Classic Gluten-Free Sandwich Bread

Ingredients

• 3 cups gluten-free 1-to-1 baking flour (Bob's Red Mill or King Arthur Measure for Measure)
• 1 teaspoon xanthan gum (omit if flour blend already contains it)
• 2 tablespoons sugar
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 teaspoon salt
• 1 1/4 cups warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 2 large eggs (room temperature)

Instructions

1. 1

   Grease a 9x5 inch loaf pan and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour, xanthan gum, sugar, yeast, and salt.

3. 3

   In a separate bowl, combine the warm water, olive oil, apple cider vinegar, and eggs. Whisk until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium for 3 minutes. The dough will be thick and sticky, more like a thick batter than traditional bread dough.

5. 5

   Transfer the dough to the prepared loaf pan. Wet your hands and smooth the top evenly.

6. 6

   Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, until the dough reaches just above the rim of the pan.

7. 7

   Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.

8. 8

   Remove the plastic wrap and bake for 35-40 minutes, until the top is golden brown and the internal temperature reaches 200°F (93°C).

9. 9

   Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

10. 10

    For the cleanest slices, use a serrated knife and let the bread cool for at least 1 hour.

Recipe Variations

• →Honey Oat: Replace sugar with 2 tablespoons honey and fold in 1/3 cup certified GF rolled oats.
• →Herb Bread: Add 1 tablespoon dried Italian herbs and 1/2 teaspoon garlic powder to the dry ingredients.
• →Seeded Top: Brush the top with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning before baking.

Nutrition Facts

Per serving