Denise’s Perfect Gluten-Free Sandwich Bread | Successful Gluten-Free Baking

It’s finally finished!!!  After FIVE years I finally developed and perfected my own gluten-free bread recipe using my own personal flour blend!  This bread recipe is a labor of love not only for myself but for all of you who are gluten-free and struggling to make bread that actually tastes good, is not dry or gritty and bakes and smells like REAL BREAD.  That’s because it IS real bread.  

 

In developing this recipe I wanted one that could be made from my flour blend.  Why? Because my flour blend has simple, easy to find ingredients and doesn’t include ingredients like modified fillers or other items that are hard to find.  Once I got my flour blend the way I wanted it, I started baking!  I baked all kinds of yummy delicious desserts and treats, but bread was sooo hard!  I just couldn’t get the right mix of ingredients or a good balance of wet and dry ingredients.  So, I redeveloped my flour blend, made some changes to my rough draft bread recipe and viola!  I made bread!  And it worked!

I use my stand mixer to make this bread and I think that is key to success in gluten-free baking.  A stand mixer is so much more powerful than a hand mixer or mixing by hand.  But if you don’t have a stand mixer and make this recipe with a hand mixer or by hand, I can’t guarantee your results.

Now without further ado let’s make bread!  

 
In a small bowl add the warm water and stir in the yeast and sugar.  Set aside in a warm place until the yeast has proofed and VERY foamy on top.

In your stand mixer bowl combine the flour blend, salt, powdered milk and whisk to combine. Once the yeast has proofed, add it and the egg whites, margarine or butter, and apple cider vinegar to the dry ingredients.  Begin mixing using your paddle attachment.  After it has mixed for a minute or so, stop the mixer and scrape down the sides and bottom to make sure there is no dry flour and everything gets thoroughly blended.  Turn mixer back on and continue mixing for SEVEN minutes.  This is important as it ensures that everything is smooth and well combined.  While the batter is mixing, line an 8.5”x4.5” bread loaf pan with parchment paper.

 When the seven minutes is up, turn off the mixture. Immediately pour the batter into the prepared loaf pan.  Spread it evenly into the pan. Using a spatula dipped in water smooth and shape the top of the batter dipping the spatula in water as needed.

 

 

Cover the pan with plastic wrap and set the pan in a warm spot to rise for 30-45 minutes. Remove the plastic wrap just before the bread rises enough to touch it.  Continue letting it rise until it rises about half an inch and inch above the pan.  During the last ten minutes of rising preheat your oven to 375℉.

Bake the bread for 40 minutes or until internal temperature reaches 200-205℉. When the bread is done remove it from the pan and remove the parchment paper.  Place the bread on a wire rack and spray lightly with cooking spray or brush with butter.  Cover with a paper towel and a soft dish towel and allow to cool completely before slicing.

 

This bread is SOOO soft and delicious! If you are missing bread, you won’t be disappointed!

 

 


 Gluten-free Bread Success Tips

  • This recipe was developed using my own flour blend.  Not all gluten-free flours are created equal.  If you use a different flour or make substitutions for other ingredients, your results may not be the same as mine
  • Heat water in microwave for 30 seconds to warm it.
  • Heat egg whites in microwave for 20 seconds to bring them to room temperature.
  • Only use a SOLID fat such as margarine, butter, dairy-free butter, coconut oil in solid form, etc.  If you use oil you will need to adjust your other liquids accordingly.  I have only used a solid fat so I don’t know the liquid adjustments if you use a liquid fat like oil.
  • If you need a dairy free option you may be able to substitute a non-dairy liquid milk for the water or use a non-dairy powdered milk like coconut or nut-based dry milk powder.
  • As with any homemade bread recipe, the bread gets drier the older it is.  You can wrap a couple of pieces in a paper towel and microwave them for a few seconds until they are soft again.  Don’t over do it though or they will be tough and chewy.
  • Any bread that isn’t eaten within 2-3 days should be frozen to maintain freshness and keep it from spoiling.

Denise's Perfect Gluten-Free Soft Sandwich Bread

Prep Time1 hr 10 mins
Cook Time40 mins
Cuisine: American
Servings: 16

Ingredients

  • 346 grams (3 cups) Denise's Perfect Gluten-Free Flour Blend
  • 1/2 cup dried milk powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 2 1/4 tsp. active dry yeast
  • 2 tbsp. margarine, at room temperature
  • 1 tsp. apple cider vinegar
  • 3 large egg whites, at room temperature
  • 1 cup plus 3 tbsp. WARM water

Instructions

  • In a small bowl add the warm water and stir in the yeast and sugar.  Set aside in a warm place until the yeast has proofed and VERY foamy on top.
  • In your stand mixer bowl combine the flour blend, salt, powdered milk and whisk to combine.
  • Once the yeast has proofed, add it and the egg whites, margarine or butter, and apple cider vinegar to the dry ingredients.
  • Begin mixing using your paddle attachment.  After it has mixed for a minute or so, stop the mixer and scrape down the sides and bottom to make sure there is no dry flour and everything gets thoroughly blended.
  • Turn mixer back on and continue mixing for SEVEN minutes.  This is important as it ensures that everything is smooth and well combined.
  • While the batter is mixing, line an 8.5”x4.5” bread loaf pan with parchment paper.
  • When the seven minutes is up, turn off the mixture. Immediately pour the batter into the prepared loaf pan.  Spread it evenly into the pan. Using a spatula dipped in water smooth and shape the top of the batter dipping the spatula in water as needed.
  • Remove the plastic wrap just before the bread rises enough to touch it.  Continue letting it rise until it rises about ½ and inch above the pan.
  • During the last ten minutes of rising preheat your oven to 375℉.
  • Bake the bread for 40 minutes or until internal temperature reaches 200-205℉.
  • When the bread is done remove it from the pan and remove the parchment paper.  Place the bread on a wire rack and spray lightly with cooking spray or brush with butter.  Cover with a paper towel and a soft dish towel and allow to cool completely before slicing.

Video

Notes

WANT MORE GLUTEN-FREE RECIPES?  CHECK OUT THESE POSTS:

Denise’s Perfect Gluten-Free Basic Pizza

Denise’s Perfect Gluten-Free Soft Flour Tortillas

Denise’s Perfect Gluten-Free Yeast-Free Quick Cake Style Cinnamon Rolls

Denise’s Perfect Gluten-Free Flour Blend

Denise’s Perfect Gluten-Free Chocolate Chip Cookies

Denise’s Perfect Gluten-Free Biscuits 

Denise’s Perfect Gluten-Free Sandwich Bread

Gluten-Free Carrot Cake Spice Muffins

Refrigerator No-Bake Cookies

Healthy Hello Dolly Protein Bars

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