I am unable to eat regular bread for almost a month and just could not contain myself and had to bake Soft Gluten Free Sandwich Bread.
Gluten-free diet: To follow a gluten-free diet, you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet.
Is Xanthan Gum Vegan? (It Depends on How It’s Made): Most xantham gum is vegan, but you’ll have to contact the manufacturer to be 100% sure.
I am unable to eat regular bread and have not had bread for almost a month and just could not contain myself and had to bake this GF bread for myself.
- 62.5 ml warm water. I use tap water and then place it on medium-high for 10 sec in the microwave. (Check that it’s not too hot, as your microwave may be different from mine). As a general rule of thumb, I use two parts cold tap water, to one part boiling water) and have never had any issues with this method.
- 25 ml maple syrup
- 7.5 ml instant dry yeast
- 260 g brown rice flour
- 80 g tapioca flour
- 60 g Bob’s Red Mill 1 to 1 All Purpose Baking Flour Gluten Free
- 7.5 ml xanthan gum (check the label to make sure it’s vegan)
- 2.5 ml salt
For the Yeast Mixture:
Combine warm water with maple syrup and stir well.
Add in the yeast, mix well and let sit for 10 minutes to proof and bloom.
For the Dry Mixture:
Combine all dry ingredients in a large mixing bowl and whisk well until fully blended and mixed.
For the Wet Mixture:
Use a hand mixer (a stand mixer will also work if you have one) and beat the mixture for 2 minutes.
Scrape and clean down the sides of the bowl halfway.
Do not stress, as this dough will have the look and feel of a very thick batter.
Spoon the batter into the parchment-lined pan and make sure to level the top and lightly push the dough into the corners. If needed tap the pan once or twice on the counter to make sure that the dough drops down into the corners of the loaf pan.
Preheat the oven to 350F/180C.
Leave the dough uncovered in a warm area to rise for ± 45 minutes to 1 hour.
Depending on the temperature when you do this, you can leave it out on the countertop or when you turn on the oven, leave it on top of the oven as this will also help with the proofing process.
Have a look for around 45 minutes and if the center of the loaf has risen about ½ cm (¼ inch) above the edge of the loaf pan, then it’s ready.
Bake the bread uncovered for 45 minutes and once done, leave it in the oven (turn off the oven) for another 5 minutes.
When a cake tester inserted in the center comes out clean, then all good to take it out.
Remove it from the oven but do not take it out of the pan immediately.
Leave the bread in the pan for a minimum of 5 minutes before transferring it to a cooling rack.
Do not leave the baked bread longer than 10 minutes in the pan, as it will get soggy and wet on the bottom.
Remove and leave to cool completely on a cooling wire rack before slicing.
Serve with butter and enjoy this delicious tasting, awesome, and just as good as regular bread but without GLUTEN.
Original recipe by: A Day in the Kitchen, but I have modified the ingredients to suit my preference and what I had available in the pantry.
**Note: As it’s GF – please use the exact measurements, weigh the ingredients provided in grams, and do not use more than quoted. GF is not as forgiving as other recipes!
Thank you to Kobus EN Marietjie Muller for also testing this recipe:
I am adding their comment here so you can see how they modified it to suit
I made this recipe today with 200 g GF all-purpose (omit the xanthan gum as
the mixture contains it ) and 100 g maize flour. Absolutely delicious.
Prepared, tried, and tested by Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 2
- Calories: 2512
- Sugar: 149
- Sodium: 358
- Fat: 145
- Saturated Fat: 21
- Unsaturated Fat: 120
- Trans Fat: 0
- Carbohydrates: 308
- Fiber: 4
- Protein: 10
- Cholesterol: 93
Keywords: soft gluten free sandwich bread recipe
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