Description
This Classic White Sandwich Bread recipe creates a soft, gluten-free loaf perfect for everyday sandwiches. Made with simple ingredients including gluten-free flour, eggs, and olive oil, it’s a delicious and easy-to-make bread that bakes to a golden brown crust with a tender crumb.
Ingredients
Scale
Main Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, and active dry yeast, ensuring even distribution.
- Add Wet Ingredients and Form Dough: Pour in the warm water, olive oil, and eggs to the dry mixture. Stir vigorously until a smooth, cohesive dough forms with no dry spots.
- Transfer to Pan: Spoon the dough into the greased loaf pan and use a spatula to smooth the surface evenly for uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 minutes, or until the bread turns a golden brown color and sounds hollow when tapped, indicating it is fully cooked.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes to set. Then transfer it onto a wire rack to cool completely before slicing, preserving its texture.
Notes
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Use gluten-free flour blend that contains xanthan gum for best results if your blend doesn’t already include it.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Check the loaf at 35 minutes and lightly cover with foil if the crust browns too quickly.
