Gluten-Free Sandwich Bread made easily using your favorite gluten-free flour blend. This easy sandwich bread recipe requires few ingredients and is perfect for those with dietary restrictions.
A number of years ago, I posted a recipe for Gluten-Free Sandwich Bread, which calls for millet flour, brown rice flour, tapioca flour, and xanthan gum. Over the years, I have become increasingly lazy when it comes to cooking and baking and have since modified my recipe to include just one flour: Gluten-Free All-Purpose Flour.
GF AP blends are so great these days, that I don’t see the need to make baking complicated. In honor of keeping baking simple, straight-forward, inexpensive, and thereby pleasurable, I have created this easy gluten-free sandwich bread recipe for those of you who love a great loaf of homemade bread, but don’t want to purchase multiple flours or take the time to measure each one of them out.
This easy gluten-free sandwich bread recipe is a breeze to whip up and makes your home smell so nice and inviting! Let’s bake it!
How to Make Gluten-Free Sandwich Bread:
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, yeast, coconut sugar, and sea salt. Beat on low just until dry ingredients are combined (or use a hand whisk for this process).
Slowly add the warm water, egg whites, and avocado oil (one ingredient at a time). Beat on low speed after each addition, scraping sides of the bowl with a rubber spatula as needed.
Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and wet.
Cover the mixing bowl with a moist kitchen towel or paper towel, and allow it to rise in a warm, draft-free place for 30 to 45 minutes.
Line a 9-inch x 5-inch loaf pan with parchment paper or spray with cooking spray.
Once the bread dough has doubled in volume, transfer it to the prepared loaf pan and preheat the oven to 375°F.
Bake on center rack of the preheated oven 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F and bread has turned golden-brown.
Allow bread to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
What Type of Gluten-Free Flour Should I Use?:
I always go with Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, which is comprised primarily of rice flour. I find the blend works marvelously as a 1:1 replacement for regular flour, and it bodes well with my digestive system.
How to Freeze Sandwich Bread:
To freeze this bread, cool completely, then wrap the loaf (or whatever remains of the loaf if you slice some of it off) in plastic wrap. Place wrapped loaf in a zip lock bag, then freeze. When you’re ready to eat, use a bread knife to cut off as many slices as you’d like, then defrost and proceed as normal.
As an alternative, you can first slice the bread, wrap tightly, and freeze. Defrost as many slices at a time as you need in the oven, toaster oven, or toaster.
How to Make Grain-Free Sandwich Bread:
Do you eat a grain-free diet? If so, no sweat! You can check out my Paleo Sandwich Bread recipe, which is grain-free and calls for almond flour.
Recipe Adaptations:
- Use warm milk instead of water.
- Replace avocado oil with olive oil
- Sprinkle loaf with nuts and seeds before putting it in the oven for a nice textural element.
Favorite Sandwich Recipes:
Use the bread to whip up some amazing sandwiches!
- Curried Chicken Salad Sandwiches
- Hummus Mashed Chickpea Sandwiches
- Mashed Avocado Chickpea Sandwiches
- Herby Avocado Egg Salad Sandwiches
- Turkey Pesto Avocado Sandwich
- The Ultimate Garden Vegetable Sandwich with Herbed Goat Cheese
What will you do with your loaf??
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 3 cups gluten-free all-purpose flour
- 1 1/4-ounce packet rapid rise bread yeast
- 2 tsp sea salt
- 3 Tbsp coconut sugar
- 1 1/2 cups warm water, 95 degree
- 2 egg whites, beaten
- 5 Tbsp avocado oil
Instructions
- Add the flour, yeast, coconut sugar, and sea salt to the bowl of a stand mixer. Beat on low just until dry ingredients are combined (or use a hand whisk for this process).
- Slowly add the warm water, egg whites, and avocado oil (one ingredient at a time). Beat on low speed after each addition, scraping sides of the bowl with a rubber spatula as needed.
- Turn the mixer to medium-high speed and mix for about 2 to 3 minutes. The dough will be thick and wet.
- Cover the mixing bowl with a moist kitchen towel or paper towel, and allow it to rise in a warm, draft-free place for 30 to 45 minutes.
- Line a 9-inch x 5-inch loaf pan with parchment paper or spray with cooking spray.
- Once the bread dough has doubled in volume, transfer it to the prepared loaf pan and preheat the oven to 375°F.
- Bake on center rack of the preheated oven 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F and bread has turned golden-brown.
- Allow bread to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. Slice and serve.
Jennsy
Monday 4th of December 2023
Good afternoon, can you please give the measurements of the yeast on grams Or tsp spoons? Thanks!!
Lindsay
Tuesday 18th of April 2023
Hello, if I wanted to make this with whole eggs, should I just lower the oil in the recipe by a TBS per egg?
Lauren
Sunday 16th of May 2021
Can you use plain unsweetened almond milk or non dairy milk alternative?
Ann Marie
Wednesday 15th of April 2020
My family loved this gluten free bread! It was easy to make, followed your directions exactly. Thank you for sharing such yummy recipe!
Julia
Friday 17th of April 2020
That's so great to hear! Thanks for the sweet note! xo
Donna in Inwood
Tuesday 24th of March 2020
I made this bread as you suggested, with the addition of 2 T of tapioca flour (using King Arthur gluten-free all purpose flour). It's pretty good! The flavor is nice and the texture is good -- it's nice and "airy."
I sliced the whole loaf and put it in a big plastic bag to keep in the fridge. I toast it and that works fine, but the bread does lose its softness when it's stored that way. It doesn't matter if you're going to toast it, though.
Anyway, thanks for the suggestion of adding the tapioca. I think i might make this again. I have made other grain-free gluten-free breads, but this is one of the better ones. I'm not a fan of almond-flour bread, which is generally made from a batter and does not include any yeast. It's easy to make but it's not very tasty and the texture is not great.
I've made cassava-flour bread, with yeast -- ok, but not great.
This is one of the better options so far. It toasts up very nicely. Thanks!