sandwich bread

Here’s a simple and delicious recipe for gluten-free sandwich bread that is soft, fluffy, and perfect for sandwiches or toast.

Gluten-Free Sandwich Bread Recipe

Ingredients

• Dry Ingredients:

  • 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add 1 teaspoon if it doesn’t)
  • 1/2 cup almond flour (or another gluten-free flour of your choice)
  • 1/4 cup ground flaxseed (optional, for added nutrition)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar or honey (optional, for slight sweetness)

• Wet Ingredients:

  • 1 cup warm water (about 110°F or 43°C)
  • 1/4 cup olive oil (or melted coconut oil)
  • 3 large eggs
  • 1 teaspoon apple cider vinegar

Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:

   • In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, ground flaxseed, baking powder, salt, and sugar (if using).

3. Mix Wet Ingredients:

   • In a separate bowl, whisk together the warm water, olive oil, eggs, and apple cider vinegar until well combined.

4. Combine Ingredients:

   • Pour the wet ingredients into the dry ingredients. Mix well until a smooth batter forms. The batter will be thicker than traditional bread dough but should be pourable.

5. Transfer to Loaf Pan:

   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Let It Rise:

   • Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until it has risen slightly.

7. Bake:

   • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Cool:

   • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

9. Slice and Serve:

   • Once cooled, slice the bread and enjoy it as a sandwich, toast, or with your favorite spreads.

Tips:

• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
• Add-ins: Feel free to add herbs, seeds, or spices to the batter for extra flavor.
• Flour Blend: If you don’t have a gluten-free flour blend, you can make your own using a combination of rice flour, tapioca flour, and potato starch.

Enjoy your homemade gluten-free sandwich bread!