Picture the gluten free white sandwich bread you’ve been missing in your life, and know that the wait is over thanks to this easy gluten free bread recipe.
If you're on a gluten free diet and want to bake bread that tastes and behaves just like regular bread, this it the recipe for you. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
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.
The background of this 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 has sadly, since, been republished by others many times, often with “tweaks” to make it “unique” but that actually ruin the recipe. But this one is still the original and best.
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 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).
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 gluten free bread recipe.
What is this gluten free bread dough like?
If 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 gluten free bread recipe 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. 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 uses gluten on the same production line as gluten-containing ingredients, resulting in cross-contact contamination.
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 Chefmade brand Pullman loaf pan (affiliate link).
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, be sure to mix the ingredients with a bit of extra care, and bake in a 2 pound Pullman loaf pan (affiliate link). 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 (Note: the 1/5 pound pan has those dimensions).
- 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 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 recipe 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.
Avoid using the soft vegan spreads though, this gluten free bread recipe calls for butter, so use the plant butter blocks for the best results.
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). You can also try using aquafaba, the brine from a can of chickpeas, as a gram-for-gram substitute. 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.
Adding seeds
If you want to dress your bread up a little, and turn it into artisan bread, of give it a bit more flavor and crunch, you can sprinkle the top with seeds. Do it after the gluten free loaf has risen and is ready for the oven.
Lightly sprinkle the seeds over the top, but don't push them down too much as the risen dough is quite fragile. Add sesame, chia, quinoa, sunflower, or pumpkin seeds, and maybe even some finely chopped nuts.
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, 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 you'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. This recipe is like those wildly expensive, really yummy gluten free artisan bread products you can find at the store that make the most wonderful toast doorstops with lashings of butter and your favorite toppings.
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.
And, trying to make your own gluten free flour blend by adding brown rice flour or coconut flour to differing amounts of potato starch or tapioca starch is a recipe for disaster unless you really know what you're doing.
Remember, every potential ingredient for gluten free flour blends behave differently and have differing properties.
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 your gluten free bread might not rise. First and foremost, I implore you to follow my gluten free 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.
Why is my gf bread so dense?
Dense bread can be a result of your bread not proofing for long enough (a very common problem as sometimes the air is cool and/or dry and rising just takes much longer), or the yeast dying off if, for example, you proofed it in a hot oven.
It may also be because you didn't mix the ingredients together well enough or that you used a bread machine and didn't quite get it right. Using the right gluten free flour blend and measuring it by weight are all essential, too.
How to make gluten free sandwich bread, step by step (below)
Easy Gluten Free White Sandwich Bread Recipe | Tender and Springy
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 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
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 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.
Courtney says
I make my own flour because of potato and corn allergies…but this recipe is very workable and the best one I have found so far. I use 2- one pound Pullman pans and this splits perfectly between the 2. And using my kitchen aid stand mixer really DOES make a difference, I was surprised at that actually, but it does.
Kelly Thomas says
I want to make sure I get this correct – this recipe needs 2, 1 LB Pullman pans? If I only have 1 can I spit it between the Pullman and a regular loaf pan?
Nicole Hunn says
No, Kelly, if you read the recipe you’ll see that the yield is 1 loaf of bread. The text of the post contains recommendations for using alternate pans, but to make more than one loaf, you would need to make multiples of the recipe.
Cindy Ionno says
I have made this twice. Used Better Batter and weighed everything. First time was great. Second time the sides sunk in a little and the top dropped a little after I took out of the oven I used the one pound pullman with the lid on; poofing in oven with some hot water for almost an hour. I raised and just touched the lid. Baked with the lid on for 35 to 40 min and took lid off letting bake for another 10. the temp was about 195 200 when it came out. let it sit about 8 min the took out of the pan.
the first one was fine this one sunk in.
Suggestions?
Nicole Hunn says
I’m afraid I’m not really following your description of what you did, Cindy, particularly when you mention “poofing in the oven with some hot water,” but only you can really figure out what you did differently the second time that deviated from the recipe as written. From what you’ve said, it sounds like you overmeasured liquid and/or underbaked it the second time. When any baked goods rise and then fall upon cooling, the inside is not fully baked. The temperature you took, assuming it was accurate, may not have been all the way to the center. But if you overmeasured liquid, it won’t matter, and it will remain heavy and sink.
Courtney says
I have found if I don’t get my bread out of the pan (carefully and right away), that my sides do sink in a bit and everything kind of goes down in height. I put strips of parchment in my pans and that helps me lift them out of the pan when they are still hot. I cool them a long time on a rack, too
Nicole Hunn says
I’m glad you found something that works for you. Your experience, though, is because your flour blend substitution is creating a moisture imbalance, Courtney. That isn’t necessary when the recipe is made as written.
Brenda says
Can you leave out the Cream of Tarter? Or replace with something?
Want to try this recipe today, but no C of T in my kitchen.
Thank you!
Nicole Hunn says
You can try replacing it with 2x as much lemon juice, by volume, as cream of tartar, and then reducing the milk by as much, since you’ll be introducing more liquid. But I can’t promise results, and I’d really prefer to see you wait until you can buy some cream of tartar. It lasts a long time and is available in most regular grocery stores. Particularly when you haven’t made a recipe before, it’s important to make it precisely as written, measuring the ingredients called for as carefully (by weight, wherever possible) as possible.
Dana says
I love this recipe and have made it a couple times and it just keeps getting better! Do you think I can substitute the sugar for honey? I ran out of sugar and didn’t realize this morning. If so how much?
Nicole Hunn says
Hi, Dana, I’m honestly not sure! My general answer is that liquid sweeteners are not a proper substitute for granulated ones, but this is such a small amount that I bet it would be fine. I can’t promise results, of course, but this is what I’d suggest trying: You’d have to use less honey than sugar (try 14 grams of honey, which is about 2 teaspoonsful), and reduce the liquid by about as much, and add more liquid if you notice that the texture looks off. Since you’ve made the recipe as written before, you should be able to tell if the dough seems too dry. Good luck!
Julie says
Do you know if this will turn out if I cut the recipe in half? I know that some recipes can’t just be halved or doubled, so I figured I’d ask if anyone has done it yet.
Nicole Hunn says
Do you have a loaf pan that is half as large by volume, Julie? If you do, and you cut the ingredients in half, by weight, across the board, then I don’t see why not.
Fatima says
I have a child with a wheat allergy, as well as eggs and animal milk. What is the secret of the success of wheat-free vegan dough and cakes?
Nicole Hunn says
I’m afraid there’s no secret to anything, Fatima, only well-developed recipes. All I can offer are some suggestions for eliminating other allergens, which I do in the “substitutions” section of each recipe.
Latoija says
I love you recipe. I’ve made it multiple times and have loved it each time I made it. I had my husband try it and he said it was very good, (which is a surprise; he’s very picky in that he claims he’s “allergic” to gluten free) 🤣
Nicole Hunn says
That’s so wonderful to hear, Latoija! And the gluten eaters are the ones who keep us honest, so that’s the best!