3 Sandwich Bread Types Homemade

Need delicate, scrumptious gluten-free sandwich bread? Then this recipe is for you! It’s simple to make and comes out completely each time. gluten-free sandwich bread types. It’s greater than a little bit of a ache, isn’t it? The pre-made loaves, whereas gentle and tender, are costly and sometimes crammed with holes. Home made recipes prevent cash however are sometimes dense–and relying on the recipe dry or gummy.

Sandwich Bread Types

Here's 3 sandwich bread types : 


1. Gluten-free Sandwich Bread Recipe


Gluten-free Sandwich Bread Recipe


While gathering ideas for new recipes, I like to poll my friends and Facebook followers.  After countless informal surveys, I've learned that the No. 1 thing that people want to replace after going gluten-free is bread - just plain bread.  After almost a year of recipe development, I am happy to say that I finally have several amazing recipes for just plain bread.  Today I'll bring you sandwich bread.  Over the next few days, and only in time for the holidays, I'll bring you recipes for rolls, french bread, round loaves or boules, and more - if I can think of more recipes to give you!
  

Gluten-free Sandwich Bread Recipe:

You will be placing your risen dough in a COLD OVEN.  Do not preheat!
In a medium bowl combine:
  • 450g Bread Flour
  • 2 Tbsp sugar or honey
  • 1 tsp salt
  • 1 packet quick-rise yeast

In the bowl of your stand mixer, combine:

  • 2 eggs
  • 4 tsp apple cider vinegar
  • 1.5 cup of warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add: 
  • 30g psyllium husk

Blend the psyllium husk into the wet ingredients until the mixture begins to thicken, about 1-2 minutes.  Stop the mixer and add all of the dry ingredients.  Also, add: 
  • 5 Tbsp vegetable oil

Mix the dry ingredients into the wet ingredients on low until the mixture starts to look well-blended.  Turn the mixer to high and mix well for another two minutes.  If the combination seems too thick for the blender to handle, add one tablespoon at a time: 
  • 1-3 Tbsp warm water (100-115 degrees F)

Add just enough for the dough to relax a little, then blend it in well.

Using a stiff spatula or wooden spoon, scrape the dough into a lightly greased or oiled Pullman pan.  The mixture will be thick, so gently press it down into the pan as evenly as you can.  Cover with a cloth and set aside in a warm place to rise for 30-40 minutes, or until about halfway up the sides of the pan.  Place the loaf inside a heavy stockpot if possible, or cover the pan with a Pullman loaf cover.  Place the covered stockpot and pan inside a COLD OVEN.  Turn the oven on to 450 degrees F.  Bake for 50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.

Remove from the pan and let cool for at least 15 minutes before slicing.  Enjoy!


2. Sandwich Bread Recipe - Lower Fat


sandwich bread lower fat


I've heard about using applesauce as a fat substitute and decided to try it out. This recipe is very similar to my standard Sandwich Bread Recipe. Still, there were enough changes to warrant posting the entire recipe again. To my surprise, this variation on the recipe provided lighter, fluffier bread.

Sandwich Bread Recipe - Lower Fat Recipe

You will be placing your risen dough in a COLD OVEN. Do not preheat!

In a medium bowl combine:

  • 450g GF Bread Flour Blend
  • 2 Tbsp sugar or honey
  • 1.25 tsp salt
  • 1 packet quick-rise yeast

In the bowl of your stand mixer, combine:
  • 2 eggs
  • 4 tsp apple cider vinegar
  • 1 cup of warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth. Stop the mixer and add:
  • 30g whole psyllium husk (or 20g ground psyllium husk)

Blend the psyllium husk into the wet ingredients until the mixture thickens quite a bit, 2-3 minutes. Stop the mixer and add all of the dry ingredients. On top of the dry ingredients, also add:
  • 2 Tbsp vegetable oil
  • 3 Tbsp unsweetened apple sauce
  • 1/5 cup warm water

Mix everything on low until the mixture starts to look well-blended. Turn the mixer to high and mix well for another two minutes. If the combination seems too thick for the blender to handle, switch to the dough hook.

The dough will be sticky, but you should be able to scrape it out of the bowl with your hands and form a large ball. Elongate the dough ball slightly and place it in a lightly oiled or greased Pullman pan. Even out the loaf as best you can. Cover with a cloth and set aside in a warm place to rise for 40-45 minutes, or until the crown reaches almost to the top of the pan and the dough no longer springs all the way back when dented with a finger.

The dough just put in the pan

Dough ready for baking
Place the loaf inside a heavy stockpot if possible, or cover the pan with a Pullman loaf cover. Place the covered stockpot and pan inside a COLD OVEN. Turn the oven on to 450 degrees F. Bake for 45-50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.

Remove from the pan and let cool for at least 15 minutes before slicing. Enjoy!
Storage: After the bread has thoroughly cooled, store in a large plastic bag at room temperature for 2-4 days. After that time, slice and freeze the remaining bread.



3. Vegan Teff Sandwich Bread Recipe


Vegan Teff Sandwich Bread Recipe


Mix time: 10 minutes
Rise time: 1.5-2 hours
Bake time: 45-55 minutes


In a medium bowl, mix together:

  • 200g (1 1/4C) teff flour
  • 100g (3/4 C) sorghum flour
  • 75g (1/2 C) tapioca flour
  • 75g (1/2 C) potato starch
  • 24g (2 Tbsp) sugar
  • 6g (1 tsp.) salt

Set this mixture aside and in a large mixing bowl or the bowl of your stand mixer whisk together:

  • 520g (2 1/3 C) warm water
  • 30g (1/3 C) whole psyllium husk
  • 2g (1 tsp.) yeast

Set aside 50g (1/2 C) of the flour mixture and put the rest of the dry ingredients in the bowl with the wet ingredients. Blend with a paddle or dough hook on your stand mixer, or blend with a wooden spoon until the dry ingredients are incorporated. The dough will be wet, sticky, and hairy.

Let the dough rise, covered, for about one hour.

After the first rise, blend in the rest of the flour that you set aside. Pat the dough out into a square or rectangle. I usually place it on parchment paper or wax paper for this step for easier handling. 

Roll the dough into a log.

Tuck the edges of the log under and place it in a greased bread pan or Pullman pan. 

Let the dough rise, covered, for 30-45 minutes, or until a finger, dent stops filling in quickly. Preheat your oven to 450° F mid-say through this last rise. Bake at 450° for 45-55 minutes, or until it sounds hollow when tapped with the knuckles. Turn the bread out to cool on a wire rack.

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