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.
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.
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.
How to make Gluten Free Sandwich Bread - step by step
- 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 9×5 loaf pan. Oil fingers and smooth the top.
- 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.
- 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.
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.
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.
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.
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
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
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
Nutrition
Carole Mason says
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
Yes it's 3 1/2 cups 🙂
Melissa says
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
Hi Melissa,
No, I don't believe you do!
John says
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.
Jen Pinkston says
Thank you so much for sharing, John! I'm going to have to try the recipe now with your variations– sounds delicious!
Madeline Hall says
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.
Jen Pinkston says
I'm so happy to hear that, Madeline!
Carrie says
I want to make this bread, but i do not have a stand mixer. what do you suggest?
Jen Pinkston says
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.
Susan Neff says
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!
Susan Neff says
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.
GABBY says
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?
eric says
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
rosey says
The calories, is that for the whole loaf?
Wendy says
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.
Paulina says
Hi there, the recipe sounds great. My daughter can't have eggs though, has anyone tried to substitute eggs with flax seeds? Many thanks
Linda Gordon says
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
3 1/2 🙂
Cj Varela says
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.
paul says
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
You add it in step five as part of the dry ingredients. Let us know how it goes!
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