Soft, sliceable bread for everyday sandwiches
Gluten-Free Sandwich Bread
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
Servings
14
1 loaf (14 slices)
Difficulty
Medium
Cost
Budget
$
Gluten-Free Sandwich Bread
Soft, sliceable bread for everyday sandwiches
★4.4(24)
A soft, tender loaf of gluten-free sandwich bread with a golden crust that slices cleanly and makes excellent toast. Finally, a GF bread worth building a sandwich on.
15m
Prep Time
45m
Cook Time
90m
Total Time
14
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade GF bread is a game-changer because it tastes miles better than store-bought versions. This recipe uses a wet, batter-like dough that rises once and bakes into a tender, sliceable loaf.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Gluten-Free Sandwich Bread is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 1/2 cups 1:1 GF flour blend
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 2 large eggs
- 3 tbsp honey
- 3 tbsp butter, melted, 1 tsp xanthan gum (if not in blend), 1 tsp salt
Instructions
- 1
Dissolve yeast in warm milk with a pinch of honey. Let sit 5 minutes until foamy.
- 2
Mix GF flour, xanthan gum, and salt in a stand mixer. Add yeast mixture, eggs, remaining honey, and butter.
- 3
Beat on medium speed for 3 minutes. The batter will be thick and sticky, not like traditional dough.
- 4
Pour into a greased 9x5 loaf pan. Cover and let rise in a warm spot for 30-40 minutes until dough reaches the rim.
- 5
Bake at 350°F for 40-45 minutes until golden and internal temp is 200°F. Cool completely before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
MilkOat milk
Dairy-free with a slightly sweeter flavor
HoneyMaple syrup
Vegan-friendly sweetener option
Tips & Storage
Pro Tips
Do not skip the rise time—under-risen GF bread is dense and gummy.
Cool completely before slicing. Cutting warm GF bread causes it to crumble.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store sliced at room temperature for 2 days or freeze for up to 2 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (30mg) · 14 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates24g
Fat4g
Fiber180mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my GF bread gummy inside?
- It was either under-baked or cut while still warm. Internal temp should reach 200°F.
- Can I use a bread machine?
- Yes, use the GF bread setting. Add ingredients in the order your machine specifies.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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