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(Recipe updated 17 May 2023)
Nothing beats the smell of fresh bread!
If you are new to gluten-free breadmaking, then this gluten-free version for sandwich bread will excite you.
The recipe is straightforward, but it helps to have a food stand mixer with a whisk and dough hook attachment unless you don’t mind working out your arms using a wooden spoon.
Additionally, there is very little mess when making this bread as you only need to use the stand mixer bowl and the Pullman loaf pan/bread tin. No kneading over the kitchen counter. The other bonus is that the sandwich bread only needs a 30-minute rise.
How to serve sandwich bread
If you have school-age children who miss lunch-box sandwiches, then they will love this type of gluten-free bread. The bread is soft, supple and smells appetising. The crust is not hard, but slightly crisp like the outer coating of a sponge cake.
For dainty sandwiches, the crusts can be removed to make them more attractive and cut into bite-size portions.
This type of bread is also excellent to make open-faced sandwiches with countless toppings.
Store-bought versus homemade gluten-free bread
There are more advantages to making your own homemade gluten-free sandwich bread rather than buying it. Fresher, healthier and cheaper are my top picks. Naturally, store-bought is convenient and has a longer shelf life.
Homemade Gluten-Free Bread Flour
This recipe for gluten-free sandwich bread has been tested extensively using my homemade gluten-free bread flour blend. This recipe explains thoroughly what ingredients are needed and how they work in the blend. Using store-bought gluten-free bread flour will give a similar result, but some brands may differ in the end result, requiring either slightly more liquid or flour to get that thick “pancake consistency” dough before baking.
Extra xanthan gum is recommended
I also recommend adding that extra amount of xanthan gum (listed in the recipe card) will give it more binding strength and make the bread fluffy and soft.
What is a Pullman loaf pan?
Professional bakers like to use Pullman loaf pans to bake sandwich bread for its square loaf shape and minimised crust. This pan has straight sides and a lid that prevents the bread from over “mushrooming” into a high loaf.
I bought my tin, measuring 20.8 x 11.8 x 11 cm (external) at Amazon, but I’m sure plenty of good kitchen supply shops sell them. Otherwise, using a bread tin or silicon loaf mould will do the trick. Just don’t forget to cover your tin or mould tightly with aluminium foil to prevent the bread from “mushrooming”.
Ways to use up any leftover bread slices:
Leftover bread slices are great for making cheese toast, BLT sandwiches, breakfast toast, French toast, breadcrumbs or croutons.
Homemade Gluten-Free Breadcrumbs
Making homemade gluten-free breadcrumbs is a great way to use up any leftover crusts, slices and ends of either store-bought or homemade gluten-free bread. I usually have several bags of breadcrumbs stored in the freezer for recipes that need crumbing, toppings or fillings. One bag is for white breadcrumbs and the other is for mixed-grain breadcrumbs.
Head to this link for crumbing recipe ideas using gluten-free breadcrumbs and other types of crumbs (Tortilla chips, cornflakes etc)
With any leftover slices of bread, cut them into small cubes and fry them in butter and oil. You will have crispy croutons in minutes to use straight away or freeze for other recipes when needed.
Gluten-Free Sandwich Bread - plus croutons & breadcrumbs
GLUTEN-FREE WHITE SANDWICH BREAD
- 150 ml warm water
- 3 tbsp honey or rice syrup
- 1½ tbsp dried active yeast
- 250 ml lukewarm water
- 6 tbsp olive oil
- 2 egg
- 1 egg white
- 2 tsp apple cider vinegar
- 4 slices homemade gluten-free white sandwich bread
- 2 tsp butter
- 1 tsp olive oil
White Sandwich Bread
Preparing the sandwich bread dough
- Mix the yeast mixture in a bowl, cover and leave to rise in a warm place for 10 minutes.
- Mix the dry ingredients in a medium bowl. Set aside.
- Place the wet ingredients in a stand mixer bowl.
- Using the whisk attachment, whisk the wet ingredients at a medium-high speed for 2 minutes.
- Add the yeast mixture and whisk for 1 minute.
- While the mixer is whisking at a low speed, add half of the dry ingredients to the mixer bowl. Change the whisk to the dough hook attachment.
- Continue at a low speed and gradually add the remaining dry ingredients.
- Increase to medium speed and knead for 5 minutes. The dough should appear similar to a thick pancake consistency with some air bubbles present.
- Spray or brush the Pullman loaf pan or regular bread tin with some olive oil. Dust the pan with flour and tap it all over until the bottom and sides are coated. This is an important step to complete to prevent the baked loaf from sticking to the pan.
- Pour and spread the bread mixture into the loaf pan. Don’t be put off if the mixture appears gluey and thick.
- Cover the bread with the Pullman loaf pan lid or a damp tea towel and set aside to rise in a warm place for 30 minutes. The mixture should not be any higher than halfway up the loaf pan, or else the dough with rise too much and seep out between the lid.
- After the 30 mins rise, remove the lid and lightly brush the inside of the lid with oil. Return to cover the loaf pan with the lid.
- Preheat the oven to 190°C/ 375°F.
- Bake the bread for 40 minutes. If using a regular bread tin, cover it with aluminium foil (spray or brush the bottom side of the foil with oil).
- Remove the bread from the oven and carefully remove the lid. Allow 5 to 10 mins before tipping the bread out onto a wire rack to cool down. You may need to use a spatula or dinner knife to loosen the sides.
- Allow the bread to cool down completely before slicing.
- Wrap the bread in plastic wrap and store it in an airtight container.
- Remove the crusts from the sliced bread and cut the crustless bread into small squares.
- Melt the butter and olive oil in a frying pan over medium heat.
- Add the bread cubes and stir often, making sure all the sides catch some colour and fry evenly.
- Drain the croutons on a paper towel to remove any excess oil.
- Serve or allow to cool down to chill or freeze.
- Preheat the oven at 180°C/350°F.
- Place several slices of bread on a baking tray and bake for 10 minutes until crisp and golden. Alternatively, toast in a regular toaster or panini maker.
- Allow to cool down completely before crumbling and processing the toasted bread into regular or fine breadcrumbs
- Refrigerate breadcrumbs in an airtight container for no more than 3 days, otherwise, store in the freezer.
- Keeps for 2 days in a sealed container.
- Best eaten on the same day of baking. After this period, the bread is good for toasting and other sandwich ideas, breadcrumbs, croutons, etc.
- Slice the entire loaf and store it in an airtight container in the freezer. Toast the bread slice/s directly from frozen.