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Gluten Free Sandwich Bread

Gluten-Free Sandwich Bread

Linda M. Harris
This gluten-free sandwich bread is a soft, fluffy, and versatile bread that you can enjoy with your favorite fillings or as a side dish.
Perfect for those avoiding gluten, this recipe provides a homemade alternative that rivals traditional bread.
It’s simple to make with the right ingredients and offers the perfect texture for sandwiches, toast, and more.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course bread, Breakfast, Snack
Cuisine American, Gluten-Free
Servings 16 Slices
Calories 180 kcal

Equipment

  • 1 Stand Mixer or Hand Mixer – For mixing dough
  • 1 Large Mixing Bowl – For combining dry ingredients
  • 1 Small Mixing Bowl – For activating yeast
  • 1 Loaf Pan (8.5 x 4.5 inches) – For baking the bread
  • 1 Measuring Cups and Spoons – For accurate measurements
  • 1 Kitchen Towel – For covering the dough while it rises
  • 1 Wire Rack – For cooling the bread after baking

Ingredients
  

  • 2 ½ cups 300g Gluten-Free Flour Blend
  • 1 teaspoon 5g Xanthan Gum or Guar Gum
  • 1 teaspoon 5g Salt
  • 1 cup 240ml Milk or Dairy-Free Alternative
  • 1 tablespoon 15g Sugar
  • 2 teaspoons 6g Active Dry Yeast
  • 2 large Eggs
  • ¼ cup 60ml Vegetable Oil or Melted Butter

Instructions
 

Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (or guar gum), and salt.

Activate the Yeast

  • In a small bowl, warm the milk or dairy-free alternative to about 110°F (43°C). Add sugar and yeast, stirring to dissolve.
    Let sit for 5–10 minutes until frothy.

Mix Wet Ingredients

  • In another bowl, whisk the eggs and oil (or melted butter) together. Add the yeast mixture once activated.

Combine Wet and Dry Ingredients

  • Slowly add the wet ingredients to the dry ingredients, mixing with a stand mixer or hand mixer until the dough is thick and sticky.

Knead the Dough

  • Knead the dough for 5 minutes, either by hand on a lightly floured surface or with your stand mixer.

Let the Dough Rise

  • Place the dough in a greased bowl, cover with a towel, and allow it to rise for 1 to 1.5 hours until doubled in size.

Shape the Dough

  • Punch down the dough gently and transfer it to a greased loaf pan. Shape it to fit the pan.

Final Rise

  • Cover the dough and let it rise for another 30 minutes to an hour until it has risen above the pan.

Bake the Bread

  • Preheat your oven to 375°F (190°C) and bake for 30–35 minutes,
    until golden brown and a toothpick inserted comes out clean.

Cool and Serve

  • Let the bread cool in the pan for 10 minutes, then remove from the pan and place it on a wire rack to cool completely before slicing.

Notes

  • Use a high-quality gluten-free flour blend for the best texture. Some blends may contain different starches, so results may vary slightly.
  • Make sure to activate the yeast properly. If the mixture doesn’t foam up after a few minutes, the yeast may be old and should be replaced.
  • Store the bread properly. For best freshness, store in an airtight container for up to 4 days, or freeze for longer storage.
  • For dairy-free options, use almond or oat milk and dairy-free butter or oil.
Keyword Gluten-Free Sandwich Bread