Gluten Free Sandwich Bread
Making a family favorite, gluten free sandwich bread has been our personal foodie challenge. We all have different demands of our bread: moist, taste, texture, rise, fiber, crust, etc. The deciding factor ultimately became our nine-year old daughter’s taste buds. She knew immediately when we hit the proverbial recipe jackpot. Our gluten free bread is incredibly moist without being “wet, gummy, or slimy.” It has a lovely rise, delicate flavor, tender crumb, and hearty crust. Best of all, it freezes and toasts up perfectly. We had several test loaves that seemed to be “the one,” and then nixed the idea after toasting the bread due to smell, taste or texture. We love this bread recipe!
Sandwich Bread Success
We use a combination of guar gum, xanthan gum, acacia powder, ground flax seed, and vitamin C. The trick is to use both guar and xanthan gums as they work beautifully together, (organic Tara Gum also works very well on its own.) Gums also need to be soaked in water before adding to the mix, instead of incorporating them as part of the dry mixture (exception – Tara Gum needs to be added to the dry mix.) Acacia powder helps maintain the rise and adds fiber. For more information about acacia powder, click here to read our blog. Ground golden flax seed enhances texture and also adds fiber. Vitamin C powder (ascorbic acid) helps with yeast production and shelf life. If you don’t want to add ascorbic acid or acacia powder – no problem. Your gluten free sandwich bread will still be tasty.
Family Favorite Bread Tips
- We’ve had the best results with the USA Pan Bakeware, aluminized steel, loaf pans (8.5 x 4.5″) or (9 x 5″). Each has a silicone coating that is PTFE, PFOA and BPA free.
- Do not allow the dough to rise above the loaf pan, or it will more than likely fall. Your bread will have a flat top.
- Tip the baked loaf out onto a cooling rack and shimmy the loaf out of the pan about an inch. Allow loaf to cool for about 5-10 minutes before removing from the pan. A cooling or baking rack allows hot air to escape the bottom of the loaf preventing a steamy build up, which could lead to a “wet” loaf.
Gluten Free Bread Dough is Wet and Sticky
Gluten free bread dough is very different from dough containing gluten. The dough resembles a very thick batter; it’s wet and sticky. The dough is unable to support itself and take shape. It will take the shape of the pan. This is what you want! A stand mixer with a paddle attachment works best, (we use this one.) Neither a dough hook, nor a whisk attachment will work. I know this because I bent our whisk when I tried to use it, which was a total bummer.
Bread Machine Instructions for our “Happy Loaf“
We have a Cuisinart Bread Maker; however, this recipe should work in any bread machine with a Gluten Free option. Soak the gums as usual and whisk the wet ingredients together in a separate bowl. Blend the dry ingredients as usual, except leave out the yeast. Place the gums and egg mix in the pan for the machine. Then add the dry blend on top and smooth it out. Finally, sprinkle the yeast over the dry mix. Set the program to gluten free for the appropriate sized loaf and forget about it until it’s done. You may want to scrape down the sides after the initial mix, but other than that – no problem! (pics below are for the 8×4 loaf recipe as written). For a machine loaf that is less dense, use our gluten free Flour Farm Bonus Flour Blend.
Panko Style Breadcrumbs
This bread makes perfect panko style breadcrumbs! Panko is a light and airy Japanese style breadcrumb, which adds a whole new dimension to baked dishes. Please click on this link to go to our Gluten Free Panko Style Breadcrumbs recipe page. To access our Gluten Free Seasoned Breadcrumbs recipe for crispy coatings, click here.
Seeded Breakfast Bread
We use this recipe to make what we call Breakfast Bread because it makes the most delicious, nutritious toast. All you need to do is add seeds to the dry blend and sprinkle on top. Whether you add raw or toasted seeds is up to you. We like to use raw seeds such as whole flax seeds, unsalted sunflower seeds, and unsalted pepitas (unshelled pumpkin seeds.) For the 8×4″ loaf, we add 2 tablespoons of each. For the 9×5″ loaf, add 2 1/2 T of each. Sometimes we add 1/2 C dried fruit such as raisins, currents, cherries, apricots or figs. You can make this loaf in the bread maker as well.
Please let us know how our Family Favorite Gluten Free Sandwich Bread recipe worked for you! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Violet! She could live on bread, cheese and water 🙂
Photos by DuPree Productions; Recipe updated 4.20 for clarity, sourdough addition & bread machine instructionsPrint
Nothing seems more satisfying than the smell and taste of home baked bread. Aromas drift out of the oven and taunt the senses. Try this easy to make, gluten free version of our family’s favorite sandwich bread. You will be delighted!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Sourdough: To make this with GF Sourdough Starter, see notes below.
This Recipe is for an 8.5 x 4.5″ Loaf Pan
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3.5g)
- If using Tara Gum, omit Guar and Xanthan Gums and use 3 tsp Tara – do not hydrate. Add to dry mix.
- 251 ml (8.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1 C + 1 T)
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp)
- 85g (3 oz) Potato Starch (1/2 C)
- 2 1/4 tsp Rapid Rise Yeast (7.5g)
- 2 T Cane Sugar (28g)
- 1/8 tsp Vitamin C Powder (ascorbic acid)
- 1 T Ground Golden Flax Seed (8g)
- 1 T Acacia Powder (8g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1 tsp Pink Himalayan Salt (6g)
This Recipe is for a 9 x 5″ Loaf Pan
- 1 3/4 tsp Guar Gum (6.25g)
- 1 1/4 tsp Xanthan Gum (4.5g)
- If using Tara Gum, omit Guar and Xanthan Gums and use 3 3/4 tsp Tara – do not hydrate. Add to dry mix.
- 314 ml (10.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1 1/4 C + 1 T)
- 5 Large Pasture Raised Egg Whites (150g)
- 2 T + 1 3/4 tsp Oil – we use Avocado Oil (35g)
- 1 + 1/8 tsp Apple Cider Vinegar (5g)
- 319g (11.25 oz) Flour Farm Organic Gluten Free Flour Blend (3 C – 2 tsp)
- 106g (3.7 oz) Potato Starch (3/4 C – 2 T)
- 3 +1/8 tsp Rapid Rise Yeast (10g)
- 2T + 1 1/2 tsp Cane Sugar (35g)
- 1/4 tsp Vitamin C Powder (ascorbic acid)
- 1 T + 3/4 tsp Ground Golden Flax Seed (10g)
- 1 T + 3/4 tsp Acacia Powder (10g)
- 1/2 tsp + 1/8 tsp Aluminum Free, Double Acting Baking Powder (3.25g)
- 1 1/4 tsp Pink Himalayan Salt (7.5g)
Equipment: Digital Scale (preferred), 8.5 x 4.5 or 9 x 5 Loaf Pan, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Non-Stick Spray, Cooling Rack
Bread Machine: Click on this link to go to the recipe page.
Before You Dive In – Prep:
- Warm water to room temperature
- Soak gums
- Bring eggs to room temperature and separate
- Move oven rack to center
- Preheat oven to 375 degrees Fahrenheit (190 Celsius)
- Spray the loaf pan with non-stick spray or Goop
- Optional: Make your own hydration spray with one part oil to five parts water. We like to spray the top of the loaf with this mix before putting into the oven.
Step 1: Add gums to a liquid measuring cup or medium bowl. Whisk in the water. Continue to rapidly whisk for about 30 seconds. The mixture will be a bit lumpy and that’s OK. Set aside.
Step 2: Add egg whites, oil and vinegar to the stand mixer bowl. Secure the bowl on the stand mixer and attach the paddle. Turn the mixer onto medium-low and allow egg whites to mix until frothy – remember, you are not making meringue. We let the machine do its thing while blending the dry mix.
Step 3: In a separate bowl, whisk together the dry ingredients except for the salt. Add the salt and whisk again.
Step 4: With the mixer on medium, add the gum mixture to the egg white mixture. Continue to mix on medium for 30 seconds.
Step 5: Turn the mixer to low and spoon in the flour blend. Mix until flour is completely incorporated. Turn the mixer off and scrape down the sides of the bowl if necessary.
Step 6: Turn the mixer to medium and mix for 5 minutes. The dough will resemble a thick batter.
Step 7: Spoon the batter into a prepared loaf pan. Shape the loaf with a spatula dipped in water to prevent the spatula from sticking to the batter. You may have to dip the spatula several times in water to get your desired shape. Score the loaf by cutting three equidistant diagonal slashes across the top. Spray the top with water or a water and oil mixture (see note above) to prevent drying/cracking.
Step 8: Cover the pan with a towel and allow it to sit undisturbed until the dough has risen to the edge of the pan. This could take 30-45 minutes depending on the temperature of your kitchen. Do not let the dough rise higher than the pan, or it will fall in the oven.
Step 9: Bake in the center of a preheated 375 F/190 C oven for 50-60 minutes (the 9 x 5 will take 60 minutes). Check the crust after 40-45 minutes. If the crust appears too brown, tent the loaf with foil.
Step 10: Your loaf is done when the internal temperature is between 205-210 F/96-99 C. Remove from the oven and allow it to sit in the pan for a few minutes before sliding half way out of the loaf pan on its side onto a cooling rack for 10 minutes. Remove loaf completely from the pan and allow it to cool right side up for several hours before cutting.
To store: After completely cool, wrap in plastic wrap or store in a container with a tight fitting lid. To maintain a crusty loaf, leave the lid or bag slightly open. Your loaf will stay counter fresh if wrapped or stored properly for 3 days. We do not recommend refrigeration. If not using within a few days, its best to slice and freeze.
To freeze: You may either freeze the whole loaf or cut and freeze individual slices. You can slice the loaf and place the whole thing in a freezer safe container. If you usually only eat a few slices at a time, we recommend placing unbleached parchment between slices or wrapping individual slices in plastic wrap. Thaw on the counter or in the toaster – yum! Freeze for up to one month.
Sourdough: To make sourdough bread, you will need to substitute 8 oz (1 C) of sourdough starter for 3 oz of Flour Farm, 1 oz of potato starch and 4 fl oz of water. So, use 4.5 oz water to hydrate the gums, 6 oz of Flour Farm and 2 oz of potato starch in the recipe. Add the sourdough starter with the hydrated gums at Step 4. For the actual bread recipe, click here. To learn how we created our own sourdough starter, click on this link.
Seeded Breakfast Bread: For the smaller loaf, add 2 T each of the following three seeds, or make up your own blend: raw golden flax seeds, unsalted sunflower seeds, and unsalted pepitas. We have also used sesame seeds, pistachios, and almonds. In addition, add 1/2 Cup dried fruit either whole or chopped such as raisins, currents, apricots, cherries, apples or figs. For the larger loaf, use 2 1/2 T of each seed and 1/4 C dried fruit (or more to taste).
The nutrition information provided below is for the recipe as written using avocado oil. The approximate weight of each slice of bread is 41g (about 1.5 oz).
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free Breads
- Serving Size: 1 slice
- Calories: 100
- Sugar: 2g
- Sodium: 30mg
- Fat: 2.5g
- Saturated Fat: 0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g
Keywords: Gluten Free Sandwich Bread
For more delicious gluten free bread recipes by Flour Farm, click here!