Breads

Soft {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.

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 spendy $$$ and many don’t even taste very good. 

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 grew up on homemade bread. We didn’t even buy store bought until I was almost a teenager, 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 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.

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 (bonus!)

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. Store whatever you won’t eat in a day or two in the freezer. You can slice it, place pieces of wax paper between slices, and seal in a gallon size freezer bag. Be sure to press all the excess air out. When you are ready for a slice of bread, pop it out of the freezer and into the toaster. Don’t store gluten free bread in the fridge, it gets crumbly very quickly this way.

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.

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.

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 mine. 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.

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.

Bread making is an art, and baking gluten free bread is a different experience entirely, so I have included some pictures and more detailed instructions below to walk you through the process. If you’re already an experienced gluten free bread baker, feel free to skip down to the recipe 🙂

STEP 1: Proof the yeast by combining with warm water and sugar. If your water is too hot, it will kill the yeast. Too cold, and the yeast won’t activate. Don’t stress though, there is quite a wide range. I test the water on my wrist and if it feels a little warmer than room temp, and pleasant, it’s good (if you want to use a candy thermometer to check the temperature, it should be somewhere between 95° and 115° F). Stir until thoroughly combined, and let sit. I’ve found that putting the yeast mixture in the microwave (don’t turn it on!) and closing the door helps it proof faster. I use a 2 cup liquid measuring cup and add the yeast mixture to the dry ingredients when it’s almost risen to the top.

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STEP 2: After adding the proofed yeast mixture and all other ingredients to your mixing bowl, you’re ready to make some dough! (bread dough, that is) There are 2 important things to remember about gluten free yeast breads. The first is that you can’t overmix. Gluten is what normally holds a dough together and provides elasticity. To compensate, we use xanthan gum to do the job of gluten, and it tends to work better if you really work it into the dough. Leave your mixer on for 3 minutes for best results. The second thing to remember is that 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.PhotoGrid_1439310044135

STEP 3: Because your dough is very 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.

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STEP 4: There are a few advantages to baking gluten free bread, which you will find in this recipe: There is no need for a second rise, you don’t have to knead or take much time to shape the dough, and the dough rises quicker than your traditional bread. I turn my oven on until it reaches 90°, then turn it off and put in the loaf to rise. It only takes 20-30 minutes, and you’ll still need time to preheat your oven, so pull the loaf out when it is right at the top of your pan, not much above. Set it on the counter or a cool part of the stove while your oven is preheating, and it should be perfect when your oven is ready. Bake until a very golden brown, and enjoy! This bread is so very good fresh, our whole family loves it.
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Now that you have all the tools you need, go bake some bread!!!

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.

Soft {gluten free} Sandwich Bread

ThereIsLifeAfterWheat.com

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

*refined sugar-free option

Notes:

  1. I updated this recipe 2/23/2016 with the addition of dry milk powder and potato flakes. This improves the texture and the taste, and helps the bread have that beautiful golden brown color.
  2. Using egg whites is key. Don’t be tempted to substitute whole eggs.
  3. To make dairy free, omit the dry milk.

Soft {Gluten Free} Sandwich Bread

Ingredients

  • 1 1/2 cups warm water (slightly warmer than room temp)
  • 1 1/2 T Saf Instant Yeast
  • 2 T sugar or honey
  • 3 cups gluten free flour mix
  • 1 1/2 tsp Xanthan Gum (1 T if flour mix doesn't have any included)
  • 1/2 cup instant dry milk powder
  • 2 T potato flakes (not potato flour, the instant potatoes)
  • 1 tsp salt
  • 1 tsp vinegar (we use Bragg apple cider)
  • 3 egg whites (see comments for egg-free variation)
  • 2 T oil (I use canola or grapeseed)

Instructions

  1. Dissolve yeast and sugar in water in 2 cup measuring cup or small bowl. Let stand until bubbly (should reach 2 cup mark). This should take about 3 minutes. (I set the yeast mixture in the microwave and close the door (don't turn it on!), which helps it proof a little faster.
  2. Meanwhile, combine flour mix, xanthan gum, dry milk powder, potato flakes, 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 if 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 90° 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 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.
https://thereislifeafterwheat.com/2014/10/sandwich-bread-2/

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 is part of Allergy Free Wednesday and Gluten Free Fridays

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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141 Comments

  • Reply
    Gluten and Dairy Free Pinterest Recipes - Simple Sojourns
    April 7, 2015 at 5:28 am

    […] of my oven. That’s why I’m excited about There Is Life After Wheat‘s Sandwich Bread recipe. While I’ve yet to make it myself, I’m optimistic it will create […]

  • Reply
    Gaile
    April 17, 2015 at 2:46 pm

    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.

    • Reply
      LifeAfterWheat
      April 18, 2015 at 11:36 pm

      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!

      • Reply
        Sherry Carby Moody
        January 23, 2016 at 8:34 pm

        Just curious why not the whole egg …….Wht happens

      • Reply
        LifeAfterWheat
        January 24, 2016 at 10:15 pm

        Sherry, using egg whites provides better lift and a lighter texture. Happy baking!

  • Reply
    JuDean
    April 21, 2015 at 7:53 pm

    What kind of yeast do you use? I thought instant yeast was gluten.

    • Reply
      LifeAfterWheat
      June 15, 2015 at 11:13 pm

      I use SAF instant yeast, which doesn’t contain any gluten. Thanks for stopping by!

  • Reply
    Hazelc
    May 15, 2015 at 4:04 pm

    Does this work in bread machines?

    • Reply
      LifeAfterWheat
      May 16, 2015 at 10:42 am

      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!

  • Reply
    Vickie
    June 15, 2015 at 1:03 pm

    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. 🙂

    • Reply
      LifeAfterWheat
      June 15, 2015 at 9:51 pm

      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.

    • Reply
      Amanda Priano
      July 29, 2015 at 3:22 pm

      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.

  • Reply
    Josh
    June 19, 2015 at 10:10 pm

    What flour mox do you use?

  • Reply
    Josh
    June 19, 2015 at 10:11 pm

    What flour mix do you use?

  • Reply
    LifeAfterWheat
    June 20, 2015 at 11:10 pm

    I use my homemade blend Josh, which you can find here: https://thereislifeafterwheat.com/2014/10/13/gluten-free-flour-mix/
    If you’re looking for a pre-made flour, I would suggest GF Jules or Gluten Free Mama’s Almond Blend. Another reader used Pamela’s and said it turned out great! Just be sure to omit the xanthan if using Jules or Pamela’s because they already have some mixed in. Happy Baking!

  • Reply
    Elle Edwards
    July 12, 2015 at 9:08 am

    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!

    • Reply
      LifeAfterWheat
      July 12, 2015 at 9:20 pm

      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.

      • Reply
        Elle Edwards
        July 15, 2015 at 12:12 pm

        Thank you for the substititution suggestion. I will give it a try and let you know how it goes!

        • Reply
          LifeAfterWheat
          July 18, 2015 at 12:09 am

          Please do Elle!

        • Reply
          Amie
          March 13, 2017 at 10:24 pm

          The liquid in a can of garbanzo beans whips up just like egg whites. Each can is about 2 egg whites worth. Make some hummus..and some bread 🙂

    • Reply
      Lisa
      November 22, 2015 at 7:13 am

      An egg replacement is 1T ground flaxseed plus 3T water. To keep nutritional value of the flax seed, grind as needed. This adds fluffiness to pancakes vs. using eggs.

      • Reply
        LifeAfterWheat
        November 22, 2015 at 11:58 am

        Thanks for the tip, Lisa!

      • Reply
        Elle
        January 7, 2016 at 5:54 am

        Awesome, I’m gonna try that!

  • Reply
    Rebecca
    July 21, 2015 at 12:34 pm

    Delicious bread and very easy to do!

    • Reply
      LifeAfterWheat
      July 22, 2015 at 5:56 am

      So glad you enjoyed it, thanks for stopping by!

  • Reply
    Mary Tomblin
    July 25, 2015 at 6:22 pm

    i can not wait to make this 🙂

    • Reply
      LifeAfterWheat
      July 27, 2015 at 12:50 pm

      It’s a great recipe, thanks for stopping by!

  • Reply
    Amanda Priano
    July 28, 2015 at 1:55 pm

    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: http://www.amazon.com/gp/product/B00V54D714?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

    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?

    • Reply
      LifeAfterWheat
      July 28, 2015 at 10:04 pm

      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!

  • Reply
    Amanda Priano
    July 28, 2015 at 10:20 pm

    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!!

    • Reply
      LifeAfterWheat
      July 28, 2015 at 10:32 pm

      Sounds great, I can’t wait to hear how that works for you!

      • Reply
        Heather Bryant-Bugden
        February 19, 2017 at 2:08 pm

        What happened to the flour mix recipe, the link always comes up not found?

        • Reply
          thereislifeafterwheat@gmail.com
          February 19, 2017 at 10:43 pm

          So sorry Heather, it’s fixed now!

    • Reply
      Vanessa O
      November 20, 2015 at 9:58 am

      You could bake up a couple loafs and freeze one whole.

  • Reply
    Amanda Priano
    July 28, 2015 at 10:46 pm

    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!!

    • Reply
      LifeAfterWheat
      July 28, 2015 at 11:04 pm

      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): http://www.glutenfreemama.com/2014/06/mamas-basic-hamburger-bun-recipe-with-4-html/ Happy Gluten Free baking!

  • Reply
    Amanda Priano
    July 29, 2015 at 3:12 pm

    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: http://www.amazon.com/gp/product/B00934S39E/ref=ask_ql_qh_dp_hza

    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.

    • Reply
      LifeAfterWheat
      July 29, 2015 at 10:28 pm

      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!

      • Reply
        Amanda Priano
        July 30, 2015 at 10:55 pm

        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 :).

        • Reply
          ELY
          March 20, 2017 at 9:17 am

          Another idea if you want to try her flour blend is to try your local bulk foods store so that you can buy just a cup or two of each type of flour. Bulk Barn in Canada and WinCo on the west coast have that option-maybe something near you will work?

          • thereislifeafterwheat@gmail.com
            April 16, 2017 at 8:50 pm

            I’m always cautious with bulk bins because of cross contamination…it’s a great money saver just do so wisely!

  • Reply
    ryland aren nix
    August 1, 2015 at 12:01 pm

    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.

    • Reply
      LifeAfterWheat
      August 1, 2015 at 3:52 pm

      So glad you like this bread, Ryland! Thanks for stopping by and keep cooking!

  • Reply
    countrygirl9897
    August 3, 2015 at 9:58 am

    When using the letter T for a measurement, are you referring to tsbp or tsp? Thanks!

  • Reply
    Hannah
    August 4, 2015 at 8:02 am

    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

    • Reply
      LifeAfterWheat
      August 4, 2015 at 11:09 am

      Love your egg substitution, thank you for sharing! The oil really does help the texture, I wouldn’t leave it out. Thanks for stopping by!

  • Reply
    Marg
    August 4, 2015 at 8:23 am

    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!!!

    • Reply
      LifeAfterWheat
      August 4, 2015 at 11:10 am

      Thank you so much for the kind comments Marg, I’m so glad you love it, too!

  • Reply
    mandiep89
    August 9, 2015 at 8:34 pm

    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?

    • Reply
      LifeAfterWheat
      August 9, 2015 at 10:05 pm

      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!

      • Reply
        mandiep89
        August 9, 2015 at 10:19 pm

        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.

        • Reply
          LifeAfterWheat
          August 10, 2015 at 9:12 am

          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.

  • Reply
    mandiep89
    August 9, 2015 at 10:37 pm

    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 :).

    • Reply
      LifeAfterWheat
      August 10, 2015 at 9:14 am

      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!

  • Reply
    mandiep89
    August 10, 2015 at 4:23 pm

    Any way you could add pictures for each step??? 🙂

    • Reply
      LifeAfterWheat
      August 13, 2015 at 9:04 pm

      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.

    • Reply
      LifeAfterWheat
      November 5, 2015 at 3:57 pm

      I just added pictures and more detailed instructions tot he post, I know it’s a little late in coming but hope it helps and you soon have delicious bread straight out of the oven!

  • Reply
    boudicca
    August 31, 2015 at 8:19 am

    Wanted to print out just the recipe —-not every single darn comment.
    Printer still printing.

    • Reply
      LifeAfterWheat
      August 31, 2015 at 1:50 pm

      So sorry, I am working on a new site that will have printable recipes, it should be done in about a month so stay tuned! Meanwhile, you can copy just the recipe section, paste into a Word document and print from there. Thank you for stopping by!

  • Reply
    katie
    September 8, 2015 at 5:29 am

    Has anyone frozen this recipe with duccess?

    • Reply
      LifeAfterWheat
      September 8, 2015 at 1:06 pm

      Katie we freeze the bread all the time, and just warm slices in the microwave or toaster as needed!

  • Reply
    Cherryl
    September 13, 2015 at 1:00 am

    Do you have a recipe for a chewy (not crunchy) gluten free pizza dough? Also for small buns like he burger buns with your home made gluten free four mix as I have mixed it and is ready to bake at home for my 9 year old daughter who is on a fodmap diet.she rather live witout bread after eating store bought GF breads. Now we r all on a fodmap diet!

    • Reply
      LifeAfterWheat
      September 13, 2015 at 5:52 pm

      Yes! Search Pizza on the site and it will come right up-it’s amazing and you’ll love it! I haven’t developed a gluten free hamburger bun recipe yet, but Gluten Free Mama has a great one! Thanks for stopping by!

  • Reply
    Mimi
    September 20, 2015 at 11:04 am

    I made this bread and it came out real hard and dense. didn’t rise at all. what did I do wrong?

    • Reply
      LifeAfterWheat
      September 21, 2015 at 5:58 am

      I’m so sorry Mimi, there are a number of things that could have caused this. In order to get a good rise, the yeast needs to proof with the water and sugar until it’s doubled in size, the dough needs to rise until it’s as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use. Heavier flours such as Bob’s Red Mill may not rise as well as a lighter blend. Does this help?

  • Reply
    Sandwich Bread | Food, Flavor & Fun!
    September 21, 2015 at 10:37 am

    […] Source: Sandwich Bread […]

  • Reply
    Samantha
    October 8, 2015 at 8:32 am

    This bread is a great density, but WOW it’s yeasty! I had absolutely zero problems with it rising. If anything, I had to punch it down a bit after only 10 minutes letting it rise. I used your flour recipe. Do you think I could reduce it by half a tbsp and still get good results?

    • Reply
      LifeAfterWheat
      October 8, 2015 at 9:16 am

      I’ve never had it rise that quickly, Samantha. Maybe it’s an altitude difference or the dough was a little too wet. You are welcome to try reducing the yeast if you’d like!

  • Reply
    Yudmila
    October 23, 2015 at 8:07 am

    Thank you so much for this recipe, my 8 year old loved it and mama loves not having to pay $9 for bread

  • Reply
    LifeAfterWheat
    October 29, 2015 at 5:51 am

    So happy to hear your 8-year-old loves this bread! It is definitely more cost effective, and makes the house smell so good 🙂

  • Reply
    millie
    November 6, 2015 at 10:01 am

    ive been trying a LOT of gkuten free bread recepies…and this one… is awesome!!!
    even my gratest critic (my son) likes it!!
    no more store-bought breads for me!
    thank you!

    • Reply
      LifeAfterWheat
      November 6, 2015 at 2:22 pm

      So glad to hear that you and your son love it, Millie! Thanks for stopping by!

  • Reply
    Becky
    November 13, 2015 at 6:06 pm

    Do you have to use INSTANT yeast?

    • Reply
      LifeAfterWheat
      November 13, 2015 at 9:32 pm

      Hi Becky! All gluten free baked goods produce a better rise with instant yeast, so I recommend it.

  • Reply
    Angela
    November 20, 2015 at 9:36 pm

    I’ve tried about 6 or 7 different gluten free bread recipes in search of a great sandwich bread and nothing compared to this one. This is my second time making this recipe and although it didn’t rise well the first time this bread tasted AMAZING! My second attempt was much better, it rose very well and I actually made two loaves at once and they turned out well. They are cooling as I type this. My husband who is gluten intolerant for over 20 years says this is the best gluten free bread he has ever tasted. I used your flour mix too and it seems to be the best gluten free flour combination I have tried. And I have tried A LOT of combinations. I have a gas oven and I’m not sure if this is the reason my first attempt didn’t rise well and the other recipes I had tried didn’t rise well either. This time I created steam in my oven by putting ice cubes on a hot cookie sheet on the bottom rack of my oven as the bread was rising. It helped a great deal. I had also warmed my oven to 200 degrees Celsius to create a warmer environment without ‘baking’ the bread. Thank you for an AWESOME recipe!

    • Reply
      LifeAfterWheat
      November 21, 2015 at 10:16 am

      Thanks for stopping by and trying the recipe Angela, and thank you for taking the time to come back and write such a great review. I hope you try lots of other recipes here and enjoy them just as much! Happy gluten free baking 🙂

  • Reply
    Angela
    November 20, 2015 at 9:51 pm

    I just took my two loaves out of the loaf pans and I had a lot of condensation on the the bottom of the pans and the loaves were a bit soggy. I read a previous post that this happened to someone else. I had lined my loaf pans with parchment paper. I find that it really helps from the loaves sticking to the pan. Should I NOT be using parchment paper? I turned the loaves upside down so the bottoms can dry out. So far they are drying well. I will wait until morning to cut them and see how they turned out.

    • Reply
      LifeAfterWheat
      November 21, 2015 at 10:15 am

      Hi Angela! Moisture can accumulate if the bread is left too long in the pan. This can be avoided by removing the bread from the pan to a cooling rack after about 15 minutes.

      • Reply
        Angela
        November 21, 2015 at 11:28 am

        Thanks for the advice. Will remember to do that next time. As my bread cooled, it deflated a bit. Could it have been because it rose above the loaf pan rim? As soon as I saw them rise that much I baked them but I guess by that time it was too late. I’ll have to watch more carefully next time.

        • Reply
          LifeAfterWheat
          November 21, 2015 at 12:58 pm

          Too much of a rise or not enough baking time can cause deflating. Also if the dough seems too wet that can cause a problem because it doesn’t have the structure needed to hold it up. Hope that helps!

          • Angela
            November 21, 2015 at 1:23 pm

            Yes, that helps a lot. Thanks for all your advice.

          • LifeAfterWheat
            November 21, 2015 at 10:03 pm

            Anytime!

  • Reply
    Courteney
    November 23, 2015 at 6:05 am

    Have you ever substituted applesauce for oil? I do it for the bread I make my kids and wondered if it would work here. I just went gf due to stomach issues and it’s helped me a ton. I also use honey for sugar, would that work here since it’s used in the proofing process? Thanks!

    • Reply
      LifeAfterWheat
      November 23, 2015 at 10:25 am

      Hi Courteney! Yes honey would work just fine, use it in the recipe just as you would sugar. I’m not sure about the applesauce, I’ve done that in quick breads but never in yeast products. If you give it a try, let us know how it turns out! Hope you find lots of recipes you love here!

  • Reply
    Denise
    December 26, 2015 at 6:30 am

    As I live in S A what flour mix can I use?

  • Reply
    Marie
    December 29, 2015 at 1:40 pm

    Will 2 eggs in place of the 3 egg whites work in this recipe?

    • Reply
      LifeAfterWheat
      December 30, 2015 at 12:09 am

      In a pinch, yes. But the egg whites lend a much better texture/rise so I recommend using the full amount of egg whites. Thanks for stopping by!

  • Reply
    Michelle
    January 6, 2016 at 6:21 pm

    Thank you! Thank you! Thank you! I’ve been making this for a few months and it has made the lifestyle change actually enjoyable. I enjoyed the flavor of this bread. My daughters liked it but not as a sandwich bread. I was stuck again. I still needed a sandwich bread that they would eat. I tried just adding 1 T honey and that did the trick. They now have a gluten free bread for their sandwiches. This was our last obstacle. Thank you!

    • Reply
      LifeAfterWheat
      January 6, 2016 at 9:32 pm

      So happy to hear this Michelle, thanks for letting me know!

  • Reply
    Ally
    January 6, 2016 at 7:45 pm

    I am excited to try this bread! You mentioned that if the bread will not be eaten the same day, it should be put in the freezer. I am going to be using it to dip into fondue and I need to make it early. If I plan on making it and not eating it for a day will it be alright?

    Thank you!

    • Reply
      LifeAfterWheat
      January 6, 2016 at 9:33 pm

      A day should be fine, just leave it on the counter in a ziploc. I wouldn’t leave it for any longer than that though, and don’t refrigerate it as that will make it crumbly. Enjoy!

  • Reply
    Laura
    January 11, 2016 at 9:32 pm

    Hi there! Wondering – I only have a standard 8″ loaf pan.. Has anyone ever tried it with that, or will it be just too much dough and cook wrong? Not sure if I should try it or cut the recipe by 1/3..

    • Reply
      LifeAfterWheat
      January 11, 2016 at 9:54 pm

      Hi Laura! Feel free to use the 8″ pan, just be sure your pan is filled no more than 2/3 full. If you have extra dough, you can make a mini loaf or shape it into rolls using wet hands or by putting it into a muffin tin. Enjoy!

  • Reply
    threefatesfiber
    January 17, 2016 at 10:42 pm

    Reblogged this on Three Fates Fiber.

  • Reply
    LifeAfterWheat
    January 18, 2016 at 7:51 am

    Thanks for sharing! Glad you enjoyed it 🙂

  • Reply
    PJ
    January 18, 2016 at 6:21 pm

    I cannot use sorghum flour. Can you recommend an alternative?
    Thank you

    • Reply
      LifeAfterWheat
      January 18, 2016 at 10:17 pm

      You can substitute brown rice flour. Enjoy!

  • Reply
    Brenda Nicholson
    January 24, 2016 at 4:11 pm

    You mention heating your oven and then turning it off for the bread to rise, but you have 3 different temperatures within the content and comments: 90, 100, and 150. Could you clarify please? Thank you!

    • Reply
      LifeAfterWheat
      January 24, 2016 at 10:16 pm

      I heat until the oven says 90, then turn it off. It continues to heat just a little so ends up being the perfect temperature. Thanks for asking!

  • Reply
    ROSY
    February 3, 2016 at 8:03 pm

    FYI… CANOLA IS AN INDUSTRIAL OIL AND GMO’D, AND IS DEADLY TO THE BODY! NO ONE CHECKS ON THESE OILS TO SEE WHAT AND WHERE THEY COME FROM! I WORKED IN A LARGE HEALTH FOOD STORE AND CUSTOMERS CAME IN ASKING ME WHY WE SOLD CANOLA OIL AND TELLING ME HOW BAD IT WAS. I DID MY HOMEWORK AND FOUND OUT THEY WERE RIGHT!

  • Reply
    Kristi
    February 16, 2016 at 1:21 pm

    I am super new to this whole gluten-free thing. I bake a lot of cookies and have found that Cup 4 Cup flour is a good 1 to 1 substitute. Could I use this in place of your flour mixture? Would I need to add anything to it? Thank you for your help! I am excited to find a bread recipe that I can make from home 🙂

    • Reply
      LifeAfterWheat
      February 16, 2016 at 9:56 pm

      Welcome to gluten free Kristi! Hope you find lots new favorites here. I haven’t tried Cup4Cup with this particular recipe, but it’s a high quality flour and I think it would work great. Please come back and let me know how it worked!

  • Reply
    KeeleyMcGuire
    February 23, 2016 at 3:18 pm

    This looks great!! Thanks for the updated notes too!

  • Reply
    10 Best Gluten Free Bread Recipes You'll Absolutely Love - Urban Tastebud
    February 23, 2016 at 5:03 pm

    […] 4. Baked Gluten Free Bread […]

  • Reply
    Strength and Sunshine
    February 24, 2016 at 11:10 am

    It looks rather perfect to me! Although I definitely won’t be using eggs!

    • Reply
      LifeAfterWheat
      February 24, 2016 at 9:22 pm

      It really is the perfect bread recipe, and readers have commented that you can substitute Ener-G egg replacer, so you can still enjoy it!

  • Reply
    Amanda | My Gluten-Free Miami
    February 25, 2016 at 8:29 am

    I rarely make homemade bread, but I just may have to try this one. It looks great!

    • Reply
      LifeAfterWheat
      February 25, 2016 at 9:53 pm

      It’s a keeper, Amanda! And the great thing is, gluten free bread is sooo easy to make.

  • Reply
    Mel
    February 25, 2016 at 7:06 pm

    Looking forward to making this bread! What attachment do you use to mix the dough with? You mention whisking the dry ingredients but in the picture it looks like the paddle or is it the dough hook? Thanks!

    • Reply
      LifeAfterWheat
      February 25, 2016 at 9:54 pm

      Great question Mel, I use the paddle attachment.

  • Reply
    Only taste matters.
    February 25, 2016 at 11:29 pm

    Thank you! I really miss just being able to bite into a sandwich.

    • Reply
      LifeAfterWheat
      February 26, 2016 at 8:20 am

      You’re welcome Elle, enjoy some soft bread fresh out of the oven!

  • Reply
    Bethany
    February 26, 2016 at 5:00 pm

    Wow, this bread look so, so good! Pinning!

  • Reply
    Pat Diwning
    March 1, 2016 at 9:11 pm

    I just made my first loaf of your wonderful Sandwich bread and it turned out really great! Thank you for sharing this recipe. I have tried so many recipes from the Internet and they all went right into the trash! I was so surprised how soft and flexible this bread is. It had been so long since I have had any bread at all. I was diagnosed with celiac disease this past year and finding this recipe has been a real blessing. I have baked wheat breads for years with lots of success but gluten free breads have been a challenge. I followed your directions and it came out perfectly! Thanks again! God Bless! Pat

    • Reply
      LifeAfterWheat
      March 1, 2016 at 10:13 pm

      Thank you so much for letting me know Pat, this is the reason I have the blog and I’m so glad you loved it. Keep baking! ~Celeste

  • Reply
    Nathalie
    March 1, 2016 at 9:30 pm

    Can the potato flakes be substituted for something else? I’m following the hypotoxic diet to treat my arthrosis and potato flakes/flour are to be avoided as they produce glycotoxins when heated at more than 110 degrees celsius (around 225 farenheit) which is bad for inflammatory diseases.

    • Reply
      LifeAfterWheat
      March 1, 2016 at 10:12 pm

      Great question Nathalie, you can just go ahead and leave the potato flakes out, it will taste just about as good. Enjoy!

  • Reply
    Tina
    March 6, 2016 at 10:40 pm

    Hi, I have made your original version several times and it was awesome! I just went to grab the recipe I had pinned and noticed you have changed it. I made the new version as written and while it rose beautifully on my counter, when I put it in the oven it fell flat 🙁 Could I please have the original recipe so I can write it down???

  • Reply
    LifeAfterWheat
    March 7, 2016 at 7:59 am

    Hi Tina! The only difference is added instant milk and potato flakes, the recipe is the same otherwise. If the bread rises too high, it sometimes falls while it’s baking so that might have been what happened. Hope that helps! ~Celeste

  • Reply
    Susan Polesel
    March 10, 2016 at 7:32 pm

    Hi, I have made the original recipe three times. I used a Norpro 9-3/4 inch pan two times. Both times the sides deflated inward, the top didn’t deflate. I baked the loaf until the internal temp was 207 degrees. Did I leave it in the pan to cool too long? Help — it tastes good but looks funny! Susan

    • Reply
      LifeAfterWheat
      March 11, 2016 at 9:40 am

      Hi Susan, I have a few ideas for you, let me know if you’ve tried them. First, which flour did you use? gluten free flours are so different that they can affect the finished product. Second, was the loaf a very golden brown? I don’t use a thermometer (I know, I know :)) but rely instead on the color for this recipe because it seems to take longer to bake than it would if you relied on temp. another suggestion is perhaps it rose too high before you baked it. Let me know if that helps!

  • Reply
    Christie @3wholepeas
    August 16, 2016 at 9:22 am

    This bread looks delicious! I’ve been wanting to make my own loaf for a while and now I have no excuse to not…thanks for sharing.

    • Reply
      thereislifeafterwheat@gmail.com
      August 16, 2016 at 9:32 am

      Thanks Christie, we make it all the time and even the gluten eaters in our house love it. Enjoy!

  • Reply
    Chrystal @ Gluten-Free Palate
    August 22, 2016 at 10:13 am

    I can’t wait to make this bread for my girls!! Thank you.

    • Reply
      thereislifeafterwheat@gmail.com
      August 22, 2016 at 10:19 am

      I think you will all love it Chrystal, thanks!

  • Reply
    Kim
    September 18, 2016 at 1:40 pm

    I already have powdered buttermilk for another recipe that calls for it…wondering if I could use that for the milk powder? Thanks!!

    • Reply
      thereislifeafterwheat@gmail.com
      September 19, 2016 at 9:55 am

      Powdered buttermilk is a little different than powdered milk, but I have made this recipe without and it works just fine. Just be aware that the flavor is a little more rich with the powdered milk 🙂 Happy Baking Kim!

      • Reply
        kim
        September 20, 2016 at 12:08 pm

        Thank you so much for your prompt response and your patience. I was able to find powdered milk at my local Wal-mart…it’s skim, fat free…is that ok or is the fat needed?

        • Reply
          thereislifeafterwheat@gmail.com
          September 20, 2016 at 12:10 pm

          All the ones I’ve seen are skim, so that should be perfect!

  • Reply
    Jen
    July 6, 2017 at 9:28 pm

    I just made this and the batter was runny. I kept adding tapioca starch to thicken it. Also, it raised so much in the oven that it ended up spilling all over the bottle of my oven. What did I do wrong?

    • Reply
      thereislifeafterwheat@gmail.com
      July 7, 2017 at 10:59 am

      Hi Jen,

      I’m so sorry it didn’t work out! It sounds like there was too much liquid or not enough flour, which would cause it to be too thin and also rise too much. Humidity could also play a part in it. Do you mind me asking what flour you used?

      • Reply
        Jen
        July 7, 2017 at 12:35 pm

        I did what you mentioned with half brown rice flour and half tapicoa flour, everything else I followed . The only thing I did was when it was mixing and it was runny, I added a little bit of tapicoa starch each time until it was thicker.

        • Reply
          thereislifeafterwheat@gmail.com
          July 8, 2017 at 1:41 pm

          The only thing I can think of Jen is that your humidity is quite higher. The flour mix I suggest making does have a little more flour than starch, so that might have been it? I hope you try it again, and if it’s too soft add more flour mix instead of just the tapioca which will thicken it more.

  • Reply
    Irene
    July 22, 2017 at 9:26 pm

    I just made your sandwich bread in my bread maker
    I put the wet first, then the dry and sprinkled the yeast on top.
    Make sure your water is not too hot.
    The texture was great.
    The bread hot out of the bread maker was great with a little butter
    It looks and tastes like white bread.
    I have a gluten free setting, but I like to use the dough setting,then the bake setting
    🎈🎈🎈🎈GREAT RECIPE👍🏼🎈🎈🎈🎈🎈

    • Reply
      thereislifeafterwheat@gmail.com
      July 22, 2017 at 10:02 pm

      Thanks for letting us know, I have never tried it in the bread maker! I’m so glad you enjoyed it Irene! -Celeste

  • Reply
    Linda Borst
    July 23, 2017 at 7:26 pm

    What makes a bread cave in, in the middle?

    • Reply
      thereislifeafterwheat@gmail.com
      July 24, 2017 at 2:25 pm

      Hi Linda, it could be caused by too long of a rise (this recipe rises very quickly), the need for additional flour, or pulling out of the oven before it’s completely done. I hope that helps! -Celeste

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