This is the Finally Really Good Sandwich Bread recipe from the GFCS blog, but with a couple of never before published tweaks that make this the loaf of bread that you thought you’d never have again. Be sure to check the end of the post for a new variation on the recipe.
Finally Really Good Gluten Free Sandwich Bread
1 Tbsp. bread machine or active dry yeast
1 Tbsp. sugar
1 ½ c. (12 oz.) water
2 ½ cups (12 oz.) Mary’s gluten free flour mix
1 Tbsp. xanthan gum
2 tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar
1. Start by combining the yeast and sugar in a small bowl. Add the water (heated according to directions on yeast package) while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients; bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until it is near the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
Conventional Oven Loaf
Recipe Variations:
Rosemary Fennel Bread: Crush 1 tablespoon of dried rosemary and 1 tsp of dried fennel and add to bread dough.
This was my second attempt at this recipe. This time I subbed 1/2 of the water with buttermilk. It did add a little tang but we would like more. Has anyone tried this substitution? Also, we would like for the bread to be a little drier. It seems to release moisture when stored (even tho it is allowed to cool a long time) and gets damp when you make a sandwich in advance.
I was wondering about storage also… How do you store yours? Also, wondering why my bread is collapsing when cooling. It is still edible but does get a little gummy at the bottom. in your pictures yours stands so tall. I am using the soy flour option in your mix recipe and a combination of flax eggs and ener-g egg replacer (usually 1 flax egg and 2 ener-g). We are vegan, dairy and egg free. Thanks!
Katharine, I wrap my bread in Plastic wrap and leave it out on the counter. If you don’t use your bread as quickly as we do, then I’d store it in the fridge. I know some of my readers slice the bread after it has cooled and then wrap two slices with plastic wrap. They then put the wrapped slices into a large freezer bag.
For the collapsing loaf, use an oven thermometer to check the temperature of your oven. Also use a digital thermometer to check the internal temperature of the loaf before you take it out of the oven. It needs to get to 210 degrees. If the loaf isn’t quite done then it tends to collapse once it’s put of the oven.
I also take the bread out of the pan pretty quickly and let it cool on a wire rack do that condensation doesn’t make the crust soggy.
Two things, my dough seems a lot more loose than yours looked, it didn’t climb my beater on my stand mixer and wasn’t quite as elastic. Second, is there any reason to not cook this on Convect 350 degrees instead of converntional 375?
Sahra – did you make any substitutions? You can always add the water gradually so that you can stop when the consistency is right? I often have to make bread with whatever flour mix that I can find, and I use this same recipe….but add the water gradually until it looks like the dough in the video.
Sahra – I haven’t used convection ovens so I can’t answer that from personal experience.
I have a convection oven – I set it to 375 for 50 minutes and it’s just right.
Yummy bread! I replaced the sorghum with buckwheat flour and added a little more cause after putting it in the mixer it was still very sticky. Did mine in my convection oven at 350 and turned out great! No grocery store bought bread compares to this one!
I tried making the bread and it came out great. I was wondering if you have any tips on slicing the bread into slices? I found when I was cutting it, the slices weren’t coming out even. Any suggestions?
Kanoe
Kanoe, We have a plastic bread storage container that has cutting guides. Here’s a link to one: Progressive International Clearly Fresh Bread Keeper
Have dough rising now – but will make four submarine rolls – out of bread mix and sorgham, so substituted fava – will see how they turn out. This bread is always great, but notice you have increased the salt to two teaspoons – old recipe called for one – so this dough has only one. Is the increase in salt merely for taste?
Yay!
If you put a little bit of cheese to the middle of the batter when you are putting it in the pan, you will find another very soft consistency