Gluten-Free Sandwich Bread
Okay, let's get baking! Today, I'm absolutely thrilled to share a recipe that's been a game-changer in my kitchen – my super easy, super delicious, ridiculously satisfying Gluten-Free Sandwich Bread. Honestly, before I perfected this recipe, finding a gluten-free bread that didn't taste like…well, cardboard… was a major struggle. I'd often catch myself reminiscing about fluffy, cloud-like sandwiches, and let's be honest, that's just no fun! I remember one particularly disastrous attempt involving some kind of mystery flour that resulted in a loaf so dense, I think I could have used it as a doorstop. But that's a story for another day! The good news is, those days are long gone, thanks to this bread. Now, we have sandwiches! Let's make some magic (and maybe a really great tomato and mayo sandwich?)

Recipe Card
Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour blend
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 tablespoon (15g) granulated sugar
- 1 cup (240ml) lukewarm milk
- ¼ cup (60ml) olive oil
- 2 large eggs
- 1 tablespoon apple cider vinegar
Instructions
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a small bowl.
- Gently combine wet ingredients to dry ingredients until just smooth.
- Pour into lightly greased loaf pan.
- Bake at 350°F (175°C) for 40-45 minutes or until a skewer comes out clean.
- Let cool in pan for 10 minutes before placing on wire rack to cool completely.
Tips & Tricks
- Variations: Feel free to add a handful of chopped herbs, dried cranberries, or even some seeds (like poppy or sesame seeds) to the batter for an extra flavor layer. For a savory bread, try adding a tablespoon of dried Italian herbs or some grated parmesan cheese.
- Milk Alternatives: If you prefer a non-dairy version, almond milk, soy milk, or oat milk all work equally beautifully.
- Eggless Option: To make this bread egg-free, use ¼ cup of unsweetened applesauce instead of the two eggs. It works surprisingly well to provide necessary moisture and binding.
- Make it a bun: If you're looking for burger or sandwich buns for a gluten-free party, you can bake this batter into six small round buns on a baking sheet. Reduce the baking time to around 20-25 minutes and test for doneness with a skewer
- Storage: This bread stores well wrapped at room temp for up to two days. It can also be sliced and frozen in a freezer-safe bag for up to three months. That could make it perfect for batch baking!
- Perfect Toast: Achieve that golden-brown toast. The key is preheating a cast iron pan or toaster oven for maximum crispness!

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️
Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.
Product Recommendations
As you bake this recipe, consider the tools that could make your life a bit easier! A good measuring cup set is essential for nailing measurements every time. I also swear by my rubber spatula for making sure not a drop of batter gets wasted. And consider upgrading to a nice stand mixer. A KitchenAid stand mixer is fantastic for any baker looking to streamline mixing for this and other recipes! Happy Baking!
0 Comments