Gluten-Free Sandwich Bread Recipe
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Gluten-Free Sandwich Bread Recipe

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In my quest to find an edible gluten-free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES: 16 servings


  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm fat-free milk (110° to 115°)
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 teaspoon cider vinegar
  • 2-1/2 cups gluten-free all-purpose baking flour
  • 2-1/2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon salt

Nutritional Facts

1 slice: 110 calories, 4g fat (0 saturated fat), 27mg cholesterol, 95mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. Grease a 9-in. x 5-in. loaf pan and sprinkle with gluten-free flour; set aside.
  2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
  3. Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes.
  4. Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Sandwich Bread in Healthy Cooking August/September 2011, p63

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NorthVanCook User ID: 956473 244389
Reviewed Feb. 24, 2016

"This has the potential to be a great recipe BUT...

Would it be possible for the contributor and those of you who have had great success with this bread to let us know what Gluten Free Flour Mix you are using? Gluten Free Flour Mixes can be vastly different. I'm an experienced gluten free baker. I have tried this bread twice using a different GF flour mix each time. The results were quite different - the first time the bread was light and delicious even though I may have underbaked it and the second time the batter was way too stiff and didn't rise. I also agree with others that the taste will be from the flour mix you use and is not a factor in the actual recipe. Different GF flour mixes may contain varying amounts of xanthum gum. Failure to rise could be due to too heavy a batter due to the flour absorbing too much of the liquid or overbeating which can overdevelop the xanthum gum?? Sinking is probably due to overproofing or underbaking. bread should register a temperature around 205-208 F with an instant read thermometer.
Hoping to get responses from the ones who've had success!"

gilliansmom User ID: 8288057 222548
Reviewed Mar. 11, 2015

"I've been cooking gluten-free for years and thought I'd add a couple of thoughts here. The recipe doesn't specify any particular brand of gluten-free baking flour. I think one reason the reviews are all over the place is due to this fact. All gluten-free flour blends are different. You may be tasting pea flour or chickpea flour or something like that. Many people don't like that taste. And, many people find the taste of xantham gum unpleasant. Check the ingredients in your flour blend and try different brands. It's often better to do a little research, experiment, and make your own flour blends. It costs time and ingredients in the beginning, but it's usually worth it. Once you find one you like you can make large batches of it for convenience. And you can replace the xantham gum with guar gum or chia "egg" or Konjack Root. I prefer Konjack Root most of the time. Good Luck!"

izzyone User ID: 1259553 220198
Reviewed Feb. 10, 2015

"tried this bread. the batter was very dense. I followed the recipe exactly. What could have gone wrong?"

bryl2015 User ID: 8250381 219986
Reviewed Feb. 7, 2015

"Thank u so much for this recipe! We are new to gluten-free and this recipe was so easy and tasty! Woohoo! Now my son can indulge in the simple pleasure of a sandwich again."

Bettyeverding User ID: 8227673 218711
Reviewed Jan. 24, 2015

"It is a very good loaf of bread and will make again. I will eliminate the gelatin next time as it is very moist, prefer a little dryer. Gave it a 4 for that reason but all in all I liked it and easy to make."

SMuily User ID: 8039233 133297
Reviewed Oct. 16, 2014

"This bread tastes fantastic and slices wonderfully! Thank you for this recipe. I live at high elevation and had some trouble with the bread not rising well the first 2 times I made it. Today I bumped the yeast up to 1.5 packets of yeast and added 1 Tablespoon more sugar. It worked like a charm."

tlphillis User ID: 4091913 150432
Reviewed Feb. 19, 2014

"Love it! We have tried several recipes for gluten free bread and so far this one is the easiest one that comes out great. Moist and good flavor."

annfox User ID: 3265168 117703
Reviewed Aug. 30, 2013

"Have been learning to make gluten free bread & this is the first recipe that has not been crumbly! Love it! Am going to make this again & again! Good flavor too!"

baharrig User ID: 4589730 111738
Reviewed Mar. 1, 2013

"I understand the need for xanthan gum, but most blends of home-made "all-purpose baking flour" I have found online call for xanthan gum, so I would make sure your flour mixture doesn't already have this ingredient (I don't think using double xanthan gum would result in good bread). Also, your bread will be completely different depending on which type of flour you use."

momm2many User ID: 7150548 193646
Reviewed Feb. 24, 2013

"For those who think the bread turned out gritty, check your flour mix I make an all purpose flour with 3 parts brown rice flour, 3 parts cornstarch, 2 parts sweet sorghum flour, and 1 part masa harina. It makes a really good AP GF flour to use with breads, cakes, and pie crusts."

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