If you’re on a gluten-free diet, you’ve probably mourned the loss of good bread.
I know I did when my husband, the celiac, and I got married.
And I also tried recipe after recipe that turned out from terrible to okay.
And then finally settled on a variety of recipes to suit various needs
Gluten-Free, Dairy-Free, Egg-Free Bread – Amazing fresh, with a perfect, crunchy crust, but turns stiff and crumbly within 24 hours.
Gluten-Free, Yeast-Free Bread – Delicious, soft, springy texture, but you do need to make it in smallish loaves for a good rise.
Gluten-Free Artisan bread – super tasty and great for breakfast and toast. Not the best sandwich bread though.
Gluten-Free Sandwich Wrap bread – My favorite for the simple reason that it take a mere five minutes to bake. Now THAT’s a win! However, it is a wrap, which isn’t the easiest for kids to handle – they like fewer sandwich fillings that could potentially fall out, and more actual bread. plus, you can’t doc all the things with it that you can regular bread. Like French Toast.
All of those bread recipes are great, but they’re not soft, fluffy slices of sandwich bread like we’re used to. The kind that you can make ahead of time and keep around for lunches during the week.
But this is that bread!
It’s a spin on the sandwich wrap bread believe it or not. That recipe stays nice and soft, and with a few adjustments, we turned it into a loaf.
And it’s so good!
I let half of my first loaf (yes, it was cut into!) sit on the countertop for three days, and it was still soft. Yay!
There is one issue that I think will always plague homemade gluten-free bread: because it’s a batter, rather than a shapeable dough, the bread has a mind of its own when it comes to rising, which most often results in funny looking loaves. Frankly? I don’t really care.
Just smooth the top into a nice dome with a wet spatula, and let nature take its course.
Gluten-Free Sandwich Bread Recipe
- 1. Mix dry ingredients together in the bowl of a stand mixer (or medium bowl, and be prepared to use some elbow grease ;))
- In a smaller blow, beat the eggs with a fork, and add the rest of the liquid of the liquid ingredients
- Turn the stand mixer with the dry ingredients on low, and pour in wet ingredients
- Once ingredients are all incorporated, turn up the mixer, and beat for four minutes
- Pour batter into a greased, 9×5 inch loaf pan
- With a wet rubber spatula, smooth batter into a domed loaf shape.
- Place in a warm area (such as an oven with a pilot light) and allow to rise for 35-40 minutes
- Remove from the oven, and preheat oven to 350º
- Bake for 35-40 minutes, until lightly browned on top
- Remove from oven and allow to cool for 5 minutes
- Loosen sides of bread from the pan with a butter knife, and dump onto a cooling grid
- Of course, letting the bread cool completely before slicing is best, but who doesn’t love hot bread and butter?!