How to Make Perfect Gluten-Free Sandwich Bread

If you’ve ever struggled to find gluten-free sandwich bread that’s soft, tasty, and holds up for sandwiches, you’re not alone—I’ve been there too. Store-bought options are often disappointing, so I decided to create my own. This recipe is simple, delicious, and perfect for everyday use

HOW TO MAKE THIS GLUTEN-FREE SANDWICH BREAD?

1. Prepare a 9-inch x 5-inch loaf pan by either greasing it generously or lining it with parchment paper. Set it aside momentarily.

2. In the bowl of a stand mixer equipped with the paddle attachment, combine the flour, xanthan gum, yeast, cream of tartar, and sugar. Before proceeding, use a handheld whisk to integrate these dry ingredients thoroughly. Introduce the salt and whisk again until the mixture is harmoniously blended.

3. Gradually incorporate the milk, softened butter, vinegar, and egg whites, mixing on low speed after each addition. Periodically pause to scrape down the interior sides of the mixer’s bowl to ensure all ingredients are amalgamated evenly. Once fully combined, increase the mixer’s speed to medium-high and continue mixing for approximately 3 minutes. The resulting dough should be dense yet velvety and distinctly moist.

4. Transfer the dough to the prepared loaf pan, smoothing the surface with a spatula dipped in water to prevent sticking. Cover the pan with plastic wrap lightly coated with oil to avoid sticking during proofing.

5. Place the pan in a warm, draft-free environment to rise for 30 to 45 minutes or until the dough swells to approximately 150% of its original size. The dough should crest over the rim of the loaf pan by about half an inch when ready. Note that colder, drier conditions may extend the rising period, while warmer, more humid environments may expedite it.

6. As the dough nears the end of its rise, preheat your oven to 375°F (190°C). Once the dough is fully proofed, gently remove the plastic wrap. Using a sharp knife or a bread lame, make a shallow slash about 1/4 inch deep along the top of the loaf. If you prefer, brush the surface delicately with melted butter and sprinkle with optional seeds for added texture and flavor.

7. Position the pan on the oven’s middle or upper rack, depending on your oven’s heating dynamics. Bake for 45 minutes to 1 hour, or until the bread’s internal temperature registers around 195°F (90°C) on an instant-read thermometer. The exterior should develop a hearty, golden-brown crust, signaling its readiness.

8. Once baked, remove the loaf from the oven and let it rest in the pan for about 10 minutes. Transfer the bread to a wire rack to cool entirely before slicing.

9. To preserve freshness, allow the bread to cool completely, then slice and wrap it tightly.

10. Store in the freezer for future use, defrosting individual slices in a toaster as needed.

Ingredients Needed:

• 420 g all-purpose gluten-free flour blend
• 3 teaspoons xanthan gum
• 8 g instant yeast
• ¼ teaspoon cream of tartar
• 25 g granulated sugar
• 12 g kosher salt
• 1 ½ cups warm milk
• 56 g unsalted butter, melted and cooled
• 1 teaspoon apple cider vinegar
• 50 g egg whites, at room temperature
• Toasted sesame seeds for sprinkling, optional

How to store your gluten-free sandwich bread?

This delightful gluten-free bread, renowned for its tender crumb, is remarkably easy to store with proper care. To maintain its freshness, enclose the loaf securely in an airtight wrapping and keep it at ambient room temperature. In such conditions, the bread remains at its peak for approximately 48 hours.

It is advisable to refrain from pre-slicing the bread unless freezing is intended. Premature slicing may accelerate drying, depriving the loaf of its soft texture. Instead, slice portions as needed, ensuring the remaining loaf is promptly and securely rewrapped.

Should you encounter a slice that has begun to lose its luster and softness, a quick revival is possible. Lightly mist the slice with tepid water and warm it gently using a low toaster setting. This process reinvigorates the bread, allowing it to absorb the additional moisture and regain its tender quality.

Freezing this gluten-free bread

This gluten-free sandwich bread exhibits excellent freezeability, preserving its taste and texture for extended periods. While freezing the entire cooled loaf intact is an option, slicing it beforehand often proves more practical. Wrap each slice individually in freezer-safe material to prevent freezer burn. Alternatively, for those who prefer to freeze the loaf in its entirety but still pre-sliced, place parchment paper between the slices to ensure they do not adhere to one another during freezing.

When the craving for a sandwich strikes, simply extract the required number of slices from the freezer. There’s no necessity to thaw them beforehand—refresh the slices in a toaster directly, restoring their warm, soft texture in moments.

FAQs:

Can I make this gluten-free sandwich bread in a bread machine?

Yes, you can make this gluten-free sandwich bread in a bread machine! However, there are a few adjustments to keep in mind:

• Use a gluten-free setting: Many bread machines come with a dedicated gluten-free setting, which is ideal for this type of bread. If yours has this option, it will handle the mixing and kneading process specifically for gluten-free dough.
• Ingredients: Use a gluten-free flour blend that includes xanthan gum or guar gum, as this will help provide structure and improve the texture of the bread. If your flour blend doesn’t include these, you may need to add them separately (usually about 1 teaspoon per cup of flour).
• No need for kneading: Gluten-free dough doesn’t require the same kneading process as traditional bread. Bread machines with a gluten-free setting will adjust the kneading cycle to accommodate this.
• Watch the consistency: Gluten-free dough is usually a bit thicker or more batter-like than regular bread dough. Make sure the dough has the right consistency—if it’s too dry, add a little more liquid; if it’s too wet, add a little more flour.
• Check the bread during baking: Because bread machines can vary, it’s a good idea to check on the bread towards the end of the baking process to ensure it’s fully cooked and has a nice golden top.

How do I know if my gluten-free sandwich bread is done baking?

To know if your gluten-free sandwich bread is fully baked, here are a few key indicators:

• Golden Brown Color: The top of the bread should be golden brown. If it still looks pale or undercooked, it likely needs more time in the oven.
• Firmness: Gently press down on the top of the loaf. It should feel firm and spring back, not soft or squishy. If it feels too soft, the bread may need additional time.
• Sound: Tap the bottom of the loaf. If it sounds hollow, this is a good sign that the bread is baked through. If it sounds dense or muffled, it likely needs more time.
• Internal Temperature: If you have a kitchen thermometer, check the internal temperature of the bread. Gluten-free bread is typically done when it reaches about 200°F (93°C) internally.
• Crumb Texture: You can also slice a piece of the bread once it’s cool enough to handle. The crumb (inside) should be soft and moist, not too dense or doughy. If it seems raw or gooey in the middle, it’s not fully baked.

What’s the best flour for really good gluten-free sandwich bread?

The best flour for making a really good gluten-free sandwich bread is a gluten-free flour blend that is specifically designed for baking. These blends typically combine a variety of flours to mimic the structure and texture of wheat flour.