Gluten-Free Sandwich Bread

This gluten-free sandwich bread is soft, fluffy, and easy to slice — perfect for sandwiches, toast, and everyday meals. Many gluten-free breads are dense, crumbly, or dry, but this recipe gives you a loaf that stays soft and tender for days. The texture is light but sturdy enough to hold all your favorite sandwich fillings without falling apart.

Unlike traditional bread, gluten-free bread relies on a careful mix of flours and binders to mimic the structure of gluten. This recipe uses a blend of gluten-free flour, xanthan gum (for elasticity), and eggs (for moisture and structure), resulting in a loaf that rises beautifully and slices like regular wheat bread.

This recipe is great for beginner bakers — there’s no kneading required, and the dough is more like a thick batter. Once it’s mixed, you just let it rise, bake, and enjoy!

Ingredients

360 g (3 cups) gluten-free all-purpose flour – preferably one without xanthan gum so you can add your own
1½ tsp xanthan gum – skip if your blend already contains it
2 tbsp sugar – helps activate the yeast and adds slight sweetness
2 tsp instant yeast
1 tsp salt
3 large eggs – at room temperature
60 ml (¼ cup) vegetable oil or melted butter
240 ml (1 cup) warm milk – or dairy-free milk for a dairy-free option
120 ml (½ cup) warm water

Step-by-Step Instructions

Prepare the loaf pan:
- Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
Activate the yeast:
- In a small bowl, combine warm milk, warm water, sugar, and yeast.
- Stir and let sit for about 5-10 minutes until foamy.
Mix dry ingredients:
- In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
Add wet ingredients:
- Add eggs and oil to the yeast mixture.
- Pour into the dry ingredients and mix with a hand mixer or stand mixer with a paddle attachment until smooth. The dough will look like thick cake batter.
First rise:
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30-40 minutes, or until it has doubled in size.
Transfer to loaf pan:
- Scrape the dough into the prepared loaf pan, smooth the top with a spatula, and cover again.
- Let rise for another 20-30 minutes, until the dough is slightly above the rim of the pan.
Bake:
- Preheat oven to 375°F (190°C).
- Bake the bread for 35-40 minutes, until golden brown and a skewer inserted in the center comes out clean.
- If the bread browns too quickly, cover loosely with foil for the last 10 minutes.
Cool completely:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Wait until fully cool before slicing to avoid a gummy texture.

Tips & Tricks

Measure your flour accurately: Use a kitchen scale if possible. Too much flour will make the bread dense.
Use room-temperature eggs: This helps the dough rise better and gives the bread a softer crumb.
Don’t skip the second rise: It helps create a taller, fluffier loaf.
Cool before slicing: Gluten-free bread can be gummy if sliced while hot.
Make it dairy-free: Use almond, soy, or oat milk and dairy-free butter or oil.

Storage

Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 2 months. Toast slices straight from frozen for quick sandwiches or breakfast.