Gluten-free bread squares use xanthan gum, a bacteria byproduct discovered in 1963 that mimics gluten's stretchy protein chains.
Gluten-Free Sandwich Bread Squares
Discover the joy of our fluffy gluten-free sandwich bread squares, perfect for stacking your favorite fillings! Made with a delightful blend of almond flour and tapioca starch, this bread achieves that soft, pillowy texture you crave. Whether you’re enjoying a classic PB&J or a gourmet sandwich, this versatile recipe is sure to elevate your lunch experience!
Prep
15
min
Cook
25
min
Serves
9
people
Level
beginner
📝 Ingredients
Serves 9🥬Fresh Produce(1)
- 1 c water (240 ml)
🥛Dairy & Eggs(1)
- 2 1/2 c whole milk Greek yogurt (600 ml)
🫙Pantry Staples(3)
- 1 tsp baking soda (5 ml)
- 4 c Caputo Fioreglut GF flour (or your favorite blend but it might need some adjusting as all gf flour is different) (500 g)regular all-purpose flour can be used, start with 3 cups and add from there
- 2 tbsp honey (30 ml)
🧂Spices & Seasonings(1)
- 2 tsp salt (10 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F. Line a sheet tray with parchment.
- 2
Add all ingredients into a bowl and mix well. The dough should be wet but workable.
- 3
Dump the mixture onto the sheet tray and press it out into a rectangle shape about 1/2 inch thick.
- 4
Bake at 375°F for 20-25 minutes until golden brown on the edges and set in the middle.
- 5
Allow to cool and slice into 9 sandwich squares.
💡 Pro Tips
- ✓Press the dough to exactly 1/2 inch thickness using dowels or guides because gluten-free batters don't have elasticity to spring back, making even thickness critical for uniform baking.technique1/2 inch thickness
- ✓Bake until internal temperature reaches 205-210°F, not just visual doneness, because gluten-free starches need higher heat to fully set and avoid gummy texture.timing205-210°F internal temp
- ✓Cool completely for 45-60 minutes before slicing because gluten-free starches continue firming as they cool and cutting too early causes crumbling.timing45-60 minutes cooling
- ✓Use parchment with 2-inch overhang on all sides to create easy lifting handles, as gluten-free baked goods are more fragile and prone to breaking during transfer.equipment2-inch overhang
- ✓If dough feels too wet to handle, add binding agents like xanthan gum at 0.5% of flour weight rather than more flour, which disrupts the moisture balance needed for proper texture.ingredient0.5% flour weight
Share this recipe
Prep
15
min
Cook
25
min
Serves
9
people
Level
beginner
Share this recipe
Gluten-free bread squares use xanthan gum, a bacteria byproduct discovered in 1963 that mimics gluten's stretchy protein chains.
Gluten-Free Sandwich Bread Squares
Discover the joy of our fluffy gluten-free sandwich bread squares, perfect for stacking your favorite fillings! Made with a delightful blend of almond flour and tapioca starch, this bread achieves that soft, pillowy texture you crave. Whether you’re enjoying a classic PB&J or a gourmet sandwich, this versatile recipe is sure to elevate your lunch experience!
📝 Ingredients
Serves 9🥬Fresh Produce(1)
- 1 c water (240 ml)
🥛Dairy & Eggs(1)
- 2 1/2 c whole milk Greek yogurt (600 ml)
🫙Pantry Staples(3)
- 1 tsp baking soda (5 ml)
- 4 c Caputo Fioreglut GF flour (or your favorite blend but it might need some adjusting as all gf flour is different) (500 g)regular all-purpose flour can be used, start with 3 cups and add from there
- 2 tbsp honey (30 ml)
🧂Spices & Seasonings(1)
- 2 tsp salt (10 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F. Line a sheet tray with parchment.
- 2
Add all ingredients into a bowl and mix well. The dough should be wet but workable.
- 3
Dump the mixture onto the sheet tray and press it out into a rectangle shape about 1/2 inch thick.
- 4
Bake at 375°F for 20-25 minutes until golden brown on the edges and set in the middle.
- 5
Allow to cool and slice into 9 sandwich squares.
💡 Pro Tips
- ✓Press the dough to exactly 1/2 inch thickness using dowels or guides because gluten-free batters don't have elasticity to spring back, making even thickness critical for uniform baking.technique1/2 inch thickness
- ✓Bake until internal temperature reaches 205-210°F, not just visual doneness, because gluten-free starches need higher heat to fully set and avoid gummy texture.timing205-210°F internal temp
- ✓Cool completely for 45-60 minutes before slicing because gluten-free starches continue firming as they cool and cutting too early causes crumbling.timing45-60 minutes cooling
- ✓Use parchment with 2-inch overhang on all sides to create easy lifting handles, as gluten-free baked goods are more fragile and prone to breaking during transfer.equipment2-inch overhang
- ✓If dough feels too wet to handle, add binding agents like xanthan gum at 0.5% of flour weight rather than more flour, which disrupts the moisture balance needed for proper texture.ingredient0.5% flour weight