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!
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?
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?
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
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
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.
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
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.
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…
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.
If you enjoy this recipe, will you give it a share or two ?
Recipe
Best Ever Gluten Free Sandwich Bread
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
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
Cindy
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.
Chrissy Lane
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
Carolyn Chapman
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
Chrissy Lane
So happy to hear it Carolyn!
We appreciate u!
Thank you!
Jeanne
Can you use regular milk instead of almond milk?Have allergies to almonds.
Christine
Hi Jeanne,
Yes, regular milk will work just fine.
Christine
Amy
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?
Chrissy Lane
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.
Debbie Nisson
If my flour already has xanthan gum do I add it?
C.J. Brady
Hi Debbie,
Glad you asked!
Nope, you are all set if it has it in the mix already.
Thanks!
paul mcmenamin
Hi. What's molasses please? I'm from UK but live in Spain.
C.J. Brady
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!
Dave
I was thinking of adding a cup of Almond flour to this reciepe has any one tries this?
Any thoughts??
C.J. Brady
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!
Deb Good
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.
C.J. Brady
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!
Loreen
What bran of gf flour do you use or if is your own mix would you please share the recipe.
Christine
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
Cheryl
Delicious!
Christine
Thank you Cheryl - glad you enjoy it!
~Christine
Linda
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.)
Heidi
Fantastic recipe! My daughter diagnosed with Celiac last January and I have been missing baking bread that tastes good, since I was baking sourdough boules before she was diagnosed. Thank you for sharing this recipe!
Christine
Hi Heidi,
Oh this is great, I'm so glad she enjoys it!
Christine 🙂
Heidi Allen
I have baked this bread multiple times. I sometimes substitute the eggs with egg replacer, and sometimes replace the Xanthan gum with some of your suggestions on another post, and the bread turns out great every time I make it. Today I used ½ cup of my GF sourdough discard (brown rice starter) and it was amazing! You might try it sometime.
Christine
Sounds wonderful Heidi, thank you for the feedback!
Christine