Gluten-free sandwich bread

This easy-to-make gluten-free sandwich bread is soft, fluffy, and perfect for sandwiches or toast. Using an all-purpose gluten-free flour blend as the main ingredient, it’s ideal for those with celiac disease or gluten sensitivity. The recipe is dairy-free, accommodating additional dietary restrictions, and avoids preservatives found in commercial breads, offering a fresher, healthier option.

Ingredients

Ingredient	Quantity	Notes
All-purpose gluten-free flour	2 1/2 cups (e.g., Pillsbury gluten-free)	Use a blend suitable for yeast baking
Xanthan gum	1 tsp	Omit if flour blend includes it
Gluten-free baking powder	1 tsp	Ensures proper rise
Rapid rise/instant yeast	1 packet (2 1/4 tsp)	Room temperature, e.g., Fleischmann’s
Extra virgin olive oil	1/4 cup	Adds healthy fats
Honey	1/4 cup	Can substitute with agave nectar or maple syrup
Apple cider vinegar	1 tsp	Enhances structure
Warm water	1 1/2 cups (100-110°F)	Activates yeast
Egg whites	3 (from large eggs)	Room temperature, adds protein
Salt	1 tsp	Enhances flavor

Equipment

• Stand mixer with paddle attachment
• 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan
• Plastic wrap
• Kitchen towel
• Oven
• Cooling rack
• Serrated knife

Preparation Time

• Preparation: 10 minutes
• Rising: 30 minutes
• Baking: 30 minutes
• Total: 1 hour 10 minutes

Instructions

1. Prepare the Pan and Oven: Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle position and preheat the oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups all-purpose gluten-free flour, 1 tsp xanthan gum (if needed), 1 tsp gluten-free baking powder, and 1 packet (2 1/4 tsp) rapid rise/instant yeast. Stir thoroughly to combine.
3. Add Wet Ingredients: Add 1/4 cup extra virgin olive oil, 1/4 cup honey, 1 tsp apple cider vinegar, and 1 1/2 cups warm water (100-110°F) to the dry mixture.
4. Mix the Dough: Using a stand mixer with the paddle attachment, mix on low speed for 1 minute to combine.
5. Incorporate Egg Whites and Salt: Add 3 egg whites and 1 tsp salt, then mix on medium speed for 1 minute. The dough should resemble thick cake batter.
6. Transfer to Pan: Pour the dough into the greased bread pan, smoothing the top if necessary.
7. Cover and Rise: Cover the pan with plastic wrap sprayed with cooking spray, then drape a kitchen towel over it. Let the dough rise in a warm, draft-free place for 30 minutes until it increases by about 50%.
8. Bake the Bread: Place the pan on the middle oven rack and bake for 30 minutes, or until the bread is golden brown and the internal temperature reaches 205-210°F (96-99°C).
9. Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing with a serrated knife.
10. Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap, foil, or freezer paper, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before use.

Nutritional Information (Per Serving, 1 Slice)

Nutrient	Amount	% Daily Value*
Calories	114 kcal	6%
Carbohydrates	18 g	7%
Protein	3 g	6%
Fat	4 g	5%
Saturated Fat	0.5 g	3%
Sodium	189 mg	8%
Fiber	2 g	8%
Sugar	5 g	–
Calcium	29 mg	2%
Iron	1 mg	6%

Note: Nutritional values are approximate, based on the ingredients and brands used, and calculated for a 2,000-calorie daily diet.

Health Benefits

• Gluten-Free: Essential for individuals with celiac disease or gluten sensitivity, this bread allows them to enjoy sandwiches and toast without digestive issues or other symptoms associated with gluten consumption.
• Dairy-Free: Suitable for those with lactose intolerance or dairy allergies, broadening its accessibility for those with multiple dietary restrictions.
• Healthy Fats: Extra virgin olive oil provides monounsaturated fats, which may support heart health by improving cholesterol levels.
• Natural Sweetener: Honey offers a natural source of sweetness and may provide minor antioxidant benefits compared to refined sugars.
• Protein Contribution: Egg whites add a small amount of protein, supporting muscle maintenance and satiety.
• No Preservatives: Being homemade, this bread avoids artificial additives and preservatives common in store-bought gluten-free breads, offering a fresher, cleaner option.
• Customizable Nutrition: The recipe can be enhanced by using gluten-free flour blends with whole grains (e.g., brown rice flour) or adding seeds like chia or flax to increase fiber and omega-3 content, further supporting digestive and cardiovascular health.

Tips

• Flour Selection: Use an all-purpose gluten-free flour blend designed for yeast baking, such as Pillsbury gluten-free flour. Avoid blends like Bob’s Red Mill 1:1 or King Arthur Measure for Measure for this recipe, as they may not yield optimal results.
• Yeast Activation: Ensure water is between 100-110°F to activate the yeast without killing it. Use a thermometer for accuracy.
• Rising Environment: Place the dough in a warm, draft-free area (e.g., near a warm oven) to ensure proper rising.
• Enhancements: Add seeds (e.g., chia, flax, or sesame) for extra fiber and nutrients, or experiment with herbs for flavor variations.
• Storage: For best freshness, slice only what you need and freeze the rest to maintain texture and flavor.

This gluten-free sandwich bread is a versatile, healthy option that brings the joy of fresh bread to those with dietary restrictions. Enjoy it with your favorite spreads or sandwich fillings!