Everyone loves a good sandwich bread. So why should you have to go without, just because you’re gluten free or have other dietary restrictions like being corn-free? Soft and delicious corn-free gluten-free sandwich bread awaits you with this easy recipe.
My gfJules Multigrain Biscuit and Breakfast Baking Flour makes loads of delicious gluten-free recipes like this one possible, without gluten, corn, or any of the Top 9 food allergens.
Just look at the crumb on this lovely loaf. It’s a farmhouse style loaf, hearty and full of flavor, just begging for a slather of jam or honey or to be made into your favorite PB&J.
Or, if you’re a true bread lover like me, to be enjoyed au naturale.
The recipe is simple, and only requires a few other ingredients to add to make this magic happen, but if you’re looking for an even easier way to achieve true gluten free, corn free bread nirvana, just use my award-winning gfJules Gluten Free Bread Mix. With it, so many delicious bread recipes are possible!
But back to my gfJules Multigrain Flour and the recipe at hand.
It came about because so many of you were craving great bread but were dealing with additional dietary restrictions. In the process of playing around with this blend, I also noticed that it makes THE. BEST. gluten free sourdough starter!
So if you have a bag on-hand, you’ll definitely want to check out this easy recipe to make gluten free sourdough starter and you’ll be on your way to even more delicious gluten free breads!
Of course, you can also make yummy biscuits, pancakes, waffles, cookies and so much more with this mix — check them all out!
And let me know what you’ve made with this new mix. I’d love to hear about it!
How to Make This Gluten Free Loaf Bread
Either using a large mixing bowl or a stand mixer, you’ll stir together the wet ingredients first, then add in the whisked dry ingredients. If using a stand mixer, I recommend the paddle attachment, as I find it mixes gluten free bread doughs better than does the dough hook (my dough hook is literally never used in my gluten free baking).
I like using bubbly liquids with a lot of my gluten free breads, particularly those with multigrain bases as the flours are a bit heavier than my gfJules Gluten Free All Purpose Flour. The bubbles add more lightness to the dough. Feel free to pick your bubbly pleasure: sparkling water, club soda, 7-Up/Sprite, ginger ale, root beer, gluten free beer … lots of options here, although each will alter the taste of the recipe somewhat.
As for pans, I prefer a 9×5 or even a Pullman loaf pan because this dough is rather voluminous. Either line with parchment or oil the pan before adding the dough. Choose a darker pan if you prefer a darker crust.
Smooth the top of the loaf with a wet spatula for prettiest results, then cut across the top of the dough two or three times with a knife across the top if you want to give it a direction to rise. This is optional.
Cover with oiled parchment or a light, damp tea towel and set aside to rise in a warm spot like your oven that’s been warmed to 200F then turned off before you put the bread in. If using the oven, remove the loaf before preheating your oven for baking.
Corn-Free Gluten Free Sandwich Bread Recipe
Corn-Free Gluten Free Sandwich Bread Recipe
Gluten-free, corn-free and free of the top 9 allergens but totally soft, hearty and delicious for all your sandwich making needs!
Ingredients
- 3 cups (420 grams) gfJules Gluten-free Multigrain Biscuit & Breakfast Baking Flour
- ¼ cup flaxseed meal (or chia seeds, quinoa flour, or almond flour)
- ¼ cup dry milk powder (I used coconut milk powder)
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 Tablespoon honey or pure maple syrup or agave nectar
- 1 ¼ cup sparkling water or other bubbly liquid
- 1 teaspoon apple cider vinegar or lemon juice
- ¼ cup olive oil
- 2 eggs (or flax egg or other egg substitute)
- 1 Tablespoon rapid rise gluten free yeast
Instructions
- Whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt.
- In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (sparkling water/club soda/gingerale etc.), apple cider vinegar, oil and egg (or substitute). Gradually add the dry ingredients, mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and beat well for 1 - 2 more minutes.
- Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal if you like a light crust). The pan should be at least 9 x 5 inches or a Pullman pan.
- Smooth the top with a wet spatula, sprinkle with any toppings, then cover with a damp towel or a sheet of parchment paper sprayed with cooking oil. Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.
- Remove the cover from the raised dough and transfer to a preheated convection oven set
to 325º F or a preheated static oven set to 350º F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
Notes
To bake in a bread machine, hop to this article on baking gluten free breads in a bread machine.
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Fyi this recipe is not corn free. The listed flour contains xanthum gum which is a typically made from corn. Also most baking powders are made with corn starch or other byproduct unless you make your own or buy a specialized product.
Hi Josie, thanks for your comment. The products of mine which are listed as corn-free contain baking powder made without corn. Additionally, while xanthan gum is derived from the fermentation of corn sugars, it does not contain corn protein. Of course, if you are uncomfortable with the fact that corn sugars were used as part of the base for fermentation, you should check with your doctor to determine if this ingredient is right for your dietary restrictions.
~jules
Would your all purpose flour work in this recipe ?
Hi Karen, this recipe is similar to my gluten free beer bread recipe using my gfJules Gluten Free All Purpose Flour. Check that one out instead, since it has the right measurements for my gfJules AP Flour or just use my regular gluten free sandwich bread recipe. You could totally sub in my gfJules Flour here, just use 135 grams/cup.
~jules