Dinner

Soft Gluten-Free Sandwich Bread Recipe

ByNoah Steele December 12, 2025December 12, 2025

Introduction

This soft gluten-free sandwich bread is perfect for anyone looking for a tender, fluffy loaf without wheat. With a simple mix of wholesome ingredients and easy steps, you can enjoy homemade gluten-free bread that is ideal for sandwiches or toast.

The image shows a loaf of bread with a golden-brown crust and soft, white inside. Two slices are cut from the loaf, lying flat and slightly overlapping on a white marbled surface. The texture of the bread inside looks fluffy and airy, while the crust is firm and slightly cracked. The background is soft and blurry, with some objects barely visible but not distracting from the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Water
3 tablespoons Honey

2 1/2 teaspoons Active Dry Yeast
3 cups Gluten-Free All-Purpose Flour

1 1/2 teaspoons Xanthan Gum
4 teaspoons Baking Powder

1 teaspoon Salt
2 teaspoons Apple Cider Vinegar
1/4 cup Olive Oil

2 Eggs

Instructions

Step 1: In a measuring cup, warm the water to just above body temperature—warm to the touch. Stir in the honey, then add the yeast last. Set aside and allow the mixture to proof for about 10 minutes.
Step 2: In a small bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, and salt.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment, mix the apple cider vinegar, olive oil, and eggs together for a few seconds.
Step 4: Add the proofed yeast mixture to the stand mixer and mix again briefly.
Step 5: Add the dry flour mixture and beat on medium-high speed for approximately 3 minutes. The dough will be wet but thick and sticky.

Step 6: Prepare a 9×5-inch loaf pan by oiling and flouring it or using a non-stick spray if necessary.
Step 7: Using a spatula, scrape the dough into the prepared pan. Smooth the top with a spatula or wet fingers. Set the loaf on top of your stove to proof while preheating the oven.
Step 8: Preheat your oven to 375°F (190°C).

Step 9: Bake the bread for 35-45 minutes. If the crust begins to darken too fast, tent it loosely with foil and continue baking until done.
Step 10: Once baked, carefully remove the loaf from the oven. Within 1-2 minutes, turn the bread out of the pan onto its side on a cooling rack; do not let it sit in the pan to rest.
Step 11: Allow the bread to cool completely before slicing to ensure clean, even slices.

Tips & Variations

Use room temperature eggs for better mixing and dough consistency.
For a softer crust, brush the top with melted butter right after baking.
Substitute honey with maple syrup for a different flavor profile.

If your flour blend doesn’t contain xanthan gum, be sure to add it as this helps the bread hold together well.

Storage

Store the cooled bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw slices as needed. Reheat gently in a toaster or oven for best texture.

How to Serve

The image shows a loaf of white bread with a golden brown crust and soft, fluffy white inside. The loaf is partially sliced, with three thick pieces lying flat beside it. The texture of the bread is light and airy, and crumbs are scattered on the white marbled surface underneath. In the background, there is a blurred green surface and other indistinct objects, adding depth but keeping the focus on the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour blend?

Yes, you can use any gluten-free all-purpose flour blend that is suitable for baking. Just ensure it contains or you add xanthan gum to help with texture.

Why shouldn’t I let the bread rest in the pan after baking?

Gluten-free bread can become soggy if left in the pan due to steam; removing it promptly helps maintain a firmer, crisp crust and prevents moisture buildup.