Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Bread Recipes
Easy Gluten-Free Sandwich Bread
This gluten-free sandwich bread recipe is perfect for those with gluten sensitivities or celiac disease. It's soft, fluffy, and holds its shape well, making it ideal for sandwiches, toast, or even French toast. This recipe is designed to be straightforward and produce a delicious, reliable result every time. Enjoy!
Ingredients
- 350 g Gluten-Free All-Purpose Flour Blend
- 1 tsp Xanthan Gum
- 2 tsp Instant Yeast
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- 300 ml Warm Water
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 Egg White
Getting Started
Preheat your oven to 190°C (375°F). Grease a standard loaf pan (approximately 9x5 inches) and set aside. You can also line it with parchment paper for easier removal.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, instant yeast, granulated sugar, and salt. Make sure the ingredients are evenly distributed.
Combining Wet and Dry
In a separate bowl, combine the warm water, olive oil, and apple cider vinegar. Mix well. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer fitted with a paddle attachment until a smooth batter forms. The batter will be quite wet.
First Rise (Proofing)
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 60 minutes, or until doubled in size. Gluten-free dough doesn't always rise as dramatically as wheat-based dough, so don't be alarmed if the rise is subtle.
Shaping and Second Rise
Gently deflate the dough and transfer it to the prepared loaf pan. Smooth the top with a wet spatula. Let it rise again for about 30 minutes in a warm place. This second rise is important for a lighter texture.
Egg Wash
Brush the top of the loaf with the egg white, this process is optional but enhance browning and gives the bread a slightly glossy finish.
Baking
Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 93°C (200°F). The top of the bread should be golden brown.
Cooling
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing the bread while it's still warm can result in a gummy texture.
Nutrition Facts (Estimated per 100g of product)
Calories: 250-300kcal
Protein: 4-6g
Carbohydrates: 40-50g
Fat: 5-7g
Fiber: 2-4g
Note: Nutritional information is an estimate and can vary based on specific ingredients used.
Other Important Considerations for Nutrition
Gluten-free bread may be lower in fiber and certain nutrients compared to traditional wheat bread. Consider adding seeds (like flax or chia seeds) to the dough for added nutritional value. Be mindful of the specific gluten-free flour blend you use, as some may be higher in refined starches than others. Consult with a registered dietitian or nutritionist for personalized dietary advice.
FAQ
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Can I use a different type of gluten-free flour blend?
Yes, but results may vary. Different blends have different ratios of starches and flours, which can affect the texture and rise of the bread. If you substitute, be prepared to adjust the amount of liquid. -
Why is xanthan gum important?
Xanthan gum acts as a binder and helps to mimic the elasticity that gluten provides in traditional bread. It's essential for preventing the bread from being crumbly. -
Can I freeze this bread?
Yes, this bread freezes well. Slice it before freezing for easier use. Thaw at room temperature or toast directly from frozen. -
My bread is gummy inside. What did I do wrong?
The most common cause of gummy gluten-free bread is not allowing it to cool completely before slicing. It's also possible that the oven temperature was too low or the bread was not baked long enough. Always ensure the internal temperature reaches 93°C (200°F).