Gluten Free Sandwich Bread
Tested, Toasted, and Worth Every Slice!
Gluten Free Sandwich Bread
Over the years there have been countless requests for a gluten free sandwich bread recipe. And to be honest, I never really got into it until a few weeks ago when I had a hankering for a grilled cheese sandwich but didn’t feel like spending $8 for a halfway decent loaf of gluten free sandwich bread at the store. So instead I spent 2 weeks testing and baking sandwich breads instead.
Well, I am happy to share that there is FINALLY a recipe for Gluten Free Sandwich Bread on my website. It bakes up with a soft, tender crumb, a slight chew, and just the right amount of structure - no dense, dry, or gummy texture here (if you follow the recipe).
And yes, I have made a grilled cheese with it (among other things) and it was delicious! And considering how many loaves I have in the freezer, I may never have to worry about buying another loaf of sandwich bread again for a very long time.
Here are a few tips on how to bake the perfect gluten free sandwich bread:
Invest in a Pullman Loaf Pan. Since it is taller than a regular loaf pan, it prevents the bread from collapsing and will have sturdier sides. I use my pullman loaf pan for all my quick bread recipes as well so it’s worth the investment.
Use whole milk or at least 2% milk if possible. The casein found in whole milk mimics gluten and helps to create the structure. It also helps with the browning.
Don’t overproof the bread. A good indicator that the bread is ready for baking is when you start to see tiny rips forming on the top of the loaf. That’s your cue to get it in the oven.
Bake the loaf for one hour in the loaf pan and then allow for it to bake for an additional 10 minutes without the pan. That will crispen up the sides and make sure it is sturdy.
Once fully baked, turn off the oven and let the bread cool inside for about 30 minutes. Allowing the loaf to cool slowly in the oven will reduce the risk of the sides collapsing. Bread will shrink as it cools - it’s NORMAL. But a sudden change in temperature can cause it to go into shock and the sides can collapse.
Lastly - let it cool for at least 2 hours. Yes, you can slice it sooner but don’t be surprised if it looks a bit moist. And yes, the 30 minutes cooling in the oven count towards the 2 hours cooling time ;)
Oh, and before I forget, I did try to replace the fine cornmeal with millet flour and it just didn’t work out for me. It could have been a user error (I am not perfect). But technically it should work as a replacement. I will give it a try again once I can look at sandwich bread again ;)
Get the Recipe: Gluten Free Sandwich Bread
For more Gluten Free Bread Recipes, check out my collection on my website. Yes, some call for Gluten Free Sourdough Discard… but rumor has it all the cool kids are back on the sourdough train.
Happy Baking!
Daniela
PS: THANK YOU from the bottom of my heart to everyone who took the time to leave comments and reviews on my website recently. Reviews and sharing links to recipes to Pinterest or your favorite Facebook or Reddit group helps food bloggers like me a lot this time of the year.
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