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Easy Gluten-Free Sandwich Bread

A soft, tender, golden-crusted gluten-free sandwich bread that rises beautifully and holds together for sandwiches, toast, and more. No bread machine needed — just one bowl, one loaf pan, and about 15 minutes of hands-on time.

  • Total Time2 hours
  • Yield12 slices 1x

Ingredients

Units Scale

For the Bread

  • 3 cups gluten-free all-purpose flour (with xanthan gum)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 tbsp sugar or honey
  • 1 1/2 tsp salt
  • 1 1/4 cups warm milk (about 110°F)
  • 1/4 cup neutral oil (canola or vegetable oil)
  • 2 large eggs (room temperature)
  • 1 tsp apple cider vinegar

Optional Toppings

  • Egg wash or milk for brushing
  • Sesame seeds or poppy seeds

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5 minutes until foamy.
  2. Mix the Dough: In a large mixing bowl, whisk together gluten-free flour and salt. Add the yeast mixture, oil, eggs, and apple cider vinegar. Mix on medium speed for 2–3 minutes until smooth and thick. The dough will be wetter than traditional bread dough — that’s normal.
  3. Rise: Transfer the dough into a greased 9×5-inch loaf pan and smooth the top with a wet spatula. Cover loosely and let rise in a warm place for 45–60 minutes, until visibly puffed.
  4. Bake: Preheat oven to 375°F (190°C). Brush the top lightly with milk or egg wash if desired and add seeds. Bake for 45–55 minutes, until golden brown and the loaf sounds hollow when tapped. If browning too quickly, loosely cover with foil.
  5. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing for best texture.

Notes

Make sure your gluten-free flour blend contains xanthan gum — if it doesn’t, add 1 teaspoon. Eggs and milk should be at room temperature for the best rise. The dough will be much wetter than traditional wheat bread dough; this is normal and correct. Do not add extra flour. Store at room temperature in an airtight bag for 2–3 days, or slice and freeze for up to 3 months. Toast slices directly from the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread, Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 160
  • Sugar: 3
  • Sodium: 320
  • Fat: 6
  • Saturated Fat: 1
  • Carbohydrates: 24
  • Fiber: 1.5
  • Protein: 3
  • Cholesterol: 30

Find it online: https://blesseddish.com/easy-gluten-free-sandwich-bread-that-actually-tastes-like-bread/