Printable Gluten-Free Sandwich Bread Recipe Card
If you’ve been searching for an amazing gluten-free sandwich bread that makes mouthwatering sandwiches and is just as enjoyable as-is, then this is your loaf!
Servings: 12 slices
Calories: 130kcal
Ingredients
- 3 cups gluten-free flour blend (420 grams)
- 2 tbsp brown sugar
- 2 tsp instant yeast
- 1 ¼ tsp salt
- 1 ½ tsp xanthan gum
- 1 cup almond milk
- 4 tbsp plant-based butter, softened
- 1 tbsp molasses
- 3 large eggs
Instructions
- Grease an 8” by 4½“ loaf pan with butter. Set aside.
- Place the flour blend, brown sugar, yeast, salt, and xanthan gum in the bowl of your stand mixer. Use the paddle attachment and mix on low speed until combined (about 30 seconds).
- Drizzle in the milk, beating on low speed; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.
- Add the softened butter and beat until thoroughly blended.
- Add in the molasses. At this point, the batter will look thick, like a very thick waffle batter.
- Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl as you add them. Mix it at low speed to incorporate them all, then beat at medium speed for 2 minutes. The batter will become very smooth and thick.
- Scrape the dough into the baking pan. Smooth the batter using a spatula. Set in a warm place to rise for 30 minutes to 1 hour. The loaf should barely crown above the rim of the 8″ x 4 1/2″ pan.
- When the bread is nearly risen, preheat the oven to 350°F.
- Bake the bread for 50 minutes, until golden brown. Check for doneness with a toothpick inserted into the center of the loaf.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 5 minutes.
- Turn it out of the pan and lay it on its side to cool for 15 minutes. Flip to the other side and cool for an additional 15 minutes.
- Slice with a serrated knife when completely cooled.
Notes
- Mix the eggs one at a time into the batter, scraping down the bowl in between additions.
- Place the pan in a warm place to rise--putting it in the oven with the light on (no heat) is a great place. Rise time will vary between 30 and 60 minutes. Once the dough rises to the rim of the pan, it's ready to bake.
- After baking, cool the bread in the pan for 5 minutes. Then remove it and allow it to cool using the 'side cooling method'. 15 minutes on each side.
- Use a sharp, serrated knife to slice the bread into thin slices.
Nutrition
Calories: 130kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 260mg | Potassium: 41mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 54mg | Iron: 1mg
