Here is a complete, reliable Gluten-Free Sandwich Bread recipe that produces a soft, flexible, tender loaf—perfect for toast or sandwiches.
Gluten-Free Sandwich Bread (Soft & Fluffy)
Makes: 1 standard 9×5-inch loaf
Total time: ~1 hr 45 min (including rising)
Difficulty: Easy–Medium
Ingredients
Dry Ingredients
2 cups (260g) gluten-free all-purpose flour (with xanthan gum included)
If your blend has no xanthan gum, add 1 ½ tsp xanthan gum separately.
½ cup (65g) tapioca starch
1 tbsp sugar (feeds yeast)
1 tsp salt
1 tbsp baking powder (helps rise + softness)
Wet Ingredients
1 ¼ cups (295 ml) warm water (105–115°F / 40–46°C)
2 ¼ tsp (1 packet) active dry yeast
2 tbsp olive oil (or neutral oil)
2 large eggs, room temp
Vegan/egg-free option: Replace with 6 tbsp aquafaba or 2 flax eggs (loaf becomes slightly denser).
🍞 Instructions
1. Activate the yeast
In a bowl, mix:
Warm water
Sugar
Yeast
Stir gently and let sit for 5–8 minutes, until bubbly and foamy.
If it doesn’t foam, your yeast is inactive—start over.
2. Mix dry ingredients
In a large mixing bowl, whisk together:
Gluten-free flour blend
Tapioca starch
Baking powder
Salt
(Xanthan gum if needed)
3. Combine wet + dry
Pour the yeast mixture into the dry ingredients.
Add eggs and oil.
Beat with a hand mixer for 2–3 minutes.
GF bread dough is more like thick batter—not kneadable. This is normal.
4. First rise
Transfer dough to a greased 9×5-inch loaf pan.
Smooth the top with a wet spatula.
Cover loosely with plastic wrap or a damp towel.
Let rise in a warm place for 30–40 minutes or until about 1 inch above the pan edge.
Do NOT overproof or the loaf may collapse.
5. Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes.
Internal temperature should reach 200–205°F (93–96°C).
Let cool in the pan 10 minutes.
Remove to a wire rack and cool completely before slicing.
✨ Tips for Best Results
Use a flour blend designed for bread, not cookies. (Bob’s Red Mill 1:1 works well; King Arthur GF blend too.)
Humidity affects dough: If batter seems too thick, add 1–2 tbsp warm water.
Cool completely before slicing—GF bread firms as it cools.
For softer crust, brush top with butter when it comes out of the oven.
For taller loaves, use a pullman loaf pan.
🥖 Variations
Honey-Oat Style (Gluten-Free)
Mix ¼ cup GF oats into batter + 1 tbsp honey.
Whole-Grain Blend
Replace ¼ cup GF flour with ¼ cup sorghum or millet flour.
Dairy-Free
Recipe is already dairy-free—just verify flour blend contains no milk powder.
