Gluten-Free Sandwich Bread
This sandwich bread is soft, sturdy, and perfect for your favorite fillings. With a light, airy texture, it holds up beautifully to spreads, meats, and veggies. Whether you’re making a classic PB&J or a hearty deli sandwich, this bread will become your go-to. It slices easily, stays fresh for days, and brings the comforting feel of homemade bread to every meal.
Gluten-Free Sandwich Bread
Makes 1 (8½x4½-inch) loaf
Ingredients
1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C)3 large eggs (150 grams), room temperature and divided2 tablespoons (28 grams) unsalted butter, melted and cooled3 cups (360 grams) gluten-free bread flour (see Note)2 tablespoons (24 grams) granulated sugar2½ teaspoons (7.5 grams) kosher salt2¼ teaspoons (7 grams) instant yeast½ teaspoon (2.5 grams) baking powder1 tablespoon (15 grams) water
Instructions
Lightly spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over long sides of pan.
In the bowl of a stand mixer, whisk together 1¼ cups (300 grams) warm water, 2 large eggs (100 grams), and melted butter by hand until combined.
In a medium bowl, whisk together flour, sugar, salt, yeast, and baking powder. Add flour mixture to egg mixture; using the paddle attachment, beat at low speed until combined. Scrape sides of bowl. Beat at medium speed for 5 minutes. (Batter will look very thick and hold its shape when you scrape the sides of the bowl.) Spoon batter into prepared pan, spreading into an even layer.
In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of loaf with egg wash. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and risen just above sides of pan, 1 to 1½ hours.
Preheat oven to 400°F (200°C).
Brush top of loaf again with egg wash.
Bake for 15 minutes. Reduce oven temperature to 350°F (180°C), and bake until loaf is golden brown and an instant-read thermometer inserted in center registers at least 210°F (99°C), 30 to 35 minutes more. Let cool in pan for 5 minutes. Carefully run a knife along sides of loaf to loosen from pan. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days, or wrap tightly in plastic wrap and freeze for up to 3 months.
Notes
Note: This recipe was developed using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours are created the same, and results can vary significantly between brands and types of gluten-free flours.
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