Soft, Fluffy Gluten Free Sandwich Bread

Soft, Fluffy Gluten Free Sandwich Bread

By Rommel@Bakefree

A wet dough gluten free sandwich bread recipe that contains yeast, psyllium husk and baking powder for a soft and fluffy texture.

Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

5 from 2 votes

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Prep Time 30

Cook Time 27

Proofing Time/Waiting Time 1 30

Course Bread

Cuisine American

Servings Loaf

Equipment

loaf pan 30 x11x 9 cm (12 x 4.5 x 3.5 in )

Ingredients

300 g GF All-Purpose Flour or No Gum GF Flour Blend
2 g salt
70 g sugar
8 g baking powder
220 g oat milk room temperature
6 g psyllium husk
6 g instant yeast (SAF instant)
180 g eggs beaten
50 g dairy free butter soft

Instructions

Dough Mixing

Combine dry ingredients: Add the gluten-free flour, salt, sugar, and baking powder to a bowl and mix very well.
Mix the psyllium and oat milk well in a mixer bowl and let them soak for at least 2 minutes. Add the active Yeast and stir to dissolve. Pour in the beaten eggs and soft dairy free butter.
Mix the dough with a paddle attachment at medium-high speed for about 5 minutes or until well-mixed. Occasionally, use a rubber spatula to scrape the sides and bottom of the bowl to ensure all the flour is mixed in.

Dough Resting & Baking

Cover the dough with cling wrap, then let the dough rise at room temperature for at least 1.5 hours.
Deflate the dough with a rubber spatula, then transfer it to a loaf pan lined with baking paper. Level the top of the dough with the spatula, then cover with cling wrap and proof in a warm place for at least 30 minutes until it doubles in volume.
Bake in a preheated oven for 175 °C/350°F for 27-29 min or until the crust is golden. Let the bread cool slightly before taking off from the loaf pan.
Take the bread off the pan, then cool on a wire rack before slicing.

Notes

Shelf Life at Room Temperature

Gluten free bread typically has a shorter shelf life at room temperature than regular bread because it lacks the preservatives and stabilizers often found in commercial bread with gluten.

Shelf Life - Generally, gluten-free bread can last about 2 to 3 days at room temperature. After that, it may dry out or become stale, especially if not stored properly.

Storage Tips:

Airtight Container: To extend the shelf life slightly, store the bread in a clean, airtight container or a resealable plastic bag. This helps keep moisture and prevents the bread from drying out too quickly.
Cool, Dry Place: Keep the bread in a cool, dry place away from direct sunlight. Humidity and heat can cause the bread to spoil faster.

Signs of Spoilage: Keep an eye out for signs of spoilage, such as mold or an off smell. If you notice either, it's best to discard the bread.

If you know you won't finish the bread within a couple of days, it's a good idea to freeze what you don't plan to use right away to preserve its freshness.

Keyword gluten free sandwhich bread

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