Gluten-Free Sandwich Bread

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.