Gluten-Free Basic White Sandwich Bread

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Average Rating: 5 | Rated By: 7 users

I am so excited to share this Gluten-Free Basic White Sandwich Bread recipe with you. The bread is absolutely divine. If you didn’t already know, you would never believe it was gluten-free. The bread is soft and pillowy just the way you remember a sandwich bread should taste like except without gluten. 

Easiest gluten-free sandwich bread with the simplest ingredients recipe.

Because I wanted to make this recipe as simple as possible I used an all-purpose gluten-free flour blend. I also added eggs, butter and almond flour, keeping the bread moist and stopping it from crumbling. The almond flour also adds protein and fiber. To keep it light, I added yeast, but there is no kneading needed. How wonderful is that! Once you proof the yeast, mix wet ingredients with dry. This forms into a sticky dough which is placed into a loaf pan to rise. Once the dough is ready for baking, pop it into the oven and bake. Nothing to this recipe with exceptional results. 

In my opinion, this gluten-free sandwich bread is superb. The bread has everything you are looking for in white sandwich bread. It’s tasty and has a texture of true sandwich bread. This is a basic gluten-free bread recipe, so feel free to add some chia seeds, flax seeds, or pumpkin seeds if you wish. I would add about 1/2 cup per loaf. If you try this recipe please share your thoughts in the comments below. I would love to hear from you. You can find more gluten-free bread recipes here


  • 1 3/4 cups lukewarm milk (about 100°F)
  • 1 Tbsp. sugar (I used coconut sugar)
  • 2 1/2 tsp. (I packet) active dry yeast
  • 2 cups all-purpose gluten-free flour blend (for best results use Better Batter or cup4cup)
  • 2 tsp. xanthan gum (omit if your blend already contains it)
  • 2 tsp. Himalayan salt
  • 1/4 cup unsalted butter, melted and at room temperature
  • 2 eggs, at room temperature, whisked
  • 1 tsp. apple cider vinegar
  • Oil for brushing
  • Instructions

  • Grease a 9 x 5-inch loaf pan and set aside
  • In a glass bowl stir milk with sugar and yeast. Set aside for 10 minutes to proof the yeast
  • In a large bowl combine flour, xanthan gum and salt. Add yeast mixture, butter, eggs and vinegar. Using a spatula mix to combine. The dough should be smooth and thick
  • Transfer the dough into prepared loaf pan and lightly brush with oil. Using your fingers smooth the top of the dough. Cover the loaf pan loosely with plastic wrap and allow to rise in a draft-free warm place for 1 hour. The dough should rise by about half its size. If the room is colder it may take longer
  • Preheat oven to 350 F
  • Remove plastic wrap and using a sharp knife slice the center of the dough about 1/2-inch deep
  • Bake for 50 minutes. Halfway through baking time, loosely cover the loaf with foil so that the crust doesn't brown too much. Cool in the pan for 10 minutes then transfer onto a rack to cool completely

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