Gluten-Free Sandwich Bread - Bake from Scratch

      This sandwich bread is soft, robust, and ideal for your preferred fillings. Featuring a light, airy consistency, it holds up well under spreads, meats, and vegetables. Whether you’re preparing a classic PB&J or a filling deli sandwich, this bread will become your favorite choice. It slices effortlessly, remains fresh for several days, and provides the comforting essence of homemade bread for every meal.

      Yields 1 (8½x4½-inch) loaf

      Ingredients:

      - 1¼ cups (300 grams) warm water (between 120°F/49°C and 130°F/54°C)

      - 3 large eggs (150 grams), at room temperature and divided

      - 2 tablespoons (28 grams) unsalted butter, melted and cooled

      - 3 cups (360 grams) gluten-free bread flour (refer to Note)

      - 2 tablespoons (24 grams) granulated sugar

      - 2½ teaspoons (7.5 grams) kosher salt

      - 2¼ teaspoons (7 grams) instant yeast

      - ½ teaspoon (2.5 grams) baking powder

      - 1 tablespoon (15 grams) water

      Instructions:

      1. Lightly coat an 8½x4½-inch loaf pan with cooking spray. Line the pan with parchment paper, allowing excess to hang over the long sides.

      2. In a stand mixer bowl, whisk together 1¼ cups (300 grams) warm water, 2 large eggs (100 grams), and melted butter by hand until well mixed.

      3. In a medium bowl, combine the flour, sugar, salt, yeast, and baking powder. Add this flour mixture to the egg mixture; using the paddle attachment, mix on low speed until combined. Scrape the sides of the bowl. Increase to medium speed and beat for 5 minutes. (The batter will appear very thick and maintain its shape when the sides are scraped.)

      4. Pour the batter into the prepared pan, spreading it into an even layer.

      5. In a small bowl, whisk together 1 tablespoon (15 grams) water and the remaining 1 egg (50 grams). Brush the top of the loaf with this egg wash. Loosely cover with plastic wrap and allow to rise in a warm, draft-free area (at 75°F/24°C) until it has doubled in size and has risen slightly above the sides of the pan, about 1 to 1½ hours.

      6. Preheat the oven to 400°F (200°C). Brush the top of the loaf again with egg wash.

      7. Bake for 15 minutes. Then, lower the oven temperature to 350°F (180°C) and continue baking until the loaf is golden brown and an instant-read thermometer inserted in the center reads at least 210°F (99°C), approximately 30 to 35 more minutes. Allow it to cool in the pan for 5 minutes. Carefully run a knife around the loaf's edges to loosen it from the pan. Using the excess parchment as handles, lift it from the pan and let it cool completely on a wire rack. Store in an airtight container for up to 3 days or tightly wrap in plastic wrap and freeze for up to 3 months.

      Note: This recipe was crafted using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours are equal, and outcomes may differ greatly between various brands and types of gluten-free flours.

      Let us know how it turned out!