How-To In The Kitchen || Gluten Free Sandwich Bread Recipe

This easy to make gluten-free sandwich bread recipe requires no machine and it is no knead. This is the best gluten free yeast bread recipe I have made, and it’s a great every day GF option. It can easily be made dairy-free.

A piece of gluten free bread being buttered

When you’re out to eat and they bring the breadsticks, the basket of freshly baked bread, or rolls to the table to munch on while you wait, it can feel like torture to someone who needs to avoid gluten. It’s also not fun to be the person at the party who politely declines the host’s food because they can’t eat any of it. Over the years, though, I’ve gotten used to it and don’t often miss wheat filled foods– I will happily spend those calories elsewhere.

Occasionally though I do get a craving for some good ol’ fashioned freshly baked bread. I have very distinct memories from my childhood of the smell of freshly baked bread. My mother had a bread maker and I think for me and my brothers that was almost as good as the smell of her peach cobbler. A loaf of that bread didn’t last more that a day in our house. There was something about spreading butter on warm bread that is absolutely comforting.

Yeast and water in a small glass bowl

How to make Gluten Free Sandwich Bread – step by step

  1. Mix yeast in ¼ cup warm water and 1 tsp sugar set aside for 5 minutes. (If your yeast is good it will poof and double in size.)
  2. Combine warm milk, oil, sugar, and vinegar in a heavy duty mixer.
  3. Beat eggs and add to milk mixture and blend on low.
  4. Add yeast and blend for a minute.
    Add dry ingredients and combine for 3 minutes. Dough should come together but be sticky.
  5. Pour into well greased 9×5 loaf pan. Oil fingers and smooth the top.
  6. Cover loosely with plastic wrap and let rise for 30 minutes in a warm place. It should rise to just above the top of the pan.
  7. Preheat oven to 350°F.
    Bake for 1 hour –  1h10m. To ensure it’s done, flip your loaf in your hand with a towel (because it’s hot). The loaf should easily come out. Then tap the bottom and sides, it should sound hollow.
  8. Place loaf on a rack and let cool completely.

gluten free bread dough in a mixer

My gluten free story

It’s actually sort of ironic that I became gluten free at the age of 22 since most of my life I was a total carb monster. I loved french toast, pancakes, pizza, garlic bread, bagels, pasta, subs–really anything related to bread, I was a fan. There is photos of me walking the streets of Paris at 15 with a huge baguette in hand and another sticking out of my backpack, that was a perfect photo of my diet that trip. I also worked at a pizza place for a few years that allowed employees as many garlic knots as they’d like, those were my dinner sometimes.

And then everything changed. I was really sick and couldn’t figure out why. I didn’t know what was happening to my body but I knew something was wrong. I’m not going to bore you with an in-depth look into my medical records but let’s just say after doctors visits and tests, I didn’t want to go on medication so I decided to try the nutritional route. This was before “gluten free” was really a thing. There wasn’t a million healthy food blogs, paleo and whole30. A gluten free bread recipe was hard to come by, so when I figured out that gluten was the culprit, I was devastated. I also literally thought my entire life would be eating salads. We’ve come a long way guys.

gluten free bread dough being scraped into a loaf tin

Easy gluten free bread recipe

I love filling my house with that beautiful scent of homemade bread and with this easy gluten free bread recipe, you can too. Whether you’re gluten free or not, this bread is delicious (ask my husband who asked me if I could start making this bread weekly!) It’s not overly complicated. If you’ve never made bread before, don’t feel intimidated. This bread it super straightforward.

Gluten free yeast bread recipe

The most important part of this recipe is being sure your yeast is good. Because yeast is alive, it’s important to check the expiration date, and if for some reason when you activate your yeast (combine it with warm water) it doesn’t bubble and puff up– it’s no good! Opt for trying to activate your yeast again or head to the store and grab some new yeast.

gluten free bread dough being pressed down in a tin

No knead gluten free bread

People are often turned off making their own bread. You either need a machine or you have to set aside time to knead the dough by hand.  This recipe requires neither! You will require a heavy duty mixer but that’s it! Simply use the mixer to make the dough, allow the bread to rise for thirty minutes, then into the oven with it.  It couldn’t be simpler!

The best gluten free bread recipe

This bread has a crisp crust on the outside and is perfectly soft on the inside. It makes delicious sandwiches, toast, or side for any meal. I dare you to serve this bread warmed with butter and jam to a gluten loving friend and when they are done raving about how delicious it is, surprise them with the fact that it’s gluten free. They will not likely believe you…it’s that good.

Unbaked gluten free bread dough in a loaf tin

Top tips for making this gluten free bread recipe

  • To make this bread dairy free, use a plant based milk such as soy or almond.
  • Be sure to pre-heat your oven before baking the bread.
  • Let the bread cool to room temperature before you slice it.
  • Keep wrapped up on the counter for 3 days and in the fridge after that. Best consumed within 6 days.
  • Notes: I also tested this gluten free bread recipe with Bobs Red Mill 1-to-1 Gluten Free Flour and it worked well too.

Slices of gluten free bread on a chopping board

Be sure to try these other tasty gluten free baking recipes!

Gluten Free Boozy Pineapple Upside Down Cake

Gluten Free Carrot Coconut Bundt Cake

Gluten Free Lemon Lavender Poppy Seed Bread

Gluten Free Maple Spiced Donuts with Pumpkin Butter Glaze Recipe

Jam spread on gluten free bread

If you have tried this delicious gluten free sandwich bread recipe, be sure to rate it and leave a comment below!

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4.88 from 8 votes

Homemade Gluten Free Bread

This bread has a crisp crust on the outside and is perfectly soft on the inside. It's great for sandwhiches, french toast, as a side with your favorite soup, toast with jam or just a freshly baked goodie for your counter.
Course bread, Side Dish
Cuisine American
Keyword easy bread, gluten free bread, homemade bread
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 1 loaf of bread
Calories 1994kcal
Author Jen Pinkston

Ingredients

  • 3.5 cups GF all purpose flour* I used Namaste Perfect Flour
  • 1 ½ cups milk of choice warmed (dairy or nondairy both work great)
  • 2 tbsp oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp sugar + 1 tsp
  • 2 eggs room temperature
  • ½ cup starch arrowroot, corn, or tapioca all work
  • 1 ½ tsp salt
  • 1 tbsp active dry yeast
  • ¼ cup warm water 105-110 degrees

Instructions

  • Mix yeast in ¼ cup warm water and 1 tsp sugar set aside for 5 minutes. (If your yeast is good it will poof and double in size.)
  • Combine warm milk, oil, sugar, and vinegar in a heavy duty mixer.
  • Beat eggs and add to milk mixture and blend on low.
  • Add yeast and blend for a minute.
  • Add dry ingredients and combine for 3 minutes. Dough should come together but be sticky.
  • Pour into well greased 9x5 loaf pan. Oil fingers and smooth the top.
  • Cover loosely with plastic wrap and let rise for 30 minutes in warm place. It should rise to just above the top of the pan.
  • Preheat oven to 350°F.
  • Bake for 1 hour -  1h10m. To ensure it’s done, flip your loaf in your hand with a towel (because it’s hot). The loaf should easily come out. Then tap the bottom and sides, it should sound hollow.
  • Place loaf on a rack and let cool completely.

Notes

I did test this recipe with Bobs Red Mill 1-to-1 Gluten Free Flour and it worked well too, but have not tested it with any other flours so I cannot guarentee results but would love to know if you try a different GF blend and it turns out well. 
Keep wrapped up on the counter for 3 days and in the fridge after that. Best consumed within 6 days.

Nutrition

Calories: 1994kcal | Carbohydrates: 346g | Protein: 59g | Fat: 56g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 4107mg | Potassium: 472mg | Fiber: 46g | Sugar: 39g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 779mg | Iron: 17mg

  1. I just made this with active dry yeast, grape seed oil, flax and almond milk, and instead of 3.5 cups of Bob’s red mill, I used 3 cups Bob’s + .5cups almond flour. Gives the exterior a great crunch, and I left it to proof a little longer and it was still taller than the loaf pan despite the almond flour, which typically doesn’t like to rise. Next up I’ll put some jalapeños, drained olives, and a little cheese swirled into it… maybe try even a cinnamon raisin loaf! Thank you very much for this awesomely versatile recipe!!5 stars

  2. Denise

    05/23/2020

    Hi! Just wondering if I can use coconut sugar instead of regular sugar?

  3. Hi!
    I used the instant yeast, thank you for the adjustment! I have 2 more questions. 1) do you use the spoon method (spoon the flour into the cup measure) for the flour, or do you scoop the cup directly into the flour? And 2) what should the texture of the bread be once cooked through? Should it be a little gummy maybe? I have made this several times and it’s DELICIOUS, but I have found that it’s coming kind of gummy (almost seeming undercooked maybe?), no matter how long I cook it. Think I might be doing something wrong? Again the taste is spot on so we still eat it! I’m just wondering if there’s some tweaks I should be making. Thank you!!

    • Jen Pinkston

      05/13/2020

      Hi Dana! Yes to the spoon method for flour. Gummy means it needs to be baked longer for sure, it should be moist but not gummy, crust should be very hard/crunchy. Hope that helps!! Xoxo

  4. Hi again!
    I used the instant yeast, thank you for the adjustment! I have 2 more questions. 1) do you use the spoon method (spoon the flour into the cup measure) for the flour, or do you scoop the cup directly into the flour? And 2) what should the texture of the bread be once cooked through? Should it be a little gummy maybe? I have made this several times and it’s DELICIOUS, but I have found that it’s coming kind of gummy (almost seeming undercooked maybe?), no matter how long I cook it. Think I might be doing something wrong? Again the taste is spot on so we still eat it! I’m just wondering if there’s some tweaks I should be making. Thank you!!

  5. Jessica Houghton

    05/06/2020

    Is the milk supposed to curdle?

    • Jen Pinkston

      05/06/2020

      Hey Jessica, just seeing your comment now. How did the bread come out? What kind of milk were you using? We have never experienced a curdling result. After yeast and sugar are combined with warm milk it should bubble and double in size, but it shouldn’t curdle.

  6. Pingback Easy Gluten-Free No Knead Bread (Dairy-Free) - Dish by Dish

  7. Hi! I’ve baked this twice now and it’s delicious! I just can’t seem to get it to rise past the top of the loaf pan. Is it possibly my yeast? The first time was a newly purchased jar of yeast that I waited 30 minutes, and today’s was a different older jar that I let sit 6 hours waiting for it to rise, but both with the same results…

    I’ve now bought some instant yeast I hope might solve the problem? And my loaf pan is just a regular sized loaf pan.

    Thank you!

    • Jen Pinkston

      04/29/2020

      Hi Annie! So interesting. It could also be the temperature of the water, but you won’t have that problem with instant. For instant I would reduce the amount to 2 1/4 teaspoons. Let me know how it goes!

    • Jen Pinkston

      04/29/2020

      One more thought! Don’t forget the sugar! This really helps to activate the yeast!

  8. Hi! I was wondering if I could use instant yeast with this recipe?
    Thanks!

    • Jen Pinkston

      04/22/2020

      Hi Dana, yes you can typically swap out these yeasts with a few small changes, though we haven’t tried instant on this particular recipe. For instant I would reduce yeast to 2 1/4 teaspoons. It won’t need as long to proof, but I would go ahead and just follow the recipe as is anyways. Let us know how it goes! (And lucky you for having yeast!)

  9. Amanda

    04/18/2020

    Hey! Super excited to make this! I am a bit confused about the amount of yeast and sugar needed. I am using Stevia. Please help!

    • Jen Pinkston

      04/20/2020

      Hi Amanda! It’s 1 tbsp yeast + 1/4 c milk + 1 tsp sugar. Neither Lauren nor I have tried Stevia in this recipe, but I do believe it will work! Let us know how it goes!

  10. I made a small loaf using 1/2 of the recipe I’m very pleased how it turned out it’s actually soft!! I used Bobs Red Mill 1-1 I’ve tried many others hard as a rock squirrels wouldn’t eat it Very easy to make Thank You!!5 stars

  11. Still cooling had a little difficulty getting it out of pan but I have a hard time with this pan always. It looks and smells so good! We can’t wait to use it seems very soft and am soo glad!! Can’t wait to taste it! Have had many gluten free fails over the years this doesn’t seem like it will added to that list!5 stars

  12. Hello, I just made this recipe today and it was the first time I made gluten free bread that didn’t turn out like a rock. THANK YOU! And it’s super tasty too, and didn’t take all day. THANKS!
    I used Oat Milk and potato starch for those particular ingredients – worked out fine!5 stars

  13. Catherine

    04/05/2020

    Does this really need 2 tbsp yeast? Or is it 2 tsp yeast?

    • Jen Pinkston

      04/06/2020

      Hey Catherine, I believe it should be 1 tbsp yeast. Are you seeing something different on your end? Just let me know! Thank you!

  14. Lauren Smith

    03/25/2020

    THANK YOU! I made three GF Bread recipes today and this was the last one after two absolute fails. It turned out PERFECT!5 stars

    • Jen Pinkston

      03/25/2020

      Oh my gosh, you’re so kind to let us know! I’m so thrilled!

  15. Molly Shave

    03/22/2020

    Yum!! We made it with Bob’s red Mill 1 to 1 flour and it is so good!! This will be our new go to recipe! (We got 25lbs of Bob’s 1 to 1 gf flour at Smart food service for about $35!!)

    It won’t let me rate? 🙁 But 5 stars is what I want to give!!

    • Jen Pinkston

      03/23/2020

      Thank you sooooo much, Molly! I love hearing this! I really appreciate! Feel free to circulate with friends who might enjoy! Have a great week!

  16. Molly Shave

    03/22/2020

    Hi!

    I’m looking forward to trying this recipe with Bob’s red Mill 1:1 flour later this afternoon, and I just want to suggest one edit. In the info for the recipe at the top it says that it needs to rise for 3hrs, and the whole recipe says it takes over 4hrs which almost scared me off, but it looks like really rise time is 30min. If you fix that it will make it look a lot easier at a glance :-D! Thanks for sharing your recipe!

    Molly

  17. Just made this with King Arthurs measure for measure floor and it tastes awesome. Do be sure to let it ride fully before baking. Not much rise in the oven. I’m out of practice baking gluten free and forgot that. 🙂 Good luck!! Thanks for the awesome recipe.

  18. Biljana

    03/23/2019

    Can i substitute EGGs with FLaxeggs. Thanks

  19. Biljana

    03/23/2019

    Can i supstitute the eggs with flaxeggs? I made the bread with eggs tonight and it came out wonderful, but in future it will need to be egg free so i was wondering about that? Thank you so much for the recipe5 stars

    • Jen Pinkston

      03/27/2019

      I chatted with Lauren about this before and I’m not sure she has tried this recipe that way so it’s hard to say! If you do try it, do let us know! Xo

  20. Just loved trying this recipe. I used cornstarch but wondered if I could us pysllium husk (ground) for the starch. Thank you for this recipe and the carrot cake donut recipe!!!!!4 stars






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