Those of us in the gluten-free world always need good bread recipes. I grew up in a pretty bread-centered household. Since I wasn’t diagnosed with gluten intolerance until I was an adult, there was no reason not to eat bread. And eat it we did. Morning, noon, and night. I shudder to think about what this was doing to my system. I’m guessing many other gluten-free people would say the same.
Like many middle class kids growing up in the U.S. in the 70s, the most common type of bread we had in the house was white bread. You know–the kind of bread that is so soft that you could squish a slice of it into a ball that is about the size of a ping-pong ball. My siblings and I loved that bread. I had it in the morning as toast, during the day in a sandwich, and in the afternoon slathered with butter for an after-school snack. See? I’m not kidding about the morning, noon, and night thing.
As an adult, my tastes in bread have expanded, and I love many types of bread–multigrain bread, baguettes, hamburger buns, soft dinner rolls, you name it. I love it all. And I’ve been working on developing gluten-free versions of all of these things (see the links to each item). But I have to admit, I still have a place in my heart (and on my taste buds) for that soft sandwich bread of my childhood. I’m thrilled to announce that I have developed a recipe for gluten-free bread that is like it! I have to say–this is really good bread. It’s soft. It’s squishy. It’s tasty. Girlfriend has declared this her favorite bread. Whenever I make it, she insists on eating it with only butter–she says it’s too good to put jam on it. This is high praise coming from my jam-loving daughter. She even declined to put honey on it. That’s how good it is.
One thing I really like about this bread is that it is really good eaten just plain. When I say plain–I mean it. I mean without toasting and without any spread. Of course, I will never hesitate to put butter on something that even vaguely requires it, so I butter this, too. But the thrilling thing is that you don’t NEED anything on this bread to make it yummy. It just is. Hooray!
Note: For info on how to do this bread in a bread machine, see my Bread Machine post.
Note: Please check my Baking Troubleshooting post before asking a question if you’re having problems–many of your questions can be answered there.
Note: Please check my Let’s Talk Gluten-Replacers post before asking a question about using xanthan gum, guar gum, or seeds as gluten replacers.
Soft Sandwich Bread, Gluten-Free
Special Equipment Needed
-a stand mixer is really handy, but a hand mixer will do
-9″x5″ loaf pan
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 1/2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder
1 tsp salt
4 TBL sugar
2 TBL active dry yeast (I like Red Star)
1 1/2 C (355ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
1/4 C (60ml) olive oil
2 large or extra large eggs
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees. Oil and flour your pan.
Place warm milk/water into a small bowl. Whisk in 1 TBL of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 3 TBL sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes.
Scrape mixture into your prepared loaf pan and smooth the top. Place in a warm, draft-free spot to rise until about double in bulk–about 30-40 minutes. I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise. Watch it–don’t let it rise too much. It should only rise a bit above the top of the pan.
Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it. Bake for another 10 minutes for a total of 30 minutes.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely.
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