Gluten Free Sandwich Bread Recipe
This dependable gluten free sandwich bread is soft, sturdy, and requires zero hand-kneading. Formulated with a balanced all purpose gluten free flour blend, this easy gluten free bread recipe delivers a classic white bread flavour with a tender crumb that won't crumble when sliced. It provides a reliable bread loaf that holds up to heavy sandwich fillings, butter, and toast toppings.
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Servings: 1 loaf
Ingredients
- 2 ½ teaspoons active dry yeast
- 2 tablespoons sugar - divided
- ¼ cup water - warmed to 110 degrees
- 1 ¼ cups milk - warmed to 110 degrees
- 2 tablespoons oil - canola/vegetable
- 2 tablespoons butter - softened
- 2 eggs - large
- 1 teaspoon apple cider vinegar
- 3 cups all purpose flour - gluten free
- ⅓ cup cornstarch
- 1 ¾ tsp salt
- 1 tsp baking powder
Instructions
Proof Yeast
- Pour active dry yeast into bowl of an electric stand mixer, along with 1/2 teaspoon sugar and warm water2 1/2 teaspoons active dry yeast, 2 tablespoons sugar, 1/4 cup water
- Whisk to dissolve yeast, then let rest 5 - 10 minutes to proof yeast
After Proofing
- Add in remaining granulated sugar, milk, oil, butter, eggs and apple cider vinegar2 tablespoons sugar, 1 1/4 cups milk, 2 tablespoons oil, 2 tablespoons butter, 2 eggs, 1 teaspoon apple cider vinegar
- Using paddle attachment, whip on low speed to combine
- Add in all remaining ingredients and mix on low speed until combined3 cups all purpose flour, 1/3 cup cornstarch, 1 3/4 tsp salt, 1 tsp baking powder
- Increase to medium speed and mix for 5 minutes
- Pour bread dough into a buttered 9-by-5-inch baking dish
- Spread & smooth top with wet spatula/hands, while slightly doming loaf
Let it Mellow & Rise
- Transfer to a warm place free from draft to rise for 1 hour - 1 hour 15 minutes.
- Preheat oven to 375 degrees during last 10 minutes of rising
- Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350,
- Tent loaf with foil and bake 20 minutes longer or until loaf is done
- Cool in loaf pan several minutes then invert onto a wire rack to cool completely.
- Once cool store in airtight container or resealable bag in refrigerator
- Slice as desired
Notes
The end of mixing the batter should have a consistency similar to a quick bread like banana bread
Be gentle with loaf once it has risen - this is a delicate loaf and will likely deflate if not careful
Nutrition
Calories: 2389.2kcal | Protein: 62.6g | Fat: 72.5g | Sodium: 4816.2mg | Fiber: 12.2g | Sugar: 41g