Soft & Fluffy Gluten-Free Sandwich Bread
This gluten-free bread is tender, sliceable, and perfect for toast or sandwiches. No dense, crumbly loaf—this recipe gives you a soft interior with a golden, springy crust.
Ingredients
Dry Ingredients
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2 ½ cups (300g) gluten-free all-purpose flour with xanthan gum
(If your blend does not contain xanthan gum, add 1 ½ tsp.) -
2 tbsp sugar
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1 tbsp instant yeast
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1 tsp salt
Wet Ingredients
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1 ¼ cups warm milk (105–115°F / 40–46°C)
(Use warm water or almond milk for dairy-free.) -
2 large eggs, room temperature
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3 tbsp butter, melted
(Use oil or vegan butter for dairy-free.) -
1 tsp apple cider vinegar
Instructions
1. Prepare the Pan
Grease an 8×4-inch loaf pan and line it with parchment paper.
Preheat oven to 350°F (175°C).
2. Activate the Yeast
In a bowl, mix warm milk and sugar.
Sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.
3. Combine Dry Ingredients
In a large mixing bowl, whisk together:
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gluten-free flour
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salt
Set aside.
4. Mix the Wet Ingredients
In the bowl with the activated yeast, add:
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eggs
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melted butter
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apple cider vinegar
Whisk until combined.
5. Make the Dough
Pour the wet mixture into the dry ingredients.
Mix using a stand mixer with a paddle attachment for 3–4 minutes until the dough is smooth and sticky.
Note: Gluten-free bread dough is more like thick batter—much softer than wheat dough.
6. First Rise
Spoon the dough into the prepared pan and smooth the top with a damp spatula.
Cover loosely with plastic wrap.
Let rise in a warm place for 30–45 minutes, or until the dough is just above the rim.
7. Bake
Bake for 40–45 minutes, or until:
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the top is golden
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the internal temperature reaches 200°F (93°C)
If the top browns too quickly, tent with foil during the last 10 minutes.
8. Cool Completely
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Allow it to cool fully before slicing—this is crucial for structure.
Tips for Perfect Gluten-Free Bread
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Use a high-quality GF flour blend (King Arthur, Bob’s Red Mill 1:1, Cup4Cup).
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Don’t skip the vinegar—it helps the bread rise and softens texture.
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A stand mixer is ideal; hand mixing works, but beat the batter well.
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Let the bread cool fully to prevent crumbling.
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Store in an airtight container for best softness.
Variations
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Dairy-Free: Use oil and almond milk.
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Honey Sandwich Bread: Replace sugar with 2 tbsp honey.
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Seeded Loaf: Add sunflower or chia seeds on top before baking.
Storage
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Room temperature: 3–4 days, tightly wrapped
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Freeze: Up to 3 months; slice before freezing for easy toast