Gluten free bread is a staple of our diet. When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there. We finally found some and, upon trying it, promptly spit it out. It was horrible!
John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school. By the time we married the following year, we had a Gluten Free Bread Machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten free bread that was either dense, wet, full of air holes, or incredibly misshapen.
At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread. One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart.
The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.
Finally! Really Good Gluten Free Sandwich Bread
- 1 Tbsp. bread machine yeast
- 1 Tbsp. sugar
- 12 oz. water (1.5 c) (105 degrees or a little less than hot)
- 11 oz. (approx 2.5 c) GFCS’Gluten Free All Purpose Flour mix
- 2 tsp. xanthan gum
- 1 tsp. salt
- 3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
- 1 ½ Tbsp. oil
- 1 tsp. cider vinegar
Instructions
- Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
- Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
- In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
- By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
Other Notes:
- If you are allergic to corn I’ve developed a corn free version of this recipe that uses tapioca starch, almond flour, and guar gum. The recipe is currently available as part of the Gluten Free Bread 101 class.
- If you’re looking for a gluten free milk bread recipe, you can make this bread using milk instead of water. In fact, I originally developed it with milk and then switched it to water to cut down on the cost and to make it casein free. If you are on a dairy-free diet, then you may use a plain gluten free non-dairy milk..
- If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.
has anyone made this bread with milk instead of water?
Hi
Can anyone help me with a bread recipe with only rice/alomnd/millet. I want a wheat and corn free bread recipe and I don’t think I will find xanthan gum where I live.
Katrina, masa harina is in the gluten free flour mixture. You have to click on the link to see it. The mixture contains brown rice flour, corn starch, soy flour and masa harina. 80)
Hi, so I’ve tried this recipe twice already and both times the bread didn’t rise. I’m using the conventional oven method and the first time I used active dry yeast and left it on top of the stove. The second time I used the rapid rise yeast and did as suggested by one previous comments of leaving it in a 170degree oven for 25 minutes and still nothing. Any other suggestions or tips? Both times i followed the proofing and had foam in my yeast/sugar mixture. What’s odd is I made gluten free pizza dough just yesterday, using the 170degree method and it worked. the dough doubled in size. Odd. Again any help is welcomed. Thanks!
I made this bread this morning using Jules baking flour. I had forgotten that her flour already has xanthan gum and added even more according to the recipe. I was afraid I’d end up with a loaf that would resemble a rubber ball but instead had a very high but fabulous textured loaf of white sandwich bread. The only thing I will do next time (aside from not adding double the amount of xanthan gum) is after letting it almost fully cook, to coat the loaf with water or milk and add some sea or kosher salt and maybe some sesame seeds on top. As it is the texture was great but I felt like it lacked a bit in flavor so experimenting with herbs and the extra toppings I think will only improve on a wonderful recipe!
PS: I’m hearing only “yums” and “mmms” coming from the dining room where my kids ages 6, 5, 3 and 2 are eating the first turkey sandwich they’ve had in almost a year and in some cases, ever! Thanks so much for posting this recipe!
If you have multiple food allergies I would reccomend taking a look into julesglutenfree.com she has many recipes that are free of common allergens. Her flour mix is by far my favorite. I have made her flour mix myself and also bought it pre-packaged.
The ingredients are:
•Expandex® Modified Tapioca Starch
•Potato Starch
•Corn Starch
•Corn Flour
•White Rice Flour
•Xanthan Gum
We only avoid gluten and dairy but I have many friends who cant have soy, peanuts or eggs who have also found a bunch of goodies there. Good luck!
to the poster who said there bread wouldn’t rise, I usually make my bread in the morning that way by lunch time it has risen and is ready to put in the oven. I noticed GF or regular bread can take anywhere from 2 to 6 hours to fully rise. also check your yeast. If no bubbles from when your mix the water, sugar and yeast often times that means the yeast is no good. I hope this helps.
Heidi,
I replace half the water with milk and the bread turns out great, with a nice flavor. It seems to brown more quickly, tho, so I cover the loaf with foil for the last 20 minutes or so to prevent it from getting too dark. Good luck!
I just have one question about making bread, does anyone use there breadmaker and do you have good results about this, also, this may not be the right area, but the yeast buns, can you use breadmaker for the dough and then transfer to the oven.
Just new to all of this. I use my breadmaker normally for bread, but now as I have an allergy to wheat I’m going gluten free.
Pat
Thank you SO much for this recipe! I’ve been gluten free for over 2 years but have not found a gluten free bread that I liked with the exception of Udies which is $5.50 a small loaf!!! I’ve made 2 loaves in my bread machine and my 3rd is baking now. I get the best loaf if I mix the batter as directed with a mixer, then pour it into the machine. I had corners with unmixed flour when I let the machine mix it. I’m so happy to have found this web site and will pass it onto others who will benefit.
OMG!! This recipe rocks!! I’m SO glad I found this site. I’ve been missing sandwiches so bad that I broke down and ate one with regular bread. BIG mistake. So I found this recipe and finally got all the ingrediants. Couldn’t find soy flour, so used quinoa instead and it came out great! I’d already eaten dinner, so I had a piece with some cinnamon sugar on it and my mouth was in heaven. Thanks, thanks, thanks!
For an egg substitute: for each egg use 1 Tablsp. ground flax seed mixed with 3 Tablsp. water.
Mix it when starting your recipe and let it sit for about 10 minutes before adding to the other ingredients. It will thicken & become rather gelatinous. It works great, at least in the baked things I’ve used it in.