Gluten Free Sandwhich Bread
Say hello to homemade perfection with this Gluten-Free Sandwich Bread recipe—an absolute game-changer for those seeking a soft, fluffy, and flavorful alternative to store-bought options. Made with a carefully balanced mix of gluten-free all-purpose flour and tapioca starch, this bread boasts the ideal structure and chew, thanks to the addition of instant yeast and a touch of apple cider vinegar for lift and texture. Quick to prepare in just 15 minutes, this loaf emerges golden brown from the oven with a tender crumb that slices beautifully, making it perfect for sandwiches, toast, or dipping in soups. Whether you're avoiding gluten for health reasons or simply exploring new baking horizons, this easy-to-make, versatile, and dairy-friendly recipe will quickly become a staple in your kitchen. Suitable for customization with dairy or plant-based milk, it's the ultimate gluten-free solution for any mealtime.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour blend (with xanthan gum)
- 50 grams Tapioca starch
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1.25 cups Warm water (between 110°F and 115°F)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 2 large Eggs
- 0.5 cup Milk (dairy or non-dairy)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, instant yeast, sugar, and salt. Stir to combine.
In a separate bowl, whisk together the warm water, olive oil, apple cider vinegar, eggs, and milk until well incorporated.
Pour the wet ingredients into the dry ingredients. Using an electric mixer with a paddle attachment, beat the dough on medium speed for 3-5 minutes. The dough should be smooth, thick, and slightly sticky.
Lightly grease a 9x5-inch loaf pan with oil or non-stick spray. Transfer the dough to the pan, spreading it out evenly with a spatula. Smooth the top as much as possible.
Cover the loaf pan loosely with plastic wrap. Place it in a warm, draft-free space to rise for about 30-40 minutes, or until the dough has risen slightly to the top of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Once risen, place the loaf in the preheated oven. Bake for 40-45 minutes, or until the top is golden brown and the internal temperature of the bread reaches 205°F (96°C).
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.1 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 45 mg | 1% | |
*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.
