Why You’ll Love This Gluten Free Sandwich Bread Recipe
When you’re craving a delicious sandwich but need to stick to a gluten-free diet, this gluten-free sandwich bread recipe is a game changer.
You’ll love how easy it’s to make, and the texture is just like traditional bread. It’s soft, fluffy, and perfect for any sandwich filling. Plus, the flavor is delightful, thanks to the coconut milk and flaxseed.
I can’t get enough of it! With this recipe, you won’t feel like you’re missing out on anything.
Whether for lunch or a snack, this bread satisfies cravings and keeps you feeling good about your choices.
Ingredients of Gluten Free Sandwich Bread
When it comes to baking gluten-free bread, gathering the right ingredients is key to getting that delightful texture and flavor. This gluten-free sandwich bread recipe uses a mix of ingredients that not only bring the bread to life but also guarantee that it remains soft and fluffy, just like traditional bread.
You’ll be surprised at how simple it’s to whip up this loaf, and trust me, it’s totally worth it. So, let’s plunge into what you’ll need to get started on this baking adventure.
Ingredients for Gluten Free Sandwich Bread:
- 1/4 cup flax seed meal
- 1/2 cup water (plus 1 tablespoon for later)
- 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, about these ingredients—let’s talk flax seed meal for a minute. It’s not just there to make you feel fancy; it acts as a binding agent, which is super important in gluten-free baking.
And the coconut milk? That creamy goodness gives the bread a hint of sweetness and a lovely flavor that you just can’t get with regular milk. If you’re not a fan of coconut, don’t fret! You can swap it out for another non-dairy milk, but you might miss out on that subtle tropical vibe.
Just remember, every ingredient plays a role, so try to stick to the recipe as best as you can for the most delicious results. Happy baking!
How to Make Gluten Free Sandwich Bread
Making gluten-free sandwich bread might sound like a challenging task, but trust me, it’s easier than you think. First, you’ll want to grab 1/4 cup of flax seed meal and mix it with 1/2 cup of water in a small bowl. Let it sit for about 10 minutes. This is your secret weapon for binding—without gluten, we need all the help we can get.
While that’s doing its thing, take a large bowl and combine 3 cups of King Arthur gluten-free multi-purpose flour, 3 tablespoons of sugar, 2 teaspoons of instant yeast, 1 1/4 teaspoons of salt, and 1 1/4 teaspoons of xanthan gum. If you’re wondering what xanthan gum even is, think of it as the unsung hero in gluten-free baking. It gives the bread structure and helps it rise.
Now, back to your large bowl. Once your dry ingredients are mixed, drizzle in 1 cup of warm coconut milk while mixing. I like to use a hand mixer for this part—it saves me the workout of mixing by hand. After that, add in 1/4 cup of melted coconut oil and mix it all together until it’s well blended.
Then, it’s time to incorporate that flax mixture you set aside earlier. Add it in a third at a time, mixing thoroughly between each addition until you’ve got a smooth, thick batter. Don’t skip this step; you want to beat it at high speed for around three minutes. I know, it feels like a workout, but it’s worth it for a fluffy loaf.
Once your batter is all nice and smooth, cover the bowl and let it rise in a warm area for about an hour. It’s like giving your bread a cozy nap. After it’s had its beauty rest, gently deflate the mixture by scraping down the sides and bottom of the bowl.
Then, grease an 8 1/2 by 4 1/2 loaf pan and scoop your dough into it, pressing it down to level it out. Cover it with greased plastic wrap and let it rise again until it just crowns over the top of the pan—this usually takes another 45-60 minutes.
Once it’s ready, bake at 350 degrees for about 38 to 42 minutes. You’ll know it’s done when it’s golden brown and smells like heaven. Finally, remove it from the oven, let it cool on a rack, and prepare to be amazed at how delicious homemade gluten-free bread can be. No more sad store-bought loaves for you. Happy baking.
Gluten Free Sandwich Bread Substitutions & Variations
While crafting your gluten-free sandwich bread, it’s exciting to explore various substitutions and variations that can enhance flavor and texture.
For a nuttier taste, I often swap in almond flour or add a handful of seeds like sunflower or pumpkin.
If I want extra moisture, I’ll use yogurt instead of coconut milk.
Sometimes, I’ll incorporate herbs or spices, like garlic powder or rosemary, for a flavor twist.
To make it sweeter, a touch of honey or maple syrup works wonders.
Each variation brings a unique character to the bread, allowing me to customize it to my taste preferences!
Additional Tips & Notes
Experimenting with substitutions and variations can lead to exciting new flavors in your gluten-free sandwich bread.
Don’t hesitate to swap the coconut milk for almond or oat milk if you prefer. I’ve also added herbs or spices like rosemary or garlic powder for a savory twist.
When it comes to sweeteners, honey or maple syrup can enhance the flavor profile. If you want a denser bread, try incorporating psyllium husk.
Always remember to keep an eye on the baking time, as ovens can vary.
Finally, let the bread cool completely before slicing for the best texture and taste.
Happy baking!