SOFT GLUTEN-FREE SANDWICH BREAD
1½ cup water or almond milk
4 Tbsp honey
2½ tsp dry active yeast (Be sure your yeast is fresh and alive.)
3 cups all-purpose gluten-free flour mix
1½ tsp xanthan gum (in addition to what’s already in the Gluten-Free flour mix)
4 tsp baking powder
1 tsp salt
Feel free to add sweet or savory seasonings to taste.
2 tsp apple cider vinegar or lemon juice
¼ cup olive oil
2 large eggs (see options for egg-free below)
DIRECTIONS: 1) Preheat your oven to 375º F.
2) In measuring cup, measure and warm milk to just above body temperature—should be warm to the touch (not hot or cold). Stir in honey and add yeast last. Set aside and let proof for approximately 10 minutes.
3) Combine dry mix ingredients in small bowl.
4) Combine wet mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
5) Add in the proofed yeast mix and mix again for just a few seconds.
6) Add the dry mix and beat on medium-high for approximately 3 minutes. Dough will be wet, but thick and sticky!
7) If necessary, oil and flour your 9×5 loaf pan or spray with non-stick coating.
Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself. It is important not to over-proof the bread—just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature). Don’t let it rise above your loaf pan… just until it crests the top. Gluten-free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
8) Bake for approximately 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (Cook until you get an internal temperature of 210-220º F. on a digital thermometer).
9) Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. An electric knife works well.
I really don’t eat a lot of bread myself anymore, but I know there are a lot of people who really love bread and don’t want to even attempt to quit eating it. I made this bread yesterday while I was preparing all of my other Shred meals and I think it came out pretty good.
Most of the gluten free breads I’ve tried have come out nothing like bread. They are mostly very heavy and the taste is not even close. This bread filled up half of my bread pan before it proofed, so that was a good sign for me.
The recipe says to bake until you reach an internal temperature of 210 to 220. I set my timer for 35 minutes and checked it. Then I set it for 8 more minutes and checked it again. I set it for another 8 minutes and at that point the temperature was 220. Maybe it was the checking, but I think it actually could have gone a little longer.
It came out nice and soft, and my husband tried it when he got home and said it was pretty good. I ate a piece of the bread toasted and I thought it was pretty good, too. All in all, if you’re looking for a soft bread for eating with soup or even making a sandwich with, this will work, and it’s not too much trouble either.
I hope you enjoy the recipe!