Picture the gluten free white sandwich bread you’ve been missing in your life, and know that the wait is over. It’s that simple.
This soft and tender 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, or 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.
A history of gluten free bread
When I nailed the recipe for this gluten free bread way back in 2010, I knew lunch would never be the same again. In the very best way.
When the first edition of the very first Gluten Free on a Shoestring cookbook came out, I was downright terrified that someone would take it upon themselves to post this entire recipe online, without permission. The horror!
It was truly revolutionary when I first created it, even though now it seems like old school gf bread. And I felt super protective of this recipe that I’m sharing with you today, which is straight out of the second edition of my first cookbook.
Now, I won’t lie: when I first learned that my son had to be gluten free for life, I distinctly remember saying, “wait, so you’re telling me he can’t have a cupcake at a birthday party?” ? (Clearly, we’ve come a long way since then!)
Of course, it quickly became clear that bread ? was going to be the biggest day to day issue with going gluten free. Especially in our bread-obsessed culture, we all define ourselves by whether we eat bread, how much we eat of it, and what type of bread we eat.
A batter-style gluten free bread recipe
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.
I still have such vivid memories of researching every possible additional ingredient I could add to this gf 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 it).
Before that, I wasted a ton of expensive ingredients. But it was all worth it. Every failed recipe attempt eventually led to this gluten free bread recipe.
What is this gluten free bread dough like?
f you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
This batter-style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.
You need a mixer paddle attachment to mix it, most definitely not a dough hook!
The one drawback of this bread is that I’ve never made it with total success with a bowl and spoon. Mixing all of the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to the bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds.
The best gluten free flour blend for this bread recipe
You’ve got a lot of choices when it comes to gluten free 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 and more.
I highly recommend that you stick with Better Batter for this recipe. However, if you’re interested in trying a different gluten free flour blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
Choosing the right yeast for gluten free sandwich bread
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.
Is yeast gluten free?
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.
Instant yeast vs active dry yeast
Two of the most common products you’ll find on the shelf are instant yeast and active dry yeast.
My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise.
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.
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.
Once foamy, add it and the rest of the milk when the recipe calls for it.
Letting the gluten free bread rise
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.
For best results when making this easy gf 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.
The best bread pan for baking gluten free sandwich bread — the Pullman loaf pan
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.
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 below is a loaf baked in a 2 pound Pullman loaf pan. The photo above is 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.
For the 1-pound Pullman pan
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 Pullman pan
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.
Tips for baking the perfect gluten free sandwich bread
- I highly recommend baking your gluten free sandwich bread in a Pullman pan. But if you don’t have one, you can switch out for a 9-inch x 5-inch loaf pan instead.
- Be sure to pick the right yeast: You need instant yeast for this recipe, although you can substitute active dry yeast with a few extra steps (see above).
- 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.
- Bake your gluten free sandwich bread in the center of the oven. You’ll enjoy a consistent baking temperature and better airflow, and you’ll keep your bread from hitting the roof of the oven.
- 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.
Gluten free white sandwich bread ingredients and substitutions
As always, unless specifically indicated otherwise, I haven’t made this recipe with any substitutions.
These are mostly just my best-educated guesses for how to accommodate other dietary restrictions. Proceed with caution when modifying any recipe!
Gluten free dairy free bread
That one’s easy. Just replace the butter with vegan butter. Melt and Miyoko’s Kitchen brands are my favorite.
You can even use Earth Balance Buttery Sticks and reduce the salt to 1 teaspoon.
Use any nondairy milk you like, just be sure it’s not nonfat and is unsweetened. I really like unsweetened almond milk here.
Egg free gluten free bread
This is a little harder since the recipe calls for egg whites, not a whole egg.
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). If you try it, let us know how it goes!
Storing gluten free sandwich bread
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, and it will last for at least 2 days.
I also recommend that you don’t pre-slice the bread before use. Doing so may cause it to dry out prematurely, so leave the loaf whole and slice as needed.
Freezing gluten free sandwich bread
Another wonderful thing about this gluten free sandwich bread recipe is that it also freezes fabulously! This means you can enjoy a yummy gf sandwich at a moment’s notice.
For freezing, you will want to slice the gluten free bread into individual portions. Make sure each slice has cooled completely, and then wrap tightly and freeze.
When you’re ready for a sandwich, remove as many slices as you need and refresh them by popping them right in the toaster (no need to defrost first).
More gluten free bread information
If you’re waiting for the right ingredients or just need a sandwich while the bread rises, I’ve reviewed 8 gluten free brands of bread that I really like. I’ve also compiled 10 secrets to baking gluten free bread.
I’m happy to share everything I know with you! If you’re ready for the next step, I’m there for you, too. When yo’re ready, join me in learning about baking with my gluten free bread flour blend.
FAQs
Is this homemade gluten free bread suitable for bread machines?
While they’re designed to make life easier, I can’t recommend using a bread machine for this gluten free white sandwich bread recipe.
Again, it’s not because I’m a fan of more work. Rather, I’m a fan of consistent results, and you just can’t achieve that with a bread machine. There are simply too many different models of bread machines to tailor this recipe, so I say skip the machine for best results.
How do I toast gluten free breads?
So long as you slice this gluten free sandwich bread thin enough to fit in your toaster slots, you’ll toast it like you do traditional wheat bread.
Some people say they find gluten free bread harder to toast. That may be the case for drier breads, but this recipe produces a soft, tender bread that’s perfect for toasting.
What’s the best flour for gluten free sandwich bread?
My top recommendation for gluten free baking is Better Batter. It’s what I used in this recipe and what I use in most of my creations.
You can try a different flour blend if you’d like, but I can’t promise results.
Can I just replace regular flour with gluten free flour for gf bread recipes?
No, you can’t just substitute gluten free flour for traditional flour — gluten free baking requires several adjustments.
To produce a gluten free bread that looks and tastes anything like the “real thing”, you have to use a specially formulated gluten free bread recipe—like this gluten free yeast bread recipe!
Why isn’t my gluten free bread rising?
Honestly, there are several reasons why you may run into this issue. First and foremost, I implore you to follow my bread recipe exactly as written to avoid this type of problem. This includes using the same ingredients, especially the flour blend.
One reason you bread may not be rising is that you’re simply not allowing it enough time to proof. Ideally, it’ll rise in 30 to 45 minutes, but depending on local conditions, it may simply take longer.
Don’t try to speed up the proofing process by sticking your dough in a hot oven — that’s a quick way to kill your yeast, and then your bread will never rise.
Make sure to use instant yeast. If you only have active dry yeast on hand, follow my instructions above to make the substitution.
How to make gluten free sandwich bread, step by step
Easy Gluten Free White Sandwich Bread Recipe | Tender and Springy
Equipment
- Stand mixer fitted with paddle attachment
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Notes
Easy Gluten Free White Sandwich Bread Recipe | Tender and Springy
Equipment
- Stand mixer fitted with paddle attachment
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Aleena says
I replaced the egg whites with 4 tablespoons of aquafaba, and it worked great! Thank you so much for this amazing recipe :)
Nicole Hunn says
I’m so happy to hear that, Aleena!! That’s great news. I am going to have to try more of that myself. Thank you so much for sharing your experience. It’s really valuable to me, and to others I’m sure.
Alyssa DiMaio says
Hi Nicole!
Is it ok to use a regular bread loaf pan ? I don’t have a Pullman pan and amazon doesn’t have it in stock until next month! Hoping to make this bread sooner, as in tomorrow! My sister is newly diagnosed with celiac and I am trying to find alternatives to the dry, crumbly gluten free sandwich bread in the store.
Thank you so much!
Nicole Hunn says
The recipe instructions discuss everything you need to know about making it in a standard 9×5-inch loaf pan and, alternatively, in a Pullman pan, Alyssa. Everything you need to know is all there!
Jennifer Lavine says
The recipe directions say to use the paddle attachment. But in the story above you said to use the mixing blades. Which is it?
Nicole Hunn says
I’m afraid I’m not sure what you’re referring to, Jennifer, but the recipe is correct as written. If you have a stand mixer, use the paddle attachment!
Denise says
Love this recipe. Just got a bread machine with gluten free setting. Can I use this recipe in the bread machine?
Nicole Hunn says
I do not use or recommend use of a bread machine, Denise. They vary significantly from brand to brand, so much that instructions for one machine will not work for another.
Loree says
I live in Denver and want to make the Gluten Free White Sandwich bread. Your recipe calls for instant yeast. Can I substitute active dry yeast? I’m concerned that the instant yeast will cause the bread to rise too quickly because of high altitude and end of deflating.
Nicole Hunn says
I’m afraid I don’t have any experience at all with high altitude baking, Loree, so I can’t give any advice except to tell you that high altitude readers have used their regular adjustments, whatever they may be. There’s nothing particular about gluten free baking in that regard. And if you’d like to substitute active dry yeast for instant yeast, multiply the weight of instant yeast by 1.25 or 125%. Active dry yeast has a thicker coating around the yeast, so you should soak it in some of the liquid in the recipe (here, milk) until it foams before adding it with the rest of the milk.
Cheri' Powers says
Hi Nicole,
I was just wondering: I forgot to add the apple cider vinegar. Is that the reason my bread didn’t rise this time? I say “this time” because lately I’ve been having such a hard time getting my bread to rise. I’ve been using your recipe with good luck using regular yeast and had a few successful attempts with instant yeast. Recently, I tried making bread with the instant yeast, using your flour blend, but it was a little colder than usual so my bread didn’t rise (tried 3 times even used warm water to warm the oven). Today I bought the regular yeast, used your flour blend, it’s a little warmer today, (but then forgot to put in the apple cider vinegar) and it didn’t rise. Could you help me with why I’m possibly having issues. Your bread is so tasty and it’s all I use (store bought bread is so expensive and not very flavorful). Thanks so much!
Nicole Hunn says
It sounds like you may not be allowing the dough enough time to rise. Overproofing is not a matter of allowing the bread too much time to proof, but rather letting it proof too much. If it takes longer, it takes longer. Also, I absolutely never recommend using an oven (on any setting, other than off!) to proof bread. Ever. You could easily be killing the yeast. Patience is key. Also, inconsistent results are the hallmark of not measuring by weight, so if you’re measuring by volume, not weight, switch!
BONITA G PARA says
Hi Nicole,
I love the recipe and have made this twice. The first time turned out well, but seemed a little crumbly. The second time I used 3 teaspoons of xanthan gum and got the most delicious and springy bread. I also got a better rise. Thank you. Bonita
Nicole Hunn says
It sounds like perhaps you didn’t use one of my recommended flour blends, Bonita. Glad you found something that works for you.
Snigha says
Hi Nicole, trying to attempt this for the first time.. although I dont have cream of tartar.. any replacements you could suggest?
Nicole Hunn says
Cream of tartar is widely available in the spice section of most grocery stores, Snigha. I really recommend you buy some because it’s very useful in baking. You can try some lemon juice, and cut back on the milk, but that’s just a guess!
Jacque says
Hi Nicole,
I love your site and have been gf as long as I can remember (diagnosed Celiac at 19mos.). I love Udi’s whole grain bread but it is pricey and I’ve always wanted to try making my own so I tried yours after a different recipe flopped last week. Your bread has the BEST flavor of all I’ve tried, but mine came out a bit gooey and dense inside. I used King Arthur GF flour, and added 1/4 cup of psyllium husks and a few tablespoons of flax seeds. I let it rise overnight in the fridge and a few more hours in the pan in my sunny kitchen. Any idea what went wrong? Thanks so much!
Nicole Hunn says
Hi, Jacque, you can’t use King Arthur Flour in my recipes successfully, or psyllium husk. If you follow the recipe as written, including using one of my recommended flour blends, you’ll have success. Whenever you modify a recipe like that, you’re really creating a new formula!
Lori says
Hi! Do you use rapid rise yeast in this recipe or regular? Thanks
Nicole Hunn says
Lori, the recipe calls for instant yeast. That’s the same as rapid-rise.
Sandra says
Hi Nicole, l made the loaf last night (using only my arm strength). Best bread ever. Thanks for sharing.
Nicole Hunn says
So great to hear, Sandra! Thanks for letting us know how well it worked out for you.
Jacki says
I received my copy of your book today- beautiful, your husband is a lucky man!
I can’t wait to try a few recipes.
Nicole Hunn says
Haha thanks so much, Jacki! With any luck, he’ll see that here. :) So glad you’re enjoying the book.
Loretta Urie says
Nicole,
Complicated here, I’m GF my husband is vegan, I see you substitutes and I will try them!
I am wondering from a nutrient stand point can I put in add ins? Flax, chai, sunflower something other then plain white which we don’t eat very often?
Nicole Hunn says
I don’t recommend that, Loretta. I’d try the gluten free brown bread recipe I posted recently here on the blog. Just use the search function.