Recipes & Diet

Safe Eats ® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Gluten Free Sandwich Bread


Rate Gluten Free Sandwich Bread

4 starsAvg. rating: 4 from 11 votes.
  

 Recipe Information  
Category: Breads
Recipe Created By: Kathy Przywara


Gluten Free Sandwich Bread

 

 Ingredients  
1 cup sorghum flour (127g)
1 cup potato starch (192g)
1/2 cup millet flour (60g)
2 tsp xanthan gum
1 1/4 tsp salt
2 1/4 tsp instant yeast or 1 packet rapid rise yeast
1 1/4 cups warm water
3 Tbsp olive oil
1 Tbsp honey, agave nectar, or brown rice syrup
1/2 tsp rice or cider vinegar
1 Tbsp Ener-G Egg Replacer whisked with 4 Tbsp water
2 Tbsp margarine or shortening, melted or oil (optional)


 Directions  
NOTE: If not using instant yeast, proof the yeast in the warm water (110 to 115 °F) and a tsp of the sweetener - add the yeast to the water and sweetener, stir; allow it to get poofy. If using instant yeast, it will get tossed in with the flours as it does not need to proof - and in fact won't proof and you will think it's dead and not working!

Whisk together the dry ingredients - flours/starch, xanthan, salt and instant yeast (see above if using regular yeast). Do this in the bowl of your stand mixer fitted with the paddle attachment.

Add the liquid to the dry ingredients - water or proofed yeast mixture, olive oil, honey/agave (all or the remaining portion not used to proof yeast), and mixed egg replacer. Beat until a smooth batter forms. This will not be like a wheat based bread dough. It will more like a thick muffin batter.

Scrape the dough into a lightly oiled loaf pan lined with parchment paper. I oil my pan, then lay in a sling of parchment that fits in the bottom and goes up and over both of the long sides, then oil the parchment. Smooth evenly using wet fingers. Place pan in a warm spot and allow to rise. Do not overproof or it will collapse on itself. If the top starts cracking, it's time to bake! I set a timer and check it around 30 min.

Meanwhile, preheat your oven to 350 °F.

When bread has risen, you can carefully brush it with a little melted margarine for an extra yummy and shiny crust. This was a trick that my dad always did when he baked bread. He'd rub the loaves with butter when they came out of the oven. I like to do it before.

Bake on middle rack until it sounds hollow when thumped -- about 45 minutes. I like my bread crusty, so I remove the bread from the pan and return it to the oven directly on the rack for another 10 minutes. If desired, rub top crust with any remaining melted margarine while it's still warm. Remove to a wire rack and allow to cool completely before slicing with a long serrated knife.

To freeze slices: place squares of waxed or parchment paper between slices, place in an airtight container or ziplock bag and freeze. You will then be able to pop out individual slices as needed.


 Notes  
I love this bread! It has a taste and texture as close to wheat based bread as I've had! It's very easy to make using a stand mixer and I'm done, start to finish, in 2 hours. It also freezes very well, so I just slice and freeze and pop slices as I want them. This bread is excellent toasted. It makes fabulous grilled sandwiches too. I've also used it to make hamburger buns using a greased muffin top pan as the form.

I measure my flours by weight, so I make this up as a "mix" and store it in my pantry. I weigh out the flours, starch, and xanthan gum into a ziplock bag. I make up 4 or 5 at a time so I don't have to pull all the flours out every time I want to make a loaf. I just have to gather up the other ingredients. This has the same dry ingredient base as my Gluten Free Raisin Bread.

Copyright © 2013 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
The original recipe called for 2 whipped egg whites in place of the EnerG egg replacer mixture. I have not tried this, but should swap out fine if you can use egg.

I often use 1 Tbsp ground flax meal mixed with 4 Tbsp boiling water instead of the Ener-G Egg Replacer mixture. Prepare this first and allow to cool while measuring the rest of the ingredients. This will add "flecks" to the bread and gives a chewier texture.

This recipe can be vegan by selecting vegan options - agave nectar or brown rice syrup for the sweetener and a vegan margarine, shortening, or coconut oil for the melted fat.

I have not tried any other flour combinations either.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

Comments (25) -

My bread mixture did not rise.  Any suggestions on what I might have done wrong?
Thanks,
Karen

Kathy P - KFA Admin Team 6/15/2015 7:12:46 PM

Sorry to hear your bread did not rise.  Was your yeast fresh?  Old/expired yeast can definitely be a problem.  Also, was your water the right temp?  Too hot will kill the yeast, too cool will make it not rise.

Has anyone tried this in a bread machine? I have a zojirushi and have yet to find a good recipe that is gluten, wheat, egg & dairy free.

Kathy P - KFA Admin 8/10/2015 8:39:29 AM

I have not tried it in a bread machine, but I can tell you that the original recipe that I started with when working on this recipe was meant for a bread machine.  So, if you know the order in which the ingredients need to go in, it should work.  I don't know how well bread machines do with the thick gluten free batter vs. wheat dough kneading.

Do you have a substitute for potato starch?

I would probably try tapioca starch or cornstarch.  Or maybe half and half of those.

Mmm, it looks really good! It just came out of my oven and I can't wait to take a bite! Oh I subbed brown rice flour for the sorghum (corn issues), and will let you know once I cut into it how it is.

It was delicious! And perfect softness! YUM! Thanks for the recipe! Will keep this as our go-to, I think.

Kathy P - KFA Admin 8/29/2015 10:31:38 PM

Yay - glad it worked well for you! Great to know that it works w/ rice instead of sorghum.  I've used half rice/half sorghum, but not all rice.

Leslie Anderson 9/5/2015 8:06:29 PM

Can this be made without using Xanthan gum? I've heard that Xanthan gum is derived from soy sometimes, so I try to stay away from it. My son is allergic to milk, soy, egg, peanuts, tree nuts and shellfish.

Kathy P - KFA Admin 9/8/2015 8:44:19 AM

It can be made without xanathan.  When I use the flax goo to replace the eggs, I've found that I can omit the xanthan.  

I have not heard of xanthan being "derived" from soy.  I know guar gum can be a cross reaction issue with soy since it is also a legume.  Xanthan is made by fermenting a sugar (usually corn, but sometimes rice or wheat) with a microbe.  I found one reference saying the substrate could be soy derived.  The substrate is washed away, but as always, nothing is absolute.  If you want to avoid it in this recipe, then use the flax egg substitute in the substitutions section.

I've successfully made this by swapping an equal weight of teff for millet, using the flax goo instead of EnerG, omitting xanthan gum, and swapping milk for water (we need baked milk) all at the same time.

Kathy P - KFA Admin 10/13/2015 9:20:06 AM

Great to know about swapping in teff and milk!

I have tried to make this bread three times, with no!! Success of getting a bread out of this at all. At any time did the bread rise at all, I got brand new yeast, for this recipe to make sure I didn't use old yeast. But still no luck!!
I measured all the ingredients do to weight, I took the temp. of the liquid to make sure it wasn't to hot!! The consistency of the dough wasn't like muffin batter at all.
So I don't know what went wrong, any Idea?
I really wanted this to work.
Thank you>
Louise

Kathy P - KFA Admin 11/10/2015 6:50:00 PM

Well, it sounds like you did everything right.  Did you follow the recipe as written or make any alterations?  What was the batter like?  Did it rise at all - did you see bubbles, but it just didn't "hold" the bubble?  The consistency should be a thick batter - it's more "stringy" then a muffin batter would be, but not as stretchy as wheat based dough.

Anyone made this without a stand mixer? I am trying to...it's cooling on a wire rack right now but I'm worried. Frown I hate wasting expensive ingredients!!

Kathy P - KFA Admin 11/23/2015 12:15:56 PM

How did it come out?  This "batter" always reminded me of a batter bread my dad used to make when I was a kid.  We'd beat it with a wooden spoon.  

Hi. I'm new to all this gluten free and allergy stuff and made this bread for the first time. I was wondering what the texture of the finished bread is supposed to look like. Is it moist and dough-like or is it more like traditional bread. My dough didn't  rise so much either but my water was hot based on some other baker's comments. Thanks for your help.

Kathy P - KFA Admin 3/2/2016 11:12:45 AM

The final texture should be moist, but not gummy or doughy. If your dough did not rise, I'd suspect either your yeast was not fresh or, as you mentioned, your water may have been too hot. Water too cool can also be an issue.

Mine did not look like the picture at all. It was dense but the taste was good. I followed the recipe exactly.  Hoping it would rise more as it baked and come out less dense. Suggestions? Thank you!

Kathy P - KFA Admin 5/23/2016 12:45:47 PM

Usually when mine comes out dense, it's because I overproofed it before putting it in the oven. I've learned that with gluten-free breads, I can only let it rise to the top of the pan. Otherwise, it tends to collapse and it winds up dense. Gluten-free stuff just does not rise the same.

I tried this recipe twice and got very little rise and a very dense bread.  I followed the recipe and it didn't turn out as expected.  On the bright side my daughter loves it my son not so much.

Kathy P - KFA Admin 5/11/2017 6:20:58 PM

Hi Judy - sorry to hear your bread is turning out dense. A couple of ideas:

- Make sure your yeast is fresh - check the expiration date. Your water should be warm and not too hot or too cold.
- What is the consistency of your batter? If it's fairly stiff, you could try adding a extra tablespoon or 2 of water. If you measure your flour by cups, be sure to fluff them up a bit before measuring. Otherwise you can wind up with a "heavy measure."
- For more tips, see our blog - community.kidswithfoodallergies.org/.../5-tips-for-baking-amazing-gluten-free-milk-free-egg-free-sandwich-bread

April Rankin 6/10/2017 12:26:04 PM

Hi Kathy! Been attempting to get this recipe right for a friend's daughter, with limited success. Most recently, I made a loaf that, by outward appearances looked perfect, but had a big air pocket in the top half when i cut into it. (Also, here was a layer of dough that settled at the bottom). I used instant yeast, let it rise for 20 mins, and baked for 45 mins. Thoughts or recommendations? I am considering using regular yeast in the next round, and egg whites instead of egg replacer. Thank you!

Kathy P - KFA Admin 6/13/2017 7:47:38 PM

April - not sure what is happening. I've had the thick layer at the bottom before if I overproofed it and it collapsed. If you can use egg white, then that probably would help with the structure. I'm wondering if you are mixing it long enough - if there could be inconsistencies in the batter?

Add comment