Gluten Free Sandwich Bread

Ready, Set…let’s bake gluten free sandwich bread

Because sometimes you want a basic bread recipe for a warm slice with butter and jam! But it’s obviously not just for sandwiches, use it as you would a typical loaf of bread. This lofty loaf is another offering based off my original Gluten Free Dinner Roll recipe – one that has become increasingly versatile. Originally a remake of my mother-in-law’s recipe for a dear friend whose son had recently been diagnosed with celiac disease and needed a roll for Thanksgiving. Just like that, a new recipe was born with lots of possibilities!

Why This Gluten Free Sandwich Bread Works

If you have already made my Gluten Free Dinner Rolls, you are going to love this. The same foundational dough that started it all transforms beautifully into a full and oh so lofty sandwich loaf. I just shape it differently, give it a little time to rise. The result? A tall, sliceable loaf with a tender crumb that holds up to everything from avocado toast, homemade croutons or your next weekend morning of French Toast! It’s also simply irresistible as your morning toast spread with butter, ghee or chunky peanut butter!

The Secret is in the Mashed Potatoes

Just like the dinner rolls, this bread gets its soft, pillowy texture from adding mashed potatoes. It sounds a little unexpected but that is exactly what keeps this loaf from drying out the way so many gluten free breads do. Day-old mashed potatoes work beautifully here, given the transformation of the resistant starch, it’s pure foodie magic! So do not toss those leftovers. If you need a nightshade free option, mashed sweet potatoes work too. Just plan to add a few extra tablespoons of flour to get the dough to the right consistency.

Choosing the Right Gluten Free Flour

I’ve tested this dough with three different blends because I want you to get the best possible result. My hands down top pick is Caputo Fioreglut gluten free flour. It bakes up closer to a traditional wheat loaf than any other gluten free flour I have worked with and it gives you a golden, chewy crust. King Arthur Measure for Measure and Bob’s Red Mill 1:1 do both also work well too. Whichever you use, the dough should come together soft, pliable, and not sticky.

Tips for Shaping and Baking Your Loaf

Once your dough is ready through step 4 of the dinner roll recipe, the rest is pretty straightforward. Simply shape it into a loaf, get it into your parchment-lined 8×4 inch pan, and give it 15 to 20 minutes to rise until the top peeks about an inch above the rim of the pan.

How to Get That Deep Golden Brown Crust

Do not skip the egg wash. A brush over the top right before it goes in the oven is what gives this loaf that gorgeous golden brown color and the slightly crisp outer crust. Bake to an internal temperature of 190F and your bread will be perfectly set all the way through. Let it cool about 15 minutes before slicing so it does not crumble on you.

How I Love to Use This Bread

The obvious answer is sandwiches, hence the name of the recipe, obviously! But honestly, a warm slice with salted butter and your favorite jam might be the best way to enjoy it fresh from the oven. If you’ve not tried some finely shredded basil with your jam before, this is your moment! Blueberry and mint or basil are so great together and if you’re tentative, start with just a little and see how you like it. Basil can be strong so ease your way into the way the kiss of fresh basil can transform your morning “toast n’ jam” routine. This bread also makes incredible croutons, bread puddings, avocado toast, French toast…you get the idea! Store it refrigerated and enjoy within 4 days.

Gluten Free Sandwich Bread

Recipe by MichelleDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

lofty gluten free sandwich bread

Ingredients

• bread loaf

• 1 whole batch Gluten Free Dinner Roll dough prepare up to step 4)

• 1 whole Egg, whisked well for egg wash

• serving suggestions

• Salted Butter, softened or ghee

• Your favorite fruit preserves or jam

• Fresh Mint or Basil, finely chopped (optional)

Directions

• Preheat oven to 350°F. Line a standard 8×4 inch loaf pan with parchment paper and set aside.
• Prepare the GF Dinner Roll dough as directed up to step 4.
• Lightly dust your work surface then place the dough on top and knead together until you have a nice smooth dough. Flatten slightly into a small rectangle and fold the top third over and press, followed by the top corners pressing into the middle. Fold the top over again then roll into a loaf shape, brushing off any excess flour.
• Place the shaped dough into the prepared loaf pan. Cover with plastic and allow to rise in a warm spot for 15-20 minutes, or until the top of the loaf is about 1″ above the top edge of the pan.
• Remove plastic, brush top generously with egg wash, and place in the oven.
• Bake 45-50 minutes or until internal temperature reaches 190°F and the top is deep golden brown.
• Remove from oven and allow to cool 5 minutes before removing to a cooling rack. Cool about 15 minutes before slicing.
• Serve with butter and jam or use for sandwiches, toast, and croutons. Store refrigerated and use within 4 days.

Notes

• For a larger loaf, use a 9×5 inch loaf pan – cooking time will be about the same but the loaf will not bake as tall. This bread makes INCREDIBLE croutons. This recipe was born out of love for a dear friend’s son newly diagnosed with celiac disease – it is a testament to how beautiful gluten-free baking can be.
• To FREEZE: You can freeze this as well, but it’s best to pre-slice so that you can remove slices as you need to in case you don’t need the whole loaf.