Gluten Free Classic Sandwich Bread

It took me two attempts to get a good result from this recipe from the America’s Test Kitchen “How Can It Be Gluten Free Cookbook”… 

I accept full responsibility.

In looking back to what happened with the first try, I think it was a problem with my yeast and perhaps… a little with my confidence. As I do become more adept at baking/making gluten free items, they do turn out progressively better. Plus, even though my sweet tooth wouldn’t mind it, I can’t live on desserts alone. 

Still missing the familiarity and ease of eating things like sandwiches of all sorts, and even toast (still) while I’ve found what really is a fantastic gf sandwich bread at the store: Udi’s Gluten Free White Loaf…

… I just have to keep trying until I can make a properly textured home-made, tasty… gluten free loaf at home. It’s a mission.

IMG_20151103_110917“How can it be gluten free…?” Indeed!

Having great success with other recipes from this amazing gf cookbook, I just had to give this another try. After replacing my yeast and with new determination & focus, I gave it another go. 


As I cut into my freshly baked second attempt and reached for the butter – all I can say is… I’m so very glad I did!

Finally getting the rise described in the recipe, it in fact rose so high, I had to literally cut the loaf free from the top of the pan. So it’s a little rough around the edges. What’s not to like…? It has the perfect texture, and as important, great taste. Plus, it gives me great comfort. A successful attempt AND good eating~


BLT, gluten free & full of taste. Who’s a lucky girl…!

You should freeze what’s not eaten the first day. Slice it, stack with pieces of waxed paper and wrap well. You’ll have happy days of gf toast & toasted sandwiches. YUM!

Here’s the link for the gluten free flour blend needed.

Gluten Free Classic Sandwich Bread
A sandwich bread so good, you really won't believe it's gluten free!
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  1. 2 cups warm water (110 degrees)
  2. 2 large eggs
  3. 2 TBSP melted unsalted butter, melted and cooled
  4. 14 ounces (3 cups plus 2 tablespoons) ATK Gluten-free Flour Blend
  5. 4 ounces (1 ⅓ cups) gluten-free oat flour
  6. 1 ½ ounces (½ cup) nonfat dry milk powder (I used goat’s milk powder)
  7. 3 TBSP powdered psyllium husk
  8. 2 TBSP sugar
  9. 2 ¼ tsp instant or rapid rise yeast
  10. 2 tsp baking powder
  11. 1 ½ tsp salt
  1. Spray or grease 8 ½ by 4 ½-inch loaf pan with vegetable oil spray or olive oil. Whisk water, eggs, and melted butter together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough)
  2. Using rubber spatula, scrape dough into prepared loaf pan and press into gently into corners with wet hands; smooth top of dough and spray with water. Tightly wrap double layer of aluminum foil around pan (coming from around the bottom with the sides coming up to the top) so the top edge of foil rests at least 1 inch above the top rim of the pan creating a collar and making a taller pan; secure foil with staples (this ensures the loaf rises up instead of out keep the dough from spilling over the edges when it rises). Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50% (1/2-inch about rim of pan), about 1 hour.
  3. Adjust your oven rack to the middle position and heat oven to 350ºF. Remove plastic and spray loaf with water. Bake until the top is golden, crust is firm, and the loaf sounds hollow when tapped, about 1 1/2 hours, rotating the pan halfway through baking.
  4. Transfer pan to wire rack and let bread cool for 10 minutes. Remove loaf from pan and let cool completely on rack, about 2 hours. Serve.
  1. *As with most GF breads, you will need a stand mixer to make this.
  2. *Makes 1 loaf - well worth effort!
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