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Author:
Tracy Nawara
The perfect sandwich starts with good, squishy bread that can easily hold all of your ingredients. The bread should be sturdy but soft which leads to the best mouthfeel when you take a bite. Not too firm, not too soft, and perfectly cloudy bread is the ideal texture for sandwiches.
The white sandwich bread recipe happens to be dairy-free and gluten-free by omitting all dairy ingredients and using all-purpose gluten-free flour. Be sure your gluten-free flour contains xanthan gum in the ingredients, otherwise, you will need to add 1 teaspoon to make up for it. This gives gluten-free bread the perfect texture.
Gluten-free flour is the star of the show. You need a great-quality all-purpose gluten-free flour for this recipe. The 1:1 gluten-free flours are not ideal in this type of bread, so try to find one that says all-purpose, such as Pilsbury. If you use 1:1 flour, the bread might come out dry and deflated.
Use a stand mixer for mixing the dough for ease and convenience. Fit it with the paddle attachment rather than the dough hook, as this dough is very wet. Once it is combined, the wet dough can be poured into the bread pan.
A 9×5 loaf pan is a perfect size for this. You may have other bread pans that are slightly smaller, which is fine, but make sure to account for the rise. This is a yeasted dough so it will grow larger as it rests. You do not want the bread dough to double over while baking.
Gluten-free and dairy-free bread is perfect for making any sandwich. Making peanut butter and jelly sandwiches is great with this recipe because it is delicious untoasted. You could also make a BLT or tuna melt with this bread because it toasts very well. Whatever your favorite sandwich is, this bread can hold it all together.
Spray a 9×5 bread pan with gluten-free nonstick spray.
In a stand mixer fitted with a paddle attachment, add the flour, baking powder, and yeast. Stir to combine.
In a separate bowl, combine the olive oil, honey, vinegar, and water. Add that mixture to the flour and mix at low speed for about 1 minute.
Add the egg whites and salt and continue mixing. The dough should resemble thick cake batter. Do not overmix.
Pour the bread dough into the prepared bread pan and cover with plastic wrap coated in nonstick cooking spray. This keeps the plastic wrap from sticking to the dough as it rises. Allow the dough to rise in a warm place for 30 minutes.
Preheat the oven to 350 degrees F.
After the dough has risen, remove the plastic wrap and bake uncovered for 30 minutes. The internal bread temperature should be about 210 degrees F when it is done. The top should also be golden brown and domed.
Allow the bread to cool for 10 minutes before removing it onto a cooling rack. Do not allow it to cool in the pan completely because the bottom of the bread can get soggy. Allow the bread loaf to cool completely on the rack.
Store the bread in an airtight container at room temperature and slice as you need it. This bread can also be frozen for up to 3 months. Thaw in the fridge for 1 day before enjoying.
