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    Home » Recipes » Sandwich Bread

    Best Ever Gluten Free Sandwich Bread

    Published: Nov 28, 2017 · Modified: Mar 3, 2020 by Christine · This post may contain affiliate links · 19 Comments

    Jump to Recipe Jump to Video Print Recipe
    gluten free sandwich bread sandwich

    If you’ve been searching for an amazing gluten free sandwich bread that not only makes mouthwatering sandwiches, but could also be enjoyed straight from the bag, then this is your loaf! Bonus that it’s dairy free and refined sugar free too!

    gluten free sandwich bread on a cutting board

    If the thought of a delicious sandwich bread that you can actually eat right out of the bag, one that doesn’t fall apart when you try to use it, doesn’t have unexpected holes throughout the interior and has the most amazing flavor, then you are going to love this recipe! Storebought loaves are ok, sometimes even good, but this bread is just like the title says, the best ever. And it’s not difficult to make. The biggest challenge will be deciding what sandwich to make first!

    This gluten free sandwich bread is:

    • Soft and tender with a light texture
    • Golden brown with a slightly crusty exterior
    • Easy to store
    • Easy to slice
    • Delicious in a sandwich
    • Gluten free, dairy free and refined sugar free
    • Made with just 9 ingredients

    Can I make it in a bread machine?

    gluten free sandwich bread baked

    I love bread machines. I really do, but I don’t make this recipe in it. And here’s the only reason why – my bread machine pan’s design bakes taller loaves rather than long loaves. And for this sandwich bread, I was going for more of a traditional, sandwich style bread slice. So while you can make it in the bread machine, if you want that sliced bread that most closely resembles a slice of gluten sandwich bread, a bread machine is not going to give you that nice long shape and crowned top like you'd expect.

    Can I use a different flour blend?

    My go-to flour blend for my recipes is the one found here: Gluten Free Flour Mix. It’s a great blend to make it bulk so it’s always on hand for recipes like this sandwich bread and even these biscuits. I haven’t tested other flour blends in the recipe, so I can’t say for certain what the resulting loaf will be like.

    What equipment do I need to make this sandwich bread?

    While it doesn’t require much in terms of tools and equipment, a stand mixer comes in really handy for making this bread. It makes the mixing process easier since you’re adding ingredients a little at a time. These bread pans are my go-to pans for baking all my gluten free breads. A rubber spatula is also a must-have tool for scraping the batter into the pan. And a high quality, serrated knife for slicing is also essential.

    What’s the best way to store this bread?

    gluten free sandwich bread being sliced
    gluten free sandwich bead in a storage bag

    As with most gluten free breads, and homemade bread for that matter, it’s the absolute best the same day it’s made. However, if you’re looking at storing this bread for future use, here is what I recommend:

    • Slice the completely cooled loaf with a serrated knife (aim for slices on the thin side)
    • Place small pieces of wax paper in between each slice
    • Form the loaf again and place the entire loaf in a plastic freezer bag
    • Get all the air out and place the bag in the freezer
    • Slices can be taken directly from the freezer and placed in the toaster

    How to Make Amazing Gluten Free Sandwich Bread

    Room Temperature Ingredients

    gluten free sandwich bread ingredients on a counter

    As with other baking recipes, room temperature ingredients are very important. This goes for flours too, if you store those in the refrigerator. Allow everything to warm to about 75 F before starting your mixing. (It should only take about 20 – 30 minutes.)

    Add the milk gradually

    gluten free sandwich bread batter in a bowl

    After you’ve mixed the dry ingredients together in the stand mixer, you’ll start to add the milk to form the batter. It’s important to keep the mixer on low and continually add the milk. It will be crumbly, then gradually come together.

    Mix thoroughly

    After all the milk has been mixed in, the batter should still be quite thick. Add in the softened butter and give it a good mix until its fully combined. Then add the molasses and mix again.

    Adding the eggs is the last step – the key is to add them one at a time and mix thoroughly between each addition.

    gluten free sandwich bread batter
    With butter & molasses added
    gluten free sandwich bread batter
    After 1 egg

    gluten free sandwich bread batter mixed
    After 2 eggs
    gluten free sandwich bread batter mixed
    After all 3 eggs

    After all 3 eggs have been added, the batter will be very smooth, but still thick. Keep in mind that it will not look like traditional bread dough with a ball of dough, it will be more like thick cake batter.

    Rise in a warm place

    gluten free sandwich bread pouring into pan

    After all the batter has been mixed, use a rubber spatula and scrape it into a baking pan. Smooth the top with the spatula to level out any peaks or dips in the batter.

    Set the pan to rise in a draft-free spot for 1 hour. An empty oven or toaster oven works great for this.

    gluten free sandwich bread before rising
    Before rising
    gluten free sandwich bread after rising
    After rising

    Baking and cooling

    After about 50 minutes into the rise time, preheat your oven to 350 F. The bread will have risen to just to the top of the pan. (Not to worry if you think it should have risen more, it will rise when baking too!)

    Bake the loaf of bread for about 50 minutes or until a toothpick tests done.

    Remove it from the oven and place the pan on a wire rack to cool for 5 minutes in the pan. Remove it from the pan and cool completely using our bread cooling tip…

    gluten free sandwich bread cooling on a wire rack

    Pro tip for cooling breads: Instead of placing the bread upright to finish cooling, turn the bread on its side to cool for 15 minutes. Then flip it on its other side to cool for another 15 minutes. As to why this works? Well, the cooling process is important for gluten free breads. This method seems to balance out the baked loaf and keep it nice and tall.

    gluten free sandwich bread baked

    If you enjoy this recipe, will  you give it a share or two ?

    gluten free sandwich bread sandwich

    Best Ever Gluten Free Sandwich Bread

    If you’ve been searching for an amazing gluten free sandwich bread that not only makes mouthwatering sandwiches, but you could also eat just as-is, then this is your loaf! Bonus that it’s dairy free and refined sugar free too!
    5 from 5 votes
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Rise Time: 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 12 slices
    Calories: 130kcal
    Author: Christine

    Ingredients

    • 420 grams gluten free flour blend about 3 cups
    • 2 Tablespoons Swerve brown sugar or use regular brown sugar
    • 2 teaspoons instant yeast also called bread machine yeast
    • 1 ¼ teaspoons salt
    • 1 ½ teaspoons xanthan gum
    • 1 cup almond milk
    • 4 Tablespoons plant based butter softened
    • 1 Tablespoon molasses
    • 3 large eggs

    Instructions

    • Grease an 8” by 4½“ loaf pan with butter. Set aside.
    • Place the flour blend, brown sugar, yeast, salt, and xanthan gum in the bowl of your stand mixer. Use the paddle attachment and mix on low speed until combined (about 30 seconds).
    • Drizzle in the milk, beating all the time on low speed; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.
    • Add the softened butter and beat until thoroughly blended.
    • Add in the molasses. At this point, the batter will look thick, much like a very thick waffle batter.
    • Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl as you add them. Mix it at low speed to incorporate and then beat at medium speed for 2 minutes. The batter will become very smooth and thick, but not even come close to forming a ball.
    • Scrape the dough into the baking pan. Smooth it level using a spatula. Set in a draft-free place to rise for 30 minutes to 1 hour. The loaf should barely crown above the rim of the 8″ x 4 ½″ pan.
    • When 10 minutes are left in the rising time, preheat the oven to 350°F.
    • Bake the bread for 50 minutes, until golden brown. Check for doneness with a toothpick.
    • Remove the bread from the oven and let it cool in the pan on a wire rack for 5 minutes.
    • Then turn it out of the pan and lay it on its side to cool for 15 minutes. Flip to the other side and cool an additional 15 minutes.
    • Slice with a serrated knife when completely cooled.

    Video

    Notes

    • Mix the eggs one at a time into the batter.
    • Place the pan in a draft-free place to rise - rise time will vary between 30 minutes and an 1 hour. As soon as the bread hits the rim of the pan, it's ready to bake.
    • After baking, cool the bread in the pan for 5 minutes. Then remove it and allow it to cool using the 'side cooling method'. 15  minutes on each side.
    • Use a sharp, serrated knife to slice the bread into thin slices.
    • Store in a plastic bag and freeze for longer storage.

    Nutrition

    Calories: 130kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 260mg | Potassium: 41mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 54mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Want more gluten free bread recipes? Check out these next!

    • Gluten Free Artisan Bread
    • Easy Gluten Free Belgian Waffles
    • Gluten Free Pumpernickel Bread
    • Gluten Free Potato Bread
    • Gluten Free Apple Muffins
    • Gluten Free Chocolate Biscuits

     

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    Comments

    1. Cindy

      August 14, 2013 at 6:47 pm

      I have been trying for several weeks to make gluten free bread that is edible. I used the above recipe, but made some substitutions. I have my flour mixed in a 60-40 ratio (60 % protein and 40 % starch) which I weighed instead of measuring which came to 420 grams of flour. The other substitution is what is called pixie dust. It is 20 grams of flax, 10 grams of chia seeds, and 5 grams of psyllium powder ground in a coffee grinder or magic bullet. I used 10 grams per 1/2 tsp. of xanthan gum (30 grams-also weighed). I cheat and use a bread machine, but take it out to remove the paddle and make sure everything is completely stirred together. This is the time you can also add ingredients if it is too dry or wet. I didn't add anything to see what the results were. The results were the best so far. It has good texture and did not fall in the middle! Best of all it tastes great.

      Reply
      • Chrissy Lane

        August 15, 2013 at 4:11 pm

        Hi Cindy,

        I like the addition of your pixie dust powder - that sounds like a great combination.

        Appreciate you sharing your modifications and how they worked - it's always interesting to see how substitutions work out (or in some cases don't work out).

        Thanks for sharing!

        ~Chrissy

        Reply
    2. Carolyn Chapman

      March 29, 2014 at 8:46 pm

      Hello Chrissy,
      Thank you for your recipe, It is lovely.
      New to the gluten free diet, I have been missing my lunch time sandwiches and peanut butter on toast for breakfast. I've tried several bread recipes that were average. Their taste was Yeasty, they fell apart when I spread them and they were greasy! The recipes used a heap of oil and way too much yeast.
      Yesterday I tried your recipe and it's the best I've tried. Tastes good, doesn't fall apart at all and isn't greasy. I did need to add some extra liquid, most likely because the eggs I used were average size not large.
      Guess what I had for breakfast? I went back for seconds too and was smiling afterwards. I'm trying a sandwich for lunch soon.
      This recipe is going in with my favorites. Thanks Chrissy xo

      Reply
      • Chrissy Lane

        April 02, 2014 at 11:12 pm

        So happy to hear it Carolyn!

        We appreciate u!

        Thank you!

        Reply
    3. Amy

      November 30, 2014 at 11:02 am

      Hello!
      I have made this recipe twice and so far it's my favorite gf bread recipe - I'm preparing to make a double batch next time, just one is not enough 😉 Thanks for sharing!
      I was wondering... do you know if using almond milk instead of cow's milk would have any impact on the result?

      Reply
      • Chrissy Lane

        December 09, 2014 at 10:35 pm

        Hi Amy,

        Thank you so much for the kind words!

        To answer your question about the almond milk... you know, I am not sure.

        I have not used it, so I can't say a definite 'oh it would be great'

        If you do it, let us know though! Hope that helps a little.

        Reply
    4. Debbie Nisson

      November 29, 2017 at 7:15 am

      If my flour already has xanthan gum do I add it?

      Reply
      • C.J. Brady

        November 29, 2017 at 10:05 am

        Hi Debbie,

        Glad you asked!

        Nope, you are all set if it has it in the mix already.

        Thanks!

        Reply
    5. paul mcmenamin

      November 29, 2017 at 7:51 am

      Hi. What's molasses please? I'm from UK but live in Spain.

      Reply
      • C.J. Brady

        November 29, 2017 at 10:12 am

        Hi Paul,

        So molasses is a thick dark syrup, like a thick maple syrup.

        Here's an example: http://amzn.to/2hZWNQz

        What you could do, if it's tough to find where you're at, is just cut it out of this recipe and increase the brown sugar by just a teaspoon. It's more for coloring anyway.

        Hope that helps!

        Reply
    6. Dave

      November 29, 2017 at 9:44 am

      I was thinking of adding a cup of Almond flour to this reciepe has any one tries this?
      Any thoughts??

      Reply
      • C.J. Brady

        November 29, 2017 at 10:19 am

        Hi Dave,

        Great question!

        So swapping out a cup of the flour blend for almond flour right?

        The only thing that I'm wondering is the balance of starches would be off a bit. The flour mix has starches already in it, so taking one cup out, might be too much of a shift.

        Here's an idea though, use 3/4 almond flour and 1/4 cornstarch.

        That should keep the balance.

        Thanks for asking!

        Reply
    7. Deb Good

      November 29, 2017 at 5:49 pm

      I would like to use a new bread machine I got. It doesn't have a gluten free setting. Could you please tell me wheat settings you used? This will be the first time I am making gluten free bread in the machine. Are the instructions the same as normally for the bread machine? Anxious to try this.

      Reply
      • C.J. Brady

        December 03, 2017 at 3:34 pm

        Hi Deb,

        Thanks for asking!

        So this loaf is not made in the bread machine, but I have quite a few that are... https://zestforbaking.com/category/gluten-free-bread-machine

        My machine is older, so it does not even have a GF setting! So depending on the recipe, I use the rapid setting or the wheat bread setting.

        I hope that helps - let me know if you have any questions.

        Thanks!

        Reply
    8. Loreen

      March 03, 2020 at 12:01 pm

      What bran of gf flour do you use or if is your own mix would you please share the recipe.

      Reply
      • Christine

        March 04, 2020 at 11:01 am

        Hi Loreen,

        Sue - I use my own blend, but it's easy to mix up. Here's the recipe: https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix

        Thanks for asking.

        ~Christine

        Reply
    9. Cheryl

      February 08, 2021 at 8:17 pm

      5 stars
      Delicious!

      Reply
      • Christine

        February 08, 2021 at 10:22 pm

        Thank you Cheryl - glad you enjoy it!

        ~Christine

        Reply
    10. Linda

      October 19, 2021 at 5:24 pm

      5 stars
      I made this bread today. I like a "wheaty" flavored bread; so I substituted 2 tablespoons buckwheat flour and 6 tablespoons toasted oat flour for 1/2 cup of the gluten free blend. Worked great! This is definitely the BEST gluten free sandwich recipe I've found! Thanks so much, Christine!
      Just wondering, have you tried substituting "flax eggs" or "chia eggs" for the eggs, or one or two of the eggs? (Love eggs, but trying to limit.)

      Reply

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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