Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.
With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.
It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
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This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.
Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.
Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.
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This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.
I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).
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Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.
As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
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It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.
You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.
It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.
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I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.
Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you could easily kill the yeast, and dead yeast = no rise.
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For best results when making this easy gluten free bread recipe, please don't use a warm oven for proofing. Instead, choose a naturally warm, draft free spot and let the yeast do its thing. And keep in mind that, if your environment seems quite cool (but isn't truly cold), your yeast bread will still rise, just more slowly.
I've put together my top tips to help you get perfect gluten free bread every time. Trust the recipe and follow these tips for flawless gluten free sandwich bread time and time again.
I had always wanted to try making it in a Pullman loaf pan. That was the only way to see if I could get those perfect, no-dome slices that are truly made for sandwiches.
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Baking in a Pullman pan (which is that taller, narrow pan with a lid that slides on) also tends to make softer bread. The moisture in the bread is trapped inside the pan during baking, and the bread absorbs it as it bakes.
The photo above is a loaf baked in a 2 pound Pullman loaf pan. The photos below are of the bread rising in a 1-pound Pullman loaf pan.
You can make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is nearly the same, as the pans are much longer but also considerably more narrow.
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For the 1-pound pan, you don't do anything different to prepare the bread dough. When it's ready to rise, use the Pullman cover instead of plastic wrap, then bake for about 40 minutes with the lid on. Remove the lid and allow the top to brown.
For the 2-pound loaf pan, double the recipe and be sure to mix the ingredients with a bit of extra care. The instructions are the same as for the 1-pound pan for rising and baking, just baked in a 2 pound Pullman loaf pan.
Yeast is an essential ingredient for most bread recipes, but when you head to the grocery store, you may notice a few different varieties, including instant yeast and active dry yeast.
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Let's get this out of the way first: Most types of yeast are gluten free, but as always, you'll want to carefully check ingredient labels to be sure the one you're choosing is safe. Yeast in a single-cell fungus that converts sugar and starch into carbon dioxide and alcohol, which is what causes baked goods to rise. So, in its natural state, yeast is naturally gluten free.
However, always choose a certified gluten free yeast, as other types may be processed in a factory that processes yeast on the same production line as gluten-containing ingredients, resulting in cross-contact contamination.
If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps. First, multiply the weight of instant yeast by 1.25 for the right ratio.
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Because active dry yeast has a thicker coating around the yeast, you'll need to help break it down. You can do this by soaking it in some of the milk for this recipe until it foams.
There's no question that you need a pan liner or cooking spray to stop your bread welding to the sides and base fo the pan. If you're not using a pan liner, make sure your non stick cooking spray is gluten free! I like to use coconut or olive oil.
Let your homemade gluten free sandwich bread cool in the pan for about 10 minutes, but then transfer it to a cooling rack so it doesn't get soggy from escaping steam.
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If you don't have a bread knife, be sure to use some kind of serrated knife for slicing. Otherwise, you may squish or tear your bread.
Making this bread dairy free is easy. Just replace the butter with vegan butter. Melt and Miyoko's Kitchen brands are my favorite.
Avoid using the soft vegan spreads though, this bread recipe calls for butter, so use the plant butter blocks for the best dairy free results.
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Use any dairy free milk you like, just be sure it's not nonfat and is unsweetened. I really like unsweetened almond milk here, as it doesn't impact flavor and still contains enough fat so the rest of the recipe doesn't require any adjustment. Full fat canned coconut milk is never an appropriate substitute for dairy milk, as it has very little moisture.
I’ve never tried this recipe with any substitutions to make it egg-free, but I’d recommend trying a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Alternatively, aquafaba may behave more like egg whites. If you try either, let us know how it goes!
This easy gluten free bread recipe produces incredibly tender bread that stores easily on the kitchen counter. Just keep it sealed in an airtight container at room temperature, and it will last for about 2 days.
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I also recommend that you don't pre-slice any gf bread before use, unless you're going to freeze it. Doing so may cause it to dry out prematurely, so leave the loaf whole and slice as needed.
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