Soft & Fluffy Gluten-Free Sandwich Bread
Okay, let's dive into the wonderful world of gluten-free baking! I've been experimenting in the kitchen for years now, and let me tell you, finding a really *good* gluten-free bread has been a… well, a journey! We've all been there, right? The hockey puck loaves, the crumbly disasters, the taste that resembles cardboard more than anything else. But fear not, my friends, because after countless trials (and a few epic fails), I've finally landed on a recipe that's not just *good* for gluten-free, it's just plain *good.*
This recipe isn't some finicky, overly complicated affair either. It's the kind of recipe you can whip up on a lazy Sunday afternoon with just a bit of planning. I actually stumbled upon the inspiration for this during a camping trip last summer. I was craving a nice slice of toast with my morning coffee, but all I had was a bag of gluten-free flour and a deep desire for something fluffy. After a little on-site improvisation this recipe was born. So, are you ready to bake a loaf of gluten-free bread that will actually make you happy? Let's do it!

The Ultimate Soft & Fluffy Gluten-Free Sandwich Bread
Okay, enough chit-chat – let's get to the good stuff. This recipe will give you a loaf that's perfect for sandwiches, toast, or even just a quick snack. No one will know it's gluten-free unless you tell them!
Ingredients
- 1 ½ cups warm water (about 105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon honey or maple syrup
- 3 large eggs
- ¼ cup olive oil or melted coconut oil (make sure it cools if melted!)
- 1 teaspoon apple cider vinegar
- 4 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, if not add 1 teaspoon)
- Note: If you are using a blend that doesn't contain xanthan gum, add 1 teaspoon of xanthan gum.
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and honey (or maple syrup). Let it sit for about 5-10 minutes, or until it gets foamy. This step is crucial for fluffy bread! If your yeast isn't foaming, it might be expired, so you'll need to grab a fresh batch.
- Wet Ingredients: Now, whisk in the eggs, oil, and apple cider vinegar into the yeast mixture. Make sure everything is smoothly combined. This helps create an emulsion and leads to a better texture!
- Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt. Make sure these are well incorporated. This makes sure the baking power and salt are evenly distributed through the batter.
- Combine Everything: Gradually add the dry ingredients into the wet ingredients. Mix on low speed (if you're using a stand mixer, a stand mixer makes this step so smooth) or by hand using a spatula until just combined. You're aiming for a thick, sticky dough. Don't overmix! That can lead to a tough bread.
- First Rise: Lightly oil a large bowl, add the dough, and turn it to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place to rise for about 45-60 minutes, or until the dough has doubled in size. This is where all the magic happens.
- Prepare the Pan: While the dough is rising, grease a standard 9x5 inch loaf pan. You could also line it with parchment paper for easy removal, especially if you have a pan that tends to stick.
- Shape & Second Rise: Gently punch down the dough to release the air. Then, transfer the dough to the prepared loaf pan, shaping it to fit (it's not gonna be pretty here, but that's ok!). Cover loosely with plastic wrap or a damp towel. Let the dough rise for another 30-45 minutes, or until it rises about an inch above the rim of your loaf tin.
- Preheat: About fifteen minutes before the end of your second rise preheat your oven to 375°F (190°C).
- Bake: Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). I highly recommend having a good food thermometer in your kitchen for baking – it takes away all the guesswork.
- Cool: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice it too soon, letting it cool allows the crumb to set which avoid having it crumble.
Tips and Tricks for Baking Success
- The Flour Blend: Not all gluten-free flour blends are created equal. If you get different results, try experimenting with different blends until you find one you like. My personal favorite for this recipe is the Bob's Red Mill 1-to-1 Baking Flour.
- The Proofing Process: The warmer the place, the quicker the dough will rise and will also be fluffier! If your kitchen's a bit chilly, try placing it in a slightly warm oven with the light on. Not on at temperature, just leave the oven light on for added warmth.
- Ingredient Variations: You could add herbs, seeds, or cheese to the dough for a savory loaf. Maybe try rosemary and parmesan? Or maybe some everything bagel seasoning! Get creative! You can also swap out honey for agave but be careful of any liquid change, make sure the texture remains largely the same.
- Toasting: If you feel the crust isn't your perfect level of crisp, pop a slice in the toaster. Toasted with butter it's amazing!
- Storage: Once completely cooled, you can store the bread in a freezer bag at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, then toast it directly from frozen!
- Don't Underbake: This bread needs to be fully baked to achieve the right texture. Using a thermometer is the best way to make sure.
- Use a good loaf pan: I highly recommend a ceramic or cast-iron loaf pan for baking this bread, as it helps promote even cooking and a beautiful crust.

Recipe Card
Recipe Name:
Soft & Fluffy Gluten-Free Sandwich Bread
Prep Time:
20 minutes
Rise Time:
1 hour 15 minutes- 1 hour 45 minutes
Bake Time:
40-45 minutes
Yields:
1 standard loaf
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon honey or maple syrup
- 3 large eggs
- ¼ cup olive oil or melted coconut oil
- 1 teaspoon apple cider vinegar
- 4 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions:
- Combine warm water, yeast, and honey. Let sit 5-10 min until foamy.
- Whisk in eggs, oil, and vinegar.
- In separate bowl, whisk together flour, baking powder, and salt.
- Add dry to wet; mix until just combined.
- Place dough in lightly oiled bowl, cover, and rise 45-60 minutes.
- Grease a 9x5 inch loaf pan.
- Punch down dough, transfer to pan, cover, and let rise 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 40-45 minutes until golden brown and internal temp reaches 200-210°F (93-99°C).
- Cool in pan 10 minutes, then transfer to rack to cool completely.
And there you have it! My go-to gluten-free sandwich bread recipe. I really hope you give it a try. Let me know how it turns out in the comments below, I love hearing your feedback! Happy baking, friends!
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