Gluten-Free Basic White Sandwich Bread

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I am so excited to share this gluten-free basic white sandwich bread recipe with you. The reason is, in my opinion, the sandwich bread is superb. The bread has everything you are looking for in a white sandwich bread. Firstly it is delicious, light, soft, moist and tastes just like the sandwich bread you had when you were growing up. I added almond flour not only to keep the bread moist but also for the fiber and protein. This is a basic gluten-free white sandwich bread recipe, so feel free to add some chia seeds, flax seeds, or pumpkin seeds if you wish. I would add about 1/2 cup per loaf. Please try this recipe and let me know what you think. I would love to hear from you. You can find more gluten-free bread recipes here

Ingredients

  • 1 3/4 cups lukewarm milk (about 100°F)
  • 1 Tbsp. sugar (I used coconut sugar)
  • 2 1/2 tsp. (I packet) active dry yeast
  • 2 cups all-purpose gluten-free flour blend (for best results use Better Batter or cup4cup)
  • 1 cup almond flour
  • 2 tsp. xanthan gum (omit if your blend already contains it)
  • 2 tsp. Himalayan salt
  • 1/4 cup unsalted butter, melted and at room temperature
  • 2 eggs, at room temperature, whisked
  • 1 tsp. apple cider vinegar
  • Oil for brushing
  • Instructions

  • Grease a 9 x 5-inch loaf pan and set aside
  • In a glass bowl stir milk with sugar and yeast. Set aside for 10 minutes
  • In a large bowl combine flour, xanthan gum and salt. Add milk mixture, butter, eggs and vinegar. Using a spatula mix to combine. The dough should be smooth and thick
  • Transfer the dough into prepared loaf pan and lightly brush with oil. Using your fingers smooth the top of the dough. Cover the loaf pan loosely with plastic wrap and allow to rise in a draft-free warm place for 1 hour. The dough should rise by about half its size. If the room is colder it may take longer
  • Preheat oven to 350 F
  • Remove plastic wrap and using a sharp knife slice the center of the dough about 1/2-inch deep
  • Bake for 50 minutes. Halfway through baking time, loosely cover the loaf with foil so that the crust doesn't brown too much. Cool in the pan for 10 minutes then transfer onto a rack to cool completely


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