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Gluten Free English Muffin Bread—Easy GF Sandwich Bread!

Gluten Free English Muffin Bread—Easy GF Sandwich Bread!
Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you’ve been searching for!

If you’ve been thinking of baking some gluten free bread, and you’re not sure where to begin, may I make a suggestion? Start with this recipe. There’s no real shaping, as it’s a batter dough by nature.

Plus there’s no long refrigerator rise, so in just a couple hours you’re ready to slice into a nice warm loaf of fresh bread. Only a few minutes of that time are even active. Before you begin, try reading my top 10 secrets to baking the best gluten free bread. Then see for yourself in this how-to video:

There are plenty of gluten free bread recipes on this website. And I even wrote a whole book about gluten free bread. When I was trying to select the first of those sandwich bread recipes to do a how-to video for, this one was an easy choice.

Not because it’s a difficult recipe. Instead, the fact that it’s maybe the easiest recipe is the whole point!

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

This gluten free English muffin bread is an interesting example of yeast bread: it is a very wet dough that you don’t really shape in the “traditional” sense. But that’s not because it’s gluten free.

That’s because of the nature of English Muffin Bread. It’s a super wet yeast dough, and moisture makes it double fast. Then, all that’s left is to scrape it into a loaf pan, smooth the top, cover it and let it rise.

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

After just about 35 minutes in the oven, you’ll have an amazing loaf of soft and tender gluten free bread. To store it, slice it thickly (because it’s amazing that way!), and place a small piece of parchment or waxed paper between each slice and the next before bagging and freezing.

This is good practice with any bread that is high in moisture like this one, so the slices don’t stick to one another as they freeze. It’s not necessary with most of the other breads, though.

If you need to be dairy free, there is a version of this bread recipe that does not use my bread flour formula, and can easily be made with dairy-free milk, in my first cookbook, Gluten Free on a Shoestring (page 106).

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

A while back, I asked those of you on my (free!) email list a simple question: When it comes to gluten free baking, what’s your biggest struggle? Among the hundreds of responses, a few themes emerged.

One of those themes was about your struggles with gluten free bread. And, like in conventional bread baking, the problem was most often with getting the bread to rise properly. It can be so frustrating!

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for! Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

Baking yeast bread is very environment-dependent. So when I bake bread in the wintertime, it takes a bit longer to rise since the air is not only a bit colder, but quite a bit drier. If you live in a very dry climate year-round, you may even have to add a bit more moisture to your bread dough.

One of the most common problems with baking bread in general (and a big part of my Bread FAQs) is dough that has dried out. If you let it rise without covering it, the dough will lose too much moisture and won’t rise properly.

Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you've been searching for!

This gluten free English muffin bread is by nature a very wet dough. So not only does it rise quickly, but it will rise even in a drier environment. It’s still possible to dry it out enough that it won’t rise, but there’s a bigger margin for error. That’s like rising insurance!

Like this recipe?

Prep time: Cook time: Yield: 1 loaf yeast bread

Ingredients

3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*

1 2/3 teaspoons (5 g) instant yeast

1 tablespoon (12 g) sugar

1 1/2 teaspoons (9 g) kosher salt

1 2/3 cups warm milk (110°F)

Coarsely ground gluten free cornmeal, for sprinkling (optional)

*GLUTEN FREE BREAD FLOUR
(Makes 1 cup (140 g) flour)

100 grams (about 11 1/2 tablespoons) mock Better Batter or Better Batter itself (71% of the total blend)

25 grams (about 5 tablespoons) unflavored whey protein isolate (18% of the total blend) (Isopure brand or NOW Foods brand are what I use)

15 grams (about 5 teaspoons) Expandex modified tapioca starch (11% of the total blend)**

**For an explanation of what Expandex is, and where to find it both in and outside the U.S., please see the Resources section of the blog.

 

Directions

  • In the bowl of your stand mixer, place the flour, yeast, and sugar, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the milk and mix with the paddle attachment until the dough is smooth. It will be very wet. Cover the bowl with oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes). You can skip this first rise and proceed right to the following step, if you prefer. The bread will just have a bit less flavor but it should not affect the final rise at all.

  • Preheat your oven to 350°F. Grease well an 8 1/2 by 4 1/2-inch loaf pan and sprinkle the bottom and sides with cornmeal. Once the dough has doubled, stir it down to deflate it a bit. Scrape the dough into the prepared loaf pan, smooth the top with a wet spatula, and cover with oiled plastic wrap. Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour). Remove the plastic wrap from the loaf pan and slash down the center of the loaf at a 45 degree angle and about 1/4 inch deep with a sharp knife or lame. Sprinkle the top of the loaf lightly with cornmeal, and place it in the center of the preheated oven. Bake until the loaf is lightly golden brown, registers 185°F in the center on an instant-read thermometer, and sounds hollow when thumped on the bottom (about 35 minutes).

  • Remove from the oven and allow to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

  • From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013. Originally posted on the blog in 2013. Recipe unchanged, some photos new, video new. 

Love,
Nicole

If you liked this recipe, you'll love this book!

If you’re eating gluten-free, you know the challenges of bread. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you’ve been missing—and at a fraction of the cost.

Learn More

Comments are closed.

  • Pamela Staley
    March 27, 2017 at 8:51 AM

    I was wondering if doubling your yellow cake recipe would be appropriate for a half sheet pan?

    • Nicole Hunn
      March 27, 2017 at 11:28 AM

      Feel free to experiment, Pamela. I have only made that recipe as indicated in the instructions.

  • Yoko
    March 26, 2017 at 6:37 PM

    Hi Nicole, I need your help desperately! My English muffin bread didn’t turn out very good(><)
    It was very dense and the bread didn't rise much….. this happened to me with other bread I baked. I used GF bread flour as you described but I use sea salt because I didn't have kosher salt. First rise was successful but not second rise. Don't know why my bread was densed (this happened to me in the past). I love your books and want to try other bread recipes but i am bit discouraged….If you have any suggestions, much appreciated! Thank you

    • Nicole Hunn
      March 27, 2017 at 11:32 AM

      Hi, Yoko,
      If you made ingredient substitutions, I would also start there first. If your bread rose in the initial rise, but didn’t in a subsequent rise, that likely means that you left it exposed and it dried out. Please see my Bread FAQs for more information, especially numbers 7, 20 and 21: https://glutenfreeonashoestring.com/about/gluten-free-bread-troubleshooting-faqs/

  • J Archbold
    March 20, 2017 at 6:56 PM

    Just reading through this and saw that you “put it in a cold oven, set the temperature, set the timer and waited 35 minutes”. The oven should be preheated. If you haven’t tried again, try preheating!

  • Linda Bunker
    March 19, 2017 at 10:37 PM

    I saw in an older post that someone stated that there is no Expandex in Canada. That is not true because I bought Expandex from a company at http://www.qualifirst.com which has an office in Eastern Canada and also Western Canada.

  • Miriam
    March 19, 2017 at 10:02 PM

    Hello Nicole,
    What actually is Expandex?? Never heard of it here in Australia;-)
    Kr
    Miriam

    • Nicole Hunn
      March 20, 2017 at 4:47 PM

      Hi, Miriam,
      Please see the Resources page on the blog for a description of Expandex, including tips on where/how to find it outside the U.S. I will also add that link to the recipe (which I thought I already had, and usually do in my bread flour recipes!).

  • Beth Naz
    March 19, 2017 at 3:30 PM

    So sorry I did not read all the comments and answers…..you covered my question farther down the blog :)
    Will get busy with the almond milk Thanks

    • Nicole Hunn
      March 19, 2017 at 8:21 PM

      Beth, this recipe calls for my GF bread flour blend, which calls for whey protein isolate, a dairy product. As I state in the text of the post, if you’d like a dairy-free version of English Muffin Bread, I’m afraid you will need my first cookbook, as there is another recipe in there that can easily be made dairy free, without my bread flour blend.

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