Gluten-Free Sandwich Bread for Conventional Oven

Gluten Free!

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Servings 12people
Submitted By Carol Fenster, Ph.D.
Gluten Free!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 80
Rating: 3.08
You:
Rate this recipe!
Servings 12people
Submitted By Carol Fenster, Ph.D.
Gluten Free!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small bowl, add the yeast to warm milk and let foam for 5 minutes.

    Meanwhile, in a large mixing bowl of heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed. This can also be made using an electric mixer.
  2. Place dough in a greased 9 x 5-inch nonstick pan. Smooth dough with spatula. Cover and let rise in warm place (75-80°F) until dough is level with top of pan (approximately 30-40 minutes).
  3. Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after first 15 minutes of baking. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn out of pan and cool thoroughly on a wire rack before slicing with electric knife or serrated knife.



    Makes 1 loaf (12 slices).
Recipe Notes

*For lighter colored bread, use one whole egg and enough egg whites to equal 3/4 cup. For an eggless option use 3 Tb Ener-G Egg Replacer mixed with 1/2 cup & 2 Tb water.

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Gluten-Free Sandwich Bread for Conventional Oven

  1. sara

    hi, my question is about xanthan gum, is it really that important to add to the recipe? And guar gum? I don’t have does things, they’re really expensive

    Reply
    1. Recipe Specialist

      In gluten free baked goods, Xanthan Gum and Guar Gum act as binders. By eliminating them in recipes that require their use, you will end up with a baked good that lacks height and has an excessive crumb. If you do not want to use these two ingredients, you may choose to use Flaxseed Meal, Chia Seeds or an additional egg. However, these items are better used in baked goods that do not require yeast. You will find information on using Flaxseed Meal or Chia Seeds as a binder below.

      Flaxseed Meal: Mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let sit for a few minutes. Add to wet ingredients.
      Chia Seeds: Soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.

      Reply

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