![\"Gluten-Free](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/GlutenFree7120SWSSocial-696x870.jpg\" "\\"GlutenFree7120SWSSocial\\"\/")
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This sandwich bread is soft, sturdy, and perfect for your favorite fillings. With a light, airy texture, it holds up beautifully to spreads, meats, and veggies. Whether you\u2019re making a classic PB&J or a hearty deli sandwich, this bread will become your go-to. It slices easily, stays fresh for days, and brings the comforting feel of homemade bread to every meal.<\/p>\n
Gluten-Free Sandwich Bread<\/h2>\n
Makes 1 (8\u00bdx4\u00bd-inch) loaf<\/span><\/p>\n Lightly spray an 8\u00bdx4\u00bd-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over long sides of pan.<\/p>\n<\/li>\n In the bowl of a stand mixer, whisk together 1\u00bc cups (300 grams) warm water, 2 large eggs (100 grams), and melted butter by hand until combined.<\/p>\n<\/li>\n In a medium bowl, whisk together flour, sugar, salt, yeast, and baking powder. Add flour mixture to egg mixture; using the paddle attachment, beat at low speed until combined. Scrape sides of bowl. Beat at medium speed for 5 minutes. (Batter will look very thick and hold its shape when you scrape the sides of the bowl.) Spoon batter into prepared pan, spreading into an even layer.<\/p>\n<\/li>\n In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of loaf with egg wash. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size and risen just above sides of pan, 1 to 1\u00bd hours.<\/p>\n<\/li>\n Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n Brush top of loaf again with egg wash.<\/p>\n<\/li>\n Bake for 15 minutes. Reduce oven temperature to 350\u00b0F (180\u00b0C), and bake until loaf is golden brown and an instant-read thermometer inserted in center registers at least 210\u00b0F (99\u00b0C), 30 to 35 minutes more. Let cool in pan for 5 minutes. Carefully run a knife along sides of loaf to loosen from pan. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days, or wrap tightly in plastic wrap and freeze for up to 3 months.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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