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.
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.
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.
Janice
Hi Kim My son loved the taste of this new bread but all the sides collapsed a bit while cooling. We're not at sea level, so I'll bake a bit longer next time and cover top with foil. It seems a bit wet so will also try with less milk and see how that goes. Taste is really good, thank you, so I'm happy to keep adapting. Thank you Kim for all your work and great recipes, from Alberta, Canada. Stew with soft bread, he was in heaven!
Deb Wolf
Ok, so after 5 minutes of beating it looks like cake batter. Going to keep mixing until it looks a little more like GF dough (thick frosting).
Deb Wolf
I followed the recipe exactly, weighing each ingredient. The “dough” is thinner than pancake batter. Is 540 grams of milk correct? That’s more than the flour weighs. How can I rescue this? What are the correct weights for next time.
marina
Looked amazing until removing the cover pan. It then completely collapsed and the top burned. I'll be giving this another try with no cover pan.
Kim
Hmmm, that's weird. I tested this recipe at least SIX times and never had what you're describing happen. Did you possibly bump the dough with the pan when you were removing it? That's the only thing I can think of that would cause it to collapse.
Mike P
Kim, of all the countless GF bread recipes I have attempted over the past 6 months, THIS ONE, HANDS DOWN, has made the best loaf of bread! And on my first try! Thank you for perfecting and sharing it. I can’t wait to try the others. Thanks a million!
Kim
Awesome, Mike!!!! I'm so glad you liked it! Thank you for your wonderful comment 🥰🥰🥰
Sam
Have you tried this with pea protein instead of whey?
Kim
Yes, read through the blog post. I talk about this in the ingredients list 😊
Jill Smith
Thank You for sharing
Marcy
Do you think this would work with the pullman lid— sliding it into the groove of the pan to create a square loaf, or would there be too much dough for that to work?