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Gluten-Free Bread Recipe - The Best GF Sandwich Bread!

Aug 19, 2020 ·

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This easy to make gluten-free sandwich bread recipe requires no machine and 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, too.

A piece of gluten free bread being buttered

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.

Yeast and water in a small glass bowl

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 most wheat filled foods-- I will happily spend those calories elsewhere.

Occasionally though I do get a craving for 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 is something about spreading butter on warm bread that is so comforting.

gluten free bread dough in a mixer

How to make Gluten Free Sandwich Bread - step by step

  1. Mix yeast in ¼ cup warm water and 1 teaspoon 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 being scraped into a loaf tin

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 on 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.

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 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 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 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!

Homemade Gluten Free Bread

Jen Pinkston
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.
4.75 from 12 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course bread, Side Dish
Cuisine American
Servings 1 loaf of bread
Calories 1994 kcal

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 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon sugar + 1 teaspoon
  • 2 eggs room temperature
  • ½ cup starch arrowroot, corn, or tapioca all work
  • 1 ½ teaspoon salt
  • 1 tablespoon active dry yeast
  • ¼ cup warm water 105-110 degrees

Instructions
 

  • Mix yeast in ¼ cup warm water and 1 teaspoon 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

Nutrition Facts
Homemade Gluten Free Bread
Amount per Serving
Calories
1994
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
327
mg
109
%
Sodium
 
4107
mg
179
%
Potassium
 
472
mg
13
%
Carbohydrates
 
346
g
115
%
Fiber
 
46
g
192
%
Sugar
 
39
g
43
%
Protein
 
59
g
118
%
Vitamin A
 
475
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
779
mg
78
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy bread, gluten free bread, homemade bread
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Carole Mason says

    April 22, 2021 at 4:14 pm

    Do you mean 3 1/2 cups of flour? I've been baking for years...but 3.5 isn't registering with this old gal. sorry

    • Jen Pinkston says

      April 22, 2021 at 6:35 pm

      Yes it's 3 1/2 cups 🙂

  2. Melissa says

    April 06, 2021 at 12:56 pm

    Hi! I'm wondering if I still need to add the 1/2 cup starch if I am using Bob Red Mill 1:1 Gluten Free flour which already has arrowroot starch in it?

    Thanks!

    • Jen Pinkston says

      April 22, 2021 at 6:37 pm

      Hi Melissa,

      No, I don't believe you do!

  3. John says

    February 21, 2021 at 8:31 am

    Thanks for this recipe! I've been searching for and trying GF bread recipes but they were all dense and heavy - still edible but not what I was looking for. This recipe is great! I used Premium Gold Flax and Ancient Grains all purpose GF flour and replaced 1 cup flour with a cup of ground flaxseed in a double recipe. Switched butter for the oil and it mixed up easily, rose beautifully and baked to done in 45 minutes.5 stars

    • Jen Pinkston says

      February 22, 2021 at 8:06 am

      Thank you so much for sharing, John! I'm going to have to try the recipe now with your variations– sounds delicious!

  4. Madeline Hall says

    February 08, 2021 at 9:53 pm

    I used this recipe in my Hamilton beach bread machine. I set it on basic, medium crust and 1.5 lb loaf. It was a beautiful loaf. I did add 3 tsp of xanthan gum because I used Bob's Red Mill Gluten Free baking flour. I

    It had a nice brown crust and soft moist middle. It makes wonderful toast and sandwichs.5 stars

    • Jen Pinkston says

      February 09, 2021 at 7:19 pm

      I'm so happy to hear that, Madeline!

  5. Carrie says

    January 19, 2021 at 11:36 am

    I want to make this bread, but i do not have a stand mixer. what do you suggest?

    • Jen Pinkston says

      January 19, 2021 at 2:55 pm

      Of course! Start in your mixing bowl. Add in half of flour with the other dry and warm wet ingredients. Gradually add in remaining flour until the ingredients come together into a dough. Turn the dough out onto a floured work surface. Adding more flour as needed, hand knead until dough is smooth and elastic. Start by only using the flour called for in the recipe. Avoid adding too much additional flour, which may result in a dry or dense bread.

  6. Susan Neff says

    January 14, 2021 at 2:59 pm

    I have been looking for a gluten free bread recipe and decided to try this “easy one”. It was so much fun to make.
    I used Bob’s Red Mill gluten free All Purpose Baking flour and add xanthan gum. I followed the remaining recipe exactly as given.
    I can’t wait to taste it!4 stars

  7. Susan Neff says

    January 14, 2021 at 2:21 pm

    I have been looking for a gluten free bread recipe for a while and decided to try this “easy one”. It was so much fun to make.
    I used Bob’s Red Mill gluten free All Purpose baking flour and added xanthan gum. Followed the recipe exactly otherwise. I can’t wait to taste it.4 stars

  8. GABBY says

    January 05, 2021 at 8:47 am

    Hi! This recipe looks great and I am excited to try it. I am wondering if I can use my bread maker for this recipe?

  9. eric says

    December 24, 2020 at 11:26 am

    fantastic! easy to make and the best bread i've ever had! (also side note we used honey instead of sugar and it came out great)!

    eric

  10. rosey says

    September 26, 2020 at 2:30 pm

    The calories, is that for the whole loaf?

  11. Wendy says

    September 21, 2020 at 2:28 am

    Do i need to leave the starch out if i am using Bob’s red Mill 1:1 flour? There are potato starch in it.

  12. Paulina says

    September 07, 2020 at 5:13 pm

    Hi there, the recipe sounds great. My daughter can't have eggs though, has anyone tried to substitute eggs with flax seeds? Many thanks

  13. Linda Gordon says

    August 31, 2020 at 5:14 pm

    The recipe calls for 3.5 cups of GF flour - do you mean 3 1/2 cups or 3 cups and 5 ounces? Thank you

    • Jen Pinkston says

      August 31, 2020 at 5:22 pm

      3 1/2 🙂

  14. Cj Varela says

    August 24, 2020 at 10:39 am

    Gluten free for about a month now. First ever attempt at GF baking... It's currently rising. I'm a lifelong bread fiend who is tired of $6 store-bought loaves, and have been known among friends and family for over 20 years as a star baker (I'm only 30). I don't want to lose my reputation!

    Verdict to follow.

  15. paul says

    June 25, 2020 at 2:12 pm

    Hi!
    It's my first time making GF bread so I am a bit nervous.
    I want to make sure I get everything right.
    When do I add in the salt?

    • Jen Pinkston says

      June 27, 2020 at 9:00 am

      You add it in step five as part of the dry ingredients. Let us know how it goes!
      Xx

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