Gluten Free Sandwich Bread & Dinner Rolls Recipe

Gluten Free Sandwich Bread & Dinner Rolls Recipe

Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipedream. No, it’s the very real, very achievable, yummy result of using the right gluten free ingredients and this simple gluten free sandwich bread recipe or my even easier gfJules™ Gluten Free Sandwich Bread Mix. Bake in oven or bread machine, as a loaf or as dinner rolls!

Everyone wants a sandwich … sometime. So don’t let being gluten free stop you from enjoying that sandwich because you bought dry, hard gluten free bread. When the craving hits you for a sandwich, run … don’t walk to make a delicious homemade gluten free loaf, regardless of your food restrictions.

Gluten Free Beer Bread

Baking bread with carbonated beverages like sparking water, ginger ale or gluten free beer, helps keep the bread light and airy.

 

This awesome recipe produces a loaf you can slice as thick or as thin as you like, and it may be made nearly allergy-free! I’ve given you tons of ingredient options to make this bread just the way you like it and your whole family can enjoy it safely. Gluten-free, dairy-free, soy-free, nut-free … and higher fiber than a regular white bread, this loaf will stay moist for days (if it lasts in your house that long!).  Pass the recipe along to anyone you know with other food restrictions and share the wealth!

I wrote the recipe for bread maker OR traditional oven method.  If you do not have a bread maker, it is best to use a stand mixer or a large food processor with a dough blade, as this dough when made with yogurt is very thick (if using another liquid, the dough is more batter-like); alternatively, you could stir the recipe with a wooden spoon in a large bowl. No pan is even necessary; if you don’t have a loaf pan, simply follow the directions to make an artisan loaf on a baking sheet!

If you’d like to add more fiber of this bread recipe, you can always take out 1/2 cup of my gfJules™ flour and substitute with a higher fiber gluten free flour (try millet, sorghum, almond, buckwheat …). My flour should provide enough support and structure, without being too heavy, to make the recipe still taste yummy.

If you want to bake fresh bread with even fewer steps, use my easy gfJules™ Sandwich Bread Mix, and you won’t be disappointed! It turns out a beautiful artisan loaf with a nice crunchy crust, from the oven or bread machine!

If you want to make Gluten Free Cinnamon-Raisin Breadhop to my recipe here.

And if you somehow have any slices left over after a few days, make the most delicious gluten free French Toast around! Slice them thick or thin – it’s the best breakfast around! (and so easy!)

gluten free french toast with homemade GF bread - gfJules

gluten free sandwich bread slices

Gluten Free Sandwich Bread & Dinner Rolls Recipe

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Soft, full-sized gluten free sandwich bread you can make at home anytime in your oven or bread machine!

Ingredients

Dry Ingredients:

OR

  • 3 cups (405 gr)gfJules™ All-Purpose Gluten-Free Flour
  • 1/4 cup (26 gr) flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
  • 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR almond meal}
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt

PLUS these Liquid Ingredients:

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, milk of choice (not skim) or plain yogurt*
  • 1 tsp. apple cider vinegar (not necessary when using gfJules Bread Mix)
  • 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®) (Yeast Packet comes with Bread Mix)

toppings (optional):

Instructions

Oven Directions:

If not using my gfJules Sandwich Bread Mix, 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 (club soda/gingerale/yogurt etc.), apple cider vinegar, oil and egg or flax seed and water mixture.  Gradually add the dry ingredient 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.

If using yogurt, 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 to spread into a loaf pan, gradually mix in milk, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula. If using another liquid, the dough will be more batter-like and easier to pour into the pan.

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 or glass if you like a light crust). The pan should be at least 8.5 x 4.5 inches; 9 x 5 or Pullman pans work well.

Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax 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

Gluten Free Dinner Roll Directions:

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 350º F convection or 375º F static for 15 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the rolls comes out clean (internal temperature should reach 205-210º F). Depending on how big the rolls are (muffin tin versus popover size), they may take a bit longer to cook, but test often to be sure they don't over-cook. Remove to a cooling rack.

Gluten Free Bread Machine Directions:

Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines.

Bring all liquids to room temperature before adding to the machine, if possible.  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 minutes before adding.  Whisk together dry ingredients and add on top of liquids in the pan.  Make a small well with your finger in the center of the dry ingredients and pour in 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). Close the lid to the breadmaker and let it do the rest!

You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If not, use a rubber spatula to help the edges and corners of the pan mix more thoroughly.

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 again to bake.

Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer  – it should have reached approximately 205-210º F.  If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

Notes

*While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities.  Greek yogurt is really too thick for this recipe - the bread doesn't rise much and stays pretty dense. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf. To achieve the highest rise from a loaf, choose a liquid with bubbles instead.

The Best Gluten Free Sandwich Bread Recipe - the only recipe you'll need for soft, pliable, delicious gluten free bread! gfJules

Gluten Free Sandwich Bread

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

  1. I made this recipe in my bread machine using the gluten free setting. It turned out quite nice, very tasty but it didn’t rise quite as much as I hoped it might. Is it better to use a different setting?
    Also do you recommend storing your flour in the fridge or freezer?

    • Hi Kathy, the gluten free setting should work out just fine. What bread machine do you have? Have you reviewed my article on gluten free bread machines and using them/programming them for best results? The best way to get a good rise out of your bread is to opt for the bubbly liquid option in this recipe. Is that what you used? Also make sure your ingredients are at room temperature to give the yeast a head start on rising.
      As for storing my gluten free flour, I don’t recommend storing it in the fridge or freezer; it’s not necessary with my gfJules Flour. My products have an 18 month best by date and are low protein/low fat so they don’t go rancid quickly. If you do choose to refrigerate or freeze the flour though, be sure to bring to room temperature before measuring or using. I hope that helps!
      ~jules

  2. Jules, So I made this and at 25 minutes from the oven it was nice and brown, but the internal temp was only 140? What do you do at that point?

    • Hi Gabi, were you making the dinner rolls or the bread? Did you take it out or leave it in? Usually when the internal temperature is still that low, you would leave the bread in, because the thermometer is the best gauge of whether the bread is really done or not. If you’re worried about the outside of the bread being over-cooked, you can always cover the bread with an aluminum foil tent to prevent over browning.
      ~jules

  3. I followed to the T (with fresh ingred) in making GF bread, when resting the dough with a towel put a timer on it, when time was up it didn’t rise very much?? uhm? Well, I decided to go ahead a follow the recipes n prayed that it would rise while baking. And it did, great, after the timer went off, the bread looked beautiful, I was happy! Golden brown, took it out of the oven, n sink down just a tab, top still remain nice, it’s the bottom I am concern about. I waited till it cool down then I cut the middle to see what it looked like, I was please it look like bread, but about 1/4″ you can see dense on the bottom like it didn’t rise up with the rest of the bread, very moist. Can you help me on the reason of this???

  4. How would I adjust the recipe if I wanted to add 1/2 to 3/4 cup pecan meal in the bread?
    Thanks!
    Shelley

    • Hi Shelley, if you wanted to add pecan meal, I would suggest you simply remove the same amount of flour from the recipe so that you’re substituting an equal amount of flour/meal for flour so as not to disrupt the flour ratio. I hope that makes sense! The pecan meal will add yummy flavor, but it will also add density to the loaf, so 1/2 cup is probably a good starting point. Please come back and let me know how it turns out!
      ~jules

  5. So, I ran out of your flour (sad day) but have another brand of gf flour. It doesnt contain xanthum gum like yours does. How much should I add to the recipe?

    Thank you!