Here’s a complete, foolproof homemade gluten-free sandwich bread recipe—soft, fluffy, and perfect for sandwiches or toast. This version doesn’t require specialty machines and works in a standard oven.
Homemade Gluten-Free Sandwich Bread
Yields: 1 loaf (about 8 slices)
Prep Time: 15 min
Rise Time: 1–1.5 hours
Bake Time: 35–40 min
Ingredients
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2 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum; if not, add 1 tsp xanthan gum)
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1 packet (2 ¼ tsp) active dry yeast
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1 tbsp sugar
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1 tsp salt
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1 cup warm milk (or dairy-free milk, ~110°F / 43°C)
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2 large eggs, room temperature
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3 tbsp olive oil or melted butter
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1 tsp apple cider vinegar (helps with rise)
Optional:
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1 tbsp honey for a slightly sweet bread
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2 tbsp seeds (sunflower, chia, sesame) for topping
Instructions
1. Activate the Yeast
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In a small bowl, combine warm milk, sugar, and yeast.
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Let it sit 5–10 minutes until foamy.
2. Mix Wet Ingredients
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In a large bowl, whisk eggs, oil, and apple cider vinegar (and honey if using).
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Stir in the foamy yeast mixture.
3. Add Dry Ingredients
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In a separate bowl, mix gluten-free flour and salt (and xanthan gum if needed).
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Gradually stir into wet ingredients. Dough will be slightly sticky and thicker than normal bread dough.
4. First Rise
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Cover the bowl with a towel or plastic wrap.
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Let the dough rise in a warm place 30–60 minutes, until slightly puffy.
(Gluten-free dough won’t double, but should show some lift.)
5. Prepare the Pan
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Grease a 9×5-inch loaf pan.
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Transfer the dough into the pan, smoothing the top.
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Optionally, sprinkle seeds on top.
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Let it rest 10–15 minutes while oven preheats to 350°F (175°C).
6. Bake
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Bake 35–40 minutes until golden brown.
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Check doneness by tapping the top—it should sound hollow.
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Optional: Cover with foil if browning too quickly.
7. Cool
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Let the bread cool at least 20 minutes in the pan, then remove and cool completely on a wire rack before slicing.
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Gluten-free bread needs to fully cool to hold its shape.
Tips for Best Results
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Measure flour carefully: too much makes bread dense.
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Room temperature eggs help with rise.
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Don’t skip vinegar—it reacts with baking soda or yeast to improve fluffiness.
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Store in an airtight container for 3–4 days or freeze slices for longer shelf life.
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Toasting slightly enhances texture and flavor.
If you want, I can also give a “super soft, sandwich-ready gluten-free bread” version that uses tapioca starch and potato flour for an even fluffier, bakery-style texture. It’s a favorite for peanut butter & jelly sandwiches.