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Nothing beats the smell of fresh bread!
This gluten-free white sandwich bread recipe is easy, 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.
There is very little mess 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 bread only needs a 30-minute rise.
Store-bought versus homemade gluten-free bread
Gluten-free white sandwich bread was one of the first gluten-free items I bought at the start of my gluten-free diet. There are quite a few brands selling good bread and they are great as a backup for those days I don’t have time or energy to bake fresh bread. The only downside to store-bought is the small quantity sold in each packet for double the price compared to the cost of making this homemade gluten sandwich bread. Let’s not forget the higher amount of sugar and those added preservatives to increase its shelf life.
Homemade Gluten-Free Bread Flour
This recipe for gluten-free white sandwich bread has been tested extensively using my homemade gluten-free bread flour blend. The recipe explains thoroughly what ingredients are needed and how they work in the blend. Using store-bought white bread flours will give a similar result, but some brands may differ with the end result.
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 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”.
Homemade Gluten-Free Breadcrumbs
Making homemade gluten-free breadcrumbs is straightforward using 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 for mixed grain breadcrumbs.
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 to freeze for other recipes when needed.
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Gluten-Free White Sandwich Bread - plus croutons & breadcrumbs
- Pullman loaf pan or regular bread tin
- Stand Mixer with a dough hook & whisk attachment
- Food processor - for the breadcrumbs
GLUTEN-FREE WHITE SANDWICH BREAD
- 100 ml warm water
- 2 tbsp honey
- 1 tbsp dried active yeast
- 150 ml lukewarm water
- 4 tbsp olive oil
- 1 egg
- 1 egg white
- 1 tsp apple cider vinegar
- 4 slices homemade gluten-free white sandwich bread
- 2 tsp butter
- 1 tsp olive oil
White Sandwich Bread
- 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.
- Change the whisk to the dough hook attachment.
- At a low speed, knead while gradually adding the dry ingredients.
- Increase to medium speed and knead for another 5 minutes.
- Spray or brush the Pullman loaf pan or regular bread tin with some olive oil.
- Pour and spread the bread mixture into the tin. 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.
- Preheat the oven to 190°C/ 375°F.
- Bake the bread with the lid on for 40 minutes. If using a regular bread tin, cover 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 minutes before tipping the bread out onto a wire rack to cool down.
- 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, the bread is good for toast
- Slice the entire loaf and store it in an airtight container in the freezer. Toast the bread slice/s directly from frozen in the toaster