The Ultimate Soft & Sturdy Gluten-Free Vegan Sandwich Bread Recipe
Discover the holy grail of homemade bread with this incredible gluten-free sandwich bread recipe! Say goodbye to dry, crumbly loaves and hello to a wonderfully soft, tender texture that’s still robust enough to hold up to your favorite sandwich fillings, from hearty veggies to creamy spreads. This isn’t just any gluten-free bread; it’s a meticulously crafted loaf that will truly elevate your sandwich game.
While any bread can theoretically be used for a sandwich, a true sandwich bread offers the ideal characteristics: the perfect slice size, a yielding yet substantial texture, and a subtly balanced flavor that enhances, rather than overwhelms, your chosen fillings. For those navigating dietary restrictions, finding a vegan and gluten-free sandwich bread recipe that genuinely satisfies can be a frustrating quest. Many store-bought options or other recipes often fall short, resulting in dense, dry, or overly crumbly textures.
But your search ends here! This groundbreaking gluten-free sandwich bread recipe delivers everything you desire in a classic loaf, completely free from wheat, dairy, and eggs. Instead of relying on generic store-bought gluten-free flour blends, which can vary widely in performance, I’ve developed a custom flour mixture specifically engineered to produce an irresistibly soft, bouncy, and resilient sandwich bread. This tailored approach ensures consistent, delicious results every time you bake.
You’ll notice a few specialized ingredients in this recipe, but rest assured, each component plays a vital and intentional role in achieving the perfect structure and taste. For optimal results, it’s crucial to stick to the ingredient list and avoid substitutions. Trust the process, and you’ll be rewarded with the best homemade gluten-free sandwich bread you’ve ever tasted.
Why You’ll Adore This Gluten-Free Sandwich Bread Recipe
- Pillowy Soft Perfection: Unlike many gluten-free breads that can be notoriously dry, dense, or crumbly, this recipe yields a loaf with an incredibly soft, tender, and airy crumb. It’s the ideal foundation for any sandwich, offering a delightful texture that melts in your mouth without falling apart. You’ll be amazed at how light and fluffy a gluten-free loaf can be!
- Surprisingly Easy to Make: Don’t be intimidated by yeast breads! This basic sandwich bread is designed to be straightforward and approachable, even if you’re new to baking with yeast or gluten-free flours. The clear instructions and forgiving nature of this recipe make it a perfect entry point for aspiring bakers looking to master the art of homemade bread.
- Completely Gluten-Free and Vegan: Many gluten-free bread recipes rely heavily on eggs to provide structure and binding. However, this innovative recipe achieves exceptional texture and stability without any animal products whatsoever. It’s a truly plant-based and gluten-free solution, making it suitable for a wide range of dietary needs and preferences. Enjoy delicious bread that fits your lifestyle! (For more on plant-based baking, you might be wondering: Is Yeast Vegan?)
Essential Ingredient Insights
For precise quantities and detailed instructions, please refer to the complete recipe card located further down the page.
- Gluten-Free Oats: Crucial for this recipe, always ensure your oats are certified gluten-free. This certification guarantees they haven’t been cross-contaminated with wheat during processing, which can be a common issue. We’ll be grinding these into a fine oat flour, which contributes a lovely, mild flavor and a soft, tender crumb, essential for the ultimate gluten-free sandwich bread.
- Psyllium Husk: This remarkable ingredient acts as a powerful binder, mimicking the elasticity and structure typically provided by gluten. When combined with liquid, psyllium husk forms a gel that helps hold the dough together, preventing it from becoming crumbly and giving the finished bread a desirable chewiness and flexibility. It’s a non-negotiable for achieving the perfect texture in gluten-free baking.
- Soy Milk: My top choice for this recipe, unsweetened and unflavored soy milk, is selected for its higher protein content compared to other plant-based milks. This extra protein is vital in gluten-free baking, contributing to the overall structure and browning of the bread, leading to a more robust and satisfying loaf.
- Brown Rice Flour: This whole-grain gluten-free flour adds a subtle nutty depth of flavor, reminiscent of traditional whole wheat sandwich bread. It also contributes to the bread’s structure and a slightly chewy texture, making it a key component in our custom flour blend.
- Potato and Tapioca Starches: These two starches are a dynamic duo in gluten-free baking. Potato starch enhances the softness and moistness of the bread, while tapioca starch (also known as tapioca flour) provides elasticity and a pleasant chewiness, preventing the bread from becoming too dense or brittle. Together, they create a superior texture.
- Instant Yeast: The leavening agent that gives our bread its wonderful rise. Instant yeast is convenient as it doesn’t require proofing before mixing with other ingredients. If your yeast has been in the pantry for a while, it’s always a good idea to check its viability to ensure a successful rise. Here’s a quick guide on how to test yeast to see if it’s still good.
- Salt: Essential for enhancing the flavor of the bread and controlling the yeast’s activity. Don’t skip it, as it balances the sweetness and brings out the natural flavors of the grains.
- Baking Powder: While yeast is our primary leavener, a touch of baking powder provides an additional boost, ensuring a lighter, airier crumb and a more consistent rise in this gluten-free dough. It acts as a helpful insurance policy for achieving optimal volume.
- Maple Syrup: Provides a delicate, natural sweetness that is characteristic of classic sandwich bread. It also helps to activate the yeast and contributes to the beautiful golden-brown crust. Agave nectar can be a suitable substitute if needed.
- Olive Oil: Adds moisture and richness to the dough, contributing to a tender crumb and a slightly softer crust. It also helps to extend the bread’s shelf life.
- Apple Cider Vinegar: The acidity of apple cider vinegar plays a crucial role in activating the baking powder and improving the overall texture and structure of gluten-free bread. It reacts with the baking powder to create gas, aiding in the rise, and also helps tenderize the crumb. White vinegar can be used as an alternative if that’s what you have on hand.
Understanding the Pullman Pan: Your Secret to Perfect Bread
A Pullman pan, also known as a pain de mie pan, is a specialized loaf pan distinguished by its deep, straight sides and an optional sliding lid. Traditionally, it’s used to produce perfectly square bread slices with a very fine, dense crumb, as the bread bakes completely enclosed. For this particular gluten-free sandwich bread recipe, we leverage the Pullman pan primarily for its impressive tall, straight sides. While we won’t be using the sliding lid, these elevated sides provide crucial structural support for gluten-free dough, which often lacks the strong gluten network to maintain height during baking. This ensures your loaf rises beautifully, producing a tender, uniform texture with a traditional domed top, without the common issue of sides collapsing. Using a Pullman pan significantly contributes to the lofty, beautiful shape of your finished bread.
Step-by-Step Guide to Making Gluten-Free Sandwich Bread
- Prepare Your Oat Flour: Begin by adding your certified gluten-free oats to a high-speed blender or food processor. Process them until they achieve a fine, flour-like consistency. A few slightly larger pieces are perfectly fine and will add a rustic touch to your homemade gluten-free bread.
- Thicken the Psyllium Gel: Gently warm the soy milk until it reaches about 110ºF (43ºC) – warm to the touch but not hot. In a small bowl or liquid measuring cup, vigorously whisk the psyllium husk into the warm soy milk. Set this mixture aside for a few minutes; it will quickly thicken into a gelatinous, oatmeal-like consistency, forming our crucial gluten-mimicking binder.
- Combine Dry Ingredients: In the bowl of a stand mixer equipped with the hook attachment, combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt. Stir these ingredients thoroughly until they are well-integrated. Then, add the instant yeast and mix again briefly to distribute it evenly among the dry components.
- Mix Wet and Dry Ingredients: Pour the psyllium gel, maple syrup, olive oil, and apple cider vinegar into the bowl with your dry flour mixture. Begin mixing on low speed with the hook attachment. Continue mixing until all the dry ingredients are fully incorporated into a cohesive dough. You may need to pause and scrape down the sides of the bowl several times to ensure everything is evenly combined. Once the flour is no longer visible, increase the mixer speed to medium-low and continue mixing for a full 5 minutes. This mixing time is essential for developing the dough’s structure.
- Allow to Rest: After the mixing is complete, turn off the stand mixer and let the dough rest undisturbed in the bowl for 10 minutes. This brief rest period allows the flours to fully hydrate and the psyllium gel to further develop its binding properties, resulting in a more manageable dough.
- Shape the Dough: Turn the rested dough out onto a lightly floured surface (using gluten-free flour for dusting). Gently knead the dough a few times, just enough to bring it together and form it into a smooth, round ball. Then, carefully pat the dough into a rectangular shape, ensuring its width is roughly equivalent to the length of your Pullman bread pan. Roll the dough tightly into a log, tucking the ends neatly underneath, and carefully place it into your prepared Pullman pan.
- Proof the Dough: Cover the pan with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Allow the dough to rise for approximately one hour, or until it has visibly doubled in size. This proofing stage is crucial for developing the bread’s airy texture and flavor.
- Preheat Oven with Steam: While your dough is rising, place a shallow oven-safe pan filled with water on the bottom rack of your oven. This will create a steamy environment during the initial baking phase, which helps achieve a beautiful crust and a better rise. Preheat your oven to 400ºF (204ºC).
- Bake to Perfection: Once the dough has sufficiently risen, carefully place the loaf pan into the preheated oven. Immediately reduce the oven temperature to 375ºF (190ºC). Bake for 30 minutes with the steam generated from the water pan (resist the urge to open the oven door during this time!). After 30 minutes, carefully remove the pan of water from the oven. Continue baking the bread for an additional 20-30 minutes, or until its internal temperature reaches at least 205ºF (96ºC) when measured with an instant-read thermometer. This ensures the bread is fully cooked through.
- Cool Completely: This step is critical! Once baked, remove the loaf from the oven and immediately turn it out onto a wire cooling rack. Allow it to cool *completely* before attempting to slice it. This process can take at least 4 hours, and ideally, overnight cooling is best. Slicing too early will result in a gummy interior, as the starches need time to set properly. Patience is key for the perfect slice of gluten-free sandwich bread!
Expert Tips for a Flawless Gluten-Free Loaf
- Embrace the Pullman Pan: I cannot emphasize enough the importance of using a Pullman pan for this recipe. Traditional loaf pans have significantly shorter sides, which simply won’t provide the necessary support for this gluten-free dough as it rises and bakes. The tall, straight sides of a Pullman pan are instrumental in achieving a beautifully shaped, high-rising loaf. I highly recommend a 1-pound Pullman loaf pan, typically measuring around 8.38 x 4.8 x 4.5 inches externally and 7.5 x 4 x 4.4 inches internally. This specialized pan makes all the difference!
- The Golden Rule: Cool Completely: This is perhaps the most crucial tip for gluten-free baking. Resist the urge to slice into your freshly baked bread too soon! Gluten-free loaves, especially those rich in starches, require ample time to cool and set their internal structure. Slicing before it’s fully cooled (ideally 4 hours or even overnight) will result in a gummy, unappetizing texture. Patience will be rewarded with perfectly tender slices.
- For a Softer Crust: If you find your bread develops a crust that’s a bit too firm for your liking, there’s an easy fix. Once the bread has cooled completely, place the entire loaf into a sealed bread bag or airtight container. The residual moisture in the bread will redistribute and soften the crust over a few hours, resulting in a perfectly tender exterior.
- Measure by Weight for Precision: In gluten-free baking, accuracy is paramount. While cup measurements are provided, using a kitchen scale to measure ingredients by weight (especially flours and starches) will yield the most consistent and reliable results. Grams are much more precise than volume measurements.
- Ingredient Temperature Matters: Ensure your soy milk is warmed to the specified temperature (110ºF/43ºC). Yeast is a living organism, and the correct temperature is vital for its activation. Ingredients that are too cold can slow down or inhibit rising, while those too hot can kill the yeast.
Delicious Ways to Enjoy Your Gluten-Free Sandwich Bread
Once you’ve mastered this incredible gluten-free sandwich bread, the possibilities are endless! It’s truly versatile and makes the perfect base for a myriad of delicious creations. You can’t go wrong with a timeless classic like a peanut butter and jelly sandwich. Or, venture into savory territory by trying it for a vegan BLT sandwich or a hearty smashed chickpea avocado sandwich. This bread also shines in other applications:
- Whip up a batch of decadent Vegan Pumpkin French Toast for a comforting breakfast.
- Elevate your morning with a perfectly crisp slice of Avocado Toast, perhaps with pickled onions for an extra zing.
- Prepare a crowd-pleasing Overnight Baked French Toast Casserole for a leisurely brunch.
- Toast it lightly and serve with your favorite vegan butter or homemade jam.
- Use it as a base for open-faced sandwiches, topped with hummus, roasted vegetables, or a sprinkle of nutritional yeast.
How to Store Your Freshly Baked Loaf
This homemade gluten-free sandwich bread is truly at its best when enjoyed freshly sliced. However, if you have leftovers (which is unlikely once you taste it!), it will maintain its freshness and soft texture for 2-3 days when stored at room temperature. Simply place the cooled loaf in an airtight container or a sealed plastic bread bag to prevent it from drying out.
Can I Freeze This Recipe?
Absolutely! Freezing is an excellent way to extend the shelf life of your gluten-free sandwich bread and always have a delicious loaf on hand. Once the bread has completely cooled, slice the entire loaf into your desired thickness. For best results, wrap individual slices or small portions (e.g., two slices together) in two layers of plastic wrap, then place the wrapped slices inside a freezer-safe bag. This double-layer protection helps prevent freezer burn. You can freeze the bread for up to 2 months. To thaw, simply remove the desired amount of slices from the freezer and let them sit on your kitchen counter until they are no longer frozen. For a quicker thaw, you can gently warm slices in a toaster or microwave.
More Irresistible Vegan Yeasted Bread Recipes
If you loved baking this gluten-free sandwich bread, you might enjoy exploring some of our other fantastic vegan yeasted bread recipes:
- Vegan Japanese Milk Bread: Experience unparalleled softness and fluffiness.
- Garlic and Rosemary Focaccia Bread: A fragrant and flavorful Italian classic.
- No Knead Bread (Dutch Oven Bread): Effortless artisan-style bread for beginners.
- Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes: Another fantastic gluten-free option for a savory treat.
- Vegan Cinnamon Rolls: Sweet, sticky, and incredibly delicious.
Enjoy, friends! If you try this amazing gluten-free sandwich bread recipe, please be sure to snap a photo and tag #jessicainthekitchen on Instagram! We would absolutely love to see your creations. Don’t forget to leave a comment below and give the recipe a rating – your feedback helps us so much! Thank you!
Gluten-Free Sandwich Bread
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Ingredients
- 1 ½ cups gluten-free oats, 144 grams
- 3 tablespoons psyllium husk, 18 grams
- 1 ¾ cups + 1 tablespoon soy milk, 435 ml
- 1 cup brown rice flour, 160 grams
- 6 tablespoons potato starch, 72 grams
- 6 tablespoons tapioca starch, 60 grams
- 2 ½ teaspoons instant yeast
- 2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons maple syrup
- 2 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Add the gluten-free oats to a high speed blender. Process until they resemble flour. It’s fine if there are a few larger pieces of oats in the oat flour.
- Warm the soy milk to 110ºF/43ºC. Combine the psyllium husk with the soy milk in a small bowl or measuring cup. Mix well and set aside to thicken. It will begin to thicken and resemble runny oatmeal.
- Combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder and salt in the bowl of a stand mixer fitted with the hook attachment. Stir together until well mixed. Then add the instant yeast and mix again.
- Add the psyllium gel, maple syrup, olive oil and vinegar to the flour mixture. Stir on low speed until the dry ingredients are incorporated. You may need to scrape down the bowl a few times. Once all of the flour is incorporated, increase the speed to medium low and mix for 5 minutes.
- Once the mixing time has elapsed, allow the dough to rest for 10 minutes in the bowl.
- Turn the dough out onto a lightly floured surface. Knead the dough gently a few times until you can form it into a smooth circle. Pat the dough out into a rectangle shape as wide as your bread pan. Then roll the dough up into a log, tucking the ends under, and place it into a Pullman pan.
- Cover the dough and leave it to rise in a warm place for about an hour or until it has doubled in size.
- Place a pan of water on the bottom rack of your oven. Preheat the oven to 400ºF / 204ºC.
- Once the dough has risen, place it in the preheated oven. Immediately reduce the temperature to 375ºF / 190ºC. Bake at 375ºF / 190ºC for 30 minutes with steam (do not open the door during this time). Remove the steam pan and bake for another 20-30 minutes at 375ºF / 190ºC. The final internal temperature should be at least 205ºF / 96ºC on an instant read thermometer.
- Remove the loaf from the oven and allow it to cool completely before slicing; it will take 4 hours or more. Overnight cooling is best. If you slice it too soon, the inside will be gummy. If your bread feels too crisp on the outside, place it in a closed bread bag and the outside will soften.
Notes
To freeze: Once the bread has cooled, slice the loaf. Wrap it in two layers of plastic wrap, then place it inside a freezer bag. Freeze for up to 2 months. To thaw, remove the bread from the freezer and leave it on your kitchen counter until it’s no longer frozen.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.