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Gluten Free Sandwich Bread

Soft, homemade, gluten free bread fresh out of the oven. Stop settling for crumbly, tasteless bread! This bread is soft and has a wonderful flavor that is so close to regular bread.

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 bread. 

We’ve tried many a store bought variety, but they can be spendy and many don’t even taste very good (check out our list of favorites HERE)

I grew up on homemade bread so I was accustomed to smelling that irresistible aroma of fresh baked bread and waiting eagerly for it to cool so we could eat half the loaf. 

I have waited a loooong time to post a gluten free bread recipe because I wanted it to be really good. Something that is soft and bendable, has that slightly sweet and hearty homemade flavor, and is so good fresh out of the oven that you just can’t resist having an extra slice.

THIS IS IT.

Why is this the best gluten free bread recipe?

This gluten free bread 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 #bonus

I first developed this recipe over 8 years ago, and have continually tweaked it over the years to improve its taste and texture. These changes were made in order to replicate the recipe my husband’s grandma passed along to me, and he agrees that this bread tastes just like hers. Now that is a compliment.

You can use this gluten free bread any way that you would normally use bread. makes great sandwiches, grilled cheese, and french toast!

What is the best pan to use when making gluten free bread?

I sometimes use my Norpro 12 Inch Nonstick Bread Pan and others I use a standard size loaf pan. It really depends on what size you want your slices 🙂

WHICH GLUTEN FREE FLOUR WORKS WELL FOR THIS RECIPE?

I first developed this recipe using my flour mix. It’s very easy, less expensive, and more nutritious than many pre-made blends you would find at the store. The recipe includes 3 different batch sizes and if you use the small batch it’s just the right amount for this recipe.

I make a point of testing all the gluten free recipes on this site with a variety of gluten free flours so that I can share what has worked and what hasn’t. No point in you having to go out and buy a different kind of flour if you can use something you have on hand and achieve the same results.

When making this gluten free bread recipe, gf Jules works the very best. It makes the softest bread with the highest rise. Better Batter is also an option, but I find it doesn’t rise as much.

WHAT INGREDIENTS DO I NEED?

  • high quality gluten free flour (I highly recommend using gf Jules for this recipe)
  • yeast (I prefer instant yeast for a faster rise)
  • sugar
  • salt
  • potato flakes
  • powdered milk
  • egg
  • butter
  • water

HOW TO MAKE GLUTEN FREE BREAD

Bread making is an art, and baking gluten free bread is a different experience entirely, so I have included the step-by-step pictures and more detailed instructions below to walk you through the process.

There are a few important things to remember about gluten free yeast breads.

  1. There is no need for a second rise
  2. You don’t have to knead the dough
  3. you want your “dough” to be more of a batter consistency. It’s a little difficult to capture in a picture, but you can see that the dough is not thick enough to be shaped by hand, and is still quite sticky.

This is such an easy recipe, you’ll measure all ingredients into the bowl of a stand mixer (you can use a hand mixer, too), and mix for a few minutes.

Because your dough is soft and sticky, you will want to shape it in the pan. No worries, it will (magically) turn out just like any yeast bread would. Be sure to grease your pan well because gluten free goods tend to stick a little more. Using a rubber spatula or wet hands, round the top.

Allow your dough to rise in a warm location. I use the rapid proof setting on my oven.

Be sure to bake the bread thoroughly. If you underbake, the dough will have a poor texture and will sink after you take it out of the oven. Look for a nice golden brown color and bake for at least 45 minutes.

Is there a way to make this recipe dairy free?

Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.

Will an egg substitute work?

I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!

I don’t have any of the flours you mention, can I just use the one I have in my pantry?

Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.

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gluten free bread loaf and slices

Gluten Free Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours

Soft, homemade, gluten free bread fresh out of the oven. Stop settling for crumbly, tasteless bread! This bread is soft and has a wonderful flavor that is so close to regular bread.

Ingredients

Instructions

  1. Measure flour by stirring the flour, scooping into measuring cup, and leveling with the flat end of a knife. Add all ingredients to bowl of stand mixer (you can also use a hand mixer) in order listed.
  2. Mix on medium speed for 3 minutes. It should be the consistency of a thick and sticky batter, like a banana bread that has too much flour. Add additional water or flour 1 T at a time if needed to attain this consistency. Refer to the photos in the post to see what the consistency should look like.
  3. Grease bottom and corners of a loaf pan. I use butter.
  4. Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
  5. Cover lightly with plastic wrap sprayed with cooking spray or oil and let rise in a warm place until loaf has almost doubled in size. I use the rapid proof option on my oven and it takes about 25 minutes.
  6. Preheat to 350°.
  7. Bake for 45-50 minutes, until bread looks firm and is a nice deep golden brown on top. If you take it out too early, it will fall as it is cooling.
  8. Brush the top with butter.
  9. Let cool for 10 minutes in pan before removing to wire rack.
  10. Let cool completely before slicing.
  11. Be sure to enjoy it fresh! It is best this way.
  12. 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 or microwave as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
  13. Once you have frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds. I don't recommend refrigeration as the bread tends to crumble easily.

Notes

I recommend using gf Jules gluten free flour in this recipe.

When measuring flour, always stir, scoop into your measuring cup, and level off.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 170mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 4g

Did you make this recipe?

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Sheryl Nathan

Wednesday 14th of September 2022

Hello from New Zealand - I don’t have a very good oven, so was hoping I’d be able to make this in my breadmaker - which has a Gluten Free option on it????

Many thanks

thereislifeafterwheat@gmail.com

Thursday 15th of September 2022

Hi there! What kind of bread maker do you have? Some are better than others, even with the gluten free option. Gluten free bread should only rise once, so you want one that will allow for that with the gf setting.

MIa

Sunday 14th of November 2021

I have a question about the yeast. I made the bread and it smells amazing! However, it was very bitter and tasted like yeast. I placed 1 tablespoon of instant dry and I am wondering if this is too much. Maybe it should be 1 teaspoon? Can you provide in grams?

thereislifeafterwheat@gmail.com

Monday 15th of November 2021

It is 1 tablespoon. You can try reducing to 2 teaspoons and/or allowing for a longer rise time in a place that isn't quite as warm.

Hilda

Monday 13th of September 2021

I did use the salt. When I took a bite of a slice there was no taste to the bread. I didn’t add xanthan gum because the flour had the gum. I was hoping that it would look similar to yours but there was absolutely no resemblance. I’m not sure what I did wrong.

thereislifeafterwheat@gmail.com

Thursday 16th of September 2021

Did you make any other substitutions? Did you use powdered milk and egg and was the batter similar to the photos in recipe post? As for the appearance, you could try testing the temp of your oven by getting an oven thermometer.

Hilda Lovern

Saturday 4th of September 2021

I was so looking forward to baking this bread for a friend of my daughter's who is gluten sensitive and is currently recovering from surgery. I used gf Jules flour and bought instant yeast so it should be fresh. I used a 9x5 pan and it jut rose to the top of the pan. I baked it for 45 minutes but it did not brown. I left it for an additional minutes and it barely browned and mostly around the edges. When it finally cooled I sliced it and ate a slice. It had no flavor, I froze the rest and the next morning I tried a toasted slice with butter and jam and I still did not detect any flavor. Should I have added xantham gum to the recipe, I assumed the flour had all it required? I hated to throw it away, the flour is expensive.

thereislifeafterwheat@gmail.com

Friday 10th of September 2021

Not sure what you mean by no flavor? A couple of times I have forgotten the salt and it definitely didn't taste as good, any possibility that might have happened?

Lou

Friday 14th of May 2021

This bread is so fabulous. I make it a lot. Easy easy and always perfect! Thanks so much for a great recipe.

thereislifeafterwheat@gmail.com

Friday 4th of June 2021

So glad you're enjoying it!

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