This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.
20 mins
11 likes
Ingredients
- This gluten-free bread recipe only has a few simple ingredients: gluten-free all-purpose flour, baking powder, instant yeast, honey, olive oil, apple cider vinegar, warm water, room temperature egg whites (from large eggs), and salt. (photo 1)
- Spray a 9″x 5″ bread pan or 9″x 4″ small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients. (photo 2)
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
- Add the room temperature egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
Preparation
- Pour the dough into a greased 9″x 5″ bread pan. (photo 5)
- Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. (photo 6)
- Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes. The bread will have risen almost to the top of the pan. (See photo number 7). Do not allow the bread to rise longer than 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. The bread will be golden brown and have an internal temperature between 205-210ºF. (photo 8)
- Allow the loaf to cool in the pan for 10 minutes. Remove the loaf from the baking pan and place it on a wire rack to cool. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Allow the bread to cool completely before slicing.
What is the best type of yeast to use in this gluten-free bread recipe?
This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.
Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.
Heat the water just until it feels warm to the touch. Or use a thermometer to check the water’s temperature. The ideal temperature for instant yeast is 100°–110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.
If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.
Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh.
I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.
Is yeast gluten-free?
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.
I use Fleshman’s Rapid Rise Yeast, and it is labeled gluten-free. Always check your labels.
Where is the best place to rise gluten-free bread?
Bread rises the best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.
I always move the top rack to the middle rack. I proof and I bake the bread on the middle rack. I never want the bread to touch the top of the oven rack.
What is the best type of bread pan for baking gluten-free bread?
I test baked this gluten-free bread in two different types of bread pans. I used both a 9-inch x 4-inch Small Pullman loaf pan and a Wilton 9-inch x 5-inch non-stick pan.
I highly recommend using the 9-inch x 4-inch small Pullman loaf pan with this recipe.
The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.
If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it’ still as delicious!
What is the best way to store gluten-free baked bread?
Store the leftover bread in an airtight container once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
Can I freeze the bread?
Yes! The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper.
Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Can I make this recipe in a bread machine?
Yes, you can! Even though I developed this gluten-free bread recipe to be an oven-baked recipe, I also tested it in my bread machine. Just swap out these ingredients for the ingredients in my gluten-free bread machine recipe and follow the recipe’s directions. I always recommend using a bread machine that has a gluten-free setting.
Thanks for reading, a like and comment will be appreciated
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