Description
This Soft Gluten-Free Sandwich Bread recipe offers a tender, moist, and flavorful loaf that’s perfect for anyone avoiding gluten. Using a combination of gluten-free flour, xanthan gum, and a careful yeast proofing process, this bread achieves a soft texture ideal for sandwiches and everyday use. The addition of honey and apple cider vinegar enhances flavor and helps with yeast activation and dough rise. Baked in a standard oven, this bread comes together with simple pantry ingredients and is an excellent homemade alternative to store-bought gluten-free breads.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups Water
- 3 tablespoons Honey
- 2 teaspoons Apple Cider Vinegar
- 1/4 cup Olive Oil
- 2 Eggs
- 2 1/2 teaspoons Active Dry Yeast
Dry Ingredients
- 3 cups Gluten-Free All-Purpose Flour
- 1 1/2 teaspoons Xanthan Gum
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
Instructions
- Proof the yeast: Warm the water to just above body temperature, ensuring it feels warm to the touch. Stir in honey until dissolved, then add the active dry yeast last. Set aside and allow the mixture to proof for approximately 10 minutes until bubbly.
- Mix dry ingredients: In a separate bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt thoroughly to distribute all leavening agents and gums evenly.
- Combine wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the apple cider vinegar, olive oil, and eggs just for a few seconds until combined.
- Add yeast mixture: Pour the proofed yeast mixture into the wet ingredients and mix briefly to incorporate.
- Add dry ingredients and beat dough: Slowly add the dry mix to the wet ingredients and beat on medium-high speed for approximately 3 minutes. The dough should be wet, thick, and sticky.
- Prepare the pan: Lightly oil and flour a 9×5 loaf pan or spray it with non-stick coating if necessary. This step ensures easy release after baking.
- Shape and proof the dough: Using a spatula, transfer the sticky dough into the prepared loaf pan. Smooth the surface with a spatula or wet fingers because the dough will not smooth itself. Place the pan on top of your stove to proof while the oven preheats.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Bake the bread: Bake the loaf for approximately 35 to 45 minutes. If the crust starts to darken too much before the bread is fully baked, tent the loaf loosely with foil and continue baking until a toothpick inserted comes out clean.
- Cool properly: Immediately after removing from the oven, carefully turn the bread out of the pan onto its side on a cooling rack within 1-2 minutes. Do not let it rest in the pan as this may cause sogginess.
- Final cooling: Allow the bread to cool completely before slicing to ensure the best texture and slicing quality.
Notes
- Ensure the water is not too hot when proofing yeast, as excessive heat can kill the yeast.
- The dough is sticky and wet, which is typical for gluten-free breads; avoid adding extra flour which can make the bread dense.
- Tenting the bread with foil during baking helps prevent excessive crust darkening.
- Use wet fingers to smooth the dough surface to prevent sticking.
- Cooling the bread properly prevents it from crumbling and improves sliceability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free bread, sandwich bread, homemade gluten-free bread, soft gluten-free loaf, yeast bread gluten free
