Gluten-Free Sandwich Bread Loaf
By the Gluten Free Recipes team ·
Enjoy soft, tender slices perfect for your favorite sandwiches with this easy gluten-free sandwich bread. Its light texture and subtle flavor make it a versatile staple for any meal.
At a glance: This easy baking recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder or instant yeast — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sandwich Bread Loaf: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Sandwich Bread Loaf: This recipe relies on a carefully balanced blend of gluten-free flours and starches, along with xanthan gum, to achieve a bread-like texture without any gluten-containing grains. Xanthan gum amounts affect final texture: for cakes and quick breads use about 0.5 tsp per cup of flour; for yeasted breads and pizza dough use about 1 tsp per cup; for cookies use about 0.25 tsp per cup; for pastry and pie crust use 0.5 tsp per cup. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free baking powder OR instant yeast
- 0.5 tsp salt
- 1 cup warm water (about 105-115°F) or warm milk
- 2 large eggs, at room temperature
- 3 tbsp olive oil or melted unsalted butter
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder or instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.
- 2
In a separate medium bowl, whisk together the warm water or milk, room temperature eggs, and olive oil or melted butter until well combined. The liquid should be smooth and homogenous.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a thick, sticky dough or batter forms. Gluten-free dough will be much softer and stickier than traditional doughs, so do not be alarmed by the consistency.
- 4
Lightly grease a standard loaf pan (approximately 8.5x4.5 inches) or line it with parchment paper. Using lightly oiled hands or a spatula, gently shape the dough into the prepared loaf pan, smoothing the top. Let the dough rest in the pan for about 10 minutes before baking.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing. Slicing while warm can result in a gummy texture.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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