Easy Gluten Free Sandwich Bread Recipes

GLUTEN-FREE SANDWICH BREAD

Steps:

• Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

GLUTEN-FREE SOURDOUGH SANDWICH BREAD

Steps:

• Line an 8x4x2 1/2-inch loaf pan with parchment paper.
• Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
• Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
• Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

EASY GLUTEN-FREE SANDWICH BREAD RECIPE

Steps:

• In a small bowl, combine water and yeast. Stir to combine.
• In a medium mixing bowl, whisk together dry ingredients.
• Add yeast mixture, vegetable oil and eggs.
• Using an electric mixer, mix dough for five minutes on medium-high speed.
• Lightly grease a 9x5-inch loaf pan with vegetable spay.
• Spread batter evenly into the pan.
• Lightly grease a piece of plastic wrap and cover the pan.
• Allow dough to rise for 1 hour.
• Preheat oven to 350°F.
• Bake dough for 55 minutes or until internal temperature reaches 208-211°F.
• Remove bread from oven and allow it to cool in the pan for five minutes.
• After five minutes, turn bread out onto a wire rack to cool completely.

EASY GLUTEN-FREE SANDWICH BREAD

Steps:

• Preheat oven to 350°F [180°C].
• Lightly grease a 9x5-inch [23x12.5cm] loaf pan.
• In a small bowl, stir together water and yeast.
• In a medium mixing bowl, sift then whisk dry ingredients to combine.
• Add yeast mixture, vegetable oil and eggs.
• Using an electric mixer, mix dough for 5 minutes on medium-high speed.
• Spread batter into prepared pan.
• Lightly grease a sheet of plastic wrap and cover the pan.
• Allow dough to rise for 1 hour in draught free area.
• Bake for 55 minutes.
• Remove bread from oven and cool in the pan for five minutes.
• Turn onto a wire rack to cool.
• Cut and store as you desire.
• Variation: Cinnamon Raisin Bread - Mix 2 teaspoons cinnamon with the dry ingredients and add 2 teaspoons vanilla extract with the wet ingredients. Before spreading batter into pan, stir in 1/2 cup raisins. Bake as above.

GLUTEN-FREE SANDWICH BREAD

Steps:

• Spray bottom and sides of 8x4-inch loaf pan with cooking spray (without flour). In small bowl, mix water and yeast; set aside. In another small bowl, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
• In medium bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan.
• Spray top of dough with cooking spray (without flour); if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
• Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with cooking parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 40 minutes.