Easy Gluten Free Sandwich Bread
Say goodbye to dense, store-bought gluten-free loaves with this Easy Gluten Free Sandwich Bread recipe—a game-changer for gluten-free baking! This homemade bread is soft, fluffy, and perfect for everything from toast to your favorite sandwich creations. Made with simple pantry staples like gluten-free all-purpose flour, eggs, and olive oil, this recipe strikes the perfect balance between texture and flavor. With just 15 minutes of prep time and a no-knead batter-like dough, it's ideal for beginners and seasoned bakers alike. Plus, the addition of apple cider vinegar and a touch of xanthan gum ensures a tender, sliceable texture that rivals traditional wheat bread. Whether you're following a gluten-free lifestyle or looking to bake a comforting loaf from scratch, this recipe is your go-to for wholesome, bakery-quality bread at home!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 3 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (only if your flour blend doesn't contain it)
- 1.25 teaspoons Salt
- 1 teaspoon Baking powder
- 3 large Eggs
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Olive oil
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), salt, and baking powder.
In a separate medium bowl, beat the eggs and add the apple cider vinegar and olive oil. Mix well.
Once the yeast mixture is frothy, pour it into the dry ingredients. Then, add the wet egg mixture.
Using a stand mixer with a paddle attachment or a hand mixer, mix the ingredients on medium speed for 3-4 minutes. The dough will be sticky, more like a thick batter than traditional bread dough.
Grease a 9x5-inch loaf pan with oil or line it with parchment paper.
Spoon the dough into the prepared loaf pan and smooth the top with a spatula. Cover loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 30-35 minutes, or until it has risen slightly above the edges of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Once the dough has risen, bake the bread in the preheated oven for 35-40 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
