Gluten Free Sandwich Bread

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.


Whenever I talk to someone who is just starting to eat gluten free, the first question is always what to do for bread. Bread is such a staple, and it really is tough to find a good gluten free version. We’ve tried many a store bought variety, but they are super expensive and most don’t even taste very good. 

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

I have waited a loooong time to post a bread recipe because I wanted it to be really good. This is it. It isn’t grainy. It isn’t crumbly. It is soft and has that yummy freshly-baked smell and taste. It also happens to be quite easy and quick to make.

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

Like any gluten free product, it’s best served fresh. If you aren’t going to eat it the same day, store it in a bread bag in the fridge. If it is going to take you more than 4-5 days to eat the loaf, wrap half of it in a paper towel and store in a freezer bag in the freezer until ready to eat.

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

This bread is amazing fresh out of the oven. It also works great for sandwiches, grilled cheese, and french toast. You can use it any way you would use regular bread.

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

My favorite pan to use is a Norpro 12 Inch Nonstick Bread Pan I got from Amazon. The slices aren’t overly big which helps the gluten free bread stay together, and it’s simply a more convenient size for toast and sandwiches and such. It’s one of the best investments I’ve ever made.

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

I have developed this recipe using my flour mix. I haven’t tried it with other blends and so recommend using this one. It’s very easy, less expensive, and more nutritious than many pre-made blends you would find at the store.

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

Sandwich Bread

*gluten-free *soy-free *oat-free *dairy free


  1. Using egg whites is key. Don’t be tempted to substitute whole eggs.
  2. My all-purpose flour blend works perfectly in this recipe

Gluten Free Sandwich Bread


  • 1 1/2 cups warm water (barely warmer than room temp)
  • 1 1/2 T instant yeast
  • 2 T sugar
  • 3 cups gluten free flour mix (see notes above for link to the recipe)
  • 1 1/2 tsp xanthan gum (use 1 T if flour mix doesn't have any included OR omit if using a starch based blend such as GF Jules or Better Batter)
  • 1 tsp salt
  • 1 tsp vinegar (I use Bragg's apple cider)
  • 3 egg whites
  • 2 T oil


  1. Dissolve yeast and sugar in water in a 2 cup measuring cup or small bowl. Let stand until bubbly (should reach 2 cup mark). This should only take 2-3 minutes.
  2. Meanwhile, combine flour mix, xanthan gum, and salt in KitchenAid or other stand mixer bowl and whisk until thoroughly combined. One of my readers makes this bread with a hand mixer and that works as well.
  3. Add yeast mixture, vinegar, egg whites, and oil to flour mixture.
  4. Mix on medium speed for 3-5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 T at a time as needed to attain this consistency.
  5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
  6. Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
  7. Let rise in warm place until batter is about 1/2" from top edges of bread pan. I heat my oven to 150° and then turn off the oven and place loaf pan inside. It then takes 15-20 minutes for batter to rise. There is no need to cover it.
  8. Take bread pan out of oven and preheat to 350°. Bread should now peak just above the rim.
  9. Bake for 35-40 minutes, until bread looks firm and is fairly brown on top. You want it to be browner than golden brown, but not burnt of course :) If you take it out too early, it will fall as it is cooling.
  10. Let cool for 20-30 minutes in pan before removing to wire rack.
  11. Let cool completely before slicing.
  12. Be sure to enjoy it fresh! It is best this way.
  13. The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
  14. Once you have refrigerated or frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds.

This post contains affiliate links. If you purchase something through these links, I will receive compensation. As always, I only link to products that we use and love and therefore think you will love, too!


This recipe has been shared on Allergy Free Wednesday

Unbelievably soft, homemade, gluten free sandwich bread fresh out of the oven! Stop settling for crumbly, tasteless bread! This loaf will be ready in less than an hour and I can guarantee you'll want a 2nd (or 3rd!) slice.

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  1. Seems like an awful lot of gum. I have always heard just one teaspoon per cup of flour. You have more then that in your flour mix and then you say to add more in your bread recipe.

    1. Gaile you are right, 1 tsp gum per cup is the standard for yeast breads. My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe. It’s what has worked for the texture we like but you are welcome to adjust to your own preference. Happy Baking!

    1. I have not tried this recipe in a bread machine, it’s so easy to mix up that I just haven’t bothered. If you try it, please let us know how it turns out! Thanks for stopping by!

  2. I tried this recipe and have never been so pleased with the results. After buying several different brands of gluten free bread this is hands down the best flavored and the texture was awesome. My kids who always turn there noses up at my gluten free baking thought I had made sourdough bread. After ooohhhing and awwwing over it I broke the news. They still think I was lying. This will be a mainstay recipie and I won’t be purchasing gluten free bread from the store any more. I use pamelas gluten free baking mix and omit the xanthumgum as its already added. Instead of plain vintner I use Braggs apple cider viniger. I think it adds to that sourdough flavor without the trouble of making a starter. I also intend on using it as a pizza dough as well. Thanks for sharing this. :)

    1. I’m so glad your family enjoys this recipe as much as ours does, thank you for taking the time to come back and leave a comment! I bet your family would love our soda biscuit recipe, too, it’s one of our kids’ favorites.

    2. Vickie have you tried this with Pamela’s Artisan Blend All Purpose GA flour? This does not have xanthan in it. Just gar gum. I’m just wondering how much xanthan to add.

  3. I was excited to see this recipe until I saw that it uses egg whites. Is there some substitute? I am allergic. It’s been forever since I’ve gone near bread and I’m patiently awaiting someone’s suggestion. Thanks in advance!

    1. I bet it would work to use EnerG egg replacer, you would use 2 1/4 tsp EnerG egg replacer whisked into 3 T water as a substitute for the 3 eggs and be sure to use as soon as you prepare it. I hope you get to have some delicious bread soon! Thanks for stopping by.

  4. I have a couple questions. First, I just bought a gluten free all purpose flour off Amazon. It has the same ingredients you use to make your flour blend. Here is the link to it:

    It does have xanthan in it already just like your flour mix does. You said it the ingredient list to add 1 and 1/2 tsp if there it’s already xanthan in it. I just wanted to double check to see if that’s what I do. Second, you can buy frozen bread dough in stores. You just put it in the pan to thaw and rise for 6 to 8 hours then bake. They do not do this for gluten free bread sadly. Could I freeze this dough like they do in stores? Then take it out to thaw/rise then bake? I would like to have a couple ready in the freezer to just pull out and bake. What are your thoughts? Would I just make the dough form it in a log then freeze it?

    1. Hi Amanda! I haven’t tried this flour mix, but the main ingredient is millet flour so the taste and texture will be different than mine. I’m actually not a huge fan of the taste or texture millet offers, but others love it so it’s just whatever your preference is. I’m also not sure if this particular flour is heavy or light on the xanthan, so you can add it and if it’s too spongy, omit it next time. Or, you can leave it out and add it next time if the bread is a little crumbly. I also haven’t tried freezing the dough and am hesitant to do so because it can be difficult to get gluten free dough to rise under different circumstances but, again, you’re welcome to try and I would love to hear how it goes for you! having dough in the freezer would be so convenient. Does that answer your questions? Thanks for stopping by!

  5. I cancelled my order for the flour on Amazon. I’m going to buy all the ingredients to make your flour blend. :) I will try a loaf and if I like it I’m going to try to freeze the dough. I will just do 1 to freeze and let you know how it all turns out!!

  6. Where do you buy all the ingredients to make your flour blend? Is Amazon the cheapest? Also, do you have a recipe for hamburger buns?? I’m def trying a lot of your recipes. So glad I found this site!!

    1. Amanda I usually pick up bags of flour at my local natural foods store since it is close and I can get it anytime I want. If you plan ahead, Amazon can be a great resource! Authentic Foods has superfine flours which are sold on Amazon. As far as the hamburger buns, homemade are so tasty but we usually just keep Udi’s hamburger buns in the freezer, pull out and toast as needed. Gluten Free Mama has a great bun recipe you can find here (I’m drooling over the onion variation): Happy Gluten Free baking!

  7. I’m sorry I have some more questions for you!!! It’s going to cost WAY YAY too much to buy all the ingredients to make your flour blend right now. We are on a very tight budget and can’t afford to spend a ton!! I did find Pamela’s gluten free all purpose flour on Amazon. Much more affordable!! Here is the link:

    Now this one does use all the same ingredients you use in yout blend with a few differences. No Xanthan but has arrowroot starch, guar gum, and rice bran. I was reading through the questions people asked about the product. It was suggested to add xanthan per cup of flour for some things. Since this flour blend has the same Ingredients as your blend, would you suggest following what you said for your mix? Adding 1/2 tsp per cup if using yeast? But since there is no xanthan in it at all, would i always add it in? I’m totally new to doing gluten free baking on my own. So I have no idea what it means to add or take away stuff for better texture. I dont want to waste anythin either. I want to start making your bread every week instead of buying it.

    1. I have a friend who used Pamela’s and they seemed to like it. Guar gum has the same purpose as xanthan, so you can just add 1/4-1/2 tsp extra per cup of flour. If you’re trying to cut costs, guar gum is actually a little cheaper so that will help a bit! I had tons of questions when we began the gluten free adventure, so don’t ever feel bad asking!

      1. So I should add 1/4 to 1/2 tsp of xanthan per cup? I will save some money since I won’t need to use as much xanthan since there is guar gum already. I will try it first with 1/4 tsp per cup and if need be go to 1/2 tsp. Thanks so much for all your help!! I will be sure to let you know how it all turns out :).

  8. i just tryd it it is so good you haft to try it i love it it is so easy and neat it is so good i love it so much i love it be cause it is so easy and you will love it too and i no you will to. I am 7 years old and love cooking.

  9. This worked really well for me, thank you for the recipe! I used 9 tbsp of liquid from a can of chickpeas to replace 3 egg whites as I am vegan and it came out v well (this is an amazing trend I have recently caught on to, it even makes great meringues!). Can I ask whether the oil could be left out or is it necessary for texture? Many thanks again

  10. Made this bread yesterday on a whim and it turned out brilliantly! We have had so many different types of GF Bread since Celiac disease came into our lives– this one was a snap to make and super delish! Taste and tecture is just like regular bread! Toasted was a revelation!!!!! Make this bread folks and you’ll never feel deprived of regular bread again! Thanks a million from our family to yours!!!

  11. Hello!!! I finally am making this bread!! I’m going to try a loaf and if I like it experiment with freezing the dough like we talked about. The only problem is I already messed up :(. Remember how I asked how much xanthan to put in since the mix already has guar gum? I only did 1/4 tsp for the whole thing when it should have been 1/4 per cup of flour as you said. Man :(. There is a recipes on the Pamela’s website for white sandwich bread and they don’t add any xanthan, just use the flour blend as is since it has guar gum in it. I guess I will see how it turns out!! I was REALLY excited to try your bread!! I have yet to find a store bought one that isnt crumbly. I will keep you posted on the results. It is currently rising then I need to bake it!! I have a couple questions for you.

    What vinegar do we use? I wasnt sure so I used white distilled
    Can you use coconut sugar in this or is white best.
    I want to use this bread for sandwiches this week. Do I have to store in the fridge or can I put it in an airtight container for the week?
    I bought the exact same yeast you use. A lot of people said they freeze it a n d it last for years. Do you freeze yours then take out to use as needed?

    1. 1/4 TSP xanthan per cup of flour is actually perfect, let me know if I said 1/4 cup somewhere and I’ll have to fix that! I’ve used regular white, rice, or apple cider vinegar and they all work great. I would stick to white sugar, but you’re welcome to experiment with other types :) I keep in a bread bag on the counter for a few days, or slice and freeze with parchment paper between the slices so you can pull out and toast as needed. It’s definitely the best straight out of the oven though, enjoy!

      1. I only did 1/4 tsp xanthan total when I should have done 1 and 1/2 tsp because there is 3 cups of flour. I just put it on the cooling rack. It will be very short bread. I didn’t let it rise enough. This is my very first made from scratch homemade bread. So…..I will do better next time!!! Can’t wait to try some with my eggs in the morning!

        Do the different vinegars give the bread different flavors? Also…have you experienced some condensation on the bottom of the loaf when you remove it from the pan to put on the rack? Is that normal? I just hope the bottom of my loaf dries and it won’t be soggy.

        1. You will soon love making your own bread! you can turn your oven on until it reaches 100 degrees, then turn it off and put the bread in to rise, should be ready in 20-30 minutes that way! I haven’t noticed too much difference in flavor, though the apple cider does taste just a bit different. Once the bread has cooled it shouldn’t be moist on the bottom anymore.

  12. Alright I just cut off the end piece and gave the bread a try. Very soft but almost gummy too. Do you think it could be too gummy cuz I added xanthan when it already had guar gum? Or does that mean I need to add more xanthan? Like I said before I only put in 1/4 tsp instead of the 1 and 1/2 tsp. Please give suggestions for my next loaf :).

    1. Xanthan will make it more gummy because that’s what makes it stick together. I would leave it out next time. There’s always a little trial and error with gluten free baking because every flour mix is different. So experiment until you find what you love and then you can stick with that :) I sometimes have better luck using flour blends that don’t have xanthan or guar gum added so I can play with amounts and find what works best for each recipe. Happy Baking!

    1. I am working on it, stay tuned :) I also remembered that your bread may turn out a little gummy if you didn’t bake it long enough. Mine gets fairly browned on top before it’s done and it’s usually 40 minutes, sometimes longer. Also, wait to slice until it’s fully cooled and that might help.

    1. Hi Laura! You can freeze it any time, just make sure it’s completely cooled first. If you’re going to be eating some over the next day or two, definitely leave at least some of it out, it’s better fresh than frozen.

  13. I was very excited to try your recipe then I realized that your flour recipes all call forPotato start, since I am not just gluten free but also nightshade free that eliminates potato starch. Unfortunately most recipes call for potato starch as well as most commercial products too. What if anything can you suggest for a substitute? Thank you

    1. Hi Lyn! You should be able to substitute arrowroot starch or some additional tapioca starch if you can tolerate those. Please let me know how it works for you! ~Celeste

  14. Thank you Celeste, do you have any idea with one would be better? I have heard they have different results. Any suggestions as to which would be better?

    1. I’m so sorry Lyn, I just saw your reply! I would recommend using arrowroot since the mix already has some tapioca starch. It’s good to have a variety of starches/flours for gluten free flour blends (annoyingly enough, haha!) Give it a try and let me know how it goes!

    1. Hi JoAnn! Gluten free yeast dough is very different from regular wheat dough so I don’t think it would work well, hope you find a recipe you love!

  15. Ok, i am so frustrated. I have tried every darn recipie on pintrest, I officially cannot make gluten free bread. I tried all the flours, all the mixes, made my own, bought mixers and pans. Nothing in my life has ever frustrated more than this. If you have any word of advise, I would appreciate it. Ps, I live in Canada and in a small town. My stores are limited.

    1. I’m so sorry Margaret, I get where you’re coming from! Have you tried this recipe? A lot of people have had success with it and I posted pictures to make it a little easier. It just uses

  16. Trying this in my GF breadmaker today! Praying it works well so I don’t have to turn my oven on since it’s hotter than Hades😈

    1. Ahahaha, yes! I don’t have a bread maker, what kind do you have? Please let me know how it turns out!

        1. You can use corn starch. If you don’t have that either, extra tapioca starch will work but you’ll want to decrease the xanthan gum by maybe 1/4 tsp-only if you sub tapioca.

        2. Oh sorry! I read potato starch for some reason! You can sub extra potato starch or corn starch ☺

          1. OK I made this in my GF breadmaker! It didn’t mix it quite as well as I would’ve by hand & I had to beat some excess flour off the sides, but it’s spongy & WONDERFUL! Can’t wait to see how this is after it’s been refrigerated/frozen!

  17. Can you use just cassava flour in this. I can’t use flour that has gluten, rice or potatoes. I am having a hard time finding a bread recipe that doesn’t have any allergens in it.

    1. Hi Tina! That’s definitely a tough one to find. I haven’t tried it yet, but would love to know how it turns out!

  18. I just made this recipe and could not be happier!! I received my celiac diagnosis a year ago (almost to the day) and was SO THRILLED with this bread – not mealy or crumbly, and is absolutely delicious. I can’t wait to share with my dad who hasn’t had good bread in years! The recipe was easy to follow and I can’t wait to enjoy for the rest of the week. Thank you!!

    1. So happy to hear that you got to enjoy great tasting bread again Jill, thanks for coming back to let me know!

  19. I made this last night in my bread machine. It is excellent, the best recipe I’ve tried so far. This fall/winter I will try making it in my stand mixer and baking it in the oven. Thanks for sharing this – it is really good!

  20. Hi! Can I omit the sorghum and instead use brown rice flour from the flour mix keeping everything else the same? Will it work?
    Also I don’t have a stand mixer or a bread machine. Will the batter be ok with the hand mixer?

    1. Yes you can, I’ve done that a few times when I ran out of sorghum flour. A few readers have said they used a hand mixer and it worked fine, if the batter starts climbing the beaters you can switch to a dough hook. Happy baking!

      1. Hey! Thank you so much for your reply!
        I don’t have instant yeast available in the market, was only able to find active dry yeast. Can I use this?

  21. Hi…I only have a 9″ loaf pan…can I use this until I order a 12″ one? Should I add slightly less batter to the pan to compensate for a smaller loaf pan! thanks!

    1. Hi Kim! The 12″ pan I use is slimmer than the standard 9″ so they both hold the same amount. Just be sure the pan is about 2/3 full. Happy baking!

  22. Thank you for the reply. :)
    I have another question! :)
    Can you please help me with the flour measurement from cups to grams? I am so excited to bake this today!!!
    Thank you :)

    1. I’m so sorry Namrata, I just saw this. I haven’t ever baked in grams, but looked up a conversion tool online which said 1 cup of bread flour = 128 grams. For the 3 cups called for in the recipe that would be 384 grams. Gluten free flour might be a touch different, so I would suggest starting with a little less and adding more to get the right consistency as shown in the recipe. Hope that helps!

  23. Hi! I have made 2 of these loaves of bread and both times they come out beautiful, but the sides fall in after I take it out of the oven. The first loaf was a little doughy so I cooked it longer this time. But I cooked this one 45 minutes and it just did it again. I am using the recipe exactly as written, using Namaste gl flour that I bought as Costco. I even bought the pan you suggested. My daughter loves the taste so I would like to perfect it. Thank you for any help.

    1. I’m so sorry Tina, your comment got buried and I just saw it. I haven’t used Namaste with this recipe, so the flour might be affecting the outcome as all flours are so different. That being said, here’s a few things I would suggest for next time: 1. You could try adding a little more flour. Maybe you live in a more humid climate? 2. Was the 2nd loaf nice and browned? It’s important to be sure the bread is entirely done, even if that means it cooks for much longer than my oven cooks it 😉 3. I’m not sure if you’re willing to give my flour mix recipe a try, but I do know that it works perfectly for this recipe. You could also try letting the bread rise a little less as too high of a rise can lead to a deflated loaf. Hope this helps, let me know how it goes!

      1. Thank you for your reply!I would love to try your recipe, but I think it calls for potato starch which my daughter is allergic to. Is there another starch I could substitute for it? Also, my dough was quite sticky. I have never made bread before so I’m not sure quite what it should look like. The bread does come out nice and brown and she does love the taste, but I still am looking for perfecting it.

        1. Gluten free bread is a different experience 😊 it should be a thick batter consistency instead of an actual dough. You can use tapioca starch instead of the potato starch if needed. Let me know how the next batch goes!

          1. So just to make sure, I would use 4 cups of tapioca starch in your recipe? Instead of 2 potato and 2 tapioca. Thank you for all your help!

    1. I haven’t tried that combo yet, Mag, thanks for letting us know that it works! I’m so glad you enjoyed it.

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