Soft Gluten Free Sandwich Bread
Updated: Nov 4, 2018
This is the BEST Gluten Free Bread I have made.
1 ½ Cup Water or Milk (or Milk alternative)
2-3 tbsp Rice malt, Honey or other sweetener
2 ½ tsp Dry Active Yeast
3 cups of All Purpose Gluten Free Flour Mix
1 ½ tsp Xanthan Gum
4 tsp Baking powder
1 tsp salt
Optional: Mix in your desired sweet or savoury flavours like cinnamon or onion powder
2 Tsps Apple Cider Vinegar or Lemon Juice
¼ Cup Olive Oil
2 Large Eggs
In measuring cup, measure and warm milk to just above body temperature. It should be warm to the touch but not hot or cold. Stir in Rice Malt or other sweetener and add Yeast last. Set aside and let proof for approximately 10 minutes.
Combine Dry Mix ingredients in small bowl.
Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. I just stir it.
Add the Dry Mix and beat on medium high for approx 3 minutes. Dough will be wet but thick and sticky. Again, I just stir it.
Oil and flour a 9x5 Loaf Pan.
Using a spatula scrape the bread mixture into the prepared loaf pan and set on top of stove to proof while the oven is preheating. Be sure to smooth the top of the loaf with a spatula or wet fingers.
Preheat Oven to 375 Degrees Fahrenheit.
Just let the bread rise approx 20-30 minutes. Don’t let it rise above the loaf pan. The remaining rise will occur in the oven.
Bake for 35-45 minutes. If the crust is darkening too quickly, cover with foil.
Carefully remove loaf from the oven and within 1-2 minutes gently turn it out onto its side on your cooling rack. Allow to cool completely before attempting to cut it into slices.