Have you ever wished for a gluten-free bread that doesn’t taste like cardboard, crumble like dry cake, or require a PhD in baking to get right? Well, you’re in the right place! Whether you’re new to gluten-free baking or have tried and failed (and tried again), this recipe is about to become your go-to. We’re diving into a gluten-free bread recipe that’s not only simple and approachable but also soft, sliceable, and incredibly satisfying.
Made with wholesome ingredients and packed with all the taste and texture of traditional bread, this recipe is perfect for sandwiches, toast, or a warm slathering of butter. And if you’ve been hunting for a gluten-free bread that doesn’t taste like a compromise, I promise this is the one.
Let’s bake something amazing together.
Why You’ll Love This Recipe
- No fancy ingredients required – Everything you need is likely already in your gluten-free pantry or easy to find in stores.
- Actually tastes like bread – Moist inside, a golden crust outside, and zero gritty aftertaste.
- Perfectly sliceable – Unlike many GF loaves, this one holds its shape beautifully.
- Freezer-friendly – Make a double batch and freeze one for later!
- Customizable – Add herbs, seeds, or swap flours with confidence.
Also, it’s a great alternative to our popular Healthy Homemade Sandwich Bread for those avoiding gluten.
Ingredients Notes
Here’s a breakdown of the essential ingredients and what they do:
- Gluten-Free All-Purpose Flour – Use a good blend that contains xanthan gum. Bob’s Red Mill or King Arthur Measure for Measure are great options.
- Warm Water – Activates the yeast and hydrates the flour. Not too hot!
- Active Dry Yeast – Helps the bread rise. Make sure it’s fresh.
- Sugar or Honey – Feeds the yeast and adds just a touch of sweetness.
- Olive Oil – Adds richness and helps with moisture.
- Eggs – Helps with structure, moisture, and elasticity.
- Apple Cider Vinegar – Acid reacts with baking soda for lift and also enhances flavor.
- Salt – Never skip it it makes everything better.
How to Make This Recipe
Step 1: Activate the Yeast
In a large mixing bowl, combine 1 ½ cups of warm water (about 110°F), 1 tablespoon of sugar, and 1 tablespoon of active dry yeast. Let it sit for 5–10 minutes until it gets foamy.
Step 2: Mix the Wet Ingredients
Add ¼ cup olive oil, 2 eggs (room temperature), and 1 tablespoon of apple cider vinegar to the yeast mixture. Stir well.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together:
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon salt
Slowly add the dry mixture to the wet, stirring continuously until a thick batter forms. You can use a stand mixer with the paddle attachment for best results.
Step 4: Let It Rise
Pour the batter into a greased 9×5-inch loaf pan. Cover loosely with a towel and let rise in a warm spot for about 45–60 minutes, or until it’s just above the rim of the pan.
Step 5: Bake It
Preheat oven to 375°F (190°C). Bake the loaf for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
Step 6: Cool Completely
Resist the urge to slice right away! Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Expert Gluten-Free Baking Tips for Better Bread
- Measure by weight: Gluten-free baking is more precise when you use a kitchen scale.
- Don’t skip the rise: Allowing time for a proper rise makes the difference between dense and airy.
- Moisture matters: The batter will be wetter than traditional dough—it’s more like thick cake batter. That’s okay!
- Use a thermometer: The internal temp of the bread should be around 200°F when done.
- Let it rest: The texture improves even more if you wait a day before slicing.
Gluten-Free Bread Variations and Substitutions
- Vegan Version: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and a neutral oil instead of olive oil.
- Sweet Bread: Add ½ cup raisins and a dash of cinnamon for a breakfast-friendly version.
- Herbed Loaf: Mix in dried rosemary, thyme, or Italian herbs before baking.
- Seeded Top: Sprinkle sunflower seeds, sesame seeds, or pumpkin seeds on top before baking for texture.
Want something sweeter and indulgent? Try the Blueberry Cream Cheese Bread!
FAQs About Baking Gluten-Free Sandwich Bread
This gluten-free bread is super versatile. Here’s how we love to serve it:
- Classic PB&J – Soft enough for spreading and strong enough to hold up.
- Avocado toast – Topped with cherry tomatoes and red chili flakes.
- Open-faced turkey sandwich – With a little Dijon and arugula.
- Soup and bread combo – Pair it with the Best Creamy Tomato Basil Soup or Chicken Potato Soup.
- For breakfast – Toasted with butter and jam next to your Homemade Oatmeal.
FAQs About Baking Gluten-Free Sandwich Bread
Can I freeze this bread?
Absolutely! Slice it first, then wrap individual slices in parchment and store in a freezer bag. Toast from frozen when needed.
Can I make this without a mixer?
Yes. It’ll take a bit more elbow grease, but a sturdy spatula and some persistence work just fine.
Why is my gluten-free bread gummy inside?
It could be underbaked. Use a thermometer and ensure the loaf hits 200°F internally.
What gluten-free flour is best?
Look for blends specifically made for baking that include xanthan gum. King Arthur, Bob’s Red Mill, and Cup4Cup are reliable.
Is this recipe dairy-free?
Yes! As long as you don’t add any cheese or dairy toppings, it’s fully dairy-free.
Conclusion
Gluten-free bread doesn’t have to be dense, flavorless, or full of mystery ingredients. This recipe brings it all together: an easy method, wholesome ingredients, and results you’ll actually crave. Whether you’re eating gluten-free by necessity or choice, this bread is one you can proudly slice, toast, and share.
Hungry for more comfort-food inspiration? You might also love our Cheesy Garlic Pull Apart Bread or the luxurious Chocolate Marble Brioche for a weekend treat.
Happy Cooking With Mouny chef ❤️!
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Gluten-Free Bread Recipe
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
This easy gluten-free bread recipe is soft, sliceable, and made with pantry staples like eggs, olive oil, and gluten-free flour perfect for sandwiches or toast.
Ingredients
1 ½ cups warm water (110°F)
1 tablespoon sugar
1 tablespoon active dry yeast
¼ cup olive oil
2 large eggs, room temperature
1 tablespoon apple cider vinegar
3 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
Add olive oil, eggs, and apple cider vinegar to the yeast mixture and stir well.
In another bowl, whisk together gluten-free flour and salt.
Gradually add dry ingredients to the wet mixture, stirring until a thick batter forms.
Pour the batter into a greased 9×5-inch loaf pan.
Cover loosely and let rise in a warm spot for 45–60 minutes or until the batter reaches just above the pan rim.
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until the top is golden and the internal temperature reaches 200°F.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
If your flour blend doesn’t contain xanthan gum, add 1 teaspoon per cup of flour.
Use a kitchen thermometer to ensure proper baking temperature.
Substitute flax eggs for a vegan version (1 tbsp flaxseed meal + 3 tbsp water per egg).
Store leftovers in an airtight container for 3 days or freeze sliced bread for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Keywords: Keywords: gluten-free bread, homemade gluten-free loaf, gluten-free sandwich bread, easy gluten-free baking