Gluten Free Sandwich Bread & Dinner Rolls Recipe

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As we edge ever closer to Thanksgiving, many of our thoughts are turning to bread. All kinds of breads like dinner rolls and sandwich loaves for those Turkey Day leftovers, and of course, stuffing. None of us should feel deprived on Thanksgiving, no matter the dietary restriction, but invariably folks living gluten free begin to panic when considering how to tackle Thanksgiving stuffing.

Well I have some great, easy answers for you! They all involve starting now to think about your bread baking though.

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Stuffing’s primary ingredient is what — bread, right? And more specifically, stale bread. So consider all those dry, crumbly store-bought frozen loaves you probably have shoved behind the frozen broccoli and veggie burgers (ok, that’s in my freezer, you think about whatever is in yours!). Those are perfect for making stuffing because they’re already stale! Use those up on your stuffing and make room in your freezer for good food!

Another option is to use this opportunity to perfect your homemade gluten free bread baking. Anything you make between now and Thanksgiving could make its way into your stuffing dish, no matter whether you consider it to be a failure or a success. If you bake bread with that in mind, you won’t be so hard on yourself if your bread sinks or is too dry, doesn’t rise much or has a hard crust … any bread can make a decent stuffing. Really! Once you bake a few loaves, you’ll be an expert and will have worked out any kinks so you’ll be ready for those Thanksgiving dinner rolls too!

two loaves

A still easier option is just to use my gfJules™bread mix, which contains all the flours, dry ingredients and yeast you’ll need to make a great, fresh loaf.

So get in there and start baking, slice up any leftovers or “failures” and freeze them for your Thanksgiving stuffing, or at least dig through your freezer now to make sure you still have that door-stop (aka frozen bread) from the store that you can repurpose.

Give this recipe a try for from-scratch baking or try my gfJules™ bread mix if you want to save yourself a bit of shopping, measuring and mixing. Your home will be filled with the wonderful smells of yeast bread and your heart will be relieved to know you’ll be ready for Thanksgiving with much less stress!

(PS- Need a good stuffing recipe, try mine!)

Want to try another yeast bread variation? Read this article from the Patriot-News, reviewing another of my easy and delicious bread recipes!

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Gluten Free Sandwich Bread & Dinner Rolls Recipe

  • Author:

Ingredients

Sandwich Bread

ingredients:

or

plus

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid:

liquid ingredients

  • 1 tsp. apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)

toppings:

  • 1 Tbs. flaxseeds or sesame seeds
  • 1 Tbs. coarse sea salt

Instructions

(Oven Method)

If baking with scratch recipe, whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt.

In the large mixing bowl of a stand mixer, stir together the wet ingredients (honey, beer/ale, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the dry ingredients by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and beat well for 2 more minutes.

(Note: If using yogurt, the dough will be thick; if using another liquid ingredient, the dough will be more batter-like.)

Spoon the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).

Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of parchment sprayed with cooking oil. Allow the covered dough to rise for at least 30 minutes (one hour is preferable) in a warm place like an oven warming drawer or an oven preheated to 200° F then turned off.

Remove the cover from the raised dough and transfer to a preheated convection oven set to 325° F or a preheated static oven set to 350° F. Cook for approximately 35-40 minutes if using beer or carbonated liquid, 50-60 minutes if using yogurt. The crust should be browning nicely and a cake tester or skewer inserted into the center of the loaf should come out clean (internal temperature should reach 205-210° F). Remove to a cooling rack.

Once cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.

(Dinner Rolls):

Prepare muffin tins or popover trays by oiling. Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings. Cover and rise as directed above. Bake at 350° F convection or 375° F static for 12-15 minutes (check at 9 minutes if using beer or carbonated beverages), or until set. Bake time will also vary based upon the size of the rolls.

(Bread Machine Method):

Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10-15 minutes before adding. Bring all liquids to room temperature before adding to the machine, if possible.

Whisk together dry ingredients and add on top of liquids in the pan. Make a well in the center and add the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting).

Once the ingredients have mixed, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick as it is mixing in this recipe, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still very thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated.

When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf. Close lid to bake.

Test the temperature of the interior of the loaf before removing from the pan – it should have reached approximately 205-210° F. If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle, or simply put the pan into a regular oven at 350° F (static), testing the temperature again at five minute intervals.

I hope you love this recipe as much as we do!

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Gluten Free Sandwich Bread and Dinner Rolls by gfJules are great for Thanksgiving!

 

 

As we edge ever closer to Thanksgiving, many of our thoughts are turning to bread. Learn how to make gluten free sandwich bread, dinner rolls and more so you won't have to miss out!

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66 thoughts on “Gluten Free Sandwich Bread & Dinner Rolls Recipe

  1. Made dinner rolls for our Thanksgiving meal today. I got about 15 rolls from the recipe. There are four of us in the household and there are currently only 5 left. They were eaten so quickly. Mmmmmm…

  2. I just made my first loaf of sandwich bread in my new bread machine. The gluten free breads available in the stores is just awful and gritty, and very expensive. We are very, very pleased with your all purpose flour. I did not have any potato flakes or almond flour, so I added two tbs mashed baked potato to liquid and replaced almond flour with quinoa. The bread is wonderful. I love the flax and eggs for the added nutrition. Question: can I add additional or replace flour with another protein flour like garbanzo or some other, or simply more quinoa? I believe I read about this, but can’t find it to see the amount allowable. Bless you for this wonder product.????

    • Hi Mary, so happy you tried it and loved it! And glad you like your bread machine, too! It truly makes the gluten free breads on the market look even worse when you know you can have easy homemade bread that’s this good! Thanks for letting me know about the mashed potato – you’re so resourceful! About the flours, check out this article on gluten free flours for more ideas. I actually don’t like garbanzo flour as it has a funky taste and smell; it also upsets some peoples’ tummies. You can try buckwheat, millet or sorghum as a replacement for some portion of the gluten free flours, but don’t do too much since my flour is formulated with the right amount of gums to hold the bread together and give it a nice, light structure.
      ~jules

  3. I have made your bread mix several times and it always turns out great and my daughter loves the bread. I am going to try the roll recipe for Thanksgiving and also the yeast free version, am sure they will turn out great.

    • That’s fantastic, Gail! Enjoy the rolls and I can’t wait to hear how you like the yeast-free version. Have a wonderful holiday!!!
      ~jules

  4. Jules, what is the purpose of the Apple Cider Vinegar. I see it’s listed here and in your book but not on the recipe in the new mix. I’ve always put it in but wondered what its purpose is. Thanks!!

    • Hi Beth, the apple cider vinegar helps to activate the yeast. In my new mix, I’ve used some other ingredients to do that for you so that you don’t have to add that extra ingredient anymore. Hope that helps!
      ~jules

  5. Another easier (lazier?) option for really excellent GF stuffing is to use crumbled GF crackers or non-potato chips as a base. They are often quite salty and have various seasonings added so you have to adjust other seasoning and salt accordingly, but otherwise just moisten with broth and a bit of olive oil, add onions and raisins, apples, citrus, etc. to taste and you have a quick option for everyday use?

  6. Jules,
    My husband and sons have Celiac Disease, so being introduced to your flours this past week has been a HUGE blessing to us! i made your pizza dough from scratch today and it was amazing, I’ve also used your all-purpose flour for cake and muffin recipes that I love with no issues at all! I have a question for you: I don’t have any of the other flours mentioned here or almond meal at the moment, but I’d really like to make a basic sandwich bread with your all-purpose flour. Can I sub your flour for all the other flours and the dry milk or is there another recipe I should try instead? Thanks!!

    • Kaely, that is so wonderful to hear! I’m so glad you found me and my products!! As for a bread recipe, I’d actually recommend using my GF beer bread recipe, believe it or not! It makes yummy buns, too, but if you scroll to the bottom of the recipe, you’ll find the directions for making a loaf … yum!!!! And no other flours are required! Enjoy!!!

  7. Hi Jules,
    me again:-)
    one quick question, I was watching some of the your youtube videos…(love them) do you suggest using “coarse” sea salt in all of the recipes? I used Himalayan “fine” salt with minerals…. could that have been part of the problem?
    Thanks bunches,
    Doreen

    • Hi Doreen – glad the videos are useful to you! I need to find time to make more! About the salt, I often use a combination of both coarse and fine sea salt in applications like pastries and biscuits and some breads because it helps give layers to the dough in rising. I don’t think the difference in the salts would have caused the differences you experienced between my bread mix and making a bread recipe from scratch. What other flours besides mine did you use when you baked the loaf from scratch? That’s probably the source of most of the differences you noticed.

  8. Hi Jules Please Help,
    I used your bread mix yesterday & it turned out perfect (loved it)….I followed this recipe today & it is nothing like the mix…..I weighed the flour in grams as suggested, but the taste & texture is totally different.
    Could you please tell me what is different?
    Thanks bunches, Very new to this:-)
    Doreen

    • Hi Doreen – so glad you love my bread mix! It’s not the same as this recipe, so don’t expect the results to be exactly alike. Was there something wrong with the results, or they were just different than you expected since you’d used my mix before?

      • Hi Jules,
        Just totally different, it was whiter, and not as moist or dense, it didn’t taste bad, just not like your bread mix that is awesome…..since I am on SS I was trying to save a little by making mine from scratch with the same results:-)
        I did notice that there was buckwheat in your mix, I do have some on order thru VitaCost. Maybe that will help.
        Thanks bunches for your input,
        Doreen

        • No problem, Doreen! Have you tried this recipe yet? The buckwheat will make the color and taste change, so give it a shot!

  9. I am so thankful I found your recipes and your flour! My daughter has recently been diagnosed as having celiac disease, and my goal was to find a good bread for her. This was wonderful!! I followed the recipe using eggs with the only exception being sorghum instead of millet. The only think I had a problem with was that it did not rise very much. I let it rise for 30 minutes. Should I let it rise longer? I’m wondering if the 200 degree oven (turned off) was too hot??

    Thank you so much for your blog!

    • Hi Julie – so glad you found me! I always recommend letting bread rise longer, if you have the time. The only worry is if it starts to rise above the pan, then it may collapse when baking. Keep checking on it, and when it has reached the top of the pan, then you can go ahead and bake it. I’ve experimented with all different bread loaf pans and sizes – it really depends on what you want your ultimate loaf to look like – if you want square slices, go with a square baking pan; wider slices, wider pan; taller slices, shorter pan with tall sides. It’s fun to experiment when you get to do all the taste-testing!!! Enjoy! :)

  10. Trying to plan ahead for the holidays.
    What size loaf pan did you use for the oven method? And how many rolls would I get from this recipe?

    Thanks!

  11. My bread is raising in the oven as I type this – I am so excited by your mix and recipes and have tried several already with great success. My only problem is that I’m Canadian and you can”t ship to me – so until I get to the states to shop I am using an old make-your-own Jules mix from your earlier days. That being said where in Syracuse or Rochester can I buy many pounds of flour to bring home? Or should I just have a big order shipped to my hotel?

    • Hi Sandra – I’m so glad you have been enjoying my recipes and flour! It does get to be a bit of a drag to have to make a flour mixture from scratch, so I totally understand about wanting to get the pre-mixed blend! I am so sorry that we are not yet able to ship to Canada … we do have a retailer in Rochester though! Call first to be sure they have plenty in stock before you go! Lori’s Natural Food: 900 Jefferson Rd., Rochester, NY 14623 585-424-2323. Hope that helps!!