Why You’ll Love This Gluten Free Sandwich Bread Recipe
If you’re looking for a delicious, gluten-free alternative for your sandwiches, you’ll love this recipe. I can’t get enough of the soft, fluffy texture that mimics traditional bread perfectly.
It’s easy to make, and I appreciate that it uses wholesome ingredients like flax seed and coconut milk. Each slice holds up beautifully under toppings, whether it’s creamy avocado or hearty deli meats.
Plus, the aroma that fills my kitchen while it bakes is simply irresistible! This bread has quickly become a staple in my home, making me feel good about enjoying sandwiches again.
You won’t regret giving it a try!
Ingredients of Gluten Free Sandwich Bread
When it comes to making gluten-free sandwich bread, the ingredients you choose can make all the difference. This recipe is packed with wholesome, nutritious components that not only create a delicious loaf but also bring a sense of comfort and satisfaction. You know that feeling when you take a bite of a fresh sandwich, and it just feels good? That’s what this bread is all about.
So, let’s break down what you’ll need to whip up this delectable gluten-free goodness.
Ingredients:
- 1/4 cup flax seed meal, plus 2 tablespoons flax seed meal
- 1/2 cup water, plus 1 tablespoon water
- 3 cups King Arthur gluten-free multi-purpose flour
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons xanthan gum
- 1 cup warm coconut milk
- 1/4 cup coconut oil
Now, let’s chat a little about these ingredients. The flax seed meal is a fantastic egg substitute, especially in gluten-free baking, adding not only binding power but also a nice boost of fiber.
And don’t get me started on the coconut milk—it brings a creamy richness that elevates the bread to a new level. If you’re not a coconut fan, you could swap it for another non-dairy milk, but trust me, the flavor is delightful.
Oh, and don’t forget about the sugar; it’s not just for sweetness; it helps with the yeast activity too.
How to Make Gluten Free Sandwich Bread
Making gluten-free sandwich bread might seem intimidating at first, but once you get into the groove of it, you’ll find it’s actually pretty straightforward. Let’s start by preparing our magical binding agent: the flax seed meal. You’ll need 1/4 cup of flax seed meal combined with 1/2 cup of water. Mix those together in a small bowl and let it sit for about 10 minutes. This little soaking action creates a gel-like mixture that works wonders in holding your bread together, kind of like a hug for your ingredients.
While that flax magic is happening, grab a large bowl and combine 3 cups of King Arthur gluten-free multi-purpose flour with 3 tablespoons of sugar, 2 teaspoons of instant yeast, 1 1/4 teaspoons of salt, and 1 1/4 teaspoons of xanthan gum. Don’t be shy—give it a good whisk to make sure everything is well blended.
Now, it’s time to drizzle in 1 cup of warm coconut milk while you beat the mixture. This part can get a bit messy, but hey, that’s what makes cooking fun, right? After you’ve mixed that in, add in 1/4 cup of melted coconut oil, and then it’s time for the flax mixture. Beat it in a third at a time, thoroughly blending between each addition. I usually channel my inner rock star during this part, cranking up the speed for about 3 minutes until I’ve a smooth, thick batter. Seriously, if your arm isn’t tired, you’re not doing it right.
Now, cover that bowl of goodness and let it rise in a warm spot for about an hour. This is the perfect time to clean up any flour explosions or maybe sneak a taste of that coconut milk while you’re at it.
Once it has risen, gently deflate the batter by scraping down the sides and bottom of the bowl. Grab your trusty 8 1/2 by 4 1/2 loaf pan and give it a good greasing. Scoop that beautiful dough into the pan, pressing it level with a spatula or your wet fingers. Cover it again with some greased plastic wrap and let it rise until it peeks just above the rim of the pan, which should take about 45-60 minutes.
Finally, it’s showtime! Preheat your oven to 350 degrees and bake that loaf for 38 to 42 minutes until it’s a lovely golden brown. Once it’s out, let it cool on a rack, and try not to devour it all in one sitting. Trust me; you’ll want to savor every slice.
Gluten Free Sandwich Bread Substitutions & Variations
While I love the original gluten-free sandwich bread recipe, experimenting with substitutions and variations can add a personal touch that suits your taste preferences or dietary needs.
For a nut-free version, I swap coconut milk with almond or oat milk. If I’m looking for added nutrition, I often replace a portion of the flour with quinoa or chickpea flour.
To enhance flavor, I sometimes add herbs or spices. For sweetness, you could substitute agave syrup for sugar.
And if you prefer a more dense bread, try adding mashed bananas or applesauce.
Get creative and find your perfect blend!
Additional Tips & Notes
If you want to achieve the best results with your gluten-free sandwich bread, keep a few tips in mind.
First, make sure your ingredients are fresh, especially the yeast—this can make or break your rise.
Also, don’t skip the rising times; they’re essential for texture. If your bread seems too dense, try adding a bit more warm liquid next time.
I find using a kitchen scale for measuring flour helps maintain consistency.
Finally, let the bread cool completely before slicing; it’ll be easier to cut and taste better.
Enjoy your baking adventure!