Gluten-Free Sandwich Bread
Master the best gluten-free sandwich bread with this easy bread machine and oven-baked recipe. Perfectly fluffy, stays fresh longer, and takes just minutes to prepare!
You know that feeling when you’re scrolling through Pinterest late at night, dreaming about the perfect slice of toast? Well, friend, I’ve been there—staring at gorgeous bread photos and wondering if I’d ever recreate that cloud-like softness without gluten.
Turns out, the secret to the best gluten-free sandwich bread isn’t complicated at all. It’s about understanding what makes gluten-free dough tick, using the right binders, and giving your loaf just a little extra love.
This gluten-free sandwich bread recipe has genuinely changed how I approach bread-baking at home. Whether you’re using a bread machine for maximum convenience or prefer the hands-on ritual of oven-baking, you’ll end up with a tender, fluffy loaf that actually holds up to sandwich-making (yes, really!). No crumbly disasters, no dense doorstops—just honest, delicious bread.
Table of Contents
The Best Gluten-Free Sandwich Bread
Equipment
- Bread Machine
- Loaf pan
- Glass bowl
- Measuring cups
- Measuring spoons
- Whisk
- Wooden spoon
- Wire rack
- Oven Thermometer
- Serrated Bread Knife
Ingredients
Bread Machine Method & Oven-Baked
- 1⅔ cups warm filtered water 100°F for oven method
- 3 whole eggs room temperature, lightly beaten
- 3 tablespoons extra virgin olive oil or MCT oil
- 1 tablespoon apple cider vinegar or white vinegar/lemon juice
- 3⅔ cups Cup4Cup gluten-free flour or Bob’s Red Mill 1-to-1
- 2 teaspoons xanthan gum omit if using flour blend that contains it
- 2½ teaspoons sea salt
- 3 tablespoons granulated sugar
- 2½ teaspoons active dry yeast or instant yeast, must be fresh
Instructions
- Bread Machine Method – Step 1: Set Up Your PanPour the warm water, beaten eggs, olive oil, and apple cider vinegar into your bread maker pan. You’ll notice the mixture looks a bit loose and glossy—this is exactly what you want. The eggs and vinegar are doing the heavy lifting here, helping bind everything together in that magical gluten-free way.
- Step 2: Layer Your Dry IngredientsAdd the Cup4Cup gluten-free flour directly into the center of the pan, creating a little mound. Sprinkle the xanthan gum and sea salt across the flour, then gently make a small divot right in the center. This setup prevents your yeast from activating too early and gives you that perfect rise every single time.
- Step 3: Activate Your YeastFill the divot with the sugar and yeast, being super careful that the yeast doesn’t touch any of the liquid below. I know this seems fussy, but it honestly makes a difference in how your dough develops. Trust the process!
- Step 4: Choose Your SettingsCarefully place the pan into your bread machine and select the gluten-free setting with a medium crust. When the machine beeps during the kneading cycle, gently stir any flour stuck to the sides of the pan into the dough with a small spatula. This little moment of attention helps everything incorporate evenly.
- Step 5: Cool & SliceRemove the loaf from the pan as soon as the baking cycle finishes—the sooner you get it out, the better the texture. Let it cool completely on a wire rack before slicing. I know it’s tempting to dig in while it’s warm, but cooling is when the crumb sets properly.
- Oven-Baked Method – Step 1: Proof Your YeastWarm water to 100°F and combine it with the sugar in a glass bowl until the sugar dissolves completely. Whisk in the yeast and set it aside for 10 minutes. You’ll know it’s ready when the mixture looks nice and foamy—this proves your yeast is alive and ready to do its job.
- Step 2: Mix Your Dry BaseWhile the yeast proofs, whisk together the Cup4Cup gluten-free flour, xanthan gum, and sea salt in a separate bowl. Set it aside and resist the urge to skip this step—pre-mixing ensures the xanthan gum distributes evenly throughout your bread, preventing weird gummy pockets.
- Step 3: Combine Your Wet IngredientsIn another bowl, whisk together the eggs, apple cider vinegar, and olive oil until everything looks pale and slightly frothy. This isn’t just mixing—you’re aerating the eggs, which gives your bread extra lift and a finer crumb structure.
- Step 4: Unite EverythingPour the foamy yeast mixture into the wet ingredients bowl and whisk until combined. Then, slowly pour the dry ingredients into the wet mixture while stirring with a fork or wooden spoon until well blended. The dough will be noticeably sticky—much stickier than traditional wheat bread dough. That’s perfect for gluten-free baking!
- Step 5: First RisePour the thick, sticky dough into a greased loaf pan and cover it with a damp tea towel. Set it in a warm spot (like your turned-off oven with the light on) and let it rise for about 40 minutes, or until it reaches the top of the pan. You’ll see the dough puff up beautifully as the yeast works its magic.
- Step 6: Bake to Golden PerfectionBake at 350°F for 40 minutes or until done. The bread is ready when it’s golden brown on top and a toothpick inserted in the center comes out clean—this is your gluten-free bread machine success indicator for oven baking too. If the top starts browning too quickly, tent it loosely with foil.
- Step 7: Cool CompletelyLet the bread cool on a wire rack for at least an hour before slicing. I promise this final step makes all the difference in keeping your gluten-free sandwich bread from crumbling. Patience is your friend here!
Notes
Gluten-Free Sandwich Bread Ingredients
| Ingredient | Amount |
|---|---|
| Warm filtered water | 1⅔ cups |
| Eggs (room temperature, lightly beaten) | 3 |
| Extra virgin olive oil (or MCT oil) | 3 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Cup4Cup gluten-free flour | 3⅔ cups |
| Xanthan gum | 2 teaspoons |
| Sea salt | 2½ teaspoons |
| Granulated sugar | 3 tablespoons |
| Active dry yeast (or instant yeast) | 2½ teaspoons |
Directions for Gluten-Free Sandwich Bread
Step 1: Set Up Your Pan
Pour the warm water, beaten eggs, olive oil, and apple cider vinegar into your bread maker pan. You’ll notice the mixture looks a bit loose and glossy—this is exactly what you want. The eggs and vinegar are doing the heavy lifting here, helping bind everything together in that magical gluten-free way.
Step 2: Layer Your Dry Ingredients
Add the Cup4Cup gluten-free flour directly into the center of the pan, creating a little mound. Sprinkle the xanthan gum and sea salt across the flour, then gently make a small divot right in the center. This setup prevents your yeast from activating too early and gives you that perfect rise every single time.
Step 3: Activate Your Yeast
Fill the divot with the sugar and yeast, being super careful that the yeast doesn’t touch any of the liquid below. I know this seems fussy, but it honestly makes a difference in how your dough develops. Trust the process!
Step 4: Choose Your Settings
Carefully place the pan into your bread machine and select the gluten-free setting with a medium crust. When the machine beeps during the kneading cycle, gently stir any flour stuck to the sides of the pan into the dough with a small spatula. This little moment of attention helps everything incorporate evenly.
Step 5: Cool & Slice
Remove the loaf from the pan as soon as the baking cycle finishes—the sooner you get it out, the better the texture. Let it cool completely on a wire rack before slicing. I know it’s tempting to dig in while it’s warm, but cooling is when the crumb sets properly.
Directions for Oven-Baked Gluten-Free Sandwich Bread
Step 1: Proof Your Yeast
Warm water to 100°F and combine it with the sugar in a glass bowl until the sugar dissolves completely. Whisk in the yeast and set it aside for 10 minutes. You’ll know it’s ready when the mixture looks nice and foamy—this proves your yeast is alive and ready to do its job.
Step 2: Mix Your Dry Base
While the yeast proofs, whisk together the Cup4Cup gluten-free flour, xanthan gum, and sea salt in a separate bowl. Set it aside and resist the urge to skip this step—pre-mixing ensures the xanthan gum distributes evenly throughout your bread, preventing weird gummy pockets.
Step 3: Combine Your Wet Ingredients
In another bowl, whisk together the eggs, apple cider vinegar, and olive oil until everything looks pale and slightly frothy. This isn’t just mixing—you’re aerating the eggs, which gives your bread extra lift and a finer crumb structure.
Step 4: Unite Everything
Pour the foamy yeast mixture into the wet ingredients bowl and whisk until combined. Then, slowly pour the dry ingredients into the wet mixture while stirring with a fork or wooden spoon until well blended. The dough will be noticeably sticky—much stickier than traditional wheat bread dough. That’s perfect for gluten-free baking!
Step 5: First Rise
Pour the thick, sticky dough into a greased loaf pan and cover it with a damp tea towel. Set it in a warm spot (like your turned-off oven with the light on) and let it rise for about 40 minutes, or until it reaches the top of the pan. You’ll see the dough puff up beautifully as the yeast works its magic.
Step 6: Bake to Golden Perfection
Bake at 350°F for 40 minutes or until done. The bread is ready when it’s golden brown on top and a toothpick inserted in the center comes out clean—this is your gluten-free bread machine success indicator for oven baking too. If the top starts browning too quickly, tent it loosely with foil.
Step 7: Cool Completely
Let the bread cool on a wire rack for at least an hour before slicing. I promise this final step makes all the difference in keeping your gluten-free sandwich bread from crumbling. Patience is your friend here!
Substitutions & Modifications
Swapping the Flour: Alternative Gluten-Free Bread Recipes
If you don’t have Cup4Cup on hand, you can use Bob’s Red Mill 1-to-1 gluten-free flour as your best gluten-free bread machine recipe swap. Keep the xanthan gum the same since this flour blend already contains it—one less thing to think about. The texture might be slightly different, but you’ll still end up with a lovely loaf.
Going Dairy-Free & Egg-Free Options
You can replace the three eggs with 9 tablespoons of applesauce mixed with 1 tablespoon of cornstarch, though I’ll be honest—the texture won’t be quite as light. The bread will still taste delicious and work beautifully in sandwiches. For a vegan version, this substitution is your best friend.
Oil Alternatives for Your Best Gluten-Free Sandwich Bread
MCT oil, melted coconut oil, or even avocado oil work beautifully in this best gluten-free sandwich bread recipe. I’ve used all three, and the bread rises and bakes the same way. Choose based on what you have in your pantry or dietary preferences—no need to overthink it.
Apple Cider Vinegar Stand-In
If you’re out of apple cider vinegar, white vinegar works just fine, though the flavor will be slightly sharper. You could also use fresh lemon juice in a pinch. The vinegar helps activate the baking structure, so don’t skip it entirely.
Troubleshooting Tips For Gluten-Free Sandwich Bread
Why Is My Bread So Dense?
Dense bread usually means your yeast didn’t proof properly or your dough didn’t rise long enough. Make sure the water temperature for proofing is exactly 100°F—too hot kills the yeast, too cold and it won’t activate. Give your first rise the full 40 minutes in a genuinely warm spot; I sometimes use my oven with just the light on as a makeshift proofing box.
My Bread Machine Isn’t Rising Enough
Check that your yeast is fresh and your bread machine’s gluten-free setting includes enough rise time. Some machines have shorter cycles that don’t work well for gluten-free recipes. If this keeps happening, the oven method might be your better bet—it gives you more control over timing and temperature.
The Top of My Loaf Is Cracked or Sunken
This usually happens if the dough rises too much before baking or if your oven temperature isn’t accurate. Use an oven thermometer to verify your temperature is really 350°F. For bread machine baking, trust the machine’s timing rather than opening it mid-cycle.
My Bread is Too Gummy in the Middle
Underbaking is usually the culprit here. Use the toothpick test faithfully—it should come out completely clean with no wet crumbs clinging to it. If you’re unsure, bake an extra 5–10 minutes. Gluten-free bread can look done before it actually is, so your eyes can be tricky.
Storage & Meal Prep for Your Best Gluten-Free Sandwich Bread
Storing Your Loaf for Maximum Freshness
Keep your cooled loaf in an airtight bread box or sealed container at room temperature for up to three days. Wrap it loosely in parchment first to prevent the crust from getting too soft, then store it away from direct sunlight. This bread doesn’t last as long as traditional loaves, so plan accordingly or freeze extras.
Freezing for Later (Your Secret Weapon)
Slice your entire loaf while it’s still fresh, then freeze the slices in a freezer bag with parchment between each slice. You can pop individual slices into the toaster straight from frozen, which is genuinely convenient for busy mornings. It’ll keep for up to three months, so you can always have homemade gluten-free bread ready.
Serving Suggestions & Pairings
Make classic Gluten-Free Sandwich Bread that actually hold together—this loaf is sturdy enough for loaded deli-style creations or simple PB&J moments. Toast it lightly for a crunchy exterior while keeping the interior soft, then top with your favorite spreads or use it as the foundation for breakfast sandwiches.
Try layering it with quality cheese, roasted vegetables, and hummus for a Mediterranean-inspired lunch. For something cozy, slice it thick, toast it generously, and serve alongside a warm bowl of soup. This bread also freezes beautifully, so batch-making loaves works perfectly for meal prep.
Variations & Dietary Adjustments
Kid-Friendly Tips
Man, oh man—kids absolutely devour this bread toasted with their favorite toppings. If you have picky eaters, try cutting the loaf into fun shapes with cookie cutters or serving it as croutons in a salad. Letting them help with the mixing or pushing the bread machine button makes them way more likely to actually eat it!
Whole Grain Gluten-Free Bread
For added nutrition and fiber, swap half of the Cup4Cup flour for certified gluten-free whole grain flour like Bob’s Red Mill whole grain blend. Your bread will be slightly denser but wonderfully hearty—perfect for those looking for something more substantial than traditional gluten-free bread.
Seeded Gluten-Free Bread
Well…if you want to level up your loaf, sprinkle 2–3 tablespoons of sesame seeds, sunflower seeds, or a mix across the top just before baking. Press them gently into the dough so they stick during the rise. The seeds add incredible flavor and texture without throwing off your rise time.
Gluten-Free Sandwich Bread FAQs
Can I Use a Different Bread Machine Brand?
Absolutely! Most bread machines have a gluten-free setting that works similarly. Just note that timing and temperature might vary slightly by brand, so keep an eye on your first loaf and adjust future batches if needed. The key is choosing the gluten-free cycle, not the regular wheat bread setting.
How Do I Know When the Bread Is Fully Baked?
The toothpick test is your best friend—insert it into the center and it should come out completely clean with no sticky crumbs. The top should be deep golden brown, and the loaf should sound slightly hollow when you tap the bottom with your knuckles.
Why Does My Gluten-Free Bread Crumble When I Slice It?
Gluten-free bread needs to cool completely before slicing, which means you actually do have to wait (I know, it’s hard!). Slicing it warm causes crumbling because the crumb structure hasn’t fully set. Use a serrated bread knife and gentle sawing motions rather than pressing down hard.
What’s the Best Way to Store an Unsliced Loaf?
Keep it in an airtight container at room temperature for up to three days, or wrap it tightly and freeze for up to three months. Don’t refrigerate it—this actually makes gluten-free bread go stale faster than leaving it on the counter. If you’re freezing, slice it first so you can grab individual pieces as needed.
Can I Make This Recipe Without a Bread Machine?
Totally! Use the oven-baked directions included in this post. The oven method takes a bit longer because of the rise time, but it gives you fantastic control over the entire process and creates equally delicious bread.
Best Way to Reheat Frozen Slices?
Pop them straight into the toaster from frozen—no thawing needed. Set your toaster to medium-high and toast until they’re warm and lightly crispy on the outside. If you prefer them softer, wrap a slice in a damp paper towel and microwave for 15–20 seconds instead.
Final Thoughts
Making your own gluten-free sandwich bread is one of those small kitchen victories that feels absolutely huge. You’re not just baking; you’re creating something nourishing for your family, something you know exactly what goes into, and something that tastes infinitely better than store-bought options.
This best Gluten-Free Sandwich Bread has genuinely become a staple in our kitchen because it’s reliable, forgiving, and produces bread that actually tastes good. Whether you’re new to gluten-free baking or you’ve been at it for years, I hope this recipe makes your bread-baking journey a little easier and a whole lot more delicious.
Related Recipes to Explore
Try pairing your homemade loaf with our complete gluten-free cookie collection for a cozy dessert night. If you’re planning a holiday gathering, don’t miss our creamy dairy-free oat milk pumpkin pie for a perfectly gluten-free celebration. And when you’re craving something sweet to go with your morning toast, check out our beginner-friendly baking tips for making gluten-free cookies that impress.
For more on how xanthan gum works in gluten-free baking, check out this expert baking science resource on gluten-free flour blends from trusted baking educators. If you’re curious about yeast proofing temperatures and how they affect your bread, this authoritative nutrition and bread-making guide offers deeper insights into the chemistry behind your rise.
