This is one of my top go-to recipes when making a gluten-free loaf. Although I enjoy using my parents bread machine from time to time, on a regular day at home, I don’t use a bread machine.
The good thing about making gluten-free bread is that the consistency is more of a batter than a dough so you’ll find it doesn’t require as much effort in comparison to making normal wheat-based bread.
This recipe initially took some time to get just right. Don’t be alarmed if your loaf turns out slightly different each time. Timing the rise of your dough appropriately, ensuring your yeast activates properly and the temperature of your oven when baking all play a part in how your finished loaf will end up. Sometimes, I have a more dense loaf, other times I get a lighter, fluffier loaf with more rise.
It all takes practice. But each loaf I’ve made has always been delicious and moreish. So that’s why I’m sharing this one with you. Let me know your results.
Easy Gluten Free Sandwich Bread
Equipment
- Baking tin
- Cling Film or tea towel
Ingredients
- 400 g (14 oz) Gluten-free bread flour with natural gum or plain gluten-free flour is fine - just add an extra teaspoon of xantham gum
- 2 tbsp Milled Flaxseed (Linseed)
- 6 tbsp Lukewarm water
- 1 tsp Apple Cider Vinegar
- 1 tsp Xantham gum or arrowroot powder
- 4 tbsp olive oil extra virgin
- 300 ml (10 oz) Lukewarm water Skin temperature
- 12 g (½ oz) Active dried yeast
- 2 tbsp Sugar
Instructions
Wet Ingredients
- Pour 300ml/10oz lukewarm water into a measuring jug.
- Then add 2 tbsp sugar and stir until dissolved.
- Add the yeast and stir. Set aside to allow yeast to activate.
Dry Ingredients
- In a large mixing bowl, add your gluten-free flour, xantham gum and salt. Mix together. Set aside for now.
Flax Egg Recipe
- In a small bowl, add your ground flaxseed and 6 tablespoons of lukewarm water. Mix together and allow to sit until the mixture thickens and absorbs most of the water.
- Once it has thickened, add your apple cider vinegar and olive oil to the flax mixture and stir.
Forming the batter
- Check your yeast has activated. It should have formed a nice thick, frothy layer at the top. If it hasn't, give it more time to activate.
- Then pour your activated yeast mixture into the large mixing bowl with your dry ingredients.
- Add your flax mixture to the same large mixing bowl and mix all ingredients together with a wooden spoon or spatula. It should form a thick batter.
- Next, transfer the batter to a greased baking tin (or you can line it with baking paper if preferred).
Proofing
- Now it's time to cover your baking tin with cling film (or a tea towel) and set aside for approximately 30 mins. The batter should rise to double its size. If your batter hasn't risen much after this time, allow another 30 - 60 mins.
- Once your batter has risen, it's time to bake.
Baking
- Pre-heat your oven to 200℃ / 400℉ and bake on middle shelf in oven for approx. 55 - 60 mins.
- Remove from the oven as soon as it's finished and allow to cool for at least 30 mins in the baking tin.
- After it has cooled down, you can carefully remove it from the baking tin and place on a cooling rack or board to cool completely.
- Wait until the bread has cooled completely before serving. Enjoy!
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