Finding the perfect gluten-free sandwich bread that’s soft, slices well, and doesn’t crumble can feel like a challenge—but this recipe delivers on all fronts. With a tender interior, golden crust, and mild flavor, this gluten-free loaf is ideal for toast, sandwiches, or simply enjoying warm with a pat of butter. Plus, there’s no kneading required, and it rises beautifully in the oven!
Ingredients:
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2 ½ cups (315g) gluten-free all-purpose flour (with xanthan gum)
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1 tablespoon sugar
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1 ½ teaspoons salt
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1 tablespoon instant yeast
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1 ¼ cups warm milk (or dairy-free milk, about 110°F)
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¼ cup neutral oil (like canola or vegetable)
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2 large eggs, room temperature
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1 teaspoon apple cider vinegar
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Instructions:
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Prep the pan:
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Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
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Mix dry ingredients:
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In a large bowl, whisk together the gluten-free flour, sugar, salt, and yeast.
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Add wet ingredients:
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In a separate bowl, mix warm milk, oil, eggs, and vinegar.
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Add to the dry ingredients and beat with a hand mixer on medium for 3-4 minutes, until the batter is smooth (it will be more like thick cake batter than dough).
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Rise:
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Scrape the batter into the prepared pan, smooth the top, and cover with a clean towel or plastic wrap.
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Let rise in a warm spot for 45–60 minutes, or until it has doubled in size and is domed above the pan.
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Bake:
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Preheat oven to 350°F (175°C). Bake the bread for 35–40 minutes, until the top is golden brown and it sounds hollow when tapped.
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Internal temp should be around 200°F (93°C).
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Cool completely:
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Let the loaf cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
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Tips:
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Store in an airtight container for up to 3 days or freeze slices for up to 1 month.
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Toasting enhances texture if you’re eating it after the first day.
Let me know if you want a dairy-free or egg-free variation!
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