I’ve made this recipe time and again and it’s absolutely the best gluten-free bread I’ve ever had (seriously).
I love sourdough and rye breads and had missed them since going gluten-free. My remedy was to add some caraway into my bread and I absolutely love it. If you don’t like caraway, go ahead and leave it out – your bread will still turn out well.
I originally made the Brioche Sandwich Bread recipe posted over at Better Batter, but it left much to be desired, so I decided to experiment. My goal in creating this recipe was to use fewer eggs and to have it taste amazing so that I could have a budget friendly bread in my kitchen (let’s face it, Udi’s is expensive!).
Basic White Sandwich Bread (Gluten-Free)
2 ½ tsp yeast
1 cup warm water
1 tbsp caraway seed (optional)
1 ½ tsp apple cider vinegar
1 ½ tsp sugar
1 ½ tsp salt
2 ¾ cups flour ( Better Batter GF flour)
½ cup unsalted butter - softened (for dairy-free, use a substitute)
- Preheat oven to 170° - 200° (my oven only goes as low as 200!).
- Stir the yeast and warm water together (in a kitchen aid mixer if you have one) and let it sit for a few minutes.
- Grease a 9x5x3 inch loaf pan or get out a 13x4x4 quick release pan (no greasing required)
- Add the caraway, vinegar, sugar, salt, eggs and flour to the yeast water in the mixer and beat until smooth.
- Add shortening, one tablespoon at a time, with the mixer on low.
- Beat on medium speed for 4-5 minutes after the last tablespoon of shortening has been added.
- Spoon the batter into the pan and smooth it out (this isn’t your normal looking bread dough, it’s very wet and sticky)
- Put the pan in the oven to rise for 1 hour.
- When the timer goes off, bring the temp up to 375° and set the timer for 45 minutes.
- When done, turn out onto a rack to cool completely before slicing.
- Store in a bag in the refrigerator or freeze for later use.
Notes about this recipe:
*The bread takes a long time to rise. It just plain won’t rise for me on the counter. If after an hour in the oven at 170°, it still doesn’t look as big as you think it should be…have no fear, it will rise more when you bring the oven up to baking temperature.
*If you use a USA Pans pan with a lid – DO NOT use the lid for this recipe. Your bread will cave in all over the place if you do and you will be sad to have wasted your ingredients on it (I did this quite a few times as I tried over and over to perfect the recipe with the lid on – it just doesn’t work). Leave the lid off, you won’t be sorry.
*You can use ½ cup shortening (I've tried, coconut oil and other non-dairy butter substitutes - they all worked) or ¼ cup shortening with ¼ cup butter or ½ cup butter. Any combo of shortening seems to work for this recipe, so if you have a preference for one thing over the other, try it – it should work just as well.
*Better Batter Gluten-Free flour has xanthan gum in it. This recipe may be compatible with other gluten-free flours, however, you will need to add some xanthan gum if your mix does not contain it (you may have to experiment to find the right measurement).
If you try this recipe out, I’d love to have your feedback (the good and bad). Please come back and let me know how it worked for you.
This post is linked up to a weekly blog hop here: Laura's Gluten Free Pantry