Gluten-Free Sandwich Bread

I’ve worked on this recipe for years and most loaves are dry or gummy, too crumbly or like a brick, or have so many weird ingredients you have to special order online. Finally, I came up with a recipe that checked all my boxes:

• Clean, recognizable ingredients

• minimal “special” flours

• made in mixer, no kneading

• tastes AMAZING - kids & hubs approve

• 4 days later…still tastes amazing

• can be sliced for sandwiches without falling apart

If you are familiar with baking bread you will understand that you MUST follow the steps exactly for this loaf to turn out. The blooming of the yeast, specifically. If your yeast is old it won’t bloom and don’t bother wasting the flours. The rise time varies due to the temperature where it’s rising and the temperature of the ingredients in the batter. Don’t rush it - make sure it’s risen to near the top of the pan before baking.

This recipe is also formulated for this specific flour blend. I have been able to find this blend at our local grocery stores but you can also get it online.