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Sliced soft homemade gluten-free sandwich bread on a wooden board with butter and knife

Easy Gluten Free Bread Recipe (Soft, Sliceable Sandwich Bread)

The ultimate homemade gluten-free sandwich bread! Soft, airy, and truly sliceable without crumbling or tasting gritty. Made in one bowl with no kneading required. Perfect for toast and sandwiches.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices (1 standard loaf)
Course: Baking, Breakfast, Gluten-Free, Sandwich Bread
Cuisine: American, Baking, Healthy
Calories: 155
Ingredients Method

Ingredients
  

Yeast & Wet Ingredients
  • 1 ½ cups warm milk or warm water 105°F to 110°F (dairy-free milk works great)
  • 2 ¼ teaspoons active dry yeast (1 standard packet) fresh
  • 2 tablespoons honey, maple syrup, or sugar to feed the yeast
  • 3 large eggs, room temperature essential for protein structure & lift
  • ¼ cup extra virgin olive oil or melted butter 60ml, keeps crumb soft for days
  • 1 teaspoon apple cider vinegar activates yeast & strengthens crumb
Dry Flour Blend
  • 3 cups all-purpose gluten-free flour blend (with xanthan gum) 420g, spooned and leveled (Bob’s Red Mill or King Arthur 1:1)
  • 1 ½ teaspoons baking powder for extra oven spring
  • 1 teaspoon fine sea salt balances flavor
  • 1 tablespoon whole flaxseeds or sesame seeds optional, for sprinkling on crust

Method
 

Proof Yeast & Mix Batter
  1. Proof the yeast: In a large bowl or stand mixer, whisk together warm milk (110°F), active dry yeast, and honey. Let sit for 5 to 7 minutes until foamy and bubbly.
  2. Whisk wet ingredients: Whisk in room-temperature eggs, olive oil, and apple cider vinegar until smooth and emulsified.
  3. Beat dry into wet: Add gluten-free flour blend, baking powder, and sea salt. Using an electric mixer fitted with paddle attachment or a wooden spoon, beat vigorously for 3 to 4 minutes. Gluten-free bread dough resembles thick, sticky cake batter rather than traditional kneadable dough.
Rise & Bake
  1. Pan & rise: Lightly oil an 8.5x4.5 or 9x5-inch loaf pan and line with parchment paper. Spoon the thick batter into the pan and smooth the top with a wet spatula. Cover loosely with a damp towel and let rise in a warm spot for 45 to 60 minutes until it crowns 1 inch above the rim.
  2. Bake to golden perfection: Preheat oven to 350°F (175°C). Sprinkle top with seeds if desired. Bake for 45 to 50 minutes until the crust is deeply golden brown and sounds hollow when tapped (internal temperature 205°F-210°F). Tent foil over top at minute 35 if browning too fast.
  3. The Cool-Down Rule: Cool in pan for 10 minutes, then lift onto a wire rack. Let cool COMPLETELY (at least 2 hours) before slicing with a serrated knife. Slicing while warm causes gumminess.