Best Quick and Easy Gluten-Free Sandwich Bread

Our chef first developed an award-winning gluten-free bread recipe for her sister Emily when she had to go gluten-free for medical reasons many years ago. Chef sold this bread at farmers’ markets in the greater Phoenix area for quite a while and was well-known for it! Fast forward to now. Panhandle Milling wanted to come up with a new Gluten-free purpose flour.

The recipe for the bag seemed like the perfect place to adapt the recipe for her sister’s bread, and sure enough, it was! This flour worked better than the five or six flours, gums, and extracts the chef had blended to make her sister’s bread!

What makes our flour special?

Our gluten-free all-purpose flour is made with a scientifically balanced blend of several gluten-free flours, starches, and natural gums. It is formulated to give baked goods a well-rounded, mild flavor profile that mimics white wheat flour without the bitter aftertaste of some gluten-free blends. In addition, it provides optimal structure development and functionality and hydrates in recipes in a direct 1:1 ratio as regular all-purpose flour, making it ideal for large formulations or traditional home baking.

Quick and Easy Gluten-Free  Sandwich Bread

3 eggs
3 Tbsp. vegetable oil
1/3 cup sugar
1/3 cup dry milk powder
1 cup lukewarm water
1 Tbsp. Double-acting active dry yeast
1 Tbsp. baking powder
3 cups Panhandle Milling Gluten-free All-Purpose flour

Directions:

• Combine oil, sugar, milk powder, water, and yeast in a bowl. Combine salt, baking powder, and gluten-free flour in a quart-sized mixer bowl.
• Add the wet ingredients and mix them into a thick batter.
• Grease an 8-inch by 4-inch bread pan with butter or shortening. Scoop batter into the greased pan and smooth the top of the loaf.
• Leave the covered loaf on the counter for 30-45 minutes until the batter reaches the rim of the pan. Preheat the oven to 400° F.
• Bake 50-55 minutes until 180°F internal temperature. When the bread is finished, cool for 10-15 minutes before removing it from the pan.
• Slice with a very sharp bread knife after the bread has cooled. Wrap tightly after the bread cools to retain moisture.