Gluten-Free Sandwich Bread - From Scratch Baking

      This sandwich bread is soft, sturdy, and ideal for your favorite fillings. With a light, airy consistency, it pairs wonderfully with spreads, meats, and vegetables. Whether you're preparing a classic PB&J or a hearty deli sandwich, this bread will quickly become your favorite. It slices effortlessly, stays fresh for several days, and provides the comforting feeling of homemade bread in every bite.

      **Makes 1 (8½x4½-inch) loaf**

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

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

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

      - 3 cups (360 grams) gluten-free bread flour (see 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

      Begin by lightly spraying an 8½x4½-inch loaf pan with cooking spray, then line it with parchment paper, allowing some excess to hang over the long sides. In a mixing bowl, combine 1¼ cups (300 grams) warm water, 2 large eggs (100 grams), and the melted butter by hand until blended.

      In another bowl, mix the flour, sugar, salt, yeast, and baking powder together. Combine the flour mixture with the egg mixture and, using the paddle attachment, mix on low speed until integrated. Scrape down the sides of the bowl. Then, beat at medium speed for 5 minutes. The batter will appear very thick and maintain its shape when scraped. Transfer the batter to the prepared pan, smoothing it into an even layer.

      In a small bowl, combine 1 tablespoon (15 grams) water with the remaining egg (50 grams). Brush the top of the loaf with the egg wash. Loosely cover with plastic wrap and allow the dough to rise in a warm, draft-free area (75°F/24°C) until it has doubled in size and is slightly above the pan’s edges, taking about 1 to 1½ hours.

      Preheat the oven to 400°F (200°C) and brush the loaf top with the egg wash again. Bake for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking until the loaf is golden brown and an instant-read thermometer inserted in the center shows at least 210°F (99°C), approximately 30 to 35 minutes more. Allow it to cool in the pan for 5 minutes, then carefully run a knife along the sides to detach it from the pan. Using the overhanging parchment as handles, remove the loaf from the pan and let it cool completely on a wire rack. Store it in an airtight container for up to 3 days, or wrap it tightly in plastic wrap and freeze for up to 3 months.

      **Note:** This recipe was created using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours perform similarly, and results may vary notably between different brands and types of gluten-free flours.

      We’d love to hear about your experience!