Gluten Free Sandwich Bread

4.9 from 10 votes
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Baking Gluten-Free Sandwich Bread at home that mirrors the familiar, beloved texture of its wheat-based counterpart just got easier. This reliable recipe is so easy – you don’t even have to knead it! Whether you want to enjoy breakfast toast or lunchtime sandwiches, this gluten-free bread delivers the flavor, texture, and joy of a good slice of bread!

Delicious Details at a Glance

Cuisine Inspiration: American
Primary Cooking Method:
Dietary Info:
Gluten-free, Dairy-free, Nut-free
Skill Level:

Making your own gluten free bread is such a fun and rewarding baking project. And it doesn’t need to be a time-consuming or difficult one either. The loaf gets a beautiful golden crust with a bit of crunch on the outside, while the inside stays fluffy and moist.

Why You’ll Love This Gluten Free Bread

Here’s why it’s going to be your go-to bread recipe:

  • Five Ingredient Dry Mix: The dry mix is a blend of just five ingredients, making the preparation process straightforward.
  • No-Fuss Wet Ingredients: A simple combination of pantry staples for the wet mix ensures the bread retains moisture without the gluten.
  • One-Bowl Proofing: Proofing the yeast directly in the mixture enhances flavor development without extra steps or dishes.
  • Versatile and Customizable: This base recipe welcomes additions such as nuts, seeds, or herbs to suit personal taste preferences.
  • All About Texture: Achieving the right texture is a breeze with this recipe, giving you a soft and sliceable loaf perfect for any sandwich or toast.
  • Allergy-friendly: Yes, not only is it gluten free, but it is dairy free and nut free, as well.

Excellent recipe!! I’ve been searching for a good gluten free bread recipe for the past couple of years. This recipe turned out perfect I’ve made it 3 times since. Thank you so much for this great recipe. Hoping to someday able to replace our store bought gluten free bread with this recipe. I also tried your gluten free Italian breadsticks, another great recipe. So glad I stumbled upon your recipes and website. I will now be searching the entire website for recipes. Again thanks so much❤ – Sue

slices of gluten free sandwich loaf on a wooden board

Ingredients and Substitutions

Here’s an overview of what you need to make this gluten-free white bread, plus some recommendations if you need to swap out any ingredients. Be sure to scroll to the recipe card for the full amounts and detailed instructions.

  • Honey. Yeast feed on sugar, and honey is a nice way to activate the yeast and add a subtle sweetness to the loaf. You can use an equal amount of maple syrup or agave nectar for a different hint of sweetness.
  • Active dry yeast. This leavens your bread for that light, airy texture.
  • Gluten-free all-purpose flour. Use your favorite all-purpose blend. I like Pillsbury brand Mutli-Purpose blend. Some 1:1 flours don’t work as well in yeast breads, such as Bob’s Red Mill 1-to-1 (try their all-purpose flour instead) or Cup4Cup. Feel free to experiment with other gluten-free flour blends to find your favorite flavor and texture. Just make sure to adjust xanthan gum if your blend doesn’t include it.
  • 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. You can use melted butter for a richer flavor, or coconut oil for a healthier twist.
  • Eggs. These add structure with protein and flavor with fat. If you’re egg-intolerant, chia or flax eggs are a fantastic vegan egg substitute that also adds a nutritional boost.
glass bowls with ingredients for gluten free sandwich bread


  • Add-Ins for Flavor and Texture: Personalize your loaf by adding seeds like sunflower or pumpkin for a nutty crunch, or fold in some dried herbs and garlic powder for an aromatic herb bread.
  • Toppings and Glazes: Before baking, consider brushing the top with a beaten egg or milk for a golden crust, and sprinkle with oats, seeds, or your favorite gluten-free grains for an artisanal touch.

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 of gluten free bread:

    • 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!

whole loaf of sandwich bread on a wooden cutting board


Why didn’t my gluten-free bread rise properly?

If your gluten-free bread hasn’t risen as expected, check that the yeast is fresh and that it has been activated in water that’s warm, but not too hot, as extreme temperatures can deactivate yeast. Ensure the baking powder is not expired and that the dough is proofed in a place free from drafts.

What causes the gummy texture inside my bread?

A gummy interior could be due to under-baking. Verify that the bread has reached an internal temperature of 205°F (96°C) before removing it from the oven. Make sure to measure the ingredients accurately for the right moisture balance and always cool the bread completely before slicing.

My bread collapsed during baking. What happened?

Collapsing can occur if the dough is over-proofed. Let the bread rise only until it’s just about the top of the pan. Make sure your oven is properly preheated and try to open the oven door sparingly to avoid temperature drops that could cause the bread to fall.

The crust on my bread is too hard. How can I prevent this?

If the crust is too hard, it might be due to the oven temperature being too high. Use an oven thermometer to ensure accuracy and tent the bread with foil if necessary. Also, consider the type of glaze or topping you use and apply it gently.

Why is my gluten-free bread so dense?

Density in gluten-free bread can result from not enough leavening or not incorporating enough air into the dough. The flour blend’s density and the measurement method are also crucial—spoon the flour into the measuring cup and level it off instead of scooping, which can compact the flour.

How can I make my gluten-free bread last longer without it going stale?

To extend the shelf life of your gluten-free bread, you can add a little vinegar to the dough as a natural preservative. Also, storing the bread in an airtight container is essential to keep it from staling. Adding honey or sugar can help the bread retain moisture.

What should I do if my yeast doesn’t foam?

If the yeast doesn’t foam, it may no longer be active, and using it could result in bread that doesn’t rise. Begin with new yeast to ensure it is active. Make sure the water temperature is just right—not too hot nor too cold.

There’s a yeasty aftertaste in my bread, what could be causing this?

A strong yeast flavor can result from using too much yeast or not baking the bread long enough. Measure the yeast carefully and ensure the bread is fully baked to avoid a yeasty aftertaste.

slice of sandwich bread with peanut butter on a plate

How to Store Gluten Free Bread

Before you store your bread, let it cool completely before storing to prevent condensation which can lead to sogginess.

  • Counter Storage: Store the completely cooled bread in a bread box or wrap it in a clean, dry cloth and place it inside a plastic bag. Seal it to keep air out, and it should last for up to 3-4 days at room temperature.
  • Refrigerate: If you prefer refrigeration, wrap the bread in foil or a freezer bag, and it can last for up to a week. However, refrigeration may alter the texture, making it slightly more dense or chewy.
  • Freeze: For extended storage, slice the bread and freeze it in airtight bags or containers. Individual slices can be taken out and toasted or thawed as needed and can last for up to 3 months. Remember to separate slices with parchment paper to avoid sticking if you plan to use them one at a time.

Revitalizing Bread:

If your bread has dried out or become stale, briefly heat it in the microwave covered with a damp paper towel, or re-crisp it in the oven or toaster. This can help to bring back some of the bread’s original texture and moisture.

sliced loaf of sandwich bread on a wooden cutting board

Serving Suggestions

Whether you use it for breakfast toast or a PB&J sandwich, this gluten free white bread brings the comfort of freshly baked, homemade goodness. Here are some of my favorite ways to enjoy it:

Gluten-Free Sandwich Bread
4.9 from 10 votes

Gluten-Free Sandwich Bread

Baking Gluten-Free Sandwich Bread at home that mirrors the familiar, beloved texture of its wheat-based counterpart just got easier. This reliable recipe for gluten-free sandwich bread is so easy – you don’t even have to knead it!
Prep: 15 minutes
Cook: 35 minutes
Resting 40 minutes
Total: 1 hour 30 minutes
Servings: 16 slices (one 9×5-inch loaf)


Yeast Mix:

  • cups water
  • 3 Tablespoons honey
  • teaspoons active dry yeast

Dry Mix:

Wet Mix:


  • 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.
Nutrition Facts
Gluten-Free Sandwich Bread
Amount Per Serving (1 slice)
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 162mg7%
Potassium 130mg4%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Thia

    Very good bread! Even my husband likes it and he doesn’t have to eat gluten free! Am passing on the recipe to friends.
    Thank you!

  2. Sue

    5 stars
    Excellent recipe!! I’ve been searching for a good gluten free bread recipe for the past couple of years. This recipe turned out perfect I’ve made it 3 times since. Thank you so much for this great recipe. Hoping to someday able to replace our store bought gluten free bread with this recipe. I also tried your gluten free Italian breadsticks, another great recipe. So glad I stumbled upon your recipes and website. I will now be searching the entire website for recipes. Again thanks so much❤

  3. Sue

    I made this bread today and it turned out FANTASTIC. I have been trying to find a good GF Bread recipe for the last couple years due to my husbands allergy. Some have turned out just ok. But this recipe was like “real” bread. Great recipe and easy to follow directions. Thank so so much. I also made your GF Italian breadstick recipe this past weekend, another excellent recipe.
    Can’t thank you enough for these recipes. I am making two more loaves tomorrow. Hoping to be able replace our store bought GF bread❤. And now I will be searchingbthrough everything on your website.

  4. Dorrine Fisher

    5 stars
    Best recipe! Nice sliceable bread! I would like to add some herbs or grains but not sure if it’ll ruin it.

  5. Andrea

    I have made this recipe twice now. Both times the bread rose higher in the middle in a perfect rectangular shape. Any ideas what I need to do differently?

    1. Karen Binsfeld

      She said she used Pillsbury multi-purpose. Which I have used before to make cookies and bread in it works great.

  6. Jill

    Ours is delicious… but my husband just tried to eat it as a sandwich and it falls apart. Any idea what I did wrong?

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