A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot.
Brown rice flour, potato starch, and xanthan gum go into the mix for a loaf that rises in just about an hour and bakes up beautifully. Instead of the dense, heavy, and heartbreakingly crumbly loaves that many GF folks are used to, this white sandwich bread has a tender crumb and slices like a dream without falling apart, it even has that chew that we're always looking for in a good loaf of white. We put it to the toaster test and grilled up a grilled cheese sandwich with it; this white bread gets the gluten-free thumbs up from us.
What Worked: Gluten-free breads have a tendency towards the dense and crumbly but this one keeps it light and sliceable, plus it toasts up beautifully.
What Didn't: Gluten-free and dairy-free sandwich bread? We're not complaining.
Suggested Tweaks: This is a multi-use dough that can be baked into all shapes and sizes for gluten-free burger and hot dog buns, sesame topped sandwich rolls, the list goes on and on.
Read more: Gluten-Free White Sandwich Bread
- Yield:makes 1 loaf
- Active time: 15 minutes
- Total time:2 hours 15 minutes
- Gluten-free nonstick cooking spray
- Dry Ingredients
- 3 cups brown rice flour
- 1 cup potato starch
- 1 tablespoon xanthan gum
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 packet (2 1/4 teaspoons) instant yeast
- Wet Ingredients
- 2 cups very warm water (120º to 130ºF)
- 2 large eggs
- 2 tablespoons olive oil
Lightly grease a 9 by 5-inch loaf pan with nonstick cooking spray.
In the bowl of a stand mixer, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients.
Pour the wet ingredients over the dry and mix on medium speed, using the paddle attachment, until a dough forms, about 2 minutes. The dough will be thick and sticky. If it appears dry, add another 1 to 2 tablespoons water.
Using a rubber spatula, scrape the dough into the prepared pan. Smooth the dough evenly in the pan with the spatula. Cover with a lightly greased piece of plastic wrap.
Allow to rise at room temperature until dough reaches the top of the pan, about 1 hour.
Adjust oven rack to the middle position and preheat the oven to 350ºF. Remove the plastic wrap from the dough. Bake the loaf for 1 hour, or until the internal temperature reaches 205 to 211ºF. Use an instant-read thermometer to test bread’s temperature.
Remove the bread from the oven. Allow to cool in the pan for 2 minutes then remove from the pan and place on a wire rack to cool. Slice with a serrated knife when completely cool.
Store the bread, wrapped well in plastic, at room temperature for up to 3 days or in the freezer for up to 1 month.