How to Make Gluten-Free Sandwich Bread Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Gluten-free breads are made using all sorts of grain and legume flours which are naturally free of gluten, including rice, almond, buckwheat, chickpea, sorghum, quinoa, and millet. If you were to toss any of these flours with water, yeast, and salt, you'd end up with one lovely mess that wouldn't go anywhere…

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.

Gluten-Free All-Purpose Flour for yeast baking

Bottom line: When following a recipe that calls for yeast and an added stabilizer, choose Gluten-Free All-Purpose Flour to make high-rising, tender final products.

Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

What is the main ingredient in gluten-free bread? ›

Because many people either need or choose to avoid gluten, gluten-free breads have become popular. These breads of made from different flours, such as rice or potato flour, and typically contain hydrocolloids like guar and xanthan gum, which help improve their texture ( 2 ).

Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.

2. Promoting Better Rise. Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda.

Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl. Cover the bowl or cup, and let the thick batter rise for 1 hour.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.