Learn how to make an easy, freezer-friendly Gluten-Free Sandwich Bread made using a combination of gluten-free flours.
This bread is a one-bowl bread recipe that combines all the wet and dry ingredients. There is no kneading required. It is all mix and mix. Hence I can say that it is an easy beginner bread recipe.
This bread comes out nice and soft. One can see the texture of the bread. It may crumble a bit the next day as it is made using gluten-free flour. However, it stays soft and moist. Another super gluten-free, moist, and freezer-friendly flour-free bread is this Quinoa Chia Seed Bread.
And if you are looking for more Gluten-free breads, check out this Coconut flour bread or this Flourless Nut and Seed Bread (Vegan and Gluten Free).
Ways to enjoy this Gluten-Free sandwich bread
- As a toast with some jam or chutney.
- As a sandwich
- Alongside some eggs for breakfast
- As a side to soups
Ingredients used in this Easy one-bowl Gluten-Free sandwich bread
Flours
I have used a combination of flours in this recipe. White rice flour, Potato Starch, corn Flour, and Chickpea Flour (Besan) are being used.
Potato Starch can be replaced with Tapioca flour and white rice flour can be replaced with brown rice flour.
Xanthan gum
Xanthan gum acts as a binder in gluten-free breads. As of now I do not know a replacement for this and I would not advise skipping this. I have once skipped this in my trial and the bread did not bind well.
Eggs
Eggs are again used as a binder here. I have yet to try this with flax or chia egg, so I am not recommending replacing it currently.
Yeast
I am using active dry yeast here to give it the necessary rise
Sugar
Used as a sweetener to give it the necessary taste.
Applesauce
Adds moisture to the cake. At times gluten-free breads can become dry. Applesauce or butter helps with that. One can buy from the stores, or it is pretty simple to make it at home. I have made it at home and it is sugar-free.
Other Ingredients
Oil is added as the necessary fats.
Water, salt, and Vinegar are the ingredients for moisture and taste. I have used the seeds for garnish and give it an appealing look. It is completely optional.
Recipe Process of Gluten-Free Sandwich Bread
The recipe is quite simple. All you do is sieve the flour, salt, and xanthan gum in a bowl. Activate the yeast. Beat the eggs, and add the sugar, applesauce, oil, and vinegar in a bowl. To this add the dry ingredients, and mix everything until well combined.
Let the dough rest for 1-2 hours. The dough would rise. The dough would not be like your normal bread dough but would be like a thick batter.
Once risen, add the dough into the baking tin. As said the dough is not elastic, and you would need to just add the dough in the tin, or if you can lightly shape the dough in the required form.
I then topped it up with some nuts and seeds and let it rise again in the tin for at least 1 hour. I know a few baking recipes tell that there is no need for the second rise, but I think it is required.
Once it has risen a bit, I bake it in a preheated oven at 180 degrees c
Can we make the dough ahead of time?
Yes, the dough can be done ahead of time. Once done let it sit in the refrigerator for max 2-3 days. When you are ready to bake, remove it from the fridge at least 30 minutes before.
Can the bread be frozen?
Yes, the bread is freezer-friendly. Let the bread cool completely, slice it arrange it on a tray, and keep it in the freezer until firm. Once firm, remove and store it in a zip-lock or an air-tight container. When required, pop it in the toaster or microwave.
Pro Tip – Remember when warming bread in the microwave, always keep some water on the side to add moisture or else the bread will harden.
The texture of the bread
Gluten-Free Sandwich Bread
Equipment
- Oven
Ingredients
- 1 cup Rice Flour
- 1 cup Tapioca Flour / Potato Starch
- 1 cup Chickpea Flour
- 1/2 cup Cornstarch/Corn Flour
- 1 tbsp Xanthan Gum
- 1 tbsp Instant Yeast
- 1/2 tbsp salt
- 3 eggs
- 1/6 cup Dark Brown Sugar
- 1 cup Lukewarm Water
- 1/2 cup Unsweetened applesauce
- 1/6 cup vegetable oil
- 1 teaspoon Vinegar
- 1 teaspoon oil To grease loaf tin
- 1 teaspoon milk optional for brushing the top
Instructions
- In a bowl, sift in the rice flour, Tapioca Flour / Potato Starch, Chickpea Flour, Cornstarch / Corn Flour, Xanthan Gum, and salt.1 cup Rice Flour, 1 cup Tapioca Flour / Potato Starch, 1 cup Chickpea Flour, 1/2 cup Cornstarch/Corn Flour, 1 tbsp Xanthan Gum, 1/2 tbsp salt
- Add in the yeast.
- In another large bowl lightly beat the eggs.3 eggs
- Add in the lukewarm water, sugar, applesauce and oil.1/2 cup Unsweetened applesauce, 1/6 cup vegetable oil
- Add vinegar and mix.1 teaspoon Vinegar
- Pour this into the flour mixture and mix until smooth and all combined.
- Grease the loaf tin with a little oil.1 teaspoon oil
- Add the mixture in a greased loaf tin.
- Sprinkle the top with seeds if using.
- Cover the tin and let it rest for 1.5-2 hours.
- Preheat the oven to 180 Deg C / 356 Deg F
- Brush the tin with milk if using.
- Bake in a preheated oven at 180 Deg C / 356 Deg F or 40-45 minutes or until done.
- Let it cool in the tin for 10-15 minutes.
- After 10-15 minutes run a butter knife around the edges.
- Remove the bread and let it cool completely before slicing.
Notes
- 1 Cup = 235 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- The dough comes out pretty thick, so do not be alarmed.
- The bread is soft, but as it is a gluten-free bread, it might crumble the next day a bit. The baking time will vary depending on the tin size used. Baking time varies depending on the oven so do keep an eye after around 30 minutes.
- If it gets too brown on the top, cover with a foil and continue baking. Do not open and close the oven often. The bread will not be baked evenly and will not be soft.
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