Make the softest gluten free sandwich bread in under 4 hours! Enjoy delicious homemade bread without the gluten. Perfect for any sandwich.
Bake a Perfect Loaf of Gluten-Free Bread in Less Than 4 Hours!
Looking for an easy gluten free sandwich bread recipe that is soft and delicious? Look no further! This recipe promises to deliver a loaf of bread that is as soft as Wonder Bread, perfect for sandwiches or toast. With just a few simple ingredients and minimal time, you can enjoy homemade gluten free bread that is sure to impress.
Using a Kitchenaid mixer and a Danish dough whisk, this recipe is easy to follow and produces a perfect loaf of bread every time. Whether you follow a gluten free diet or simply want to try something new, this recipe is a great option for anyone looking to bake their own bread at home.
Whip up a batch of heavenly gluten-free bread in no time!
Hello everyone how you doing today I am so excited to share with you my simple simple simple recipe for gluten-free sandwich bread that is out of this world soft and tender and like that Wonder Bread that we used to get or maybe some of you didn’t but I did um and it is so quick and so easy to make you won’t believe it so let’s get into to it and.
I’ll show you how to make it this recipe starts like any other of my bread recipes in a mixing bowl and it’s basically just a matter of dumping the ingredients into the bowl now with my newest uh dough hook I like to add the liquids first and anything like that and this consists of 540 G of whole milk and by the way I tested this dairyfree and.
It works perfectly so if you need to be dairyfree go ahead this is 56 G of butter that’s been melted also can be used dairyfree and I’m adding to that 29 G of granulated sugar 6 G of instant yeast and 5 G of whole celium husks you can make this recipe without celium.
Husks and all that information will be on the recipe in the website and then I’m adding to that 453 G of Kim’s gluten-free bread flour blend along with 12 G of kosher salt and 8 G of baking powder baking powder is a new addition to this particular bread I have made this bread several times before with a few alterations this is basically my.
Italian bread dough this is also similar to my other gluten-free white sandwich bread recipe but this one does not use a Tang Jong and the reason I didn’t want to use that here is because I wanted something very quick something that you can make start to finish in under 4 hours so if you really want sandwich bread and you want it fast this is your.
Recipe I’m just going to stop and scrape this down a little bit because it’s not really getting fully Incorporated feel free to do that if needed you want to make sure all of your ingredients get fully Incorporated so all that yeast has time to get through there and react with the sugar and the milk and everything just gets well Incorporated and nice and.
Cohesive so we’ll just let this go for the usual 5 minutes mixing on medium high speed and when it’s done I’m just going to scrape it into the center of the bowl like I do with my others and then I’m just going to cover it and let it it rise until it’s doubled in size you can put this in a nice warm.
Place so it will take less than 2 hours but generally like 1 and 1 half to 2 hours is what you’re looking at all right let’s see what it looks like this is perfect it has doubled in size maybe even tripled in size so what I’m going to do now is actually knock some of that air back out of it and because it is so.
Sticky um because we haven’t let it uh refrigerate like I normally do I’m using a spatula but I think I’m actually going to switch to my Danish dough whisk because I want to get as much air as possible out of this this is similar to if you were to punch down dough for gluten filled baking and what you’re.
Going for is trying to remove as much air as possible because you want a more tight crumb to this loaf of bread so that it’s more resembles more of something like a Wonderbread if you don’t have one of these Danish dough whis they are so cheap and I will leave a link below for where you can find them they’re on Amazon I’m telling you.
They’re probably less than $10 but let’s talk now about the loaf pans used for this particular recipe as you can see or as you saw in the beginning this loaf is a very tall Loaf and the best way I found to get that nice tall loaf so you’re not dealing with this teeny tiny little piece of bread to make your kids sandwiches on.
Right like where do they even get those little teeny tiny loaf pans but anyway I wanted a nice substantial piece of bread and this is what I used these are a set of two they come as a set of two I’ll leave a link below for where I got them on Amazon they are Pullman style loaf pans and they each have a lid that slides on and off I’m not going to use.
The lid for this particular bake but you can it you’re just going to have a little squatter of a loaf it’ll still be a substantial size much better than the store-bought gluten-free breads that are out there but um I’m going to show you what I do if you don’t want to invest in these two pans as long as you have two loaf pans that are identical in size you.
Can do the same trick for baking and I’ll show you that in a little bit meanwhile we can go ahead and get our oven preheated to 450° F and allow this to rise while that’s happening now see this this has doubled in size so it is about an inch over the top of the pan and I have my other loaf pan here identical size that I’ve lined.
With uh tin foil on the top because there are three little ventilation holes in the bottom of it and I want to create a nice steamy environment so first I’m adding uh melted butter to the top this is totally optional but it does help with a softer crust so just be very delicate when you’re brushing it on there because this is full of air and it.
Is light and Airy and just so so good you guys I can’t wait till you try this bread this part is also o totally optional I’m slashing it with a knife I should have wet the knife first but I was kind of in a hurry but you can not slash it and it’ll be more of a rustic top to it it doesn’t really matter so we get this in the oven just like this at.
450 like I said for the first 15 minutes then we’re going to turn it down to 375 and continue baking it for another 40 to 50 minutes or until it’s nice and light when you take it out there are a couple different ways to tell you can stick a thermometer in there it should register about 200 205 you want to go for a little bit of a.
Higher level than a normal gluten-filled bread would be immediately get it out of the pan and put it on a wire rack to cool but I’m also going to take some more of that melted butter and brush it all over on the top on the sides even on the bottom just to get that nice soft crust but it will soften further upon sitting like if you were to wrap it in a.
Tea towel or even um a plastic baggie like a zip top or a piece of plastic wrap or tin foil it’s going to soften considerably just like that uh Wonderbread that we used to love but please whatever you do don’t cut into it until it has fully cooled because it will be gummy if you try to cut it when it’s still warm but before I show you.
How wonderful it is on the inside I did want to show you that this bread can still be made the traditional way that is kneading like I’m doing here the only difference in this was that I left it in the fridge overnight after that first initial bulk fermentation or rise so now I’m putting it in the tin just like I had before.
And I’ll cover it and let it proof just the same way and bake it just the same way either way you want to do it is perfectly fine all right enough about the other stuff let’s cut into this I really need to show you the inside of this loaf of bread I mean check this out you guys it is such a tall loaf to begin with it is so incredibly soft I don’t.
Know if you can see the plushness of this loaf but it smells wonderful it tastes fabulous my husband and my son both who are not gluten-free said that it is spoton for Wonderbread now the crust is still a little firm or crusty right now because I only waited until it just cooled completely um if I were to wrap this in some plastic wrap or what.
Have you it’s going to soften considerably like I said before but the very first thing sandwich I made with this is a peanut butter and jelly sandwich cuz you know that’s what you need when you have this soft a bread so enjoy
