homemade gluten-free sandwich bread

Here’s a soft, homemade gluten-free sandwich bread that slices well and works for toast or sandwiches 🍞

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
  or 2 cups GF flour + 1 tsp xanthan gum
• 1 tbsp sugar or honey
• 1 tsp salt
• 2¼ tsp instant yeast (1 packet)
• 3 tbsp oil (olive or neutral)
• 3 large eggs (room temperature)
• 1 cup warm water or warm non-dairy milk (about 110°F / 43°C)
• 1 tsp apple cider vinegar (improves texture)

Instructions

1. Activate yeast
   • Mix warm liquid, sugar, and yeast. Let sit 5 minutes until foamy.
2. Mix dry ingredients
   • In a bowl, whisk flour and salt.
3. Make the dough
   • Add yeast mixture, eggs, oil, and vinegar to dry ingredients.
   • Beat with a mixer (or sturdy spoon) for 2–3 minutes.
   • Dough will be thick and sticky—more like batter than kneadable dough.
4. First rise
   • Scrape dough into a greased loaf pan (8½×4½ inch).
   • Smooth the top with wet fingers.
   • Cover loosely and let rise in a warm place 30–45 minutes, until slightly above the pan.
5. Bake
   • Preheat oven to 375°F (190°C).
   • Bake 35–40 minutes, until golden and internal temp reaches ~200°F (93°C).
6. Cool completely
   • Remove from pan and cool on a rack at least 1 hour before slicing.

Tips for best texture

• Use a stand mixer if possible—it adds structure
• Don’t over-proof or the bread may sink
• Store sliced bread in the freezer and toast as needed

Variations

• Dairy-free: already dairy-free if using oil + non-dairy milk
• Egg-free: replace eggs with ¾ cup aquafaba (chickpea liquid)
• Seeded bread: sprinkle sunflower or sesame seeds on top before baking

If you’d like, I can tailor this to vegan, no-yeast, or a specific GF flour blend (like rice flour or oat flour).