gluten free sandwich bread;
This gluten free sandwich bread is nutty and a perfect gluten free option for bread! I use it for sandwiches often, but honestly more often than not I just toast it up with a bit of butter (or plant-based butter if you have dairy intolerances). It’s not identical to the freshest wheat-based breads, but it’s about the best I’ve found. It still has the right texture for bread, although it’s got a slightly denser crumb than some breads. It also doesn’t come out quite as “white” and has more of an earthy yellow hue.
I’ve been having some stomach issues lately, and I suspect gluten might be part of the cause. So I set out to find some good options. With some recommendations from friends, I decided to try the King Arthur Gluten Free Sandwich Bread recipe. I intended to follow the instructions exactly the first time, but found out after I popped the loaf out of my breadmaker…I used the wrong flour! But honestly, I’m glad I did. It turned out delicious. (Although I’ll still be curious to try it correctly eventually).
My mistake? I used oat flour instead of gluten free flour. I actually don’t have King Arthur Gluten Free Flour yet, so I had found a store brand to try. But whoopsies, didn’t matter I found a different brand because I mistakenly didn’t use it anyway. Instead I used oat flour–also a gluten free option. So at least it was still in keeping with the experiment for a gluten free sandwich bread.
A note about oat flour–it tends to be very dry. Maybe a silly thing to say, I don’t know. But compared to the wheat all-purpose flour that I’m used to using in recipes, I find that oat flour calls for more wet ingredients. So keep that in mind if you’d like to try substituting oat flour in other recipes. But I will say that oat flour has a different flavor, a bit heavier and earthier in my opinion. Not enough to overpower your taste buds, but it does taste a bit different than regular AP flour.
I tried following the King Arthur Gluten Free sandwich bread recipe exactly (minus my whoopsie on the flour). Since I was using my breadmaker, that included the footnote to add an extra egg. And came to the conclusion that the extra egg was unnecessary, at least for my breadmaker. It was still tasty, but gave an extra density and sponginess to the bread that wasn’t my ideal. I much prefer the texture I got when I left it out.
That said, that’s what worked for my breadmaker. If your loaf comes out too dry or too crumbly, you should definitely try adding in the extra egg to see if that does the trick.
secrets to success;
- I really enjoy oat flour in this gluten free sandwich bread recipe, but the original calls for King Arthur Gluten Free all purpose flour. Feel free to use that instead. I think it’s safe to say that most GF AP flours would be a reasonable substitution, but results may vary slightly.
- No breadmaker? No problem! You can still make this recipe. I, however, am lazy, and appreciate my set-and-forget breadmaker. I will add all the ingredients (wet on the bottom) and then set it to the “specialty bread” setting with a “medium” bake.
- I’ve also made this recipe dairy-free by using alternative milks. Oat milk (I do like my oats) works great, but you might also try almond, soy, or rice milks. Results may vary.
Looking for other gluten free recipes?
- Healthful ‘twix’ bars use almond and coconut flours to make this delicious dessert gluten free!
- A healthy breakfast cookie, these banana bread cookies are great for anyone, not just if you’re gluten free!
- As someone who loooooves cheese, this recipe for fried cheese is a must! Sub in almond flour if you prefer a gluten free version.
Ingredients
- 2 tsp yeast (or instant yeast)
- 1 cup oat milk warm (or regular milk)
- 3 eggs
- 3 cups oat flour (or GF flour)
- 3 Tbsp sugar
- 1¼ tsp xanthan gum
- 1¼ tsp salt
- 4 Tbsp butter softened
Instructions
- (If using instant yeast, skip this step). Heat 1 cup milk to 110°F or until warm but not hot to the touch. Add the 2 tsp yeast and set aside to let bloom. It should turn frothy and smell bready.
for a bread machine;
- Add all ingredients in the basin of the breadmaker, according to machine instructions. I add the wet ingredients followed by the dry. Add bloomed yeast milk mixture, 3 eggs, and 4 Tbsp butter, cut into 1 Tbsp pats. Add the dry ingredients: 3 cups oat flour, 3 Tbsp sugar, 1¼ tsp xanthan gum, 1¼ tsp salt. (If using instant yeast, add it on top of the dry ingredients).
- Program the machine according to settings. I use the "specialty loaf" setting and a "medium" bake. Slice and serve warm! Store in an airtight container, and toast to reheat for best texture.
for mixing by hand or stand mixer;
- Add the dry ingredients to a bowl or the bowl of your stand mixer: 3 cups oat flour, 3 Tbsp sugar, 1¼ tsp xanthan gum, 1¼ tsp salt. (If using instant yeast, add it with the dry ingredients).
- Drizzle in the milk, blending all the time. Add in the 4 Tbsp butter and mix until blended.
- Add each egg one at a time, beating each one thoroughly before adding the next. After all three have been added and blended you should have a sticky, smooth, batter.
- Cover with a damp paper towel and allow to rise for 1 hour.
- Line a large loaf pan (8½" x 4½") with parchment paper and spray or grease. Add the dough to the pan and cover loosely with greased plastic wrap. Allow to rise again 45-60 minutes.
- Bake at 350° for 38-42 minutes or until golden brown. Slice and serve warm! Store in an airtight container, and toast to reheat for best texture.
