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
Ingredients
- 1½ cups gluten-free flour mix
- 2 Tablespoons sugar
- 1½ teaspoons guar gum
- 1 Tablespoon yeast
- ½ teaspoons salt
- ¾ cup warm water (110º)
- 2 Tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 2 eggs
Instructions
- 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?!
- Enjoy!
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Christina says
Where is the recipe? Would love to make for my GF home.
Thanks in advance 🙂
Elise says
Hi Christina, it’s below the pictures.
Kerrin says
Hi, I am having the same problem on my iPad I can’t find the recipe.
There must be a problem with the page.
Regards
Kerrin
Ivy says
Hi, I click on the click but it does not take me to your recipe???? Please help. Thank you 😊
Elise says
Hi Ivy, can you tell me what browser you’re using to view the recipe, and whether you scrolled down? There are three pictures, and THEN the recipe in a gray box. Hope that helps.
Suzan Perry says
Nope no recipe! Using Safari
Elise says
Ack! Wish I could figure out what in the world is causing that! Try this link: https://www.frugalfarmwife.com/article/gluten-free-sandwich-bread/cookbook-print/7284/
It should take you directly to the recipe.
Genevieve C Burk says
Can this be made with a preexisting gluten-free flour? And if so, does it still need the guar gum??
Elise says
If your flour mix has gum in it, then you’ll want to omit the gum in the recipe.
As for using your own mix, that will be sort of a science experiment, because the recipe testing was done with the mix at the link.
Melissa says
This was much fluffier than store bought GF bread! It did have a strong corn taste, for obvious reasons. Mine did not rise as high as your pictures, but I did use xanthum gum instead of the guar, so maybe that affected it. It was yummy enough that several kids that don’t have to be gluten free enjoyed the bread. However, my main person I made it for wasn’t too imprssed. She said it tasted more like cornbread than sandwhich bread. We ended up using it for french toast, which helped disguise the corn flavor.
Donna says
I made this today and it is FABULOUS!! Best GF bread ever. I used P.A.N. arepa flour for the corn which is a precooked corn meal then ground into a flour for making arepas. Absolutely no corn taste in the bread, very soft and moist. I’m able to find it (P.A.N.) in all my local grocery stores including WalMart. I WILL be making this over and over again!!! Thanks for a great recipe!!
And as long as you have the arepa flour on hand I would encourage to to make those too!!! DEEEEELISH!
Doug Konrad says
Just took this bread out of the oven and it did not rise at all. What kind of yeast did you use, instant or traditional? Looks good in the picture but the results are certainly different.
CharlieAnn says
What could I use instead of guar gum or xanthan gum. I can not use any gums or psyllium husk. Do you think gelatin would work?
Thank you for your time.
CharlieAnn