Gluten-Free Sandwich Bread Recipe
Introduction
Gluten-free baking can be tricky, but this recipe creates a loaf that rivals traditional wheat bread — soft, elastic, and flavorful. It uses a combination of gluten-free flours and a touch of xanthan gum to mimic the structure gluten provides.Enjoy it as breakfast toast, sandwich bread, or a side with soups and salads. It stays soft for days and freezes beautifully!
Prep time: 20 minutes
Rise time: 45–60 minutes
Bake time: 40–45 minutes
Total time: 1 hour 45 minutes
Servings: 1 loaf (about 12 slices)
Ingredients
Dry Ingredients:
2 cups (260 g) gluten-free all-purpose flour blend (with xanthan gum included)
If your blend doesn’t contain xanthan gum, add 1½ teaspoons separately
½ cup (60 g) tapioca starch or cornstarch
1 tablespoon sugar
1½ teaspoons salt
1 tablespoon instant yeast
Wet Ingredients:
1¼ cups (300 ml) warm milk (or almond milk for dairy-free, about 105°F/40°C)
2 large eggs, room temperature
¼ cup (60 ml) olive oil or melted butter
1 teaspoon apple cider vinegar or lemon juice
Optional (for flavor & softness):
1 tablespoon honey or maple syrup
Instructions
Prepare the Pan
Grease a 9×5-inch loaf pan and line with parchment paper.
Preheat oven to 350°F (175°C) (you’ll bake after rising).
Mix the Dry Ingredients
In a large bowl, whisk together gluten-free flour, tapioca starch, sugar, salt, and yeast.
Make sure all dry ingredients are evenly combined.
Add the Wet Ingredients
In another bowl, whisk warm milk, eggs, oil, and vinegar.
Pour the wet mixture into the dry mixture.
Mix with a hand mixer or stand mixer on medium speed for 2–3 minutes, until smooth and slightly thick (similar to cake batter, not traditional dough).
Rise
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Cover with plastic wrap or a damp towel.
Let it rise in a warm place for 45–60 minutes, until it reaches just above the top edge of the pan.
Bake
Bake in the preheated oven for 40–45 minutes, until golden brown and the internal temperature reaches 200°F (93°C).
If the top browns too quickly, tent loosely with foil halfway through baking.
Cool
Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
Cooling helps the crumb set and prevents gumminess.
Tips for Success
Use fresh yeast — old yeast won’t give a good rise.
If your flour blend doesn’t include xanthan gum or guar gum, add it for better structure.
Don’t overproof — once the loaf rises above the pan, it’s ready to bake.
Cool completely before slicing for best texture.
Storage
Store in an airtight container at room temperature for up to 3 days.
Refrigerate up to 5 days, or freeze slices up to 2 months.
Toast slices straight from frozen for fresh flavor!
Nutrition (Per Slice, 1/12 loaf)
Calories: ~150
Protein: 4g
Fat: 5g
Carbs: 24g
Fiber: 2g