Gluten-Free Sandwich Bread Recipe

Ingredients:

• 2 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp xanthan gum separately)
• 1 cup warm water (around 110°F)
• 1 packet (2 ¼ tsp) active dry yeast
• 3 teaspoons sugar
• 3 large eggs, at room temperature
• ¼ cup olive oil (or other neutral oil)
• 1 tsp apple cider vinegar
• 1 teaspoon salt

Instructions:

1. Prepare the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy. This activates the yeast and ensures your bread rises well.
2. Mix Wet Ingredients: In a separate large bowl, whisk together eggs, olive oil, and apple cider vinegar until well combined.
3. Combine Dry Ingredients: In another bowl, whisk the gluten-free flour, xanthan gum (if not already in the flour mix), and salt.
4. Combine Ingredients: Add the foamy yeast mixture to the wet ingredients, then gradually add the dry ingredients, mixing continuously. Use a stand mixer or hand mixer with a dough hook if available, and mix until smooth. The dough will be thicker than a batter but softer than traditional bread dough.
5. First Rise: Transfer the dough to a greased loaf pan (9x5 inch), spreading it out evenly. Cover with a damp towel and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
6. Bake the bread: Preheat your oven to 375°F (190°C). Once preheated, bake the bread for 35–40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Best Results:

• If you prefer a slightly softer crust, brush the top with a bit of melted butter as it cools.
• This bread is best stored in an airtight container at room temperature for up to 3 days, or it can be sliced and frozen for longer storage.

Enjoy your homemade gluten-free bread!