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Gluten-free Sandwich Bread

Amazing Gluten-free Sandwich Bread


Description

Gluten-free bread that is soft, white, and tastes just like normal bread! Hip hip hurray for a gluten-free bread recipe that finally works!


Ingredients

Scale
  • 1 1/3 cup of white rice flour
  • 1 1/3 cup of tapioca flour/starch
  • 1 1/3 cup of corn flour
  • 1 tablespoon of potato flour
  • 1 tablespoon of xantham gum
  • 1 tablespoon of baking powder (or gluten-free egg replacer)
  • 2 teaspoons of salt
  • 1/2 cup of powdered milk
  • 3 large eggs, room temperature
  • 1/4 cup butter, room temperature
  • 2 teaspoons of apple cider vinegar
  • 1/3 cup of honey
  • 2 1/4 teaspoons of dry active yeast
  • 1 teaspoon of sugar
  • 2 cups of warm water (make sure water is warm, not hot.)

Instructions

  1. Butter a large bread loaf pan well
  2. Combine the yeast, sugar and warm water together, mix well, and let it activate.
  3. In a medium-sized bowl, mix the rice flour, tapioca flour/starch, corn flour, potato flour/starch, xantham gum, baking powder, salt and milk powder together. Set aside.
  4. In another large bowl, add the eggs, butter, apple cider vinegar and honey, and mix well until combined. The butter will be chunky, but it’s fine.
  5. Add half the dry ingredients to the wet ingredients, and mix well until combined. Add the rest of the dry ingredients and stir well.
  6. Slowly pour in the yeast mixture, and stir all the ingredients together until you get a homogeneous bread dough that resembles very thick cake batter.
  7. Spoon the dough into the prepared loaf pan. Dip your fingers in water to smooth out the top of the batter. Set dough aside in a warm place to let it rise for 50 – 60 minutes.
  8. As dough is rising, pre-heat oven to 375 deg Fahrenheit (190 deg Cel).
  9. Once dough has risen to just slightly above the top of the pan, place loaf pan in the middle rack of the oven, and let it bake for 45 – 55 minutes, or until the bread’s internal temperature reaches 200 deg Fahrenheit. (I didn’t have a bread thermometer so I let it bake for 55 minutes to ensure the bread was fully baked).
  10. Remove bread from oven, and let it cool in the pan for 10 minutes, then remove from pan and place on a cooling rack.
  11. Allow bread to cool completely (at least 1-2 hours, preferable overnight) before slicing into it.

Notes

Recipes makes 1 large loaf, approximately 20 slices
Bread can be kept in an airtight container at room temperature for up to 3 days. (If you’re not planning to be eat it within 3 days, best freeze bread).
Barely adapted from One Good Thing by Jillee (http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html)

  • Category: Snacks
  • Cuisine: Gluten-free
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