Gluten-Free Sandwich Bread
Soft, flexible, and perfect for everyday sandwiches
Finding a gluten-free bread that is soft enough for sandwiches yet sturdy enough to hold fillings can be a challenge. This Gluten-Free Sandwich Bread solves that problem with a tender crumb, mild flavor, and slices that don’t crumble or fall apart. It’s ideal for toast, grilled cheese, and packed lunches.
This recipe uses a balanced gluten-free flour blend and a batter-style dough to create a dependable, bakery-style loaf at home.
Ingredients (1 loaf)
Dry Ingredients
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2½ cups (350 g) gluten-free all-purpose flour (with xanthan gum)
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2 tbsp sugar or honey
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2¼ tsp instant yeast (1 packet)
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1 tsp salt
Wet Ingredients
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1¼ cups (300 ml) warm milk or dairy-free milk
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2 large eggs, room temperature
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3 tbsp neutral oil or melted butter
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1 tsp apple cider vinegar
Instructions
Step 1: Prepare the Pan
Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper. Set aside.
Step 2: Mix Dry Ingredients
In a large bowl or stand mixer, whisk together gluten-free flour, sugar, yeast, and salt.
Step 3: Add Wet Ingredients
Add warm milk, eggs, oil, and vinegar to the dry mixture.
Mix on medium speed for 3–4 minutes, until a thick, smooth batter forms. Gluten-free dough should be softer than traditional bread dough.
Step 4: Rise
Spoon the batter into the prepared loaf pan. Smooth the top with a wet spatula.
Cover loosely and let rise in a warm place for 45–60 minutes, until the loaf reaches just above the pan rim.
Step 5: Bake
Preheat oven to 180°C (350°F).
Bake for 40–45 minutes, until the top is golden and the loaf sounds hollow when tapped.
If browning too quickly, tent loosely with foil during the final 10 minutes.
Step 6: Cool Completely
Remove from pan and cool fully on a wire rack before slicing. This is essential for proper texture.
Texture & Flavor
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Soft, tender crumb
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Neutral flavor for sweet or savory fillings
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Flexible slices that don’t crumble
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Lightly golden crust
Tips for Perfect Gluten-Free Sandwich Bread
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Use a quality gluten-free flour blend
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Don’t over-rise—gluten-free dough rises once
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Always cool before slicing
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Use room-temperature eggs
Variations
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Dairy-Free: use plant-based milk and oil
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Egg-Free: replace eggs with aquafaba (½ cup total)
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Whole-Grain: replace ½ cup flour with sorghum or oat flour
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Seeded Bread: sprinkle seeds on top before baking
Serving Suggestions
Perfect for:
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Sandwiches and toast
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Grilled cheese
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Breakfast spreads
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Packed lunches
Storage
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Store wrapped at room temperature for 2 days
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Refrigerate up to 5 days
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Freeze sliced for up to 2 months
Why This Recipe Works
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Balanced hydration supports structure
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Vinegar improves crumb and shelf life
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Eggs add softness and stability
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Batter-style mixing replaces kneading
Final Thoughts
This Gluten-Free Sandwich Bread is dependable, soft, and practical—everything a daily bread should be. Whether you’re new to gluten-free baking or searching for a reliable loaf, this recipe delivers consistent, satisfying results.