At my recent trip to the store there was no gluten free sandwich bread. We use several loaves a week to make things easier. However, then I knew that I would need to be baking my own bread during these uncertain times. Luckily, I have a recipe that is the best gluten free bread recipe.
In my newest cookbook 101 Incredible Gluten Free Recipes, there is a mouth watering gluten free sandwich bread recipe along with tons of other fabulous recipes like dinner rolls, french bread, and bagels.
If you are wanting to do easy gluten free baking then make sure to get the book!
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I realized quickly that I wasn’t the only person having a hard time finding gluten free bread, so I asked my publishing company if I could share this best gluten free bread recipe with everyone here on the blog.
They gave me the green light, so here it is! Yay!
best gluten free bread
Honestly, I was never fond of baking my own bread before. It’s just so much easier to buy it, you know? If you are wondering about my favorite gluten free bread I will hands down always recommend Canyon Bakehouse.
Anyways, I think what a lot of people have recently realized is that knowing how to make something that you rely on so heavily is essential.
It’s incredibly important that we can all put together staples for our family and teach our kids to as well. Bread is definitely one of those staples.
gluten free sandwich bread
One thing I have heard time and time again over the years is how its intimidating to bake with yeast. Yes, I know at first yeast can be scary, however its so incredibly easy to bake with!
Once you bake with yeast just a few times it will become second nature to you and you will wonder why you were ever afraid!
What ingredients do I need for this gluten free sandwich bread recipe?
- Sugar, you could sub for honey if needed
- Yeast, instant or active dry will work
- Warm Water, 110 degrees F is the perfect temp
- Egg Whites, you can replace this with aquafaba as well, 1/4 cup for each egg
- Cider Vinegar
- Baking Powder
- Xanthan Gum or Guar Gum
- Gluten Free All Purpose Flour, see notes for this. Your flour is VERY important!
- Avocado Oil and Non Stick Oil for the loaf pan, I use coconut oil to grease the pan
How to make this bread…
First make sure you have the correct size loaf pan. A regular size loaf pan will bake the bread, but it will not give you real slices of bread.
They will be tiny tiny slices like banana bread. So, I highly recommend getting a 7×4 or 9×5 inch loaf pan that is 4-5 inches tall. Believe me, it’s worth it!
Look below the paragraph to see what type would work best. I purchased mine at home goods and it has been great, but the one below is available on Amazon.
Start by preheating the oven at 350 degrees F. Oil your pan, I use coconut oil for it. Activate the yeast by adding the sugar and yeast to the warm water. It’s activated once it doubles in size (see below for answers on yeast and how to activate it).
Meanwhile in your stand mixer fitted with the whisk attachment , beat the egg whites on high speed for 5 minutes. (if you have either of my cookbooks there are pudding recipes that you can use the egg yolks for).
You should have some fabulous froth eggs. Turn the mixer off and switch the attachment from the whisk to the paddle.
Add the yeast mixture, apple cider vinegar, baking powder, salt, pepper, and xanthan gum. Mix on low for 30 seconds. Add the flour one cup at a time and then mix on low speed for 1 minute.
Drizzle the avocado oil in while the mixer is on and then allow it to mix for an additional minute.
Pour the dough into your prepared loaf pan. Cover and let rise in a warm spot for about 20 minutes, or until the dough is three-quarters full in the pan. Keep an eye on it- if the dough rises too high it could overflow while it bakes!
Place the pan on the bottom rack of the oven and bake for 55 minutes, or until you have a nice golden crust and a butter knife inserted in the middle should come out clean.
Remove from the oven and allow it to cool in the pan for 30 minutes, then remove and slice. Do not leave in the pan for more than 30 minutes, it will stick.
Once the loaf has cooled after being removed from the pan, probably 20 or so minutes you can slice it. The cooler it is the easier it will slice.
You can store this on the counter top for about 2 days unless it is really hot. After that store this in the fridge.
Frequently Asked Questions…
What flour should I use?
When you make this gluten free bread recipe I do recommend my Personal All Purpose Flour Recipe, if you do not like using rice flour, or want to use a different blend go ahead! Just make sure if your blend already has xanthan gum to not add more.
If you want to use a store bought brand I only recommend Better Batter. My read recipes have been tested with Better Batter and I actually like the end result better than my personal blend, however both will work great.
If you use Better Batter it already has xanthan gum so please do not add anymore. If you would like to purchase Better Batter on their website HERE use the code: livingfreelyf for 30% off your entire purchase.
The code: livingfreelygf10 will get you 10% off sale items too.
What type of yeast should I be using?
Gluten Free active dry yeast will be your go-to. Red Star yeast is my go-to and you can typically find this at any grocery store. Costco sells a huge bag of it and that’s how I like to buy it.
Yeast can get stale though and then will not rise. Make sure to store it in an airtight container if you buy in bulk. This is the one I love.
How do I activate yeast?
To activate the yeast you will need a medium size bowl, or pyrex measuring cup. I will link the one I use below this paragraph. The key to success here is making sure that the water is the correct temperature.
So, take warm or hot water and fill it up as directed in your pyrex. You will need to measure the temperature. Any candy thermometer will work for this, HERE is the one I have and use.
The temperature must be at 110 degrees F. Once you have hit that temp add the sugar and yeast, then give it a quick stir and let it activate. You will know the yeast is activated when it has doubled in size.
This can happen quickly, so stay close and watch it. If you walk away your yeast will continue to grow and overflow.
For my friends who are vegan or have an egg allergy, I often get asked about egg replacer. A regular egg replacer or flax egg WILL NOT work in this recipe.
I am planning to test it with aquafaba that has been whipped and I will be sure to update when I get to it.
Ok friends- I hope you are motivated to bake bread! Enjoy!
gluten free sandwich bread recipe
Gluten Free Sandwich Bread
This simple gluten and dairy free bread is easy and delicious
- 1/2 tsp coconut oil for greasing the pan
- 1 tbsp sugar
- 2 tbsp active dry yeast
- 1 1/2 cups warm water temp 110 degrees F
- 3 large egg whites
- 2 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp xanthan gum
- 3 cups gluten free all purpose flour
- 3 tbsp avocado oil
Preheat the oven to 350 degrees F. For best results you will need a 7x4x4 baking dish. Reference the section in the post on how to make the bread for baking dish recommendations.
Activate the yeast by adding the warm water to a large pyrex (4 cup) measuring cup or bowl. Make sure the water is 110 degrees F. Add the sugar and yeast, give a stir and allow it to activate. Once it doubles in size its activated. (about 6-10 minutes)
Meanwhile in a stand mixer with the whisk attachment, beat the egg whites on high speed for 5 minutes. Your should have fluffy and frothy egg whites. Turn the mixer off and change the attachment to a paddle attachment.
With the mixer off add the activated yeast, apple cider vinegar, baking powder, salt, pepper and xanthan gum. Mix on low for 30 seconds.
Add the flour one cup at a time and then mix on low for 1 minute.
Drizzle in the avocado oil with the mixer on low and then mix for another minute.
Pour the dough into the prepared baking dish, smooth the top out if needed with a damp spatula. Cover with a towel and let rise in a warm area like the stove top for about 20 minutes, or until the dough 3/4 full on the pan. Keep an eye on it, if the dough rises to much it will overflow during baking.
Place on the bottom rack of the oven and bake for 55 minutes, or until you have a nice golden crust and a butter knife inserted into the middle comes out clean.
Remove from oven and allow to cool in the pan for 30 minutes. Remove from pan and allow to cool an additional 20 minutes before slicing.
Store on counter top for up to 2 days unless its hot. After 2 days or during hot temps store in fridge.
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