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Make this easy gluten-free sandwich bread leavened with yeast for a fluffy, tangy, and delicious loaf to make sandwiches, toast, and more. Perfect for school lunches!
Fluffy Homemade Gluten Free Bread
Making your own bread is such a fun and rewarding baking project. And it doesn’t need to be a time-consuming or difficult one either. With a few key ingredients and the right loaf pan, you can make a fluffy and flavorful loaf with minimal effort.
This recipe is the best all-around white bread for sandwiches, snacks, and toast. The loaf gets a beautiful golden crust with a bit of crunch on the outside, while the inside stays fluffy and moist. If you’re looking for allergy-friendly sandwich bread, look no further! Yes, not only is it gluten free, but it is dairy free and nut free, as well.
Here’s what you need to make this gluten-free sandwich bread:
- Honey. Yeast feed on sugar, and honey is a nice way to activate the yeast and add a subtle sweetness to the loaf.
- Active dry yeast. This leavens your bread for that light, airy texture.
- Gluten-free all-purpose flour. Use your favorite 1-to-1 blend. I like Pillsbury brand.
- Xanthan gum. In addition to what is in your flour blend. This helps bind the bread dough together so it holds its shape well.
- Baking powder. For an extra dose of leavening.
- Salt. This flavors your dough and helps develop its structure.
- Apple cider vinegar. Baking powder needs a bit of acid to activate, and this does the trick.
- Oil. Use a mild-flavored oil like avocado or canola.
- Eggs. These add structure with protein and flavor with fat.
How to Make Gluten-Free Sandwich Bread
Follow these steps to make the bread dough and bake it:
Activate the yeast: Start by warming some water in a microwave-safe bowl. It should be warm, but not hot (otherwise you’ll kill the yeast). Dissolve the honey in the warm water and let it sit for 10 minutes. It should be bubbly and cloudy when it’s ready.
Combine the ingredients: In a mixing bowl, combine the flour, xanthan gum, baking powder and salt. In a stand mixer, combine the apple cider mixing, oil and eggs until smooth.
Mix everything together: Add the yeast mixture to the wet ingredients, then add the dry ingredients and beat until you have a sticky dough.
Prepare for baking: Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with nonstick spray.
Shape the loaf and proof: Transfer the bread dough into the prepared pan. Place it in a warm place (like on top of the preheating oven) for 20 to 25 minutes. The dough will rise and develop its tangy flavor during this time.
Bake: Bake the bread for 35 to 40 minutes, until cooked through in the center and golden on top. Remove the loaf from the oven and let it rest for 2 minutes in the pan before taking it out of the pan. Cool the bread on a wire rack fully before slicing and enjoying.
Tips for Success
Here are a few quick tips to perfect your fluffy loaf:
- Make sure the yeast has enough time to activate. Otherwise, your loaf may fall flat.
- Grease the pan well. This helps the bread rise before and during baking. It also makes it easier to remove once it has finished baking and cooling. Add a thin layer of flour for extra non-stick protection.
- Check on the bread periodically. If the bread browns too quickly in the oven, cover the top with a piece of aluminum foil for the remaining baking time.
- Let the bread cool fully to room temperature before you slice it. The bread is still continuing to bake for up to an hour after it comes out of the oven, so it’s worth the wait!
This is an all-purpose loaf to serve however you like! Here are some of my favorite ways to enjoy this sandwich bread:
- Kentucky Hot Brown Grilled Cheese Sandwich
- Individual Overnight French Toast Casserole
- Italian-Inspired BLT Sandwich
- Breakfast toast with avocado and egg or butter and jam
How to Store
Store the bread in an airtight bag or container on the counter for up to four days. If you live in a very humid environment, keep it in the fridge.
Can I Freeze Leftover Bread?
Absolutely! Store cooled sandwich bread in an airtight bag or tightly wrapped for up to three months. The bread with thaw out quickly on the counter in a few hours.
Things You’ll Need
- Instant-Read Thermometer: I’m always a little nervous about having my liquid at the right temperature when baking with yeast, so I like to use the same thermometer I use to check when meat is done cooking in order to test the temperature of my liquid.
- Stand Mixer: Since this is a thick dough, a stand mixer with a paddle attachment is your best bet.
- Loaf Pan: While I do recommend spraying your loaf pan with cooking spray and giving it a fine coating of gluten free flour, starting with a nonstick 9×5-inch loaf pan gives you extra insurance that it will slide right out.
- Bread Knife: When slicing bread, you’ll get your cleanest cut by using a serrated knife and a gentle sawing motion.
Gluten-Free Sandwich Bread
- 1½ cups water
- 3 Tablespoons honey
- 2½ teaspoons active dry yeast
- 3 cups gluten-free 1-to-1 all-purpose flour blend (I used Pillsbury)
- 1 teaspoon xanthan gum (in addition to what is usually in most blends)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons apple cider vinegar
- ¼ cup oil
- 2 eggs
- In a medium bowl, warm water until just warm. It should not be hot to the touch. Stir in honey until dissolved. Gently stir in yeast and set aside to proof for 10 minutes.
- In a separate bowl, add the gluten free flour, xanthan gum, baking powder, and salt, and stir to combine. Set aside.
- In a stand mixer or large mixing bowl, combine the apple cider vinegar, oil, and eggs. Add the paddle attachment and mix for 1 minute.
- Add in the proofed yeast and mix for 10 seconds. Add the dry ingredients and beat on high for 3 minutes. The dough should be a sticky texture.
- Preheat the oven to 375°F and prepare a loaf pan with cooking spray and gluten free flour.
- Gently pour the dough into the prepared loaf pan and smooth out the top with a spatula.
- Place the bread loaf lightly covered on the top of the stove or in another warm area for 20-25 minutes while the oven preheats. The warmth from the oven will help your loaf proof. It's important to not let your dough over-proof. It will continue to rise in the oven.
- Bake in the preheated oven for 35-40 minutes. If the top browns too quickly, you may tent with a piece of foil.
- Once removed from the oven, let the loaf rest for 2 minutes and remove from the pan promptly. Place on a cooling rack to completely cool before slicing.