If you are on a gluten free diet, you may have given up on enjoying your favorite sandwich bread and settled for lettuce wraps and corn and rice tortillas. While there’s nothing wrong with lettuce wraps, a slice of good, old fashioned sandwich bread should still be an easy find, right?
Gluten free sandwich bread is anything but an easy thing to find. Sure, the health food stores and some grocery stores offer a few loaves, but if you don’t care for the taste of them, then you are really out of luck on sandwich bread.
This is a shame as it seems our entire social experience is built on bread and the enjoyment of warm crusty bread or a thick-sliced sandwich bread.
But, there is good news. You don’t have to give up on sandwich bread. You can have delicious sandwiches on actual sandwich bread with this gluten free sandwich bread recipe. And the best part is that you likely have the ingredients on hand and in no time you’ll have a yummy loaf of traditional sandwich bread.
Impressive Gluten Free Sandwich Loaf
It has all the characteristics of a good slice of bread – it’s soft, slightly nutty (wheat-like), has a good texture and bakes up nice and light. The only thing to plan for is the shelf life, or lack of shelf life, of this bread. Gluten free breads all have this hurdle to overcome. They are wonderful the same day they are baked, but take some work to preserve after day 1.
So, to remedy that, you must freeze the slices if you want to enjoy them later on. Wrap each slice tightly and freeze them individually. This way you will be able to enjoy the bread for a longer period of time. Some natural preservatives, like xanthan gum, can extend the shelf like a bit, but gluten free breads still dry out rather quickly. Enjoy them the same day and then freeze the rest.
Here is one of our favorite sandwich bread recipes – it makes one delicious gluten free loaf.
Gluten Free Sandwich Bread
- 3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
- 2 tablespoons light brown sugar
- 1 tablespoon molasses
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons xanthan gum
- 1 cup warm milk
- 4 tablespoons soft butter
- 3 large eggs
Grease an 8½” by 4½“ loaf pan. Set aside.
Place the flour or flour blend, brown sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Use the paddle attachment and mix on low speed until combined (about 30 seconds).
Using an electric mixer (hand mixer or stand), drizzle in the milk, beating all the time on low speed; the mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the butter and beat until thoroughly blended. Add in the molasses. At this point, the batter will look thick, much like a very thick waffle batter.
Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl. Mix it at low speed to incorporate and then beat at high speed for 3 minutes. The batter will become very smooth and thick, but not even come close to forming a ball.
Remove the bowl from the mixer and prepare the plastic wrap. Generously oil the plastic and cover the bowl with it. Let the thick batter rise for 1 hour. Make sure the batter is rising in a sufficiently warm enough spot – about 80 degrees is ideal. A laundry room with the dryer going (not right on top, as it can get too hot), a toaster oven that is set on warm or any warm, draft-free room in your house.
After 1 hour, gently scrape down the bottom and sides of the bowl, this will deflate the batter and get it ready to bake.
Scoop the dough into the pan. Press it level as best you can, using a spatula or your wet fingers. Cover with another piece of greased plastic wrap, and set in a warm place to rise again. The loaf will barely crown above the rim of the 8 1/2″ x 4 1/2″ pan. This should take about 45 to 60 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
So as not to deflate your loaf, very carefully take the oiled plastic wrap off your bread. Bake the bread for 38 to 42 minutes, until golden brown. Check for doneness with an instant read thermometer – it should register at 205 degrees.
Remove the bread from the oven and let it cool for 5 minutes on a wire rack.
Turn it out of the pan, and cool completely on a rack.
Yield: 1 loaf.
Like this recipe? Try the Ultimate Gluten, Dairy and Yeast Free White Bread.