Gluten-Free Toasting and Sandwich Bread

Recipe by Frank Tegethoff

Looking for the ultimate gluten-free loaf to slice for toast and sandwiches? This is your loaf. Golden and crusty on the outside, and spongy within, slices of this bread are destined for any and all uses you have for sliced bread.

Note: While we normally caution against using our Gluten-Free Measure for Measure Flour in yeast breads, this particular recipe has been developed specifically for that flour and works just fine. That said, we don’t recommend substituting Measure for Measure in your own yeast bread recipes.

Prep
20 mins
Bake
40 to 50 mins
Total
2 hrs 40 mins
Yield
1 loaf
Gluten-Free Toasting and Sandwich Bread

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, sugar, yeast, and salt in a bowl, or the bowl of your stand mixer. Mix until combined.

  2. Using an electric mixer (hand mixer, or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.

  3. Add the butter and continue beating until thoroughly blended.

  4. Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes to make a very smooth, thick batter.

  5. Cover the bowl, and let the thick batter rise for 30 minutes.

  6. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

  7. Lightly grease an 8 1/2" by 4 1/2" loaf pan or 9” x 4” gluten-free bread loaf pan.

  8. Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.

  9. Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2” x 4 1/2” pan, or comes to within 3/4” of the rim of the 9” x 4” pan. This should take about 30 to 60 minutes, depending upon the warmth of the kitchen.

  10. Towards the end of the rising time, preheat the oven to 350°F.

  11. Bake the bread for 40 to 50 minutes, until golden brown. Its internal temperature will be at least 200°F.

  12. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing.

  13. Store bread wrapped in plastic at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.

Tips from our Bakers