We love a sandwich around my house. Especially a panini. Something about a hot sandwich with a subway style bar can make the most fun out of a run of the mill, meal. See what I did there.
Jump to RecipeThe key is good bread. I’ve eaten gluten free for about 8 years now so I don’t really remember a whole lot about gluten full bread other than it’s like air and amazing, I’m not wrong.
Gluten Free bread has been something that over the years I just kind of tolerated until my husband said, “let’s just make our own.” And by we, he means, me but his role will supply all the things needed and be the most patient taste tester.
If you want to know all my favorite things for bread making, you can find them here in this previous post.
We taste tested a lotttt of recipes and a lot of tinkering went into this recipe but here you are. The fruit of my hard labor and my husbands willing to taste test.
Gluten Free White Sandwich Bread
Equipment
- Cusinart Bread Maker New Compact Automatic
Ingredients
- 1 1/4 cup water
- 1/4 cup oil or 4 tbsp dairy free butter
- 3 eggs
- 1 1/4 tsp salt
- 3 1/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 2 tsp active dry yeast
Instructions
- Make sure the paddle is in place in the loaf pan.
- Put each ingredient in the order it was listed on the recipe. My bread maker suggests that you put all the wet ingredients before the dry ones. I always whisk my eggs together before I put them in.
- For the yeast, I create a tunnel in the flour and put it in. I've found it rises more evenly and the bread isn't as dense.
- My bread machine has a Gluten Free function. I press that selection and it bakes for 2.5 hours. We prefer the medium crust setting but sometimes for toast we go to the darkest.
- I like to make sure on RISE 2, that all of the flour is off the sides of the loaf pan. That way it all gets mixed in nicely.
- Sit back and enjoy fresh bread in less than 3 hours. And all you had to do was gather the ingredients and let the machine do the work.