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Real Gluten-Free Sandwich Bread

Updated on December 16, 2015
Don't worry, it is NOT too good to be true! Pictures can be so deceiving when we're looking at recipes online. Lucky for you- this is the real deal!
Don't worry, it is NOT too good to be true! Pictures can be so deceiving when we're looking at recipes online. Lucky for you- this is the real deal!

The Search

Since going gluten and dairy-free, I've gone through countless recipes that claimed to be the ultimate sandwich bread. They were not. Not even close! Most of the breads would crumble easily and were way too dense. They also HAD to be toasted, otherwise the bread was inedible. Sometimes there is no time to toast bread- ya know?

A few weeks ago, I tested this recipe out and finally had success! The recipe wasn't quite perfect, yet. After a few additions and modifications, I came up with the absolute best sandwich bread to date.

I just HAD to try the bread once it had cooled down. Threw on a little butter and strawberry jam and just like that- I was in love! No more store-bought crumbly tasteless bread for me!
I just HAD to try the bread once it had cooled down. Threw on a little butter and strawberry jam and just like that- I was in love! No more store-bought crumbly tasteless bread for me!

The Method

To give you an idea of how the recipe flows, here's a quick summary of the steps. Usually the first step for bread is prepping the yeast with water and sugar, which is true of this recipe. Mix the dry ingredients, then the wet ingredients separately. Slowly add wet ingredients to the dry, pour into a bread pan and let it rise. All that's left is the baking! Wonderfully simple.

Need the Recipe?

Scroll down to the bottom of the page to skip the step-by-step photo instructions.

Ingredients

· 1 cup warm water (about 110°)
· 2 teaspoons yeast
· 2 tablespoons sugar
· 1 1/4 cups brown rice flour
· 1/2 cup sorghum flour
· 1/4 cup tapioca starch
· 2 1/2 teaspoons guar gum
· 1 1/4 teaspoons salt
· 1/4 cup coconut milk
· 2 teaspoons apple cider vinegar
· 2 tablespoons oil
· 2 large eggs
· 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)

Step 1

Combine water, yeast and sugar in a small bowl. Set aside. Whisk together all dry ingredients in a medium bowl.

Step 2

Whisk together eggs, milk, vinegar and oil in a large bowl. (My photo has 4 eggs because I had doubled the recipe!)

Step 3

Add flax eggs and yeast mixture to the wet ingredients. Slowly add dry ingredients to wet ingredients, whisking until batter gets too thick to use a whisk. Using a spatula, continue mixing in dry ingredients until well incorporated.

Step 4

Grease bread pan with a small amount of oil. Scoop batter into pan. Use spatula to level out the top. Spray plastic wrap with oil, and cover pan loosely.

Step 5

Let dough rise to the top of the pan in a warm place, about 30 - 40 minutes.

Step 6

Remove plastic wrap, then place in the oven for 40 to 45 minutes at 350° F. Remove from oven when top of the bread is golden brown. Place on cooling rack until completely cool (may take a few hours). Slice and enjoy!

The Recipe

INGREDIENTS

· 1 cup warm water (about 110°)
· 2 teaspoons yeast
· 2 tablespoons sugar
· 1 1/4 cups brown rice flour
· 1/2 cup sorghum flour
· 1/4 cup tapioca starch
· 2 1/2 teaspoons guar gum
· 1 1/4 teaspoons salt
· 1/4 cup coconut milk
· 2 teaspoons apple cider vinegar
· 2 tablespoons oil
· 2 large eggs
· 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)

INSTRUCTIONS

1. Combine water, yeast and sugar in a small bowl. Set aside. Whisk together all dry ingredients in a medium bowl.

2. Whisk together eggs, milk, vinegar and oil in a large bowl. (My photo has 4 eggs because I had doubled the recipe!)

3. Add flax eggs and yeast mixture to the wet ingredients. Slowly add dry ingredients to wet ingredients, whisking until batter gets too thick to use a whisk. Using a spatula, continue mixing in dry ingredients until well incorporated.

4. Grease bread pan with a small amount of oil. Scoop batter into pan. Use spatula to level out the top. Spray plastic wrap with oil, and cover pan loosely.

5. Let dough rise to the top of the pan in a warm place, about 30 - 40 minutes.

6. Remove plastic wrap, then place in the oven for 40 to 45 minutes at 350° F. Remove from oven when top of the bread is golden brown. Place on cooling rack until completely cool (may take a few hours). Slice and enjoy!

Easy, right?

This recipe is pretty straight-forward and pretty difficult to mess up! And even without a stand mixer, it comes out just as tasty! If you try out this recipe, I would love to hear your feedback, suggestions or questions. Thanks for stopping by!

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Comments

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    • dsb8551 profile imageAUTHOR

      The Artisan Tack 

      2 years ago from Charlotte, NC

      I'm not sure about the recipe you tried- I only ever mix water with yeast. I also don't eat any dairy, so I won't be able to help with a milk bread recipe.

    • peachpurple profile image

      peachy 

      2 years ago from Home Sweet Home

      i gotta try this, today i tried to bake milk bread, but it tasted full of yeast and didn't rise. Why? I used 1 tsp instant yeast, mix with sugar and milk

    • dsb8551 profile imageAUTHOR

      The Artisan Tack 

      2 years ago from Charlotte, NC

      I have frozen the bread after it cools, but I wouldn't freeze the dough. If you need to come back to bake the dough later, I would refrigerate it for up to 24 hours and then let it rise at room temperature. I have not tested this, so it may or may not turn out.

    • RTalloni profile image

      RTalloni 

      2 years ago from the short journey

      Thanks much for this tutorial. Looking forward to trying this out--it does look easy. Have you tried short-term freezing of this bread or dough?

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