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!
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.
Dr Abhi
First rise was great. Second did not quite happen. Waited several hours for it. Then tried dough whisking it again thinking that I did not whisk it vigorously enough may be. No luck and now because it was1 am, kept it in the refrigerator to use it and see what happens in the morning. Quite disappointed!!!
Leslie
I've made this bread a few times, using substitutions of several kinds, and despite some setbacks, a number of factors that cause your bread not to rise. Did you use any substitutions or tweak anything?
January M
Do you have any experience with Sheep herders bread aka Basques bread? Thank you for all your fabulous recipes and the advice you give. You're amazing.
Jo
So exciting to see GF Sandwich bread looking so close to the usual Sandwich bread!!!!! I'm going to try for sure, but I don't have oven. I will try with bread machine instead.
1. Can I use Avocado to replace butter? Would you recommend a 1 to 1 replacement in grams to butter?
2. Out of curiosity, in your video, did you cover the base of the 2nd loaf pan with aluminum foil?
You seriously caught my attention to your blog now! You are amazing!
Thank you so much for sharing!
God bless you!
Kate
Hi Kim!
I just baked a loaf of this bread and it didn't turn out quite right. It proofed beautifully on rise #1 but after moving it to the baking pan it it only rose even with the top of the pan and after 2 hours of it refusing to raise higher, I went ahead and baked. It didn't rise on the initial 450 bake either. I do have to use pea protein instead of the whey isolate- do you think that could possibly be the reason it didn't rise as expected? I followed the recipe and measurements exactly as written and that was the only thing that was different that I could think of. I appreciate your insight!
Nancy Hawley
I’m trying to figure out the cost of a loaf of your sandwich bread. Got it all figured out but wonder what a loaf weighs. It would cost be about 56 cents an once
Kimberly C
THE ONLY white GF bread recipe I will use going forward. No more store bought GF bread purchases - none compare AT ALL to this amazing recipe, for both the bread flour blend AND this recipe. Made sandwiches complete with sliced tomato that packed up, stored in a cooler, and eaten several hours later WITHOUT falling apart. No need to toast the bread to fortify it for picnic lunch as with most GF breads.
If you don't have 2 pullman loaf pans the same size, just do what I do: before putting the dough to rise in the loaf pan, use it to make a tinfoil mold and use that to top your loaf as it bakes those first 15m.
THANK YOU KIM!!! Trying the pita recipe tonight. SO excited!
Golda de Groot
Your recipe has 540 grams whole milk or dairy free milk. Do you actually weigh the milk on a scale?
Kim
Yep! I weigh everything on a scale.
Elyse
I finally got around to making the gf flour blend and the immediately made this loaf of bread. It's amazing! The perfect white sandwich bread. I was blown away by how well the trick of baking it with an overturned loaf pan on top worked for making it rise. Mine collapsed a bit as it cooled, I think next time I will try baking it for 5 mins longer. Very excited to get more recipes on your site, no more $9 for a tiny brick loaf at the store 🙂
Kim
Awesome! I would definitely recommend baking it a little longer for no collapse issues in the future 😊
Debi
Hi, love your site…was just wondering what kind of whey protein isolate you use
Kim
Hi, Debi, and thanks so much! I use the Now Foods brand. It's linked in the recipe for the bread flour blend 😊
Ruth Lundrigan
Hi Kim..I have difficulty purchasing all the ingredients fir your flour blend. I have purchased gluten free flour with all the listed ingredients in your recipe, except for whey protein isolate, so I purchased this whey powder and measured out 75gms and then mixed in my gluten free flour to weight of 700gms. Will this work for me?
Kim
I really don't know to be honest. Without knowing the amounts, I can't be sure. The only way to know is to try it.
Dawn C
OMGOSH, just made this bread and let me just say....DELICIOUS!!!!
This is definitely a bread that I will only be making.
Kim, your instructions were right on point, and my husband and I followed them very cautiously and meticulously...Thank you 😀
I already can't wait to try your other recipes 😋
Kee
Just want to thank Kim for this wonderful recipe. I used Panasonic bread maker (gluten free bread mode) and followed the recipe - yes, the 540g of milk seemed a lot to me in the beginning but the dough was much less runny than other recipes with less liquid. Truly amazed by it. It smelled good and looked and tasted very much like normal bread. My dad told me to make it as the household regular bread from now on. Thanks Kim. And for those who still have doubts, please just go ahead and try it 🙂
Kim
Awe, that's awesome to hear!!!!
Audrey
Wishing the recipe was also listing ingredients by tsp, tbls, cup etc. for those of us that don't measure by grams😞
Kim
If you're using my flour blend (which you should be if you're making any of my breads), then you MUST measure by grams so there is no reason why you can't measure this using grams. Please read through the post and you'll see why I use grams for all of my bread recipes. It really is essential.
Sara J. Dupont
Is there a way to use a bread machine for this recipe?
Tory
Finally an actual sandwich bread that isn’t flat or too crumbly to use! Different types of bread have been easy to make GF but this was the first sandwich bread recipe that was a success! I just hate spending $8 for a bad loaf of GF bread at the store.
Neal Kofahl
Your blog is one of a kind, i love the way you organize the topics**-~