Easy Gluten Free Sandwich Bread Recipe
Whip up soft, fluffy perfection with this Easy Gluten-Free Sandwich Bread Recipe, a game-changer for gluten-free baking! Ideal for everyday sandwiches or hearty toast, this recipe combines a simple yeast-based dough with a gluten-free all-purpose flour blend for a fail-proof loaf that rises beautifully. With just 15 minutes of prep time, the batter-like dough comes together effortlessly, requiring no kneading—perfect for novice and experienced bakers alike. Featuring pantry staples like olive oil and eggs, along with a warm milk option to suit both dairy and non-dairy diets, this bread delivers incredible flavor and texture with minimal effort. Whether you're gluten-free by necessity or choice, this homemade sandwich bread is bound to become your go-to recipe for fresh, bakery-quality bread that's customizable and easy to store.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Warm water
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 3 cups Gluten-free all-purpose flour blend
- 1.5 teaspoons Xanthan gum (only if your flour blend does not contain it)
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 4 tablespoons Warm milk (dairy or non-dairy)
- 2 Eggs
Instructions
In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), and salt.
In a separate medium bowl, whisk together the olive oil, warm milk, and eggs until evenly combined.
Pour the wet ingredients and the yeast mixture into the dry ingredients. Using a hand mixer or stand mixer with the paddle attachment, beat the mixture on medium speed for 5 minutes. The dough will be thick and sticky.
Grease a 9x5-inch loaf pan with oil or line it with parchment paper.
Transfer the dough to the loaf pan and use a silicone spatula to spread and smooth the top evenly.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free spot for 30-45 minutes, or until it doubles in size.
Preheat your oven to 350°F (175°C) during the last 10 minutes of rising time.
Bake the bread for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
