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Gluten Free Sandwich Bread Recipe

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Prep Time:20 minutes
Cook Time:40 minutes

Ingredients

  • 450 grams bread flour blend
  • 2 1/4 tsp instant yeast
  • 2 tsp xanthan gum can substitute 1 flax egg or 3 additional tbsp of psyllium husk
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup warm water
  • 3 tbsp whole psyllium husk
  • 2/3 cup whole milk (115 degrees)
  • 1/4 cup sugar or honey
  • 2 eggs (room temperature)
  • 1/8 cup avocado oil or butter, softened
  • 1 tsp apple cider vinegar

Instructions

  • Combine the flour blend, yeast, xanthan gum, baking powder and salt in your stand mixer and combine with a paddle attachment. You could also do this by hand in a large bowl and combine with a whisk.
  • Combine psyllium husk and water in a small bowl and set aside for 5 minutes to create a gel.
  • Warm the milk and sugar/honey to 115 - 120 degrees. I normally do this over the stovetop. Add to stand mixer to activate the yeast.
  • Once the water and sugar/honey are incorporated, add in your psyllium gel, eggs, oil and vinegar.
  • Turn the mixer to medium high speed and beat the bread dough for 5 minutes.
  • Pour dough into a greased loaf pan, cover will plastic wrap or a damp kitchen towel. Place in a warm spot (always place it in my oven with the oven light on) for the rising process. Let it rise for 30 minutes (remember - DO NOT OVERPROOF). I always start preheating my oven when the bread has risen for 15 minutes so my oven is well heated.
  • Put a cast iron pan on the bottom rack of the oven and preheat the oven to 350 degrees. Once the bread has risen for 30 minutes or has doubled in size, throw a handful of ice cubes into the heated cast iron skillet and Bake the bread for 40 to 50 minutes or until the internal temperature reaches 205 degrees.
  • My mama always slathered butter on top of the loaf right when it came out of the oven, so I follow suit! Then let the loaf cool in the bread pan for 5 minutes before turning it out to cool on a cooling rack.
  • This is the hard part - YOU MUST WAIT AT LEAST 2 HOURS BEFORE EATING! I know, I know, it is so hard! But if you cut into your bread loaf right away, you will end up with goop.
  • For storage, I don't like to keep my bread in the refrigerator as it tends to dry out gluten free bread. I prefer to store my bread in a gallon size ziplock (make sure you squeeze all the air out). Enjoy within 4-5 days.
Servings: 1 loaf