Soft & Fluffy Gluten-Free Sandwich Bread Recipe

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There’s nothing quite like a soft, fluffy slice of sandwich bread—especially when it’s homemade. This Gluten-Free Sandwich Bread is perfect for toast, deli sandwiches, or grilled cheese. It has a tender crumb, golden crust, and holds up beautifully without crumbling. Plus, no kneading required! This easy recipe will quickly become a staple in your kitchen for those seeking a gluten-free lifestyle without sacrificing the taste or texture of classic bread.

Ingredients:

  • 2 cups (240g) gluten-free all-purpose flour (with xanthan gum)

  • 1 cup (240ml) warm milk (or dairy-free alternative)

  • 1/4 cup (60ml) olive oil or neutral oil

  • 1/4 cup (50g) sugar or honey

  • 3 large eggs (room temperature)

  • 1 tbsp apple cider vinegar

  • 2 1/4 tsp (1 packet) active dry yeast

  • 1/2 tsp salt

  • Instructions:

    1. Activate Yeast:
      In a small bowl, combine warm milk (about 110°F/43°C) with sugar and yeast. Let sit for 5–10 minutes until foamy.

    2. Mix Wet Ingredients:
      In a large bowl, whisk together the eggs, oil, vinegar, and foamy yeast mixture.

    3. Add Dry Ingredients:
      Add the gluten-free flour and salt. Mix using a hand mixer or stand mixer on medium-high for about 3–4 minutes until the batter is smooth and thick (it will be more like a thick batter than a traditional dough).

    4. First Rise:
      Transfer the dough to a greased 9×5-inch loaf pan. Smooth the top with a wet spatula. Cover with plastic wrap and let rise in a warm spot for 45–60 minutes or until it rises just above the pan.

    5. Bake:
      Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until the top is golden brown and the internal temperature reaches 200°F (93°C).

    6. Cool:
      Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

    7. Tips for Best Results:

      • For a dairy-free version, use unsweetened almond milk or oat milk.

      • Ensure your flour blend contains xanthan gum. If not, add 1 tsp per cup of flour.

      • Store in an airtight container at room temperature for 2 days or freeze slices for longer storage.

      • Would you like a version using oat flour or sourdough starter next?

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