Sandwich Bread/Dinner Rolls
Categories: Breads, Recipes
Tags: , Allergy Friendly, Best Gluten Free Breads, Dairy Free, Dinner Rolls, GFCF, Sandwich Bread, Vegan, Vegetarian, Yeast Bread
Everyone wants a sandwich sometimes. Everyone. When the craving hits you for a sandwich, run … don’t walk to make a delicious homemade loaf, regardless of your food restrictions. This awesome recipe produces a loaf you can slice as thick or as thin as you like, and it may be made nearly allergy-free! Gluten-free, dairy-free, soy-free, nut-free … and higher fiber than a regular white bread, this loaf will stay moist for days (if it lasts in your house that long!). Pass the recipe along to anyone you know with other food restrictions and share the wealth!
I wrote the recipe for bread maker or traditional oven method. If you do not have a bread maker, it is best to use a stand mixer or a large food processor with a dough blade, as this dough is very thick.
While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of extra yogurt may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf.
One last thing: if you’re really more of a mix person, use my easy Gluten-Free Bread Mix, and you won’t be disappointed! It turns out a beautiful artisan loaf with a nice crunchy crust, from the oven or bread machine!
Sandwich Bread or Dinner Rolls
- 2 Tbs. agave nectar or honey
- 1 1/4 cup plain yogurt (dairy or non-dairy)
- 1 tsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 large eggs (or 2 Tbs. flax seed meal steeped for
- 10 minutes in 6 Tbs. hot water)
- 2 3/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup flax seed meal
- 1/2 cup millet flour (or buckwheat, brown rice, sorghum, GF Oat or almond flour)
- 1/4 cup dry milk powder (dairy or non-dairy, like Vance’s DairiFree™ Milk Powder OR almond meal)
- 1/2 tsp. baking soda
- 2 tsp. baking powder, gluten-free
- 1 tsp. sea salt
- 1 tsp. granulated cane sugar
- 1 Tbs. rapid rise or bread machine yeast, gluten-free
- 1 Tbs. flaxseeds or sesame seeds
- 1 Tbs. coarse sea salt
Oven Directions:
Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt.
In the large mixing bowl of a stand mixer, stir together the remaining wet ingredients (honey, yogurt, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and sugar, and beat well – 1-2 more minutes.
The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.
Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).
Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax paper sprayed with cooking oil. Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.
Remove the cover from the raised dough and transfer to a preheated convection oven set to 275º F or a preheated static oven set to 300º F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
Dinner Roll Directions:
Prepare muffin tins or popover trays by oiling. Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings. Cover and rise as directed above. Bake at 350º F convection or 375º F static for 15 minutes, or until set.
Bread Machine Directions:
Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10-15 minutes before adding. Bring all liquids to room temperature before adding to the machine, if possible. Whisk together dry ingredients and add on top of liquids in the pan. Make a well in the center and add the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting).
Once the ingredients have mixed, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick as it is mixing in this recipe, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still very thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated.
When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf. Close lid to bake.
Test the temperature of the interior of the loaf before removing from the pan – it should have reached approximately 205-210º F. If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.
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Larry Bennion said: on October 17, 2010
Jules, I purchased your 2010 Thansgiving recipe book, found a bread / rolls recipe I think on page 10 and 11, I followed this recipe to a “T” and it looked fantastic in the oven, I didn’t jar it,let it cool off and when it was taken out of the oven when done, it fell like a rock, the inside is nice, not full of holes,and taste is excellent, especially right out of the oven loaded with butter!! I have done this in the past however the yeast was put in liquid by itseld and added sugar to this then warmed to 110 degrees, this seemed to work better, not great but better. I guess I am ooking for tips as to what I may have done wrong. Oh, and to answer your first question, my yeast is not old, first thing I looked at. Hopefully you can help. Larry
Jules said: on October 19, 2010
Hi Larry – the process you’re describing is called “proofing” the yeast before adding to the recipe. I’ve done this in some recipes, but it shouldn’t really make a difference in gluten-free breads. All that being said, if you have success with any method, stick with it! As for the bread/rolls recipe – which did you make – bread or rolls? If you made a loaf, try it as rolls and see how it does. Also, this recipe has many variables, such as whether you choose ginger ale or gluten-free beer; flaxseed meal or sorghum flour (as examples), so try another option listed next time to see if it works better for you. How long did you let it/them rise and was it a nice, warm location? I’ve found that covering my rising breads with a thin, damp towel really helps. You should feel free to let the bread rise longer, as well; adding rise time can give the dough the benefit of getting “comfortable in its skin,” so to speak, as it more gradually building the cell structure. Another thing to try may be to lower your oven temperature and bake a bit longer – every oven is different and that can sometimes help. Lastly, you may want to try my bread mix since all the dry ingredient variables are taken out and all the measuring is done for you — it can make things a little easier! Whatever you do, don’t give up (it doesn’t sound like you’re the kind who would!) – I promise you that fresh-baked, delicious gluten-free bread is possible!
Lucie said: on October 21, 2010
Could someone tell me what other flour than Millet could I add to this bread recipe?
Thanks
Jules said: on October 21, 2010
Hi there,
Don’t feel like you must use millet flour – get creative according to your tastes and what you have on hand. You can always just use an equal portion of my flour instead, but I also like using buckwheat, sorghum, flaxseed meal, or brown rice flour to add more fiber and flavor.
Mary said: on August 17, 2011
Instead of millet flour I can use an additional 1/2 cup of your flour?
Jules said: on August 17, 2011
Hi Mary, yes, absolutely you can simply use my flour instead. I like adding Millet or Buckwheat or even Flaxseed Meal for added nutrition without compromising on the taste, and I find that amount of a whole grain flour tends to yield a bit more structure. Hope that helps!
Kei said: on November 7, 2010
I don’t have dry milk. Can I use whole milk as a substitute? What will happen if I do? Thanks for your reply.
Jules said: on November 7, 2010
In recipes calling for dry milk, you cannot substitute with liquid milk or it will throw off the liquid:dry ratio in the recipe. In this particular recipe, you can actually leave out that ingredient and it will still be a nice loaf, just less dense. It’s actually softer and really delicious without the dry milk powder, but it can be harder to slice thinly. Great question!
Kei said: on November 10, 2010
Great! Thanks for replying so fast! I’ve got a loaf rising right now. I can’t wait to try it! I’ll post the results when it’s done.
Sheri said: on January 26, 2011
When covering the dough to rise I have found the cover pulls off the top of the dough when I remove it. How can I prevent that from happening?
Jules said: on January 26, 2011
When that happens to me, I spray wax paper with cooking oil and lay that on top, then a warm damp towel over that. It usually works well to solve that problem!
Stacy M said: on February 28, 2011
I am new to using yeast. By mistake I bought Active Dry perfect rise yeast, will this work? Or how are they different then rapid rise? Thanks!
Jules said: on February 28, 2011
Hi Stacy, active dry will work, but will take longer to rise. Since we don’t punch down and give a second rise to gluten-free breads, we can have our bread ready much faster! That’s where the rapid rise yeast comes in. It also works best for bread machines. Follow the baking directions, but understand you will need to add time to allow the bread to rise longer.
Pam Greenfield said: on June 2, 2011
Wanted to post that a technique that GF Goddess recommends worked well for me – when using a bread machine – immediately remove bread from pan and place in a 350 degree oven for about 10 minutes and it helps an overly moist loaf to dry out and not sink so badly. But do it before the loaf sits for any amount of time in machine after it’s done!
Holly said: on December 16, 2011
Jules, WOW love this recipe! I’m Yeast Free as well so it’s taken me a long time to work up the courage to try bread from scratch. The only thing I had to substitute was almond flour for the flax seed meal. As well as use equal parts baking powder & lemon juice to substitute for the yeast. It turned out wonderful. I made one loaf to see how it would go but plan on making several more loaves to store in the freezer. Thanks!
Jules said: on January 2, 2012
Holly – that’s fantastic! So glad you were able to modify this recipe to make it yeast-free as well! I have another yeast-free bread recipe that you should try sometime – it’s in my Free for All Cooking book as well as my bread-baking ebook . I’m really interested in how you subbed for yeast in this recipe though. You said you used equal parts baking powder and lemon juice — how much did you use for this recipe? I’ve got to give that a try!!! Thanks for the information!
Jenn said: on January 28, 2012
hi – i just bought your book, free for all cooking, and i wanted to try the sandwich bread recipe. i’m new to the gf and allergy-free cooking and i am wondering if there is a substitute for the yogurt in this recipe? or can i leave it out?
Jules said: on January 29, 2012
Hi Jenn, you can’t just leave out the yogurt, but if you’d rather, you can use Kefir or even sour cream. Even if you can’t use dairy, those are both available dairy-free, too. Enjoy!
Kim said: on February 13, 2012
Hi Jules,
I tried the bread recipe from your Thanksgiving recipe book (different from the one posted here) using my bread machine on the deluxe rapid setting (so it would only have 1 rise and no punch-down) for a 1.5 lb loaf. It looked great when I pulled it out, but then as it was cooling, I realized that dough was oozing from a crack in the top crust and after cutting into the top part, it was obvious that it wasn’t done. I tried baking it longer in my oven to see if I could save it, but it fell as soon as I took it out and was really gooey/chewy/dense. I did notice that I had accidentally grabbed the Active Dry Yeast instead of a rapid rise. I also opted for the dry milk powder Any suggestions? Should I choose a larger loaf size for a longer bake time? rapid yeast? Should I try using this recipe instead?? I’d really like to find a way to do it well with my breadmaker to save on time. Thanks!
Jules said: on February 17, 2012
Hi Kim- a couple ideas for you. The yeast, unfortunately, does make a difference, so try the instant next time. The milk powder should be fine. The loaf size is too small though – do you have a 2 or 2.5lb loaf setting on your machine? It would be great next time you’re at the grocery store to grab an instant read thermometer as well – you can use that to check whether your bread is done in the machine, so you can just add time there if you need. The loaf should be 205-210 F before it’s done. Let me know how it goes next time, or feel free to use this recipe or my bread mix instead. Also, email us at Support@JulesGlutenFree.com any time for us to walk through recipes with you to help you get them just right!
Kim said: on February 17, 2012
Great, thanks!
Gayle said: on May 8, 2012
Jules, thanks for the recipe. I am always concerned about using yeast at all in baking. I have deleted it from my diet since it aggravates and causes candida and ultimately results in lowering my healing – celiac stomach – from absorbing the necessary nutrients I need to heal. With that said – what can I substitute for the yeast? I take Candex and probiotics and feel like I will be wasting them by adding yeast while taking those supplements to rid my body of yeast. Thanks.
Jules said: on May 8, 2012
Gayle, I’d recommend my yeast-free GF sandwich bread recipe from Free for All Cooking. It’s a wonderful recipe and should suit your dietary needs.
Rebecca said: on September 1, 2012
Hi Jules, just wondering what size loaf pan to use with this in a conventional oven. Can’t wait to try it! Thanks
Jules said: on September 2, 2012
Hi Rebecca – just use a standard loaf pan (8.5 x 4.5 or something similar) if you’re baking as a loaf instead of rolls. Enjoy!
Christina said: on September 15, 2012
Is it ok to substitute regular salt for the sea salt? I had some and it has disappeared…
Jules said: on September 16, 2012
Hi Christina, yes, that sub is fine!
Christina said: on September 16, 2012
Do you have any nutritional information on this recipe? My daughter has celiacs and is a diabetic..so I need to have the carbohydrates in a slice for her diet. Does this recipe compare to regular bread?
J Christie said: on November 14, 2012
Tried this recipe yesterday, turned out great.
It fell just a tiny bit but the crust was perfect.
Only problem next day it was dry even though I put it in an air tight container.
Jules said: on November 14, 2012
Hi J Christie – perhaps you should cut back on the bake time a bit next time? It shouldn’t be dry the next day, so that would be my best guess. If that ever happens with any recipe, you can always wrap the bread in a paper towel and microwave for a tiny bit before eating. Let me know how it goes next time you make it! I’m glad it was great and you loved the crust, though. That’s my favorite part, too!
teri pastorino said: on December 31, 2012
i just made this bread and i like the consistency. was a little rubbery at first but after cooling completely and sitting overnight it was pretty good. it is extremely yeasty though! is 1Tbs really the qty of yeast? i am new to this gluten free baking as having just been diagnosed.
Jules said: on December 31, 2012
Hi Teri, glad you let it cool a bit and were able to enjoy it! If you would rather use one packet of yeast, that is 2 1/4 tsp of yeast, and that will work. If it is still too yeasty for your liking, you can proof the yeast first and then add it to the dough during blending. Congratulations on diving into GF bread making so soon after your diagnosis. That means that you are well on your way to tasty and delicious gluten-free foods already!!!
Shanna Duggan said: on March 20, 2013
Jules, I recently tried my hand at bread baking with your pre-packaged bread mix so I could eliminate eggs from my DS diet (he’s allergic). It turned out delicious, however, I am allergic to flax seed and my DS said it “tasted funny”. Can the recipe above be successful without the flax?
Jules said: on March 20, 2013
Hi Shanna, you could substitute another flour for flax here in the same proportion, so 1/4 cup of almond meal, buckwheat, millet, sorghum, brown rice flour – any should work. As for the egg replacer though, you would also need to find one without flax. You could use chia seed in the same way, if you can tolerate that. Regarding taste, I’m glad it was delicious! Not sure about your DS’s comment – perhaps because it’s more of a whole grain bread than he’s used to?
Carol said: on March 21, 2013
Thanks for the recipes. In the past few months my son discovered he is gluten sensitive. He is lucky that he can get away with some gluten but when he has too much, he knows about it. I have made some GF biscuits and scones that turned out good. Have a new Cuisinart bread machine with a GF setting. Want to try this recipe. I have everything except cider vinegar. Anything I can use instead? Thanks again for your website.
Jules said: on March 21, 2013
Hi Carol – so glad you are enjoying the biscuits and scones! As for apple cider vinegar, if you do not have that ingredient, substitute with lemon juice instead. Hope that helps!
Evelyn Gutierrez said: on May 7, 2013
Hello, I am pretty new to the gluten free idea, SPECIALLY dealing with breads.
I will try to bake this bread for my bread eater 2 years old. She also has allergies to yorgut. What can substitute for that?
Thanks.
Jules said: on May 7, 2013
Hi Evelyn – what kind of yogurt is your little bread eater allergic to?
Evelyn Gutierrez said: on May 10, 2013
Hello Jules. Any soy or almont milk. I pretty sure is the fermantation. My husband started making fresh “yogurt”. He simply blends any fruit with a little of almont or soy milk and raw honey. Can I use that in place of the yogurt?