warm water, yeast, and agave in a small bowl. Let sit for 5 minutes to activate.
  2. If substituting eggs, prep flax mixture or other substitution and let sit.
  3. In a bowl, combine flour combine dry ingredients
  4. In a separate bowl, combine yeast mixture, vinegar, oil, and eggs. Beat for a few seconds to combine. (If substituting eggs, gently fold in flax mixture after beating other ingredients).
  5. Add dry ingredients to bowl and beat for a few seconds.
  6. Preheat oven to 375 degrees.
  7. Pour batter into a greased 9x5 pan. Place in a warm area until it doubles in size. I put mine on top of the oven while it preheats. The bread should be a bit above the bread pan. This usually takes about 30 minutes.
  8. Bake bread for 30-35 minutes. If you find your bread getting too brown, place foil over it after 20 minutes and cook until done. If you are unsure whether it is done, It is better to overcook it. Place foil on bread and cook for another 10 minutes. It make take up to 40 minutes.
  9. Remove from oven and lit cool in pan for 5 minutes, then turn it over onto rack to cool completely. Be careful to not cut into the bread until it is completely cool. If you do, the bread won’t finish cooking and will be gummy inside (Yes, I’ve made this mistake!).
  10. You can cut up bread, wrap in plastic, and store in freezer.
Notes
*Gluten Free Flour Blend: 4 c. brown rice flour, 2 c. white rice flour, 2 c. potato starch, ½ c. tapioca starch, ½ c. corn starch, 5 tsp. xanthum gum. Mix dry ingredients together and use 3 cups of blend. Store remaining flour blend in fridge or freezer.

**For eggs, I substituted flax seed and used 2 tbsp flax, 6 tbsp warm water, and ¼ tsp. Baking powder. Stir and let sit for 5-10 minutes. The mixture should gel together. (This is for 2 eggs).