Rich Sandwich Bread

As promised in last week’s blog, I baked sandwich bread from the GF Bread Flour.

I used the bread machine because, for me, it is a great convenience and time saver. I also offer directions for using a bread pan and baking it in a conventional oven.

The bread turned out golden and flavorful with great chewy texture. The loaf sliced evenly and well, did not fall apart when used for sandwiches with fillings that range from tuna salad, ham and cheese, peanut butter and jelly. It stayed fresh for at least four days (after that it was all gone) wrapped at room temperature. And it made great toast.

When I say “sliced” I assume that every home has a decently sharp serrated bread knife. They are not exorbitantly expensive to buy, a good one lasts a lifetime, and if you don’t have a knife sharpener that has a slot for serrated knives, you can take the knife to be sharpened professionally once a year. I would never have even raised the topic if I had not been at a friend’s house recently for dinner, and was given the task of slicing a loaf of the gluten-free bread I had brought. Yikes! The household bread knife was beyond dull (as, alas! were all the knives). Actually, a dull knife is more dangerous to use than a sharp one. You have to use more pressure to make them work. If a knife is sharp it will slide easily through what you are cutting, but forcing a dull knife can cause it to slip. I don’t want to burden readers with useless information, but if anyone is interested in Knives 101: How to Cut with and Care for Knives, let me know, and I will cover it in a future blog.


But back to the bread (with gluten-free baking there is always a “but”), it was not as white and not as light as the kind of sandwich bread that was my kids’ favorite in pre-GF days.

So next week I am going to use this high-protein GF Bread Flour as a base and see if I can come up with a simple version of their favorite. Stay tuned. Meanwhile, have a slice of some very good, very tasty Rich Sandwich Bread.


Rich Sandwich Bread

Yield: 1 (2-pound) loaf


  • 3 ½ cups of GF Bread Flour
  • 3 tablespoons sugar
  • 2 ¼ teaspoons instant yeast, preferably SAF, or bread machine yeast
  • ½ teaspoon salt
  • 1 ½ cups milk (or nondairy alternative such as rice milk)
  • ¼ cup vegetable oil or melted butter
  • 1 egg
  • 4 egg whites
  • 1 teaspoon cider vinegar


  1. In a large bowl combine flour, sugar, yeast and salt and whisk to mix. Reserve
  2. In a medium bowl combine milk, vegetable oil egg, egg whites and vinegar. Whisk to mix well.
  3. In the metal work container of a bread machine fitted with the paddle add first the liquid ingredients then the flour mixture. Fit the container into the bread maker and select the gluten-free cycle. (If the bread machine lacks a gluten free cycle, choose the regular white bread cycle, one that preferably has two rises.)
  4. Turn on the machine. When the cycle finishes, immediately remove the bread from the pan and transfer to a wire rack to cool.


Variation: Place the dry ingredients in the work bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients and mix on low speed until well mixed, scraping down sides as needed. Leaving the paddle attached, cover the top of the work bowl with plastic wrap and let dough rise until doubled, at least one hour. When dough has risen, remove plastic wrap and turn mixer to low. Mix until dough is smooth. Remove dough from mixer and transfer, using a silicone spatula (dough will be sticky) to a well-oiled 9 by 5 by 3-inch bread pan. Cover and let rise in a warm place until dough has doubled, up to 1 hour. Bake in a preheated 350°F oven until golden on top, cooked through and sounds hollow when tapped, about 1 ½ hours. Transfer baked bread to a rack to cool.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Gluten-Free Bread Flour

For years now I have been trying to bake everything—yeast breads (which includes sandwich bread, rolls and pizza dough), quick breads (which includes banana bread, pancakes, waffles, biscuits, muffins), and finally desserts (which includes cakes, cookies, donuts)—using one gluten-free flour. The first flour I developed in Cooking for Your Gluten-Free Teen actually works pretty well. […]


Mongolian Turkey

Let’s talk Turkey. I realize Thanksgiving is at least one month away. What I want to talk about turkey is not for Thanksgiving. Have you noticed all the different year-round cuts of fresh and frozen uncooked turkey now available in supermarkets? To name a few: boneless skinless turkey breast; turkey breast steaks, boneless turkey breast […]


Gnocchi Roman Style

As promised (when the gluten-free gnocchi series was interrupted by the recipe for stuffed peppers for my returning-to-college daughter), here is the last gnocchi recipe. I call it “Roman Style” because there is a traditional Italian recipe that combines regular gnocchi with potatoes. The combination is doubly tasty, so I developed a recipe along those […]


Stuffed Peppers for Lindsey

I promised this blog would be my last recipe for gluten-free gnocchi; however, I am delaying that until later this week. A few weeks ago our oldest daughter Lindsey returned to college, but before leaving she asked me to develop some recipes for her to cook at school. One of her favorites is stuffed peppers. […]


Gnocchi with Butternut Squash and Cannellini Beans

This is the third gnocchi recipe I have tested on my family and received the thumbs-up of approval. Using the basic gluten-free gnocchi recipe, I added two ingredients familiar to Italian cuisine: squash and cannellini beans. Looking for convenience I used two readily available, quick-and-easy products: peeled, cubed, ready-to-microwave in its own bag butternut squash […]


Get every new post delivered to your Inbox

Join other followers