Sometimes, the simple act of eating a sandwich can bring a surprising sense of comfort. This gluten-free sandwich bread has a way of doing just that—soft, tender, and with a golden crust that invites you to take just one more bite. It’s the kind of bread that reminds you why homemade is worth the little extra effort.
One afternoon, I found myself distractedly waiting for the bread to rise, glancing at the dough that was puffing up in the warm kitchen air. I wasn’t sure if I’d get the timing right, so I set a timer somewhere between 45 minutes and an hour — not perfect, but close enough. The smell of yeast and butter mingling as it baked pulled me in, and when I finally sliced into it, the crumb was soft but held together just right. A little crumb here and there, but nothing too messy. It felt like the kind of bread you could trust to hold your favorite sandwich fillings without falling apart mid-bite.
- Soft and fluffy texture that’s surprisingly tender for gluten-free bread
- A golden crust that adds just enough crunch without being tough
- It’s simple — and that’s kind of the point; no complicated fuss or weird ingredients
- Perfect for everyday use, whether it’s toast in the morning or a quick sandwich lunch
- Needs a bit of patience during rising, but the result feels worth it
If you’ve hesitated to try gluten-free bread baking, this one’s a good place to start. It doesn’t demand fancy equipment or strange flours, and it’s forgiving enough if your timing is a little off.
PrintThe Loopy Whisk Gluten Free Sandwich Bread
A soft, fluffy, and delicious gluten free sandwich bread perfect for everyday use. This recipe yields a tender crumb and a golden crust, ideal for sandwiches, toast, or snacking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
Ingredients
2 1/4 teaspoons active dry yeast (one 7g packet)
1 tablespoon granulated sugar
1 cup warm water (110°F/43°C)
3 cups gluten free all-purpose flour blend (with xanthan gum included)
1/4 cup potato starch
1/4 cup tapioca starch
1 teaspoon salt
1 tablespoon baking powder
1/4 cup unsalted butter, melted and slightly cooled
3 large eggs, at room temperature
1 teaspoon apple cider vinegar
1/2 cup plain full-fat Greek yogurt, at room temperature
Instructions
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the gluten free all-purpose flour, potato starch, tapioca starch, salt, and baking powder until well combined.
In a separate medium bowl, whisk together the melted butter, eggs, apple cider vinegar, and Greek yogurt until smooth.
Pour the wet ingredients into the dry ingredients and mix with a sturdy spoon or stand mixer fitted with a paddle attachment on medium speed until fully combined.
Add the activated yeast mixture to the dough and mix for an additional 2 minutes to incorporate and activate the yeast.
Transfer the dough into a greased 9×5-inch loaf pan and smooth the top with a wet spatula or your fingers.
Cover the loaf pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free place for 45 minutes to 1 hour, or until the dough has risen to about 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C) while the dough is rising.
Once risen, bake the bread in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing to prevent crumbling.
Don’t worry about having a special mixer or tools for this bread — a sturdy spoon or a regular mixer with a paddle attachment works just fine. When it’s ready, try it toasted with a smear of butter and honey or stacked with your favorite deli meat and crisp lettuce for a simple, satisfying lunch. If you want to mix things up, you could experiment by swapping the full-fat Greek yogurt for a dairy-free alternative, though I haven’t tested how it affects the texture exactly. Or maybe add a pinch of herbs or seeds on top before baking, just to see how it changes the flavor. It’s flexible enough to invite a little kitchen creativity.
FAQ
Can I freeze this bread? Absolutely. Wrap it tightly once cooled, and it’ll keep in the freezer for a few months. Just thaw before slicing.
Does it have a strong gluten-free taste? It’s mild and balanced, especially with the mix of starches and yogurt. Not overly grainy or heavy.
How long does it stay fresh? Best within three days at room temperature, but you can always refresh it by toasting.
Give this loaf a try when you’re craving that comforting, homemade bread experience without gluten. Scroll down, save it, and maybe even print it out—you might want to keep this one handy in your baking rotation.