Are you looking for a delicious and gluten-free alternative to traditional sandwich bread? With the right ingredients and a little know-how, it's possible to make a tasty and nutritious sandwich bread that is free from gluten. This article will guide you through the process of creating a scrumptious gluten-free sandwich bread, providing step-by-step instructions and helpful tips along the way. Whether you're new to gluten-free baking or an experienced baker seeking new recipes, this guide will help you create a delicious and satisfying sandwich bread that everyone can enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE SANDWICH BREAD
In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GLUTEN FREE SANDWHICH BREAD
I created this by mixing my favorite recipes and came up with a winner! I have tried other flour combinations, but this is the best. I especially recommend you DO NOT substitute the sweet white sorghum. It is what really makes this bread.
Provided by 1026891
Categories Yeast Breads
Time 1h50m
Yield 1 Loaf, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
- In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
- Mix wet and dry ingredients.
- The batter should be thick and have an elastic consistency. Like a thick muffin batter.
- Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
- Melt more butter and brush top with if you want.
- Let rise 20 to 40 minutes, depending on the size of your pan.
- Bake 45 to 55 minutes at 350 degrees Fahrenheit.
GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD
This loaf has a beautiful crust, is the size of a "real" loaf of bread, and tastes wonderful! It stays fresh for a couple days on the counter (unlike other gluten free breads). You can view more of my recipes at www.allergyfreealaska.com.
Provided by ajandme
Categories Yeast Breads
Time 50m
Yield 1 Bread Loaf, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
- Using a heavy duty mixer, combine the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
- Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
- Remove loaf from pan and allow it to cool on a wire rack.
- Enjoy it!
Nutrition Facts : Calories 122.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 176.1, Carbohydrate 20, Fiber 1.2, Sugar 3.1, Protein 2.8
GLUTEN-FREE SANDWICH BREAD
Take a break from your regular bread with this gluten free bread. Add your favorite sandwich fixings, and lunch is served.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 3h15m
Yield 16
Number Of Ingredients 16
Steps:
- Spray bottom and sides of 8x4-inch loaf pan with cooking spray (without flour). In small bowl, mix water and yeast; set aside. In another small bowl, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
- In medium bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan.
- Spray top of dough with cooking spray (without flour); if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
- Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with cooking parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 3 g, TransFat 0 g
GLUTEN-FREE SOURDOUGH SANDWICH BREAD
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
- Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
- Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 17 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 114.3 mg, Sugar 0.9 g
GLUTEN-FREE SANDWICH BREAD
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting before eating. For bread crumbs (great for coating chicken) simply dry in an oven and grind.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h40m
Yield Makes one 8-inch loaf
Number Of Ingredients 12
Steps:
- Brush an 8 1/2-by 4 1/2-inch loaf pan with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to aboil, remove from heat, and let stand 30 minutes. Reserve.
- Preheat oven to 400 degrees. Meanwhile, whisk together flours, yeast, and xanthan gum. Whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients. Then beat with a paddle attachment until combined. Beat in 1 cup warm water and the millet.Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not liketraditional bread dough.
- Transfer to prepared pan and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of pan, about 1 hour and 30 minutes (once dough begins to dome, remove plastic for remainder of rising time).
- Reduce oven to 350 degrees. Place bread in oven, and bake until dark brown and hollow sounding when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the pan to loosen before removing.
Nutrition Facts : Calories 276 g, Cholesterol 79 g, Fat 8 g, Fiber 4 g, Protein 10 g, Sodium 329 g
Tips:
- Choose the right gluten-free flour blend: Not all gluten-free flour blends are created equal. Some are better suited for baking bread than others. Look for a blend that is high in protein and low in starch, such as the King Arthur Measure for Measure Gluten-Free Flour Blend or the Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
- Use xanthan gum: Xanthan gum is a common ingredient in gluten-free baking. It helps to bind the ingredients together and create a more cohesive dough. If you don't have xanthan gum, you can use guar gum or psyllium husk powder as a substitute.
- Proof the yeast: Proofing the yeast is an important step in baking bread. It allows the yeast to activate and start growing. To proof the yeast, dissolve it in warm water and let it sit for 5-10 minutes until it becomes foamy.
- Knead the dough: Kneading the dough helps to develop the gluten in the flour, which creates a more elastic and chewy bread. If you are using a stand mixer, knead the dough for 5-7 minutes on low speed. If you are kneading the dough by hand, knead it for 10-12 minutes.
- Let the dough rise: After you have kneaded the dough, let it rise in a warm place for 1-2 hours, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will create air pockets in the bread.
- Bake the bread: Bake the bread in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and crusty. You can check to see if the bread is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
Conclusion:
With a little planning and effort, you can easily make delicious gluten-free sandwich bread at home. Just be sure to follow the tips above and you'll be sure to enjoy a tasty and satisfying loaf of bread.
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