Posted by This Easy Gluten-Free Sandwich Bread is a soft and simple homemade bread that can be baked in the oven. The texture is light and flexible, which means the bread can bend and squish without breaking. It slices easily and works well for sandwiches, toast, or everyday meals.
Many gluten-free breads can feel dry or crumbly, but this recipe creates a loaf that is soft and moist. The dough is mixed quickly using a stand mixer and does not require complicated steps. Instead of a traditional bread dough, the mixture looks more like thick cake batter, which is normal for gluten-free bread.
Another great feature of this bread is that it is naturally dairy-free, making it suitable for people who avoid dairy products. The recipe uses simple ingredients like gluten-free flour, olive oil, honey, and egg whites to give the bread structure and flavor.
Because gluten-free flour blends can vary, the type of flour you use may slightly change the results. Some blends work better for yeast baking than others. Using a flour blend designed for baking bread will help create the best texture.
This bread is perfect for everyday use. You can enjoy it fresh, toast it for breakfast, or use it to make sandwiches. It also stores well and can even be frozen for later.
Servings: 16 slices
Prep Time: 34 minutes
Cook Time: 30 minutes
Total Time: 1 hour 4 minutes
Equipment
- Stand mixer
- 9-inch × 5-inch bread pan or 9-inch × 4-inch small Pullman loaf pan
- Plastic wrap
- Kitchen towel
- Cooling rack
- Serrated knife
Ingredients
- 2 1/2 cups all-purpose gluten-free flour (Pillsbury gluten-free flour works well. Different gluten-free flour blends may give different results.)
- 1 teaspoon xanthan gum (skip if your flour blend already includes it)
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise or instant yeast (2 1/4 teaspoons)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey (you can also use agave nectar or maple syrup)
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (100–110°F)
- 3 egg whites from large eggs, at room temperature
- 1 teaspoon salt
Instructions
Step 1: Prepare the Pan and Oven
Spray a 9-inch × 5-inch bread pan or a 9-inch × 4-inch small Pullman loaf pan with gluten-free cooking spray.
Move the oven rack to the middle position and preheat the oven to 350°F.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, add the gluten-free flour, xanthan gum, gluten-free baking powder, and instant yeast.
Stir the ingredients together until they are well combined.
Step 3: Add the Liquid Ingredients
Add the olive oil, honey, apple cider vinegar, and warm water to the flour mixture.
Using a stand mixer with the paddle attachment (not the dough hook), mix the ingredients on low speed for 1 minute.
Step 4: Add Egg Whites and Salt
Add the egg whites and salt to the dough.
Mix the dough on medium speed for 1 minute. The mixture will look like a thick cake batter, which is normal for gluten-free bread dough.
Step 5: Transfer the Dough to the Pan
Pour the dough into the prepared bread pan. A 9-inch × 4-inch Pullman loaf pan is highly recommended for better shape and texture.
Spray a piece of plastic wrap with gluten-free cooking spray and place it loosely over the top of the pan.
Cover the pan with a kitchen towel and let the bread rise in a warm place for 30 minutes.
Step 6: Bake the Bread
Place the pan in the oven and bake at 350°F for 30 minutes.
Bake the bread on the middle rack. The loaf should become golden brown and reach an internal temperature between 205°F and 210°F.
Step 7: Cool the Bread
Allow the bread to cool in the pan for 10 minutes.
After that, remove the loaf from the pan and place it on a cooling rack. If the bread cools completely inside the pan, steam can build up and make the bottom soggy.
Let the bread cool completely before slicing.
Step 8: Slice and Store
Use a serrated knife to slice the bread. A smooth blade knife may press down and squash the loaf.
Store leftover bread in an airtight container once it has completely cooled. It can be kept at room temperature on the counter.
It is best not to slice the entire loaf before storing. Instead, slice only what you need and keep the rest whole.
Freezing Instructions
Once the bread is fully cooled, wrap the loaf tightly in plastic wrap. Then wrap it again in foil or freezer paper and place it in a freezer bag.
The bread can be frozen for up to 3 months.
To use frozen bread, thaw it in the refrigerator overnight.
Tips & Tricks
- Rapid-rise yeast does not need proofing and can be mixed directly with dry ingredients.
- The water temperature should be 100–110°F. Water that is too hot can kill the yeast, and water that is too cold may stop the bread from rising.
- If you want to check if your yeast is active, mix honey with warm water, add the yeast, and let it sit for 5 minutes. If bubbles appear, the yeast is active.
- Always use room-temperature ingredients for best results. Let egg whites and water sit out for about 5 minutes before mixing.
Sandwich Bread Gluten-Free
Description
Easy Gluten-Free Sandwich Bread is a soft homemade bread baked in the oven using gluten-free flour. The loaf has a light texture that bends and slices easily, making it perfect for sandwiches or toast. This bread is also naturally dairy-free and simple to prepare with a stand mixer.
Duration
Prep Time: 34 minutes
Cook Time: 30 minutes
Total Time: 1 hour 4 minutes
Servings: 16 slices
Ingredients
- 2 1/2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (skip if flour already contains it)
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise yeast (2 1/4 teaspoons)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey (or agave nectar or maple syrup)
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (100–110°F)
- 3 egg whites, room temperature
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9×5 inch bread pan or 9×4 inch Pullman loaf pan.
- In a large bowl, mix the gluten-free flour, xanthan gum, baking powder, and instant yeast.
- Add olive oil, honey, apple cider vinegar, and warm water. Mix on low speed for 1 minute using a paddle attachment.
- Add egg whites and salt and mix on medium speed for 1 minute until the dough looks like thick batter.
- Pour the dough into the prepared pan. Cover with sprayed plastic wrap and a kitchen towel. Let the dough rise in a warm place for 30 minutes.
- Bake at 350°F for 30 minutes on the middle rack until golden brown.
- Cool for 10 minutes in the pan, then transfer to a cooling rack and allow to cool completely.
- Slice using a serrated knife.
Notes
- Store the bread in an airtight container at room temperature once it is fully cooled.
- Avoid slicing the whole loaf before storing to keep it fresh longer.
- The bread can be frozen for up to 3 months if wrapped well and stored in a freezer bag.
- Thaw frozen bread in the refrigerator overnight before using.
