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I am officially starting to share the bread recipes I have been working on since Fall 2019, beginning with this Easy Gluten-Free Sandwich Bread! Sharing this has got me a little nervous to be honest! Gluten-free baking is hard, especially gluten-free bread. There are so many recipes I have tried that have failed. I don’t blame the recipe developers for this at all – it’s such a tricky science and takes a while to get the hang of. I think I’ve got the hang of it, and I really hope that the recipe and instructions in this post help you achieve the same great results!
Please read the post and follow the instructions to make sure you get a good loaf of gluten-free bread. And, I cannot stress this enough – please do not substitute the gluten free flour blend I have developed for another blend!
Four Grain Sandwich Bread (gluten Free, Lectin Free, Vegan)
The most important ingredient when making gluten free bread is the flour blend of course! I developed a Gluten-Free Bread Flour blend and that is what I have used in this easy gluten-free sandwich bread. Please, please, please use that blend. I cannot guarantee that any other flour blend will work. Gluten Free flour blends are all over the map — some are predominately bean flour, some are high in rice flour, some are mostly starch, some have xanthan gum and some do not. Sadly, if you want tasty gluten-free baked goods, you have to use exactly what the recipe says to use. If you use a different blend, you will not achieve the same results.
Weigh the flour: Precision is key. We all scoop and measure things out different, and flour is one of the most consistently incorrectly measured ingredients. In order to ensure best results, I have only indicated the flour in grams.
Hydrate the Flour: Gluten free bread is great in some ways — you don’t need to worry about gluten! Regular flour bread recipes often have very specific instructions because the way you work with gluten will effect the texture. Many people think that because there is no gluten in gluten-free bread, you don’t need to knead the dough or work it at all. But, you do. This dough is way too wet to knead, but you need to beat it for 5 minutes to ensure that the flours hydrate. I use a kitchen aid hand mixer with dough hooks, but my mom has had success using her food processor. You can do it by hand, but you’ll need some strong arm muscles! After 5 minutes of beating, your dough should almost look like butter cream frosting in texture.
The Ultimate Gluten Free Bread Recipe (artisan Style Loaf)
Let the dough rise: Like most bread recipes, the dough will go through two rises. The first rise will be in the bowl you used to prepare your dough. You want to let it rise 1.5-2 hours, until double in size. The time will depend on your environment. If it’s a hot summer day and you have no AC, the rising time will be less. If it’s nice and cool, it’ll take longer. You’ll then put the dough in a loaf pan and let it rise again for 30-45 minutes before baking.
Bake: Preheat your oven. You want to make sure it has heated properly. I turn my oven on to warm up when my bread is going through its second rise. Bake the bread in the middle rack, and have another rack at the bottom with an empty small roasting pan or something similar. When you put your bread into the oven, throw a cup of hot tap water into the pan, closing the oven door quickly after. This will create steam that helps the bread rise and get a crusty edge.
This dough is wet and sticky. After you’ve beaten it, it will look almost like buttercream frosting. There is no way you could knead this dough without having to add TUNS of extra flour, which would inevitably ruin the bread’s texture.
Tall, Fluffy, Gluten Free, & Vegan White Sandwich Bread!
After the first rise, brush a spatula with oil or coat it with cooking spray. You’ll fold the dough gently using the spatula and pour it into a prepared loaf pan. It won’t pour into the pan like a cake batter, you’ll need to use your oiled spatula to guide it into the pan. Then you can use your spatula to smooth the top. You may need to re-oil your spatula a few times during this process.
Cover the dough and let is go through it’s second rise. When you’re ready to bake it, you can sprinkle on some extra flour to the get the artisan bread look.
I’ve used it to make my favourite Vegan Chickpea Salad Sandwich and perfect grilled cheese (see above)! It would also be great for BLTs, morning toast with peanut butter, and French toast!
Bake The Best Gluten Free Bread With Your Bread Machine
Make sure to use my Best Gluten-Free Bread Flour mix for this recipe! You will not receive optimal results if you substitute with another blend.
*I worked a long time to create a perfect flour blend and this recipe was designed specifically to work with this blend. I have not tried this recipe with other blends and cannot guarantee you will achieve the same results. There are sooo many gluten free flour blends out there and they are all so different. I highly recommend using my blend, linked above and in the post. A couple of years ago, I posted a Soft Gluten Free Sandwich Bread Recipe that still getsa lot of attention. I hear from hundreds of people every month who love it & at least as many begging me to create a Vegan (egg free) version of it. It wasn’t until we discovered my son was
So, I experimented withChia Seeds, Flax Seeds, Psyllium Husks, Applesauce, Bananas, Egg Replacers, and severalcombinations of Baking Powders & Acids… But nothing I tried could truly duplicate a good loaf of bread. Discouraged, I set the idea aside for a while and stuck to making gluten free flatbreads & hot dog buns– Until Recently…
Gluten Free Sandwich Bread Recipe For Bread Machine Or Oven
Remember my post a couple months ago about Aquafaba (aka Garbanzo Bean Brine) being used in place of eggs to make Meringue?? Well, I couldn’t shake the idea that I could use this somehow for bread, so I tried, and tweaked, and tried again… and itworked beautifully! I’ve madeat least 20 batches with this recipe and it turns out soft & delicious every single time. So, now its time to share it with you! =)
Aside from the added step of whipping the chickpea liquid to stiff peaks, this recipe is verysimilar to my other Gluten Free Bread Recipewith a couple of importanttweaks… it’s important to follow the instructions carefully. I can’t say at this point how your substitutions will work.
While your yeast is proofing, combine your Chickpea/Garbanzo Brine with Cream of Tartar & whisk in stand mixer bowl on high.Mix on high until stiff peaks form (approximately 4-5 minutes when using a stand mixer). Set this aside for use later.
Vegan Whole Grain Spelt Sandwich Bread
Whisk all of your dry ingredients together and add to your stand mixer bowl with the fully proofed yeast. (Don’t add the Garbanzo Brine Whip yet.)
Turn mixer back on and mix at low speed until mixture is well incorporated (maybe 20 seconds or so) – But, do not over mix!
Pour bread mixture into your prepared loaf pan. See how the mixture is thick, but loose. It’s more like cake batter – it will be nothing like regular bread dough.
Teff & Buckwheat Sourdough Bread
Smooth top of loaf and cover with plastic wrap. I place mine on my stovetopwhile the oven ispre-heating to 375 Degrees Fahrenheit.
In my warm tropical climate, the loaf fully proofs in approx. 20-25 minutes. But whatever you do, please do not overproof your loaf – it will fall after baking. I just proof it until it almost touches the plastic wrap… Take note, that this will be the finished size of the loaf after it bakes – even if it rises in the oven.
After 40 minutes in the oven… See how it’s back down to the size it was when you placed it in the oven after proofing?
Vegan Gluten Free Yeast Free Bread Recipe
Once Ipull it out of the oven, I like to cool the loaf on it’s side to avoid steam moisture making the bottom dense. It may be just me, but I think it cools faster
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