Looking for a quick and easy sandwich bread made with pantry staples? Look no further than this simple gluten-free sandwich bread made with Bob's Red Mill 1:1 Gluten-Free Flour Blend and simple ingredients I bet you already have in your pantry.
Combine the flour, brown sugar, psyllium husk, yeast, salt, and baking powder in the bowl of your standing mixer fitted with the paddle attachment.
While mixing on low, add the warm water, honey, butter, apple cider vinegar, and eggs, adding 1 egg at a time until incorporated.
Mix the dough for 3 minutes on medium-high speed until all ingredients are well combined and the batter is sticky and soft.
Lightly grease a 9x4x4" loaf pan (alternatively, use an 8.5 x 4.5" loaf pan), then add the dough to the pan, smoothing over the top with a spatula. Cover the dough with a piece of lightly-greased plastic wrap and place it in a warm spot to rise. It will need about 60 minutes to rise in a proofing oven or two hours on your countertop. Once the dough has doubled in size, it's done proofing. (If using a smaller loaf pan than recommended, the dough may bubble over the top of the pan. Watch it carefully to avoid making a mess.)
Preheat the oven to 350º F, then bake the bread for 38-40 minutes until the top is slightly browned and the dough is cooked through. Place the bread on a wire rack to cool for 10 minutes before removing it from the loaf pan and allowing it to cool completely on the wire rack.
Once cooled, use a serrated bread knife to cut bread into slices. Slice the bread as needed, and store leftover bread in a ziip-top bag at room temperature for 3-4 days. You can also slice and freeze the bread slices. The leftover bread tastes best when toasted or lightly heated before eating.
Notes
I highly recommend using a 9"x4"x4" loaf pan. This taller loaf pan is meant for making sandwich loaves, whereas 8"x4" loaf pans are best for quick bread. This recipe was updated in March 2023 to make it dairy-free and rise more consistently. You'll notice I use warm water in lieu of milk and dairy-free butter.Also, to get a better, more consistent rise, I added baking powder and apple cider vinegar to the original recipe. I also added whole psyllium husk, a dietary fiber that you can find in the health food aisle at the grocery store. I used HealthPlus psyllium husk, which is labeled gluten-free. This helps with texture and structure.Storing Leftover Bread: Wrap any unused bread in a zip-top bag and store it on your countertop. Be sure to heat leftover bread in the toaster or microwave to help it become soft and doughy again. This bread will last for several days wrapped and, again, will always taste best when slightly warmed.Freezing the Bread: This bread will freeze well, but I recommend slicing it before freezing it, then removing the slices from the freezer as desired.Gluten-Free Flour: I have yet to test this recipe with other 1-to-1, cup-for-4, or measure-for-measure gluten-free flours. If you try it with another blend, will you please comment to share what you used and how it turned out?