Name: Classic Gluten-Free White Sandwich Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon active dry yeast; 1 cup warm water; 2 tablespoons olive oil; 2 eggs

Description

This Classic White Sandwich Bread recipe is a simple and delicious gluten-free loaf perfect for everyday sandwiches and toast. Made with gluten-free all-purpose flour, active dry yeast, and enriched with eggs and olive oil, this bread delivers a tender crumb and golden crust. An easy-to-follow recipe that yields a soft, flavorful loaf ideal for gluten-free bakers.

Ingredients

Scale

Dry Ingredients

2 cups gluten-free all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon active dry yeast

Wet Ingredients

1 cup warm water
2 tablespoons olive oil
2 eggs

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan to prevent sticking and ensure easy removal of the bread after baking.
Combine Dry Ingredients: In a mixing bowl, thoroughly mix the gluten-free all-purpose flour, sugar, salt, and active dry yeast to evenly distribute the leavening agent and seasonings.
Add Wet Ingredients and Mix: Pour the warm water, olive oil, and eggs into the dry ingredients. Mix the mixture until a smooth dough forms, ensuring all ingredients are well incorporated.
Transfer Dough to Pan: Spread the dough evenly into the prepared loaf pan and smooth the surface with a spatula for an even bake.
Bake the Bread: Place the pan in the preheated oven and bake for about 40 minutes, or until the bread is golden brown and sounds hollow when tapped, indicating it is cooked through.
Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to maintain texture and prevent sogginess.

Notes

Ensure the water is warm (not hot) to activate the yeast properly without killing it.
Using gluten-free all-purpose flour blend suitable for baking yields the best results.
The bread sounds hollow when tapped if baked through, which is a reliable doneness test.
Letting the bread cool completely before slicing prevents crumbling and maintains its structure.
This recipe can be doubled to make two loaves if desired.