Having had a few requests for a gluten free white sandwich bread recipe, I thought I’d create one, seeing that I had to bake bread anyway. My birthday’s coming up and why shouldn’t I give myself a little treat, right? It turned out incredibly well, if I don’t say so myself. I can’t describe the soft texture well enough when it first came out of the oven. Just incredible! That’s the only word I can think of for this bread. Unfortunately, it becomes much too heavy and starchy as it cools. This is an article more on what not to do.
What I can say is this it is the best gluten free white sandwich bread recipe, that is dairy-free, I’ve created thus far. (UPDATE: This is not as good as my later recipes.) However, I like starchy white bread. Straight from the oven, the texture is perfect, soft, starchy. The crust is just slightly crunchy, though it softens by the next day. The little ones still may wish you to trim the ends, though, but I think they’ll love the starchiness of this bread.
I am sure you can use regular white and brown rice flour in this recipe, but regular rice flours can be a little gritty. Bob’s Red Mill brand is less gritty than some other brands. You will most likely need to lessen the water quite a bit, though. I’d say use 1 cup to start with. You want a sticky batter, but not soft as cake batter. It should be so sticky that it gets stuck to your hands, yet be stiff enough to throw onto a floured surface and be rollable with enough added flour. Too much water, makes the sides cave in as you can see in the photo below.
Because this recipe was an experiment, I made several changes during the process. I have laid out the recipe just as I made it. The next time I make it I will do it in a normal order (adding all liquid at once, rising only once, etc.) and will report back to this page with an update. I also plan on decreasing the amount of liquid, as that is what most likely caused the sides to concave.
It is not necessary to use a separate recipe if you desire a more sourdough bread texture, a sturdier bread. If using superfine rice flours, just use this gluten free white sandwich bread recipe and increase the xanthan gum and guar gum to a total of 3 teaspoons. You can use all xanthan gum or all guar gum, if you need to, but the texture may change a little.
Gluten Free White Sandwich Bread Recipe – an experiment w/superfine rice flour
An experiment with baking a gluten free white sandwich bread recipe using superfine rice flour. Tastes wonderful fresh out of the oven!
- 1 3/4 cups (now using 1 cup) filtered water, heated to 110-115°F, divided
- 2 Tablespoons sugar or 1 1/2 Tablespoons agave syrup/nectar
- 1 packet or 2 1/4 teaspoons instant dry yeast
- 1 cup superfine white rice flour (I used Authentic Foods brand)
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 1/2 cup superfine brown rice flour (I used Authentic Foods brand)
- 1 1/2 teaspoons xanthan gum (use corn-free brand if needed, or more guar gum)
- 1/2 teaspoon guar gum
- 3/4 - 1 1/4 teaspoons sea salt or salt (3/4 if on a low sodium diet)
- 2 teaspoons gluten-free apple cider vinegar (I used Heinz)
- 3 large egg whites at room temperature
- 1/4 cup extra virgin olive oil
- Gluten free spray olive oil (or cooking oil) for pan and top of dough
- Grease or spray oil a 9×5? loaf pan, preferably silver (not black inside, because silver cooks more evenly).
- Preheat oven to 170 – 200°F (lowest possible)
- Mix 1 cup warm water with agave (or sugar) and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
- Whisk together the dry ingredients; set aside.
- Beat the eggs at high speed in a large mixing bowl until soft peaks form.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
- Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Beat for 1 minute, using the paddle of tool of your mixer on the highest speed possible without having your mixer wobble, as the dough is very stiff at this point.
- Add another 1/2 cup of warm water, a little at a time, to the dough and continue mixing until all is incorporated.
- Add dough batter to the prepared pan and pat with a little cold water using a rubber spatula or your fingers. Distribute dough evenly, using additional water, as needed, until smooth on the top. Don't worry about the little blemishes.
- Set pan in the oven to rise. Turn oven off. Close the oven door and allow the dough to rise for about 10 minutes. The dough should be about 1 1/2" from the top of the pan. Remove from oven.
- Preheat oven once again to 170 - 200°F.
- Return dough to mixing bowl, add 1/4 cup more warm water and beat with the whisk of your mixer until it is a sticky batter/dough, about 1 minute on high speed.
- Place the dough back in the prepared pan (should not need additional oil, but use more if needed). Smooth out the top surface with wet fingers or spatula.
- Place in the oven and allow to rise for about 20 minutes, or until the dough is about 2" above the top of the pan (at the highest point). Do not remove from oven.
- Turn oven to 375°F and bake until it is golden brown, about 42 minutes. I tested it at about 37 minutes and the temperature was 205°F, but was still not cooked enough in the center. I could feel how starchy the batter was, rather than a toothpick clean feel. So, I baked it for another 5 minutes.
- Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool. I like to slice on end off to allow the steam to escape, especially on such a starchy bread.
- Once cooled, slice with an electric slicer, electric knife or serrated knife.
Definitely use less water than stated above.
Try adding 1/4 teaspoon of baking powder to soften and lighten the texture.
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