The Best Gluten Free Bread Recipe (Soft, Moist and Easy to Make Sandwich Bread)


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The Best Gluten Free Bread (soft, moist and easy to make sandwich bread) - DontMesswithMama.com

I have tried nearly every gluten free bread in grocery and health food stores. A few are pretty good but the majority tends to be dry and stiff. Not to mention one loaf usually sets me back at least $5 (though in Hawaii I’ve seen it as high as $9 for a loaf of gluten-free bread). That’s just ridiculous.

Making your own is SO much easier but finding the right recipe makes all the difference. My mother-in-law is a master baker. She tests recipes all the time and helped me to come up with this delicious gluten-free bread recipe.

The secret? It’s the water roux. This process cooks some of the flour before it’s baked. It’s a traditional baking process that adds moisture and softness into bread – and for gluten-free bread that’s a must.

I usually serve this bread as toast in the morning for my boys before school and often use it as sandwich bread to pack school lunches. And as grilled cheese… YUM!

The Best Gluten-Free Sandwich Bread - DontMesswithMama.com

The Best Gluten Free Bread Recipe

Ingredients

Water roux

Yeast mixture

Flour mixture

Tools & Equipment

Directions

  1. Combine yeast mixture ingredients and let the yeast activate for about 10 minutes. Set aside.
  2. Mix water roux ingredients in a small pan and heat on a stove top until the mixture is thickened or about 2-3 minutes. Set aside.
  3. Mix flour mixture ingredients together, then add yeast and water roux ingredients. Mix together well for a few minutes in a food processor to make a bread dough.
  4. Heat oven to 350 degrees.
  5. Grease a bread pan with butter and add the bread dough. Let sit on top of the stove (which is heating up) for about 30 minutes.
  6. When bread dough has risen, carefully place in the oven and bake for 25 minutes.
  7. Take the bread out of the bread pan and place on a baking sheet, then bake for an additional 15-20 minutes at 350 degrees. This seems to cook the bread more evenly and gives the edges a nice crispy texture.
  8. When done, take it out of the oven and let it cool down. Don’t cut it while hot.

Makes one regular bread loaf.

The Best Gluten-Free Sandwich Bread - DontMesswithMama.com

 

Gluten Free, Real Food Recipes for Kids - Tracey Black

Want More Recipes?

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This post was featured on Waste Not Want Not Wednesday and Allergy Free Wednesdays.

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DISCLAIMER: The content on the blog Don’t Mess with Mama is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
About Tracey Black

Hi, I’m Tracey. Welcome to Don’t Mess with Mama. Join me to stand up against junk food, processed food, and anything artificial. I’ll show you how to cook wholesome, gluten free (and grain free) meals with real food ingredients to nourish your family. Plus, learn how to get the toxins and chemicals out of your home for good with my favorite DIY and homemade recipes for beauty, personal care and cleaning products.

Comments

  1. That looks so delicious.Do you think it would work with non dairy milk?

    • Good question. I’m not sure. I like to sour the milk a bit to give it texture and keep it moist. I’m not sure how to sour non-dairy milk. If you give it a try, please let me know so I can inform my readers too.

  2. I made this today, and it didn’t raise enough. I did use almond milk and didn’t sour it, so maybe that affected the yeast mixture.

  3. Toni Sidhu says:

    Just baked this and it came out perfect…I did not use sour milk .i just used water instead n added apple cider vinegar…it rised up beautifully. I baked it in a silicone loaf and it just popped out of it very easily. I had extra dough so I put 2 portions in muffin cups….awesome…delicious little bread buns…crispy on the outside n soft inside.just perfect. Thank you so much for an awesome recipe…Cheers!!!

  4. In your recipe you say use “1 packet of rapid-rise active yeast.” And then a link to an 8 oz packet of yeast. This can’t be right. If I am using teaspoons how many would I use

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