Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipe-dream.
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, award-winning gfJules® Gluten Free Bread Mix.
Bake in oven or bread machine, as a loaf or as dinner rolls!
Everyone wants great bread … sometime. So don’t let being gluten free stop you from enjoying a 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.
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!). Want higher protein? Use a high protein milk/mylk as the liquid you add.
Pass the recipe along to anyone you know with other food restrictions and share the wealth!
I wrote this recipe for bread maker OR traditional oven method. If you do not have a bread maker, it is best not to use a hand mixer, but instead 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 a gluten free 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 certified gluten free flour (try millet, sorghum, almond, buckwheat or teff…). My flour should provide enough support and structure without being too heavy — the bread should still taste yummy.
If you want to bake fresh bread with even fewer steps, use my easy, #1 voted gfJules® 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 homemade Gluten Free Cinnamon-Raisin Bread – hop 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!)
And lastly, if you’re searching for a different style of gluten free dinner rolls, you simply MUST try my gluten free Pull-Apart Dinner Rolls!
They’re pillowy soft and never fail to please even the pickiest bread eaters!
Search my Homemade Gluten Free Breads tab for all kinds of gluten free bread recipes — from yeast-free to artisan, brown bread to boules … they’re all there!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup 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
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free 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 (sparkling water/club soda/gingerale/milk/yogurt etc.), apple cider vinegar, oil and egg/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 bread machines and gluten free breads in my article on using bread machines.
- 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 bread machine 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 at least 205º 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
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 79Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 467mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this easy gluten free sandwich bread recipe!
Pin for later!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup 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
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free 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 (sparkling water/club soda/gingerale/milk/yogurt etc.), apple cider vinegar, oil and egg/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 bread machines and gluten free breads in my article on using bread machines.
- 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 bread machine 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 at least 205º 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
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 79Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 467mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Oh My Gosh! I forgot how soft bread can be. I couldn’t wait long for the bread to cool. This was so very good! I used the dark crust setting on my new bread machine. It’s like a crusty loaf! Awesome! In the future, if I don’t want that, I think a lighter setting will be fine. The internal temp was 210. I made the flour blend from scratch since I had all the ingredients. As soon as I use them up, I plan to buy your flour. It will be amazing to be able to bake without spending time making flour first. Hubby can eat gluten, but tasted the bread & liked it too.
PS – My bread machine is a Hamilton Beach 29288C BreadMaker 2 LB. Worked great, and was quiet, too.
Hi Nicole – thanks so much for sharing your bread machine info. SO glad it worked out for you!
~jules
Isn’t it the best when loved ones who don’t have to eat gluten enjoy your gluten-free food, too?? Congrats on making a great loaf of bread! I know you’ll love it with the pre-made gfJules Flour even more, since it keeps baked goods fresh longer and is super fine and light. Happy baking!
~jules
I had pretty good results with this in the bread machine. It needed a little more cooking and I couldn’t figure out how to get the machine to add 5 more minutes, and the oven wasn’t preheated. Lesson learned. I used Bob’s Red Mill Muesli on the top and it is good. I would like to add it to the whole loaf and not merely the top. What happens if you do that?
Hi Sandy, I’m glad you had good luck with the machine! Not sure which one you have, but I’ve always found that the Cuisinart machines need more time to finish the bake for some reason. That’s why it’s so handy to have a bread thermometer! If you want to stir muesli into the mix, I would do it when the machine beeps that it’s time to add “mix ins” just before it’s finished mixing (that’s when I add things like cinnamon and raisins). Be sure not to add too much so that the muesli absorbs the liquid from the bread and throws off the proportions. Also note that Bob’s Red Mill products are not certified gluten free, so if you’re celiac, you may want to find a brand that’s certified gluten free.
~jules
Hi Jules,
I am very excited to make this bread. I’ve been gf and df for awhile now and have tried several bread recipes/mixes and none of them have been any good. I just made your baguettes with the pizza crust mix and wow they were divine! I also made your chocolate zucchini donuts and yum! One question though – can you tell me the difference in the bread results you achieve by choosing either the seltzer water, beer, milk, or yogurt. Just wondering how each of them affects the outcome. Thanks!
Hi Paula – I’m so happy you didn’t give up on great gluten free bread and now you know how delicious it can be!
As for the difference in results with different liquids, the bubbly liquid makes the bread have an airier texture and it’s lighter; milk and yogurt even moreso will help the bread to stay fresher longer but it is heavier and the bread won’t rise as much. I hope that helps. Happy baking!!!
~jules
Hello,
Any suggestions for how to mix if you don’t have a paddle attachment?
I’d suggest just mixing it by hand with a wooden spoon and strong arms! I’ve done it many times that way!
~jules
I’m allergic to both eggs and flax, in some recipes I use apple sauce as an alternative for eggs, what do you suggest for this wonderful looking bread?
Hi Joyce, can you tolerate chia? It’s an equal sub for flaxseed meal. If not, check out this article on vegan egg replacers for some other ideas; you can choose ones that you can tolerate. Enjoy!
~jules
Hi Jules,
Love your flour and all your recipes. I made your sandwich bread from scratch and it was delicious. I want to more recipe from you hope so you will also cooperate with me to give another recipe. Thanks in advance for giving me the recipe.
Hi Lela, I’m so happy you loved my gluten-free sandwich bread recipe! Please feel free to use any of the over 430 free gluten-free recipes on my site! Happy baking!
~jules
Just made this recipe using my Cuisinart bread machine. Oh. My. God. This is seriously life changing! I used sparkling water and it turned out divine! Bread was one of the biggest holes I had in my GF diet and I am so glad to have moist airy bread! Already planning my next loaf! Thank you so much!
I’m thrilled to hear that, Alesia! You deserve great bread, and I’m glad you didn’t give up on it! May all your bread baking from now on be fantastic!
~jules
Great bread, but when I make a head for lunch the next day. The sandwich gets very crumbly. I am vegan. Any tips? I have played around with milk, club soda.
Hi Brooklynne – did you use flaxseed meal and water as the egg sub? Did you use my mix or make it from scratch? Next time try using part yogurt and part club soda or milk – it will help it stay moist and fresh longer. Let me know how that goes!
~jules
Looking at the recipe – do I use an entire container of the sandwich bread mix for making dinner rolls?
Hi Roberta, yes, you would use the entire container of gfJules Sandwich Bread Mix for this recipe. Enjoy!
~jules
Hi Jules, I use a lot of your recipes with much success. Because we are unable to source your flour here in New Zealand I make a bulk batch using the flour blend recipe on your website. I am now keen to make an equally delicious GF sourdough bread, and wondered if you might have a recipe for this please. I’ve made, not that successfully, loads of GF loaves using recipes I have found on various website, some edible some not.
Jan
I have just completed baking a loaf of this bread, adding some sourdough starter. This is what I did. Added 1 c my sourdough starter and mixed with a cup of whole grain flour with no added starches and the 1/4 c buckwheat. In the bowl with that, I added 1/2 c of water to leave it as to become a sponge for 6 hrs or so. When ready to bake, I added 1-1/4 c of Jules’ flour and the remaining ingredients, minus that 1/2 c liquid I added to sponge (so basically 3/4 c), and only 1 t yeast instead of the 1 T. Left it to raise ~30 min and baked as directed. Sometimes you may be able to add even less liquid as the starter can be liquid in itself. Turned out beautiful.
Thanks so much for sharing your technique and recipe for turning this gluten free sandwich bread recipe into a sourdough loaf. You have me craving sourdough now! Luckily I can follow your instructions and bake my own! 🙂 I’ve actually been playing around with GF sourdough for a while. I hope to publish a sourdough recipe soon. I may incorporate some of your suggestions.
Happy baking!
~jules
Great! Some starters are more runny than others. MIne is pretty liquid. So I just have this basic rule—for one cup of my liquidy starter, I removed about 3/4 c dry and about 1/2 c liquid of a given recipe….sort of where I started. I also noticed that the sponge must work with flours only, not starches. They can be added in later. Anything goes after that! lol Anxious to see what you come up with!!
Oh good to know! Thanks!!
~jules
Excited to try the bread mix for the first time as all of my other attempts (and there have been many) have failed in a crumbly or spongy mess. Sadly after adding all the wet ingredients to the bread maker I pour in the mix and then I find out I was missing the yeast packet. Without any yeast at home and no way to get to the store I end up wasting the whole mix. I hope to have a better comment when I get my next order.
Hi Cheryl, I’m so sorry you were missing a yeast packet. Did you have my gfJules Bread Mix and there was no yeast packet inside?? If that’s what happened, please just send an email to [email protected] and we’ll gladly send you another for free. Unfortunately, things happen sometimes, but that’s certainly not the experience we want anyone to have! If that were to ever happen to you again — where you were baking and didn’t have the yeast you needed — just follow the instructions in this yeast-free bread recipe. You would add some extra chemical leaveners (baking soda; baking powder) in its place. At least that way the loaf wouldn’t be a loss.
I can’t wait to hear what you think when you do get a chance to make it again with the yeast!!! Thanks so much for letting me know and letting us make it right for you.
~jules
Yes it was the bread mix. I sent an email. You’re the best for the quick reply and sending a replacement. I wish I had known I could make it without the yeast so I didn’t waste it but at least if it ever happens again I will know. I’m new to gluten free and dairy free and your products and recipes make it so much easier. Thank you.
Absolutely, Cheryl! I’m so sorry that it came without a yeast packet. That makes me so sad to hear, but we will absolutely get you a replacement! Please let us know if there is anything else we can do to help you on your gluten-free, dairy-free journey!
~jules
I would love to try your bread mix; however, I live in Canada so the mix costs $57.09 and shipping is $52.44 before duties and taxes. All in that’s $126.66. Are there any companies that sell it here so it will be accessible?
Hi Shelley, we are finalizing a solution for our friends in Canada. Make sure you’re on our email list (sign up at the top right of the website homepage) so you’ll be notified of details, but we are working out a way to get my flour into Canada without you having to incur cross-border fees and excessive shipping – should be by the end of February. Stay tuned!
~jules
Hi Jules! Thank you for all the info on your website! I took your recommendation and bought the Zojirushi bread machine. I tried my 1st loaf with your recipe and it tasted great!!! A couple of questions:
1. The Zojirushi gluten free setting has 3 rise and punch cycles. Do I ignore this and enter the times you recommend manually?
2. I did the manual 20-45-60. Used Bob’s Red Mill GF 1-1 flour, almond meal, sparkling water, rest of ingredients as written. Didn’t get the rise I was expecting. Suggestions until I can purchase your flour and mix?
Hi Leslie – I program my Zojirushi as listed in my article on GF bread machines because I don’t like the punchdown that even the GF setting is programmed for. That could be one reason for less rise, but otherwise, I would love to see a comparison when you use my flour instead — my bread mix is even better for rise and makes it super easy to get great bread because there’s no measuring or having to buy a lot of separate dry ingredients. Almond flour is heavier than the powdered milk in the recipe, so that could be another factor. What liquid did you use? Sparkling water or other carbonated drinks like gingerale or GF beer tend to get a better rise than using milks or yogurt, for sure.
~jules
Hi this is my first time using your mix for Bread machines.
Found you wonder website from the Celiac website people
That use your products. So anxious to use you products.
Like most, I have not had good bread or really anything
Good for a year. Since I was diagnosed. Just wanted
To ask, I have a new Panasonic bread machine. I has a yeast
Dispenser at drop .so yeast drops in automatically. Will
This be ok for your bread machine mix.?
Thank you. Looking forward to getting your products
Jackie Potter.
Hi Jackie – I’m so excited for you to try my bread mix, too! I’m not familiar with that bread machine, but dropping the yeast in should be fine. I would make sure what the GF setting is on that machine though, just in case. I’ve had a few customers tell me that some machines like the Hamilton Beach have a GF setting but it also includes a “punch down” which you do NOT want when baking GF bread. Check my information on using a bread machine to make GF bread and see how the settings compare on the Panasonic. Let me know how it goes!
~jules
Hi jules-
I used the sandwich bread mix. Followed the recipe exactly. Used my zojurishi bread machine. I think it came out right. Is the bread supposed to be spongy? I used lacroix sparkling water as my liquid. Made sure that and the eggs were room temp.
Hi Jules,
Love your flour and all your recipes. I made your sandwich bread from scratch and it was delicious! Do you have a bread recipe the produces white bread? The bread I made came out a brown color and I would love to make a bread that looked more like the bread my husband used to love before going gluten free.
Hi Kim, SO happy to hear you loved the recipe! Have you tried my bread mix? You could make that with club soda or sparkling water and it comes out very white (check out some pictures on the bread mix page). Let me know what he thinks if you give that a try!
~jules
Wow, I followed your suggestion of using your sandwich bread mix with a new TFal bread maker. My first try was a great success. My celiac husband has felt deprived of good bread for 20 years. I bought the bread maker and mixes ( and my time as the baker) for a birthday gift for him. He is most grateful, as am I. Thanks for a wonderful product.
Hi Jules:)
I have three of your books for recipes and I use your online recipes too. I noticed that for your sandwich bread, they are all different…. Two of the soursces say, when baking bread in the oven, set it at 300 degrees, and one says to bake it at 350 degrees. One of the books say to use 3cups flour and two other ones say to use 2 3/4 cups. What should I be doing to make a nice sandwich bread? Thank you! 🙂
Hi Missy, you are on top of the recipes, aren’t you!? You can always count on what’s on line to be the most up-to-date recipe. I do have different recipes for different things, as well, so you really have to pay attention to subtle differences in some recipes (sounds like you’re all over that!), but I’m always tweaking and improving, so the on-line version of the same recipe may be different, but it is what I have found to work best. That being said, for anything where I also have a specific MIX — like sandwich bread — the absolute best version of it will be the mix, not the from-scratch version. There are several reasons for this, but most importantly, I have selected the individual ingredients which work best for that particular application. The ingredient listing may look the same, but it’s actually not. For example, there are more different variations of modified tapioca starch than you could even imagine. I test and test and test to get the right one for that particular mix … as I do with all the other ingredients. That ingredient blend will work great for bread, but maybe not as great for cookies, which is why the starch I choose for my all purpose flour may be a different one. Make sense? It’s pretty complicated, actually, but trust me, a lot of thought goes into trying to make it easy for my customers to get the best finished products!
I hope that helps!!
~jules
Hi Jules, I have a 1 1/2 lb loaf bread machine do you have a recipe for a small loaf of bread?
Hi JJ – you can still use this recipe with your 1 1/2 lb bread machine, just make sure to take the temp of the bread when it’s done to make sure it’s cooked all the way through. If it’s not to 205+ degrees, you’ll need to add some bake time to your machine or take it out and put it into a 350F pre-heated oven to cook for longer. Bread machines are all different, so you’ll want to pay close attention the first time you try the recipe or my mix and you’ll know how to handle it next time. You may find that it’s cooked through on that setting and you’re good to go, but just in case, turn your oven on the first time if the machine you have doesn’t allow for adding time to the bake setting. Do you have an internal thermometer to test the bread? That will be your best friend in determining when it’s all the way done. Here are some more tips on using your bread machine: https://gfjules.com/baking-gluten-free-bread-in-a-breadmaker/
~jules