Gluten Free Sandwich Bread

One thing I was sad about going gluten free was no more bread. Well thank goodness for all the sites out there providing GF recipes, I found this one and am honestly enjoying it. This is the first GF bread I've baked so I can't compare it to any other recipe. I did buy a big GF name brand's hot dog buns for a sandwich roll, and boy those were just horrible. Stick with this recipe, you'll enjoy it more.

So you make up some GF flour mix and it'll be enough to make about 3 loaves, maybe more. I used some of it for some pizza muffins (another post) so I can't be sure on that. Anyways, it's fairly easy to make, you mix it up in your mixer and pour the dough into the pan. It is a runny dough so don't be alarmed. My first loaf took only 15 minutes to rise in a warm oven but my second loaf, another day took longer so keep an eye on it. I used the oven directions below. Once done and cooled, I slice it up then wrap it well and freeze it. I take out what I need that morning or night before so it'll be thawed (keep it in a baggie). It stays super soft even if you don't eat it the next day. I even made a sandwich w/mayo and all on it and it held up just fine a few hours later when it was time to eat. So if you are gluten free and looking for a good bread to toast or have a sandwich on, give this a try, I promise.

*I just made another loaf, and after slicing it, I placed 2 pieces of bread in a baggie (this loaf gave me 12 slices, + extra end pieces to make bread crumbs) so I just have to grab a baggie out of the freezer to thaw, instead of prying each slice apart when frozen.

Gluten Free Sandwich Bread

from Gluten Free Cooking School

1 Tbsp. bread machine yeast

1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups gluten free flour mix (see below)
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:
Scoop the dough into a greased loaf pan (I also recommend adding some parchment paper, in case the loaf sticks). Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

For more notes on this recipe, read her post here.



Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour, sorghum flour or garfava flour
1 part masa harina

I used a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina.
Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container.

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enjoy,