This gluten-free sandwich bread recipe is an easy gluten-free yeast bread recipe made with a simple blend of gluten-free flours and yeast for a delicious, soft loaf of bread.
There is nothing better than an fresh loaf of homemade bread and this recipe for gluten-free sandwich bread is an easy bread recipe that makes a loaf of soft and delicious gluten-free bread.
You do not need a bread machine to make delicious bread. This recipe calls for a blend of gluten-free flours, yeast to leaven the loaf, and a metal loaf pan to bake the bread in the oven.
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Why You'll Love This Recipe
- Easy to Make
- Homemade Bread
- Kid-Friendly
Ingredients & Substitutions
- Brown Rice Flour - Brown rice flour is a heavyweight flour high in protein. The protein in the brown rice flour helps add structure to the flour blend.
- White Rice Flour - White rice flour is a lightweight flour that gives fluffiness to the flour blend and helps make the bread soft.
- Tapioca Flour - Tapioca starch or flour is a starch and a lightweight flour. It acts as a thickening agent to help thicken the dough and hold it together while also creating a fluffy loaf of bread.
- Xanthan Gum - Xanthan gum is a thickening agent that keeps the dough together.
- Salt - Salt helps the flours and fats to combine and form the dough.
- Baking Powder - Baking powder contains both sodium bicarbonate and an acid that helps recipes rise. In this recipe, it is used in addition to yeast to boost the rise of the bread loaf.
- Eggs - Eggs provide structure to the dough and also help the loaf to rise when baking.
- Apple Cider Vinegar - Apple cider vinegar is an acid that helps lighten the yeast dough for fluffier bread.
- Butter - Butter is key to making the gluten-free dough soft and fluffy.
- Milk - Warm milks helps to proof the yeast as well as creates softer bread. Some recipes call for water to proof the yeast, but milk is high in protein and the protein provides additional structure to the gluten-free dough.
- Yeast - Yeast is crucial to leavening the dough and creating soft bread.
- Honey - Honey helps proof the yeast and also adds a sweet flavor to the recipe.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Stand Mixer - We highly recommend using a stand mixer for making this recipe. You need to knead the dough for a long stretch of time (8 minutes for this recipe!) and the stand mixer makes this much easier to do.
- Loaf Pan - A metal loaf pan is the perfect baking dish to make this recipe in.
How to Make Gluten-Free Sandwich Bread
Step 1. Combine the warm milk, honey and yeast together in a small bowl and allow the yeast to proof.
Step 2. In a separate bowl combine the eggs, apple cider vinegar, and melted butter.
Step 3. Add the gluten-free flours, baking powder, xanthan gum and salt to the bowl of the stand mixer and whisk together.
Step 4. Pour the egg mixture into the bowl of the stand mixer with the flour.
Step 5. Pour the proofed yeast mixture into the bowl of the stand mixer.
Step 6. Use the dough hook attachment to mix all of the ingredients together.
Step 7. Transfer the bread dough to a greased loaf pan.
Step 8. Cover the dough with plastic wrap and allow it to rise and double in size.
Step 9. Remove the plastic wrap and place the pan in the oven to bake the bread.
Recipe Serving Suggestions
This recipe makes one loaf of gluten-free sandwich bread that can be cut into 10-12 slices. This homemade gluten-free bread is perfect for making a gluten-free sandwich and can also be served as a side with any meal.
If you love this recipe, you will love our other gluten-free bread recipes.
Expert Tips & Variations
- Allow the dough to double before baking. Don't rush the process of the dough rising and doubling in size. Before you bake the loaf, you want the dough to have risen enough to double in size.
- Cool the bread completely before slicing. It is important to allow the bread to cool completely before cutting into slices.
- Meal prep bread. You can meal prep this bread to have it on hand throughout the week. It is the perfect bread to make toast or sandwiches with for an easy breakfast or lunch recipe.
How to Store Gluten-Free Sandwich Bread
- Countertop - in an airtight container for 2-3 days.
- Freezer - cut into slices in an airtight container for 3 months.
Recipe FAQ
We recommend storing gluten-free bread in the freezer. Simply cut the loaf into slices then place in an airtight container in the freezer. This is our preferred method of storing gluten-free bread because gluten-free baked goods dry out easily. Freezing the bread preserves the moisture keeping the bread soft.
Gluten-Free Staple Recipes
Gluten-Free Sandwich Bread
This gluten-free sandwich bread recipe is an easy gluten-free yeast bread recipe made with a simple blend of gluten-free flours and yeast for a delicious, soft loaf of bread.
Ingredients
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs
- 1 teaspoon apple cider vinegar
- 3 Tablespoons butter
- 1 cup warm milk
- ¼ cup honey
- 2.5 teaspoons yeast
Instructions
- Begin by proofing the yeast. Warm the milk until it is bath-water temperature (about 30 seconds in the microwave oven). Add the yeast and honey to the bowl of warm milk and stir to combine. Set the bowl aside and allow to proof for 10 minutes.
- In the bowl of a stand mixer, combine the brown rice flour, white rice flour, tapioca starch, xanthan gum, baking powder and salt. Use a whisk to combine.
- In a separate small bowl, combine the eggs, melted butter, and apple cider vinegar.
- Pour the egg mixture into the bowl of the stand mixer.
- Once the yeast has proofed, pour the yeast into the bowl of the stand mixer.
- Use the dough hook attachment to mix everything together on medium for 2 minutes.
- Use a silicone spatula to scrap the sides of the bowl.
- Turn the mixer to medium speed and allow it to beat the dough for 8 minutes.
- While the dough is mixing, grease a loaf pan with butter or oil.
- After 8 minutes of mixing, transfer the bread dough to the greased loaf pan.
- Cover the pan with plastic wrap and allow the dough to rise for 1-2 hours or until the loaf has doubled in size.
- While the loaf rises, preheat your oven to 375 degrees.
- Once the loaf has risen, remove the plastic wrap and place the pan in a preheated oven to bake for 35-40 minutes at 375 degrees.
- When the loaf is done baking, remove the bread from the oven and transfer it to a wire rack to cool completely (this can take 1-2 hours).
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 310mgCarbohydrates: 38gFiber: 1gSugar: 7gProtein: 5g
Tonya
Can I use all white rice flour instead of half of each? Just asking because that’s all I have at the moment! 🙂
Ally Tjoelker
Hi Tonya! I would not recommend using only white rice flour in this recipe. You need the flour blend to give the dough structure and make it the right texture. Brown rice flour is a heavyweight flour that is high in protein providing structure to the dough. White rice flour is very lightweight so it would not be a good substitute for brown rice flour.