
Easy Gluten-Free Sandwich Bread that Actually Tastes Like Bread!
Introduction
So, you're on the hunt for a gluten-free bread recipe that doesn't taste like, well, cardboard? I get it. For years, the quest for decent gluten-free bread felt like chasing a unicorn. Most attempts resulted in dense, crumbly loaves that were neither satisfying nor particularly appetizing. But the good news, my friend, is that the search is over! This isn't some dry, flavorless brick; this is legitimate, soft, sliceable sandwich bread that you can actually enjoy. What makes this recipe so special? Well, a little while back, I was on a mission to create a sandwich that felt...normal. Not "gluten-free normal," but just plain, old, delicious sandwich normal. After a number of trials – and let's be honest, a few absolute flops – I stumbled upon this combination of flours and techniques. This isn't some fancy artisan bread requiring a sourdough starter and ancient baking secrets. Nope, this is straightforward, easy-to-make bread using ingredients you can (probably!) find at your local grocery store. Ready to ditch the commercially made gluten-free loaves and embrace some home-baked goodness? Let's get baking!
Ingredients
Before we preheat the oven, let's gather what we need. Remember, precise measurements are key in gluten-free baking, so grab your measuring cups and spoons:
- 1 ½ cups warm water (about 105-115°F, like bathwater for a baby)
- 1 tablespoon sugar (granulated or honey works great)
- 2 ¼ teaspoons active dry yeast (that's one standard packet)
- 1 teaspoon salt
- 2 tablespoons olive oil (or any neutral oil like avocado or coconut will do)
- 3 cups gluten-free all-purpose flour blend (make sure it contains a binder like xanthan gum or psyllium husk.) Note that not all gluten-free blends are the same. I'm using the Bob's Red Mill 1-to-1 Baking Flour for this recipe, which works beautifully each time.)
- 1 teaspoon apple cider vinegar (this adds some softness and a little "tang" that's not at all overpowering, don't skip it!)
- Optional: 1 egg for an extra richness (If vegan or you have an egg allergy, you can definitely skip this and instead try 1 tablespoon extra olive oil and 1 tablespoon of unsweetened applesauce if you wish).
- Optional: A sprinkle of rolled oats or seeds, like sesame or poppy, for the top (purely decorative and up to you!)
Instructions
Alright, let's get this bread party started! Don't worry; it's easier than it sounds.
- Activate the Yeast: In a large mixing bowl (I like using my glass mixing bowls because they make everything easier to see), pour the warm water, add the sugar, and then sprinkle the yeast on top. Give it a gentle stir, and let it sit for about 5-10 minutes, until it starts to get foamy. This means your yeast is active and ready to do its thing. If it doesn't foam after 10 minutes, your yeast might be bad, and you'll want to try with fresh yeast.
- Add the Wet Ingredients: To the foamy yeast mixture, add the olive oil, salt, and apple cider vinegar and the optional egg, if using. Whisk everything to combine thoroughly.
- Incorporate the Dry Ingredients: Now, gradually add the gluten-free flour blend to the wet ingredients. Start with about 2 cups, mixing on low speed with your hand mixer or in your stand mixer until just combined. When you add the last one cup of flour, the batter will be wet. This is what we want.
- Mix Thoroughly: Make sure you mix thoroughly for about 3 minutes. It's important to let this batter mix well to fully activate the binding agents in your flour blend. It will now look like a thick cake batter.
- Prepare the Loaf Pan: Grease a standard 9x5 inch loaf pan well. I like a little parchment paper with overhang to make removing the bread easier after it's baked. An easily removable loaf pan will always be a great investment here!
- Pour the Batter: Pour the batter into the prepared loaf pan, smoothing out the top as best you can with a spatula. If using, sprinkle the top with rolled oats or seeds.
- First Rise: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 45-60 minutes, or until the dough has nearly doubled in size. Don't over-proof it! A little warmth does wonders, the top of my refrigerator is usually a good place!
- Preheat the Oven: While the dough rises, preheat your oven to 375°F (190°C).
- Bake the Bread: Once the dough is risen, place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread should be golden brown and sound hollow when tapped on top. If you have a digital food thermometer, stick it into the center of the loaf; it should read around 200°F (93°C).
- Cool Completely: Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes before gently removing it to wire rack to cool completely. This is super important! If you try to slice into your loaf hot, it will be mushy and gummy. Patience is key!
Tips & Tricks
Here are some tips and tricks to help you make the best gluten-free bread:
- Flavor Boost: If you want a more flavorful loaf, try adding 1 teaspoon of garlic powder, onion powder or even Italian herbs to the dry ingredients.
- Seed Sensations: A mix of sunflower, pumpkin and flax seeds can add amazing texture. Try combining these in a small bowl before sprinkling them to the top after adding the batter to the pan.
- Sweet Bread Option: For a sweeter loaf, add 2 tablespoons of honey or maple syrup to the wet ingredients instead of the 1 tablespoon of sugar and consider a pinch of cinnamon.
- Storage: Store leftover bread in an airtight container or plastic bag at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well! Just wrap it tightly in plastic wrap and aluminum foil.
- Slice Like a Pro: Use a serrated bread knife and gently sawing motion to slice the bread without squishing it.
- Toasting Tip: If your slices are a bit too soft for your liking, try toasting for a couple minutes to crisp them up. It will also help retain their soft texture after!

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Easy Gluten-Free Sandwich Bread
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon sugar or honey
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups gluten-free all-purpose flour blend (with xanthan gum or psyllium husk)
- 1 teaspoon apple cider vinegar
- Optional: 1 egg
- Optional: Rolled Oats or Seeds for topping
Instructions:
- Activate yeast: Combine warm water, sugar, and yeast in a large bowl. Let sit until foamy (5-10 minutes).
- Add wet ingredients: Whisk in olive oil, salt, and apple cider vinegar and egg (if using).
- Combine dry ingredients: Gradually add gluten-free flour blend, mixing until combined. Make you mix thoroughly for about 3 minutes.
- Prepare Loaf Pan: Grease a 9x5 inch loaf pan. Optional: add parchment paper overhang for easy removal.
- Pour batter into the loaf pan, smoothing the top slightly. Top with oats or seeds, if using.
- First rise: Cover and let rise in a warm place (45-60 minutes), until nearly doubled.
- Preheat oven to 375°F (190°C).
- Bake for 50-60 minutes until golden brown and bread sounds hollow when tapped. A thermometer inserted should read about 200F.
- Cool in the pan for 10-15 minutes and then on a wire rack completely.
Enjoy your fresh homemade gluten-free sandwich bread!

This is one of those recipes that gets better with practice. Don't get discouraged if your first loaf isn't perfect. Each one will be a learning experience. Now go forth and make some amazing sandwiches—and come back and let me know how it all turns out! Happy Baking!
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