Gluten-Free Sandwich Bread with Xanthan Gum
A sturdy, slice-able gluten-free loaf made with Bob's Red Mill flour, xanthan gum, and eggs for structure. The batter-like dough rises during a warm proof, then bakes with a two-stage temperature drop to develop a crusty exterior while staying tender inside. Perfect for sandwiches or toast, this version relies on eggs and xanthan gum rather than additional binders, yielding a more traditional bread crumb than many gluten-free recipes. Serve fresh or store for later.
Ingredients
- 1 cups warm water
- 2 tablespoons granulated sugar
- 2 teaspoons Rapid Rise Instant Yeastactive dry yeast1:1baking
may extend rise time by 5-10 min
- 2 ¾ cups Bob's Red Mill Gluten Free All Purpose Baking Flour, spooned
- 1 ¼ teaspoons fine sea salt
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 2 tablespoons extra virgin olive oil
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
- cooking spray, for pan(optional)
- parchment paper
Instructions
- 1
Grease a loaf pan with cooking spray and line with parchment paper, leaving overhang for removal.
- 2
Combine warm water, yeast, and sugar in a large bowl. Let sit 5-7 minutes until foamy.
- 3
Add gluten-free flour, salt, xanthan gum, and baking powder to yeast mixture. Mix with spatula for one minute until very thick dough forms.
- 4
Whisk together olive oil, eggs, and egg white in a medium bowl until combined.
- 5
Pour wet mixture into dry mixture and beat with whisk for about 2 minutes until thick batter forms. Transfer to prepared pan and spread evenly.
- 6
Preheat oven to 375F. Cover pan with a thin dish towel and place in a warm area. Let rise 25-30 minutes until puffed and nearing pan edge.
- 7
Remove towel and bake at 375F for 25 minutes. Reduce heat to 350F and bake 10-12 minutes more until crust is dark and bread looks set.
- 8
Cool on wire rack. After 10 minutes, remove bread from pan using parchment overhang. Cool at least 1 hour before slicing.
Tips
Ensure eggs and water are at room temperature before mixing to help yeast activation and even batter consistency.
Xanthan gum prevents separation and adds elasticity; do not skip or substitute without testing first.
Cool bread fully before slicing to prevent dense, gummy crumb texture.
Good to Know
Store in an airtight container or bread bag at room temperature for up to 3 days. Freeze wrapped loaf up to 3 months; thaw at room temperature.
Dough can be mixed and poured into pan up to 4 hours ahead; cover and refrigerate. Add 5-10 minutes to rise time before baking. Baked loaf freezes well.
Serve fresh at room temperature, sliced. Toast for sandwiches, breakfast toast, or with butter and jam. Best eaten within 2 days of baking.
Common Mistakes
Do not skip the yeast activation step to avoid dense, flat bread.
Do not rush cooling to avoid gummy crumb and difficulty slicing.
Do not reduce xanthan gum to avoid bread becoming crumbly and falling apart.
Substitutions
note: brands vary in absorption; may need water adjustment
FAQ
Can I make this bread without xanthan gum?
Not recommended without a substitute. Xanthan gum provides structure gluten would normally give. Psyllium husk or ground flax can replace it at 1.5x ratio, but texture will differ.
What if my dough doesn't rise or looks flat after the proof?
Water may have been too hot, killing yeast, or room too cold. Yeast should activate into a foamy mixture within 5-7 minutes. Ensure water is warm (110-115F), not hot.
How long can I keep this bread and can I freeze it?
Room temperature storage lasts 3 days in an airtight container. Freeze wrapped loaf up to 3 months. Thaw uncovered at room temperature for 2-3 hours before slicing.