Gluten Free Sandwich Bread

This Gluten Free Sandwich Bread is perfect for those seeking a soft, sturdy, and nutritious loaf. Made with sorghum and brown rice flour, this recipe creates a light yet hearty texture, ideal for sandwiches, toast, or enjoying with butter. Naturally gluten-free, it’s easy to make and holds up beautifully for everyday use.

Directions

This Gluten Free Sandwich Bread recipe is a variation of James Adcock Sorghum and Brown Rice from a FB group Gluten Free Bread Home Bakers | Facebook

1. Activate the Yeast

If using active yeast, dissolve 12g sugar in 50g warm water. Sprinkle the 7g yeast on top and let it sit for 10 minutes until foamy. This ensures the yeast is active and ready for baking.

2. Prepare the Dough

• Preheat the oven to 210°C (410°F).
• In the bowl of a stand mixer, whisk together all dry ingredients (flours, starches, salt, psyllium husk).
• Add oil and cider vinegar, mixing lightly to distribute evenly.
• In a separate bowl, whisk together 450g warm water and egg whites or 2 large eggs.
• Add the activated yeast mixture to the liquids.
• Pour the combined liquid mixture into the dry ingredients.

3. Mixing the Dough

• Using a stand mixer, mix on medium speed (setting 3) for 9 minutes.
• The dough will transform from a thin batter to a thick, sticky dough.

4. Shaping & Rising

• Grease a Pullman pan (20x10x10 cm) (8x4x4 inches) with oil or non-stick spray.
• Scrape the dough into the pan, pressing it evenly to remove large air bubbles.
• Spray the top of the dough with oil and cover with plastic wrap.
• Let it rise in a warm place for about 45 minutes, or until doubled in size.

5. Baking

• Once risen, lightly grease a sharp knife and score a shallow slit down the center of the dough.
• Bake on the middle rack at 210°C (410°F) for about 55 minutes, until the center reaches 98°C (209°F).

6. Cooling & Storage

• Remove from the pan and let it cool on a wire rack for 3 hours.
• For best results, store in a plastic bag overnight before slicing.
• This bread is best toasted with butter.

Tips for the Best Gluten Free Sandwich Bread

• Premix your flours: To save time you can premix your flours in a big container. Check my blog here
• Mixing is key: Ensure you mix the dough for a full 9 minutes to develop proper texture.
• Temperature matters: Water should be warm but not too hot (around 38°C or 100°F) to activate the yeast effectively.
• Rising time may vary: If your kitchen is cool, place the dough in a slightly warm oven (turned off) to encourage rising.
• Slicing tip: Let the bread sit overnight before slicing to ensure the best texture.

Notes & Variations

• You can make baguettes instead of a loaf:
  • Use a perforated French/Italian baguette pan lined with greased parchment.
  • Preheat oven to 230°C (450°F) and reduce temperature halfway through baking.
• You can shape the dough into individual buns:
  • Simply divide the dough into 9–12 equal portions.
  • Shape into buns and place them close together on a lined baking tray.
  • Let them rise, then bake at 210°C (410°F) for about 25–30 minutes until golden.
• If a drier texture is preferred, extend baking time slightly.
• Can be mixed vigorously for 3 minutes with a Danish Dough Whisk instead of a stand mixer.

This recipe makes a perfect gluten free sandwich bread with a soft, yet sturdy structure ideal for toast, sandwiches, or even French toast!

You can transform this Gluten Free Sandwich Bread into a cinnamon bread by adding some extra ingredients. Check the recipe https://twicetwo.co.nz/recipes/gluten-free-cinnamon-raisin-walnut-bread