{Homemade} Gluten Free Sandwich Bread

As far as the Paleo diet goes (which we have loosely followed for some time now) even the word “bread” is a big no no. However, when it comes to my gluten free 3 year old, bread is a must! She has done an amazing job of adapting to a gluten free lifestyle and is very good about asking me before she eats something to be sure it’s gluten free and not eating food when she’s over at friends houses. Even the cross contamination of something that is normally gluten free (like most peanut butters) with something that’s been contaminated with gluten from a bread knife being double dipped in said peanut butter is just as damaging to her intestines.
However, she’s still a 3 year old! And when her cousins pull out their PB&Js for lunch and she looks at me with those big brown eyes I will experiment and test until I get the best tasting gluten free bread I can come up with so she can have her PB&J and eat it too!
This recipe is a mishmash of several gluten free and non-gluten free recipes that I have combined to come up with what I think might be as close as I might get to soft, yet sturdy sandwich bread. Luckily this gluten free sandwich bread is fairly simple and with a little bit of prep at the beginning of the week you can double the recipe and have {Homemade} GF bread for sandwiches all week long.
This recipe makes one loaf and will last about 3-5 days in a ziplock bag in the fridge before it starts to get dry or slice and wrap in plastic wrap then put it in a freezer bag and it will last a month in the freezer. Like I said, I usually double the recipe and make two loafs. One for the fridge and one for the freezer. Since my kitchen is 100% gluten free even my older two who don’t have Celiac eat gluten free bread. It was just way too hard to not cross contaminate. Two loafs last my hungry family a week or two.

1 1/4 cup warm water
2 1/2 tbsp. honey
2 1/2 tsp. gluten free yeast
1/2 tbsp. Sea salt
2 1/2 tbsp. vegetable oil (using olive oil or coconut is fine. You’ll just have a slightly different flavor)
3 eggs, beaten
1/4 cup milk (I use almond milk, just a preference)
3 cups gluten free flour (this blend makes it nice and light or use a pre-made blend you love. Don’t forget to add the xanthan gum if your blend doesn’t have it)
>>>>>>1 cup brown rice flour, 1 cup tapioca flour, 1 cup GF cornstarch + 1 1/2 tsp. Xanthan gum

Preheat oven to 200. Combine warm water, honey, and yeast together and let it sit and become frothy while you combine your flours, salt, oil, eggs, and milk in a separate bowl. Pour in yeast mixture and stir with a wooden spoon or hand mixer on low until well blended. Pour into a lightly greased bread pan. I use a normal sized bread pan, but you could use two smaller ones if you’d like. Turn off the oven. Spray some plastic wrap with non-stick spray and cover the bread. Stick it in the warm oven to rise for 30 minutes. Once it’s doubled in size or close to it, pull the bread out and preheat the oven to 350. Remove plastic wrap (I forgot this little step once and it didn’t end well!) Bake for 28-30 minutes. Remove from pan to cool. You can rub some butter on the outside of the warm bread to keep the crust soft and extra yummy Enjoy it with {Homemade} Pomegranate Jam!