There’s something quietly satisfying about pulling a freshly baked loaf out of the oven, especially when it’s gluten free sandwich bread that actually tastes good. You might find yourself sneaking a slice while it’s still warm, the crumb tender but sturdy enough to handle whatever you pile on. It’s the kind of bread that makes you pause mid-bite, savoring the subtle sweetness and the faint chew that’s just right—not too dense, not too dry, somewhere perfectly in between.
I remember the first time I tried baking this loaf. I was halfway through mixing the dough when the phone rang, and I got distracted trying to juggle a conversation and remembering if I’d added the vinegar yet. Somehow, it all came together, and the smell filling the kitchen was worth every little hiccup. It had that homemade charm, a little imperfect but utterly delicious, and the best part was knowing it was safe for anyone with gluten sensitivities.
- Soft and tender crumb that holds together well for sandwiches without crumbling everywhere.
- Uses a smart blend of gluten free flours and xanthan gum to create a texture that’s rare in gluten free breads.
- It’s simple — and that’s kind of the point. No fancy techniques, just honest ingredients and a bit of patience.
- Perfect for anyone looking to replace their sandwich bread without sacrificing flavor or texture.
Don’t worry if you’re not a pro baker; this recipe is forgiving. It’s more about letting the dough rise in a warm spot and trusting the process than being exact with every detail. And if you’re not in the mood for a sandwich, try it toasted with a little butter or your favorite jam. It’s a little slice of homemade comfort no matter how you serve it.
PrintThe Loopy Whisk Gluten Free Sandwich Bread
A soft, fluffy, and delicious gluten free sandwich bread perfect for all your favorite sandwiches. This recipe uses a blend of gluten free flours and xanthan gum to create a tender crumb and sturdy structure.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices
Ingredients
2 1/2 cups gluten free all-purpose flour blend (with xanthan gum included)
1/4 cup tapioca starch
1/4 cup potato starch
1 tablespoon sugar
1 1/2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon xanthan gum (if not included in flour blend)
1 cup warm water (about 110°F)
1/4 cup warm milk (dairy or non-dairy, about 110°F)
2 large eggs, at room temperature
1/4 cup vegetable oil
1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the gluten free all-purpose flour blend, tapioca starch, potato starch, sugar, instant yeast, salt, and xanthan gum (if your flour blend does not already contain it).
In a separate bowl, combine the warm water, warm milk, eggs, vegetable oil, and apple cider vinegar. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Using a stand mixer fitted with a paddle attachment or a hand mixer, mix on medium speed for 3 to 5 minutes until the dough is smooth and slightly sticky.
Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula or wet hands.
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 45 to 60 minutes, or until the dough has risen to about 1 inch above the rim of the pan.
Remove the cover and bake the bread in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and enjoy your gluten free sandwich bread fresh, or store as directed below.
Kitchen Notes: I usually bake this bread in a standard loaf pan, and it comes out easily with just a bit of parchment paper. No special equipment needed here. For serving, I love pairing it with classic deli meats or just a creamy peanut butter and jelly combo—though honestly, it’s great plain too. If you want to experiment, you could try swapping the vegetable oil for melted butter or coconut oil for a slightly richer flavor, but I haven’t tested all variations thoroughly. Sometimes a sprinkle of seeds on top before baking adds a nice crunch, but that’s just a personal touch.
FAQ
Can I make this bread dairy-free? Yes, just use your favorite non-dairy milk instead of regular milk; it works well without changing the texture much.
How long does this bread stay fresh? Stored in an airtight container at room temperature, it lasts about three days. For longer storage, freezing is your friend.
Do I have to use xanthan gum? If your gluten free flour blend already includes it, you can skip the extra. Otherwise, it helps with the bread’s structure and chew.
Is this bread good for sandwiches? Definitely. It’s sturdy enough to hold fillings without falling apart, but soft enough to enjoy with every bite.
Give this gluten free sandwich bread a try next time you want a comforting homemade loaf without the fuss. You might find it becoming a regular in your kitchen rotation.