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Gluten-Free Sandwich Bread

This gluten-free sandwich bread offers a soft and fluffy texture, perfect for sandwiches or toast, making it an ideal choice for busy families with dietary restrictions.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Breakfast, Lunch
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free oats Ground into flour
  • 1 cup brown rice flour Key gluten-free flour
  • 1/2 cup potato starch Adds lightness and moisture
  • 1/2 cup tapioca starch Enhances chewiness
  • 1 tbsp instant yeast
  • 1 tsp salt
  • 1 tbsp baking powder Provides extra leavening power
Wet Ingredients
  • 1 cup soy milk Warmed to 110ºF
  • 1 tbsp maple syrup Natural sweetener
  • 2 tbsp olive oil Adds moisture
  • 1 tbsp apple cider vinegar Enhances flavor
  • 1 tbsp psyllium husk Provides fiber and elasticity

Method
 

Preparation
  1. Prepare the oat flour by grinding the gluten-free oats in a high-speed blender until flour-like.
  2. Activate the psyllium husk by combining it with warmed soy milk in a bowl and let it thicken.
  3. Mix all dry ingredients in a stand mixer until well combined.
  4. Add wet ingredients including the psyllium gel to the dry mix and stir until combined.
  5. Mix the dough on medium-low speed for five minutes until cohesive.
  6. Let the dough rest for ten minutes.
  7. Knead the dough on a floured surface until smooth.
  8. Shape the dough into a rectangle and roll it into a log for the Pullman pan.
  9. Let the dough rise in the Pullman pan for about one hour until doubled.
  10. Preheat the oven to 400ºF with a pan of water on the bottom rack.
  11. Bake for 30 minutes with steam, then another 20-30 minutes until the internal temperature reaches 205ºF.
  12. Cool completely before slicing.

Notes

Wrap the loaf in a towel as it cools for a softer crust. Store in an airtight container for up to five days or freeze for up to three months.