Want an EASY sandwich bread that can be made in no time and is as soft as Wonder Bread? This Gluten Free Sandwich Bread Recipe is the answer!
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While I love all of my gluten free breads on the blog, sometimes I want something that can be made in the same day. Because, let's face it, we're all time constrained and could use a recipe that comes together quickly. Maybe you've got young kids with celiac who just want a soft and fluffy peanut butter and jelly sandwich in their lunchbox. One that's big enough to sustain their energy throughout the day (not those tiny little slices of bread you'll find in the stores).
Well, I've gotcha covered. This bread is similar to my other gf white sandwich bread, but a little less involved. In fact, it's so easy you can make it in less than 4 hours, start to finish. That's with two risings! It is also NO KNEAD! Not to mention you can make it dairy free and, therefore, vegan. It's such a great loaf of bread that my own husband and son said it's the best one yet! From the gluten-eating community, that's saying something.
ingredients needed for gluten free sandwich bread
- Kim's gluten free bread flour blend - if you want to make the bread dairy free, simply substitute the whey protein with one of the other choices I suggest in the flour blend post. I've made my flour blend with both soy protein isolate and pea protein isolate. While I love beans, I don't like the taste that pea protein leaves to the finished bread. Soy protein is my protein of choice.
- Milk or dairy-free milk - using milk (or dairy-free milk) as opposed to water makes the bread a little more enriched and softer.
- Butter or dairy-free butter - using butter or dairy-free butter as opposed to oil gives the bread a more buttery taste.
- Sugar - there is a very minimal amount of sugar in this recipe. This feeds the yeast and also offers just a slight bit of sweetness.
a word about psyllium husks
I'm often asked the question as to why I don't make a psyllium "gel" for my gluten free breads, like many other gluten free bloggers do. A psyllium gel is a "gel" made when psyllium husks are mixed with water. It allows many gluten free doughs to be kneaded and shaped, unlike the traditional batter bread of days past.
While I'm all for using what is necessary to make wonderful gluten free breads, I personally do not like the texture of bread made with a psyllium gel. I do use psyllium husks in many of my recipes to give the dough a little more elasticity, but only a very small amount. I understand that making the gel offers the ability to knead the dough right away (whereas most of my breads require an overnight stay in the fridge). However, a psyllium gel is not necessary to be able to knead any of my bread recipes, this one included. It is absolutely acceptable to refrigerate this dough overnight and then knead it and shape it perfectly the next day, if that's how you would like to make it.
here's how easy it is to make this bread
Measure all the ingredients into the mixing bowl and mix on medium high for 5 minutes until smooth and well combined. Scrape into the middle of the bowl, cover, and let rise until doubled in size.
Use a Danish dough whisk (affiliate link) or large spoon to vigorously whisk the dough to remove all of the air bubbles (like punching down gluten-filled dough). Spread into a greased 8.5 inch by 4 inch loaf pan. I bought a set of these Pullman style loaf pans (affiliate link) and they are fabulous! Cover with plastic wrap and allow to proof until nearly doubled in size (dough should rise about one inch above the loaf pan).
Brush top of dough with melted butter, if desired. Cover with another same-size loaf pan to provide steam (or throw a couple of ice cubes in the bottom of the oven or in a cast iron skillet set on the bottom rack of the oven). Bake at 450 degrees F for 15 minutes. Remove the top loaf pan, reduce the heat to 375 degrees F, and continue to bake for 40-45 minutes, or until a thermometer inserted into the center registers 205-210 degrees F.
Rather Watch?
Easy Gluten Free Bread FAQs
Yes, absolutely!! Double the ingredients and split between two equally-sized loaf pans.
This bread will stay soft for 3-4 days, well wrapped at room temperature. For longer storage, slice and flash freeze slices on a parchment-lined baking sheet until frozen. Wrap frozen slices well and freeze for up to 3 months.
Place an oven-safe shallow pan (cast iron works great) on the bottom rack of the oven when preheating. When ready to bake, throw several ice cubes into the pan and shut the door. Bake for the initial 15 minutes and then remove the pan to finish baking the bread.
WHY IS THIS RECIPE IN GRAMS ONLY?
I now post all of my bread recipes in grams as it is THE MOST ACCURATE WAY TO BAKE. Volume measurements (cups) are not only inaccurate, but they vary worldwide. There is no way to provide one cup measure that works for everyone in the world. Using weight measurements fixes this problem. I found myself spending WAY TOO MUCH time troubleshooting bread baking problems with readers only to find they didn't weigh their ingredients. As soon as they started weighing their ingredients, the recipes worked perfectly.
If you need to convert a recipe to cups, you are more than welcome to do so via google, but please do not ask me to do it for you. I know change can be difficult, but I'm American and once I tried using a scale for the first time, I never looked back. Baking with a scale is EASY, accurate, and uses way less dishes! That right there should convince ya! Plus, if you are using my bread flour blend (as you should be for any of my bread recipes) you CANNOT make it without using a scale. So do yourself a favor and keep the scale out for making any of the breads on my blog. Ideally, I'd love to convert ALL of my recipes to grams, but...baby steps. Gluten free breads are notorious for being challenging, so if I can reduce the number of questions I get on just bread alone, it would free up more time for me to do what I love...provide you with many more gluten free recipes!
more gluten free bread recipes
For a loaf of bread that will BLOW YOU AWAY and can be made in under four hours, look no further than my Gluten Free Sandwich Bread Recipe. It's no fail, no fuss, and EVERYTHING we miss about soft sandwich loaves.
Gluten Free Sandwich Bread Recipe
Ingredients
- 540 grams whole milk (a dairy-free milk may be substituted)
- 56 grams butter, melted (a dairy-free butter may be substituted)
- 6 grams instant yeast
- 29 grams granulated sugar
- 5 grams whole psyllium husks* (or 1½ teaspoon psyllium husk powder)
- 453 grams Kim's gluten free bread flour blend
- 12 grams kosher salt
- 8 grams baking powder
- extra melted butter for brushing, if desired
Instructions
- In a large mixing bowl, add all ingredients in the order in which they are listed. Mix on medium high (using the dough hook OR the beater blade) for 5 minutes.
- Scrape dough into the center of the bowl, cover, and proof until doubled (nearly tripled) in size, about 1½-2 hours. For fastest proofing, place bowl in a warm, draft-free area (such as a slightly warmed and turned off oven).
- Preheat oven to 450° F and place oven rack in the lower third of the oven.
- Using a Danish dough whisk or silicone spatula, vigorously stir the dough to remove as much air as possible. Scoop the dough into a well-greased 8½-4½-inch loaf pan and smooth the top. Cover loosely with plastic wrap and allow to proof in a warm, draft=free area until nearly doubled in size, approximately 30 minutes (until dough has risen about one inch above the top of the loaf pan).
- Remove the plastic wrap and, if desired, brush top of dough with melted butter. Cover the loaf pan with another loaf pan of equal size and carefully place into your preheated oven.
- Bake at 450° F for 15 minutes. Remove top loaf pan and reduce heat to 375° F. Continue to bake for another 40-45 minutes, or until loaf feels light in weight and a thermometer inserted into the center registers 205-210° F.
- Remove from the oven and immediately turn bread out of pan onto a wire rack to cool. If desired, brush entire loaf with melted butter. Cool completely before slicing. Crust will soften as it sits, but you can further along the softening by wrapping the loaf in plastic wrap or a tea towel.
Shelly Kahle says
Thank you so much for all your efforts perfecting these recipes. This bread is so amazing! My non gluten free family thought it was amazing. Just like real bread. I quit trying to make bread after a lot of failures and bought some from a local bakery but the raised the price to $15 a loaf and that is crazy so I thought I would try again. I looked for recipes for a while before deciding to try this one. It's so easy and perfect. I have my second loaf rising now. I am going to try your pasta recipe tonight too. I hope it is as good as this. After being gluten free for 12 years, finally. I was so excited when I tasted it I did a little happy dance! Thanks again
Shelly
Mandy says
We love this recipe! Thank for giving my family good bread again! ❤️
Kim says
Awe, yay! It is my pleasure 🥰
Raluca says
Hi Kim, I would like to know if it is possible to do it with a store bought Gf flour blend as well?
Kim says
You will not get the same results.
Bill says
I still haven't got this to come out quite right yet because I'm in Denver but it's still some of the best bread I have ever had!... You gave me back good bread!! 🥺Thank you so much !
Kim says
Wonderful! So glad you like it 🥰
Amanda says
My husband made this tonight. It tastes amazing but didn’t turn out well. I’m suspecting the dark pans cooked the outside to fast. Please help! We love your sight for our 5year old celiac boy! Thank you!!! I have pictures too.
Kim says
If you're using dark pans, I would try a lighter pan. You can also try shielding the loaf with tin foil while it bakes. Another option is to reduce the heat even further. I would stick with the initial 450 F for 15 minutes, but then after 15 minutes reduce the heat to 325 and bake longer. Was the dark exterior the only problem?
Matt R says
SOOOO DELICIOUS. Got all the ingredients, made the gf flour blend, followed the recipe step by step, just ate it, SOOOO GOOD. Will not be buying bread anymore, i'm making my own! and sharing it <3 thank you for this!
Kim says
Awesome, Matt!!!!
Jessica says
I've been searching for a while for a GF bread recipe I could make in my bread machine with clean ingredients. Most gf bread recipes come out of the bread machine and are super dense (like a legit brick).
I'm happy to report I used this recipe in my bread machine today (I added in just a little more flour) and it turned out amazingly!!
The only gf bread that actually rose! It is light and fluffy and cuts perfectly!!
Thank you, thank you, thank you!
Kim says
Yay! So glad it worked in a bread machine 🙂
Craig H says
Hi Kim, I came across your recipes about a year ago and have been making them with pretty good success. I made a huge batch of both of your flour blends with no substitutions, and I will say they are WAY better than any store bought gf flour blend I've tried over the last 15 years. The cinnamon roll recipe was incredible!
Recently just made this bread for the first time, and it turned out pretty good, but a little dense. Still far better than store bought! I've noticed if I just do one slow rise on most of your recipes I get much better results, with a better rise and zero gumminess. Is there a reason you incorporate a punch down and second rise? Most of the conventional wisdom I've seen for GF recipes is to not do this, since the delicate structure can be destroyed and not re-form during the second round of proofing. Have you tried a recipe side by side with and without a second proofing?
Secondly, which bread to you prefer between your two white sandwich bread recipes? This one, or the one that includes the Tangzhong?
Third, and final, any chance you have a storefront where you sell large batches of premade flour blends? Seems like it'd be a pretty popular etsy or ebay type deal! Or even just lumping your preferred and more affordable amazon affiliate items into a one-click add to cart?
Anyhoo, great recipes. They've definitely been reinvigorating my baking!
Kim says
Thanks, Craig! I've been experimenting with a single rise, but I do find that most of my breads can take a second rise (because of the flour blend with the protein in it). However, if you're finding you're getting better results with just one rise, go for it! I always encourage everyone to experiment and try what works for them. I've found that I don't always like the crumb texture when I only do one rise, and for something like this sandwich bread I was going for a tighter crumb.
I have been working on selling my flour blends for quite a while now and keep running into obstacles. I won't ever give up, though, so as soon as I figure out the best way with the least amount of hassle, I'll be sure to share it with everyone! Fingers crossed it'll be sooner than later 😊
Shelley says
Wow! This recipe is amazing! The hardest part was waiting for it to cool down completely so I could cut into it and eat it. It was so nice to eat a GF loaf of bread that felt like I was eating regular sandwich bread.
Kim says
Awe, yay!!!! So glad you liked it!
Aslan Balaur says
OMFG!! Just had some of this bread fresh from the oven. WOW! I am not celiac, but my wife is. We can share this bread happily! It hits that crusty outside, tender inside spot perfectly! And it tastes like bread! Not "bread substitute." I am never buying another loaf of Udi's or Schaar's.
I have been searching for a recipe that makes a bread I am happy with, and I see grilled cheese, French toast, French dips, hoagies in my future again!
My wife says that, hands down THIS is the best bread she's tasted since she was diagnosed celiac 15 years ago. She even says it beats some of the regular gluten breads she's had.
The tender "flesh" of this bread does not crumble like so many store bot GF breads do, nor have big holes like most do. One you get through that crusty exterior that I love so much, it is a smooth slicing joy to work with.
I have been a home baker for 53 years, starting when I was 7. I could bake masterful, but not gluten free treats and staples almost blindfolded. When my wife was diagnosed, it threw all I knew into the waste basket. I've had to start from scratch. Between your bread flour recipe, and this bread recipe, I have FINALLY gotten my bread groove back. THANK YOU!
Kim says
Awe, YAY!!!!!!!!! I LOVE, LOVE, LOVE stories like yours 😍😍😍😍😍
Kim W says
Love, love, love this bread!! It turns out better every time I make it! I like this better than your Best Ever GF White Bread recipe. My non GF kiddo LOVE this bread! But my GF kiddo is over the moon excited for it. He has 'his kind' of bread that is sandwich sized. I've tried recipes from so many others. Yours hands down is THE BEST! Thank you!
Kim says
Awe, thank you so much, Kim! I'm so glad you and your kids are enjoying it 🙂
Shelly says
Just wondering if the milk needs to warmed up for the yeast to rise? Looking forward to making this. I bought all the ingredients and the Pullman loaf pan! Thank you!
Kim says
You can warm it to between 100-110 F, but it's not absolutely necessary.
Jenifer Crader says
Can you tell me if I can use Fleischmann rapid rise yeast for this recipe?
Kim W says
I've used it successfully
Kim says
Yes!
Dave says
Recently had my 5 year old diagnosed with Celiacs and food has been BRUTAL. Your recipes have been a HUGE lifesaver!
my question with this one, I was unable to get the dough to rise. Maybe a stupid question, but should I be warming the milk to activate the yeast?
Thank you again!
Kim says
Hi, Dave. I can only imagine how hard it must be with a young child with celiac.
It isn't a must to warm the milk, but since you are having problems with it rising it definitely wouldn't hurt. The yeast is instant, so there is no need to activate it in the liquid (instant can just be added with the dry ingredients). In the colder months, it can take much, much longer for bread to rise, so don't be surprised if it takes hours. I wish you great success!
O'ree says
I made this bread for the first time a few weeks ago and it turned out fabulous. Unfortunately, subsequent attempts have rendered gummy center with a large hole between the main crumb and the crust. In reviewing the steps, I made sure to follow the recipe to the letter. The only difference I can think of is that I tried doubling the recipe instead of doing individual batches.
I am going to try again, but this time, I will do a pre-sifting of the dry ingredients and then add them to the wet ingredients slowly so as to fully incorporate everything.
While I'm disappointed by the past couple of bakes, I know it's possible to make this loaf and have it look like the one in the video.
Thanks for sharing.
O'ree says
Update:
So I know some folks have had this recipe not turn out (possibly gummy, or just overall not look/feel like it's supposed to. As I stated earlier, I was going to go back and troubleshoot what went wrong with my bake.
Two things I suspected were the culprit: doubling the recipe, and or just piling everything in at the same time and mixing.
As to the 1st possibility, I suspect that since it is possible to double regular bread recipes, this would be no different. I have not tried, as I don't want to throw good money away on excess ingredients. So I stuck with a single recipe.
That left the second possibility. So I added the wet ingredients to the bowl, but thoroughly mixed the dry ingredients separately, then added them in slowly to the already mixing stand mixer. I made sure to stop and scrape down the sides periodically. Finally, I made sure to adhere to the mixing time and speed.
I am happy to report that following these steps, along with extending the bake time by 10 minutes as well as checking the I ternate temp, I was successful in getting the bread to come out perfectly.
Shannon Stover says
Hi Kim. I love this recipe, thank you for sharing it. I have had a bit of trouble with the psyllium husk powder clumping putting it in after the butter. I have missed some clumps in the past only to find them in a slice. Would it be okay to add it before the butter, or would that cause a problem?
Kim says
You can add the ingredients any way you'd like! Whatever is easiest for YOU 🙂
Katie Bonczek says
I tried this bread as my first time ever making gluten-free bread and I’m very impressed! It does seem a little “wet“ but still taste amazing and very versatile. I have a friend that wants to try some, but can’t have corn. Is there a substitute for the xanthan gum?
Kim says
You may need to bake it longer if it still seems wet. I'd add another 10 minutes or so onto the bake time next time you make it.
You can try guar gum or chia seeds mixed with water for the xanthan gum substitute.