Gluten-free sandwich bread can be hard to come by, especially ones with great taste and texture. This extra-tall Gluten-Free White-Oat Sandwich Bread uses a standard 1:1 GF baking flour, oat flour, and tons of other delicious ingredients. A buttery, textured bread solution to your sandwich game!
When was the last time you had an amazing gluten-free sandwich? Did you bake the bread at home, or buy from a reputable gluten-free bakery? Now, you can have bakery-fresh sandwiches from the comfort of your own home. This incredible Gluten-Free White-Oat Sandwich Bread will be your new go-to bread for toast, grilled cheese, and all of your sandwich needs.
Tall, Light, and Fluffy Gluten-Free Bread
There are quite a few tricks to ensure your bread rises to be tall, light, and fluffy. Gluten-free bread can get gummy and flat if you do not pay close attention to the recipe, so be sure to follow these tips.
- Use a flour blend that you trust. If you are new to the GF world and don’t know where to start, use the ever-popular Bob’s Red Mill 1:1 all-purpose flour. Usually, any other 1:1 flour will work, but you can also use a personalized blend that you like.
- Be sure the flour contains xanthan gum. If not, add it yourself!
- Use powdered psyllium husk. This is different from whole psyllium husk, so be sure to find the powdered stuff. This adds protein, which is normally found in wheat flour, and binds the bread dough.
- Also use GF oat flour in the dough. The oat flour gives a nice structure and texture to the bread. It also adds a lovely nuttiness to the bread, so don’t skip it! Grind your own oats into flour if you do not have oat flour but have whole oats.
Ingredients in Gluten-Free White-Oat Sandwich Bread
Use these simple ingredients for the best GF bread ever!
- 2 cups warm water at 110 degrees
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 2 ½ cups plus ⅓ cup 1:1 gluten-free flour (I used Bob’s Red Mill)
- 1 ⅓ cups gluten-free oat flour
- ½ cup nonfat dry milk powder
- 3 tablespoons powdered psyllium husk
- 2 tablespoons sugar
- 2 ¼ teaspoons instant yeast (or 1 packet)
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
How to Make Gluten-Free White-Oat Sandwich Bread
Begin by adding your warm water, eggs, and cooled melted butter to a bowl.
In the bowl of your stand mixer, add the remaining ingredients and mix to combine.
Slowly pour in the egg mixture with the machine running and mix to combine. Knead/mix on low speed for 6 minutes. The dough will resemble cookie dough at this stage.
Scrape the dough into a greased 11-inch by 5-inch loaf pan. Using wet fingers, press the dough into the sides of the pan. Coming from the bottom, tightly wrap aluminum foil around the outside of the pan. This is to help the bread rise straight up for that tall loaf effect. You want the top edge of the foil to come up at least 1 inch above the pan. Cover loosely with plastic wrap.
Allow the dough to rise for 1 hour at room temperature, or until the bread has risen by 50% in volume. Add more oats over the top of the bread for decoration, if desired.
Preheat the oven to 350 degrees F. Spray the top of the loaf lightly with water. Place the bread on the middle rack and bake for 1½ hours, turning the bread halfway through baking. Remove from the oven and allow the bread to sit for 10 minutes, removing the foil around the outside of the pan.
After 10 minutes, remove the bread from the pan and allow it to finish cooling on a wire rack. Allow it to cool completely before slicing and serving.
To freeze: Slice your bread into slices and store in the freezer in single baggies. Heat from frozen in the toaster or toaster oven.
Gluten-Free White-Oat Sandwich Bread
Ingredients
- 2 cups warm water, at 110 degrees
- 2 large eggs
- 2 tbsp unsalted butter, melted and cooled
- 2 1/2 cups plus 1/3 cup 1:1 all-purpose gluten-free flour, I used Bob's Red Mill
- 1 1/3 cups gluten-free oat flour
- 3 tbsp dry nonfat milk powder
- 2 tbsp brown sugar
- 2 1/4 tsp instant yeast
- 2 tsp baking powder
- 1 1/2 tsp salt
Instructions
- Begin by adding your warm water, eggs, and cooled melted butter to a bowl.
- In the bowl of your stand mixer, add the remaining ingredients and mix to combine. Slowly pour in the egg mixture with the machine running and mix to combine. Knead/mix on low speed for 6 minutes. The dough will resemble cookie dough at this stage.
- Scrape the dough into a greased 11-inch by 5-inch loaf pan. Using wet fingers, press the dough into the sides of the pan. Coming from the bottom, tightly wrap aluminum foil around the outside of the pan. This is to help the bread rise straight up for that tall loaf effect. You want the top edge of the foil to come up at least 1 inch above the pan. Cover loosely with plastic wrap.
- Allow the dough to rise for 1 hour at room temperature, or until the bread has risen by 50% in volume. Add more oats over the top of the bread for decoration, if desired.
- Preheat the oven to 350 degrees F. Spray the top of the loaf lightly with water. Place the bread on the middle rack and bake for 1½ hours, turning the bread halfway through baking. Remove from the oven and allow the bread to sit for 10 minutes, removing the foil around the outside of the pan.
- After 10 minutes, remove the bread from the pan and allow it to finish cooling on a wire rack. Allow it to cool completely before slicing and serving.
- To freeze: Slice your bread into slices and store in the freezer in single baggies. Heat from frozen in the toaster or toaster oven.
