This gluten free sandwich bread recipe has a soft, fluffy texture and moist crumb that will keep you coming back for more! It’s easy, delicious, and low FODMAP. Enjoy eating again!
Gluten Free Sandwich Bread Recipe (Dairy Free, Low FODMAP)
Are you ready to make your gluten free sandwich bread dreams come true? Let’s do this.
What smells better than freshly baked bread? Honestly, can’t think of anything. Maybe cookies…but we’ll save that for another post.
So, one of the main reasons I haven’t made bread using online recipes is that results may vary, greatly.
Meaning, if you’re not an experienced baker, and you don’t know what the consistency of the dough should be, for example, your bread will flop and those ingredients will be wasted.
That’s where this guide comes in. I’m going to tell you absolutely everything I know about how to make a PERFECT loaf of gluten free sandwich bread. We are going to make the most popular gluten free sandwich recipe (Softest Gluten Free Sandwich Bread Recipe – A Little Insanity) and make a couple tweaks to make it even better. When I made it as written, the bread mixture was way too runny and definitely would have flopped, so I want to make sure you get the best results ever.
I found it prudent to mention that this recipe is also low FODMAP, as the flours are all low FODMAP and so is psyllium husk, which gives structure to gluten free bread.
TIME SAVING HACKS:
As a busy mom of 2 boys, I’m always looking for ways to shorten my food prep time. These devices are absolute life savers in the kitchen and drastically cut the prep time by 90%, especially for this recipe.
First, the Kitchenaid 5 Qt. Stand Mixer is a GAME CHANGER for bread making. It has a splatter proof shield, and a pour spout so that you can just dump flour into it as it’s mixing, and guess what? Flour and batter WON’T fly everywhere. For real!
Second, having a spatula set is amazing, as sometimes you never know which kind you will need. The small spatula is ideal for reaching food in jars and tight spaces. The medium spatula has rounded edges best for scraping bowls, AND a square edge for pushing batter into corners. The spoon spatula is perfect for mixing, scooping, and tasting.
Lastly, this ceramic loaf dish is simply amazing. It eliminates the issue of a soggy middle when baking gluten-free breads. And, breads come out easily without sticking. Purchased mine in 2013 and still going strong.
Not only is this gluten free sandwich bread recipe moist, comforting, and delicious, but it’s easy, dairy free, and versatile; use it perfectly for sandwiches, garlic bread, and rolls.
The other awesome thing about it is that it contains NO xanthan gum. So if you are avoiding gums, check out this recipe. It has extra fiber to promote good digestive health!
Looking for dessert ideas? Try THESE DELICIOUS ALMOND BUTTER COOKIES OR NO BAKE COOKIE DOUGH BALLS!
What You Need
Ingredients for the gluten free flour blend. Don’t deviate from the gluten free flour blend. If you do, the quantities of flour will likely change. You’re also going to obviously need a stand mixer, and it’s highly recommended to get the other items above!
If you want to try to use a bread maker, make sure to proof the yeast FIRST, then pour the wet ingredients in first, and use the gluten free setting on your bread maker. I haven’t tested this but would love to know if it works out.
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Inspired by Erika of A Little Insanity
Gluten Free Sandwich Bread Recipe (Dairy Free)
This gluten free sandwich bread recipe has a soft, fluffy texture and moist crumb that will keep you coming back for more! It's easy and delicious. Enjoy eating again!
Ingredients
Yeast Mix
- 1.5 cup dairy free milk unflavored & warmed
- 3 Tbsp honey sticky sweetener
- 2.5 tsp active dry yeast (1 packet, not expired)
Dry Mix
- 3.5-3.75 cups Erika's All Purpose GF Flour Mix
- 1.5 tsp psyllium husk in addition to GF mix
- 4 tsp baking powder
- 1 tsp salt
Wet Mix
- 2 tsp apple cider vinegar
- 1/4 cup olive oil
- 2 eggs room temperature
Instructions
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Preheat your oven to 375 degrees Fahrenheit.
Yeast Proofing
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In a measuring cup, measure and heat milk so that it is warm to the touch, like a warm bath, but not steaming.
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Spray your measuring spoon with non-stick spray and measure/pour honey into the warm milk and stir.
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Whisk in yeast and set aside for 10 minutes. There should be a good 1/2 inch of foam (looks like beer head) on the top.
Dry Mix
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Combine Dry Mix ingredients in a medium bowl.
Wet Mix
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Combine Wet Mix ingredients in a stand mixer with a Flex Edge beater. This will scrape the sides while mixing. Mix until just combined (for a few seconds).
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Add the proofed yeast mix and mix again until just combined.
Mixing It Up
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Add the Dry Mix gradually, and beat on medium-high for 3 minutes. Dough will be thick and sticky, about the consistency of a sugar cookie dough. (If you turned the bowl upside down, it wouldn't run out of the bowl. Think DQ Blizzard!)
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Spray your loaf pan with non-stick coating if needed.
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Scrape the dough into your loaf pan.
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SMOOTH out the dough with a spatula (sprayed with non-stick coating works best). Don't skip this step.
Let It Rise
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Cover the loaf pan and place it on top of the stove for 20-30 minutes to rise.
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Do not let the loaf rise above your loaf pan or crest to the top. It will collapse and your bread will flop.
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Bake for 35-45 minutes, depending on loaf pan, in the middle rack. (With the loaf pan I recommended, it takes 45 minutes.) and the color will turn a nice medium shade of brown.
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REMOVE the loaf from the pan WITHIN 1-2 minutes of removing it from the oven, or it will collapse.
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DO NOT cut the bread until COMPLETELY cooled, or it will pill and tear and get mushy.
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STORE cut side down in a paper bag up to 2 days. For longer term storage, wrap "accordion style" in plastic wrap and freeze in a freezer bag.
DO NOT store loaf in a plastic bag at room temperature or it will get mushy!
Let me know if you like this gluten free sandwich bread recipe, and what is your favorite thing to pair it with! Live blissfully gluten free!
