I’ve had Rheumatoid Arthritis for a couple of years now.

So here is a Gluten-Free Sandwich Bread recipe for all of you who are like me and might have a reason to need less gluten in your life!

Autoimmune diseases suck! I am also extremely undisciplined in most aspects of my life. I struggle even to take a multivitamin on the regular, haha. After I first found out I had RA, I tried hard to cut out inflammatory foods like alcohol, gluten, sugar… But I love baking. I love bread. I love all the bad things. Honestly, this diagnosis was almost the end of this blog. But here we are two odd years later, and I’m still baking. My ability to eat better comes and goes in spurts. I do try to do better.

I have to say though, this Gluten-free Sandwich bread is legit. It has a very similar taste and texture to regular gluten-filled bread. It may even be better… Bake it and let me know what you think below!

Here’s a couple of ingredients you might be scratching your head about.

One, what is the cream of tartar doing in bread? According to a blog post on Ispiceyou.com, cream of tartar is a secret ingredient to bread baking success, apparently making the “fluffiest and most tender loaves of bread.”

So what does it do? Well, cream of tartar, “scientifically known as potassium bitartrate, is a natural byproduct formed during the winemaking process. It crystallizes inside wine barrels and is later collected, purified, and turned into the fine white powder we know as cream of tartar.” It’s acidic in nature and helps add stability and moisture retention and acts as a leavening agent.

Part of the struggle with GF bread is getting it to rise and have a similar texture to bread with gluten. I am all for any ingredient that helps! I haven’t tried adding cream of tartar to my regular bread bakes yet, but next time, I will. I’ll keep you posted.

Also handy to know, baking powder is made from a mixture of cream of tartar and baking soda (an acid + an alkaline), plus a starch-like cornstarch. If you’re ever in a bind and need baking powder you can simply combine 1 part cream of tartar + 1 part baking soda + 2 parts cornstarch and make your own!

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The second ingredient in this Gluten-Free Sandwich Bread Recipe you may have questions about is the Apple Cider Vinegar.

First, let me assure you that your bread will not taste like vinegar. I am a fan of pickles and anything related to vinegar, lol, but I realize that isn’t for everyone.

Apple cider vinegar is similar to the addition of cream of tartar as it’s also acidic. Yeast thrives in an acidic environment, so the addition of some apple cider vinegar also aids in the bread’s rise. Yeast loves gluten; without gluten, not a lot of love. Cream of Tartar and apple cider vinegar add a little love to the equation! This website, ECARF, has a great article with a ton of tips about baking gluten-free yeast dough. Check it out here!

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Xanthan Gum to the Rescue!

My favorite Gluten-free flour is King Arthur’s Measure for Measure Flour, which is what I used for this Gluten-Free Sandwich Bread Recipe. They also offer a Gluten-Free Bread Flour, which I have not tried yet. But I would like to give it a shot with my Sourdough Bread Recipe and see how it works!

Anyway, back to xanthan gum. Although King Arthur’s Measure for Measure includes it in the mix, I added a little bit more.

Here are 6 reasons you need xanthan gum to bake gluten-free bread:

• Mimics Gluten: In traditional baking, gluten helps dough stretch and trap air, which is essential for bread to rise. Xanthan gum can mimic these properties in gluten-free baking, providing the necessary elasticity and stickiness.
• Improves Texture: It helps give gluten-free bread a texture closer to that of wheat-based breads. Without xanthan gum, gluten-free bread can be crumbly and fall apart easily.
• Enhances Moisture Retention: Gluten-free flours tend to produce drier, denser products. Xanthan gum helps retain moisture, ensuring the bread doesn’t dry out too quickly and stays soft and edible longer.
• Stabilizes and Thickens: Xanthan gum acts as a stabilizer and thickener, improving the batter’s or dough’s viscosity. This property helps maintain the bread’s shape and volume during and after baking.
• Facilitates Gas Bubble Formation: It helps trap the carbon dioxide produced by yeast or baking powder, contributing to the bread’s rise and resulting in a lighter, airier texture.
• Improves Freezability: Xanthan gum can also improve the freeze-thaw stability of bread, making gluten-free bread easier to store and maintain its quality over time.

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