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Gluten-Free Sandwich Bread

3.9 | 25 Reviews
Total Time:Prep: 20 min. + rising Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Doris Kinney, Merrimack, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 25, 2023

In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire

Gluten-Free Recipe

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
TEST KITCHEN APPROVED

Gluten-Free Sandwich Bread

3.9 | 25 Reviews Add your review
Yield:1 loaf (16 pieces)
Prep:20 min
Cook:30 min
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Ingredients

  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm fat-free milk (110° to 115°)
  • 2 large eggs, room temperature
  • 3 tablespoons canola oil
  • 1 teaspoon cider vinegar
  • 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 2-1/2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon salt
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Directions

  1. Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside.
  2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
  3. Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes.
  4. Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts

1 piece: 110 calories, 4g fat (0 saturated fat), 27mg cholesterol, 95mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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