The Easiest, Most Delicious Gluten-Free Sandwich Bread You'll Ever Make

Okay, let's dive into this! I'm so excited to share one of my absolute go-to recipes with you – a gluten-free bread that's not only incredibly easy to make but also tastes like it came straight from a cozy, artisan bakery. Now, I know what you might be thinking: "Gluten-free bread? Easy? Yeah, right!" But trust me on this one. I've tinkered with this recipe for ages, through burnt loaves and crumbly messes, until I landed on this beauty. And let me tell you, the smell of this bread baking is pure magic – it fills the whole kitchen with such a comforting aroma. This isn't some dense, sad excuse for bread, this is the real deal – soft, slightly chewy, and perfect for toasting, sandwiches or just slathering with butter. So, are you ready to make some bread-baking magic happen? Let's get started!
For years, I struggled to find a gluten-free bread that captured the real essence of, well, *bread*. You know, that perfect balance of soft interior, slight chew, and satisfying crust. Store-bought options just didn't cut it. They were either too dense, too dry, or tasted suspiciously of cardboard. So, what's a gluten-free bread lover to do? Roll up their sleeves and experiment! This particular recipe came about after a rainy Saturday afternoon and a serious craving for a grilled cheese sandwich. The result was so good, so wonderfully "bread-like", that I knew I had to share it.
Ingredients: The Magic Makers
Here's what you need to make this glorious gluten-free loaf:
- 1 ½ cups warm water (about 105-115°F). Not too hot or you'll kill the yeast!
- 1 tablespoon active dry yeast. A fresh jar helps so double check yours has not expired.
- 1 tablespoon honey or maple syrup (a little sweetness helps the yeast along).
- 1 teaspoon salt (crucial for flavor *and* gluten structure, or rather, gluten-free structure in this case).
- 2 tablespoons olive oil or melted coconut oil (for moisture and richness).
- 3 cups gluten-free all-purpose flour blend (Make sure it contain xanthan gum. If your flour does not use 1 teaspoon of xanthan gum).
- ¼ cup tapioca starch (For an extra soft texture).
- 2 tablespoons of fine psyllium husk powder. (This keeps the bread from being crumbly.)
Instructions: Step-by-Step Bread Bliss
Ready to get baking? This is the fun part! We've broken it down into simple steps for you:
- Wake Up the Yeast: In a large mixing bowl, pour in the warm water. Stir in the yeast and honey (or maple syrup). Let this mixture sit for about 5-10 minutes until it looks foamy and bubbly . This is "proofing" the yeast; it tells you the yeast is alive and active. It's like giving them a nice warm bath after a long nap.
- Oil Up: Add the olive oil (or melted coconut oil) and salt to the bubbly yeast mixture. Stir to combine.
- Flour Power: Now goes in our gluten-free mix. Add the gluten-free all-purpose flour blend, tapioca starch, and psyllium husk powder to the bowl. Mix it all together using a large spoon or spatula. The dough will appear very wet. This is correct, don't worry.
- Dough Time: Now here is a very important part. Scrape down the sides of the bowl, cover, and set it in a warm place. We want to give the dough at least 1 hour to rise. It should roughly double in size. If the environment that you are in is cold you may consider giving the dough an extra 30 minutes to 1 hour. Don't skip this part! It's essential. Set your timer.
- Prep the Pan: While your dough is getting cozy. Grease a 9x5 inch loaf pan with some butter, non stick spray, or your favorite cooking spray. Do not skip this step, or the bread will stick.
- Shape and Rise Again: After the first rise, gently punch down the dough. This helps release some air. Transfer the dough to the prepared baking pan. Smooth the top with a wet spatula or damp hands. Cover loosely with plastic wrap or a clean damp kitchen towel. This second rise usually takes about 30-45 minutes, maybe longer if your environment is cold. It should rise about halfway to the top of the pan.
- Bake it till it's golden brown and magical!: Preheat your oven to 375°F (190°C). Place the bread on the center rack of the oven and bake for 45-55 minutes, or until golden brown and the center is cooked through. A great way to test it doneness is to insert a toothpick in the center; if it comes out clean, the bread is ready.
- Cool Down: Don't even *think* about slicing into this bread fresh from the oven. it's vital to let it cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing and enjoying. This helps the texture set and keeps it light and airy.
- Enjoy: I recommend slicing it up, lightly buttering it, and eating it immediately for the full fresh experience.
Tips & Tricks: Customize Your Crumb
- Ingredient Swaps: If you are allergic to tapioca starch you can swap it out for cornstarch or arrowroot starch at a 1:1 ratio. If you don't have psyllium husk you can use flax meal; however, it may make your bread slightly denser.
- Flavor Boost: Add in some rosemary and garlic powder for an herby loaf, or a teaspoon of cinnamon and 1/4 teaspoon of nutmeg for something sweet. The possibilities are endless!
- Extra Soft: For an incredibly soft crumb, try adding 1-2 tablespoons of yogurt or applesauce to the wet ingredients along with the oil.
- The Rise: If your bread does not rise as much as you would like, check the yeast and ensure that it is not expired. Another tip is to leave your oven off and place your bread inside with a pan of very hot water. This creates a warm humid environment allowing the yeast to do their job.
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Recipe Card
Gluten-Free Sandwich Bread
Makes 1 loaf
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes - 2 hours
Cook Time: 45-55 minutes
Ingredients
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups gluten-free all-purpose flour blend (with xanthan gum or add 1 teaspoon xanthan gum)
- ¼ cup tapioca starch
- 2 tablespoons fine psyllium husk powder
Instructions
- In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.
- Add oil and salt, stir to combine.
- Add flour, tapioca starch, and psyllium husk powder. Mix until combined.
- Cover and let rise in a warm place for 1 hour or until doubled.
- Grease a 9x5 inch loaf pan. Punch down dough, shape and transfer to the pan.
- Cover and let rise for an additional 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 45-55 minutes, until golden brown.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Product Recommendations
- A good quality loaf pan is essential for shaping the bread perfectly. It ensures that the bread bakes evenly and comes out looking beautiful.
- A stand mixer can save time and effort, especially if you plan to bake this bread often. Or, of course, you can stick with the old fashioned spoon method, that works just as well.
- A kitchen thermometer to make sure the water is at the right temperature, which will help with the yeast's fermentation.
So, there you have it - my go-to recipe for the easiest, tastiest gluten-free sandwich bread! I truly hope you enjoy making and devouring this bread as much as I do. It's a game changer for anyone on a gluten-free diet, and honestly, it's just good bread, period. Happy baking! Let me know in the comments below how it goes!
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