The Best Darn Gluten-Free Sandwich Bread Recipe Ever!
I remember the first time I tried to make gluten-free bread. Let's just say it involved a lot of frustration, a few too many dense loaves, and a near-meltdown in the kitchen. But, like any good recipe journey, I learned from every "flop" and kept experimenting until I created this masterpiece. That's why I'm super jazzed to share it with you today! This isn't some overly complicated science experiment. It's simple, it's reliable, and most importantly, it tastes utterly divine. Ready to dive in?

Ingredients You'll Need:
Alright, let's get organized. Here's everything you'll need to create your own loaf of gluten-free deliciousness:
- 1 ½ cups (180g) Gluten-Free All-Purpose Flour Blend: Make sure it has xanthan gum already included, or you'll have to add about 1 tsp of it later. My go-to is usually Bob's Red Mill 1-to-1 Baking Flour, but any good gluten-free blend will work!
- 1 teaspoon (5g) Active Dry Yeast: Make sure it's fresh! Expired yeast is a recipe for disaster (and flat bread).
- 1 cup (240ml) Warm Milk or Dairy-Free Alternative: Aim for a temperature that's "bathwater warm"—not too hot or too cold. I like unsweetened almond milk, but oat milk or regular cow's milk work great too.
- 2 tablespoons (25g) Granulated Sugar: This feeds the yeast and adds a touch of sweetness. Don't skip it!
- 1 teaspoon (5ml) Apple Cider Vinegar: This little secret ingredient helps with the rise and texture. You can use white vinegar if that's all you have, but the cider vinegar adds a nicer flavor too.
- 1 teaspoon (5g) Salt: Essential for flavor and controlling the yeast.
- 2 large Eggs: These add moisture, richness, and structure.
- 2 tablespoons (30ml) Melted Unsalted Butter or Olive Oil: Make sure it's cooled a little, so it doesn't scramble the eggs. Either option works great, just depends on what flavor profile you want.
- 1 teaspoon (5ml) Xanthan Gum (if your flour mix doesn't already include it): This is the magic ingredient that gives the bread its structure and binds it all together.
Step-by-Step: How to Make This Bread
Okay, time for the fun part! Let's turn these ingredients into a gorgeous, gluten-free bread loaf:
- Proof the Yeast: In a large mixing bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and then let it sit for 5-10 minutes until it looks foamy. This step confirms that your yeast is alive and active; a non foamy mix indicates dead yeast and a need to start over.
- Add the Wet Ingredients: Once the yeast mixture is foamy, add the apple cider vinegar, salt, eggs, and melted butter or olive oil to the bowl. Whisk well to combine all the wet ingredients.
- Incorporate Dry Ingredients: Now, add the gluten-free flour and xanthan gum (if necessary) to the wet ingredients. Gently stir with a spatula or a wooden spoon until everything is just combined. Don't overmix! We just want it all to come together. The dough will be quite sticky, and that's perfectly fine!
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size. This might take a little longer depending on the temperature of your kitchen, so don't be afraid to give it some time to do its thing. My go-to trick—preheat your oven for 2-3 minutes and then turn it off, and place your bread inside this warm environment.
- Prepare the Baking Pan: While the dough is rising, grease a standard loaf pan (usually 9x5 inches). It's good to line the bottom with parchment paper for easy removal after the bread is cooked.
- Shape the Dough: Once the dough has risen, gently deflate it (it will deflate a lot). Use a spatula or your damp hands to transfer the sticky dough into the prepared loaf pan. It may not evenly fill the pan, but we'll take care of that during the next rise.
- Second Rise: Cover the loaf pan again and let the dough rise for another 30-45 minutes, until it has about doubled in size or is puffed up over the rim of the pan.
- Bake: While rising, preheat your oven to 375°F (190°C). Once the dough is fully puffed, place the loaf pan in the center of the oven and bake for 40-50 minutes, or until the crust is golden brown and the loaf sounds hollow when you tap it gently at the bottom. A digital oven thermometer is great to have to ensure accurate temps.
- Cooling Time: Remove the bread from the oven and let it cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing. This is crucial, otherwise cutting while it's too hot leads to a gummy inner texture! Patience is your friend here.
Tips & Tricks for the Perfect Loaf
- Spice it Up: Add a teaspoon of dried herbs to the dough for a savory twist – think rosemary, thyme, or Italian seasoning. For a sweeter loaf, try a teaspoon of cinnamon and a handful of raisins or dried cranberries.
- Egg Alternatives: If you're egg-free, you can try using flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp of warm water will replace one egg in recipes).
- Seed-licious: During the second rise, sprinkle the top of the loaf with sesame seeds, poppy seeds, or sunflower seeds for added texture and flavor.
- Even Baking: If you notice the top of the bread browning too quickly, loosely cover it with aluminum foil during the last part of baking.
- Extra Crunchy: For an extra crispy crust, you can try an ice bath prior to baking. Use two oven safe bowls to hold cold water, add some ice to the water, and place your loaf pan inside these bowls in the oven. With the water and ice this steams the bread while baking and makes the crust crunchy. Do not bake over 350 degrees while using this method.
- Storage: Once cooled, store this bread tightly wrapped in plastic at room temperature up to 3 days. You can slice and freeze for later too! I like to do this to always have fresh bread on hand.

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Quick Recipe Card
Gluten-Free Sandwich Bread
Yields: 1 loaf
Prep Time: 20 minutes
Rise Time: 1.5 - 2.5 hours
Bake time: 40-50 minutes
Ingredients:
- 1 ½ cups (180g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 teaspoon (5g) Active Dry Yeast
- 1 cup (240ml) Warm Milk or Dairy-Free Alternative
- 2 tablespoons (25g) Granulated Sugar
- 1 teaspoon (5ml) Apple Cider Vinegar
- 1 teaspoon (5g) Salt
- 2 large Eggs
- 2 tablespoons (30ml) Melted Unsalted Butter or Olive Oil
- 1 teaspoon (5ml) Xanthan Gum (if flour mix doesn't contain it already)
Instructions:
- Proof the yeast in warm milk with sugar in a large bowl for 5-10 minutes, until foamy.
- Whisk in remaining wet ingredients: vinegar, salt, eggs, and melted butter.
- Gradually stir in flour and xanthan gum until just combined.
- Cover and let rise for 60-90 minutes, or until doubled. This step is so important. Don't rush it.
- Grease (and line with parchment?) a loaf pan.
- Gently deflate dough and transfer into the loaf pan.
- Cover and let rise for another 30-45 minutes, until doubled again.
- Bake at 375°F (190°C) for 40-50 minutes, or until golden-brown.
- Cool in pan for 10 minutes, then cool completely on a wire rack.
Product Recommendations:
- I love to use this KitchenAid stand mixer for easy mixing when I have a lot on my plate.
- Using this parchment paper makes lifting the bread out of the pan a breeze and saves me the stress of it sticking and breaking.
- These measuring cups and spoons really help me ensure accuracy with every part of the process.
So there you have it—my foolproof recipe for the most delicious gluten-free sandwich bread ever. Give it a try, and let me know in the comments how it turns out! And don't be shy about sharing your own tips and tricks—we're all in this bread-making adventure together! Happy baking, friends!
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