If you miss thin sliced sandwich bread this Gluten Free Sandwich Bread is a must try!
The Best Gluten Free Sandwich Bread
I have been gluten free since 2009. Over the years I have tried a lot of different gluten free breads and gluten free bread recipes. My family has declared this recipe the best gluten free sandwich bread that they have ever had.
I don’t call recipes the best very often, but we really think this is the best gluten-free store-bought or homemade sandwich bread that we have had.
My husband and son do not have to eat gluten free and even they enjoyed this. In fact, my son choose this over the loaf of regular bread that I had in the cupboard.
Gluten Free Sliced Bread
This gluten free sandwich bread sliced so well! I have never been able to get super thin slices of gluten free bread, but with this recipe I could.
We made tuna fish sandwiches with it. We also used it for sloppy Joes.
I love a grilled cheese sandwich so one night last week I served gluten free grilled cheese sandwiches and homemade tomato soup for dinner.
Gluten Free Bread Dough
Gluten free bread is not hard to make but the dough is a little different than regular bread dough.
The bread is stickier. It not a batter, but it is also not a regular bread dough. You can’t really kneed most gluten free bread doughs.
Because the dough is stickier it is hard to form a loaf. You just spread the dough in the pan and even it out the best you can. Gluten free bread is not the prettiest of bread, but in my opinion taste is more important. And this gluten free sandwich bread tastes amazing!
Ingredients
When it comes to gluten free bread there are all kinds of recipes. Many claim to be the best. One of the things that I have noticed is that many of the recipes call for ingredients that I don’t usually have on hand.
I have been gluten free for years and I make almost all our gluten free baked goods and desserts. I have a lot of gluten free ingredients and products in my pantry. So if a gluten free recipe calls for an ingredient that I don’t have it on hand I am guessing most people don’t have it on hand either.
My recipe keeps it simple.
- yeast
- warm water
- oil
- sugar
- egg
- salt
- xanthan gum
- white rice flour
- corn starch
- tapioca starch
Instructions
You do need a mixer for this gluten free sandwich bread recipe. You don’t have to use one, but the bread dough and the bread turn out so much better made in a mixer. It is hard to get the right texture without a mixer.
- In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes. Add egg and oil. Mix until combined.
- In a separate bowl combined the remaining ingredients.
- Slowly add the flour mixture to yeast mixture. Mix using the dough hook of an electric mixer.
- Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like regular bread dough, but it does need to be mixed well. I have found about 5 minutes is a good time. It is really sticky you can add a 2 or so more tablespoons of rice flour.
- Spread dough into a greased loaf pan.
- Cover with a kitchen towel and let rise for about 1 hour.
- Bake at 375 for 30 – 32 minutes.
- Remove from pan and let cool on wire cooling rack.
Gluten Free Sandwich Bread
Gluten Free Sandwich bread slices perfectly for the best gluten free sandwiches.
Ingredients
- 2 tablespoons active dry yeast
- 2 cups warm water (about 110 degrees)
- 1/3 cup oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 1 1/2 tablespoons xanthan gum
- 2 1/4 cups white rice flour
- 3/4 cup cornstarch
- 1/3 cup tapioca starch
Instructions
- In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
- Add egg and oil. Mix until combined.
- In a separate bowl combine the remaining ingredients.
- Slowly add the flour mixture to yeast mixture. Mix using the dough hook of an electric mixer.
- Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like regular bread dough, but it does need to be mixed well. I have found about 5 minutes is a good time. It is really sticky you can add a 2 or so more tablespoons of rice flour.
- Spread dough into a greased loaf pan.
- Cover with a kitchen towel and let rise for about 1 hour.
- Bake at 375 for 30 – 32 minutes.
- Remove from pan and let cool on wire cooling rack.
- Let cool completely before slicing.
Notes
This recipe was tested using all Bob's Red Mill gluten free rice flour, tapioca starch, and xanthan gum. Other brands may work, but have not been tested with this recipe.
The bread dough may rise more quickly than 1 hour or may take a little longer than 1 hour depending on the temperature and humidity.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 186mgCarbohydrates: 32gFiber: 1gSugar: 4gProtein: 3g
The oils isn’t mentioned in the directions. When do we add it?
Thank you!
Also the egg?
I am so sorry about that. I just fixed it. Thanks for letting me know that I forgot that step. You add the egg and oil to the yeast mixture before adding the flour.
This is hands down the BEST GF BREAD ever! This recipe is super easy too! I’ve made lots of GF bread recipes over the years and they all turn out dense and with a weird taste. Not the recipe though! It is so fluffy I told my husband it reminds me of dense angel food cake consistency. Also, it actually toasts in the toaster unlike other breads.
I wonder if this would work as rolls, maybe made in a muffin tin.
Thank you so much for letting me know how much you enjoyed my gf bread. Comments like yours are why I love coming up with new gluten-free recipes. I love helping others make gluten-free easy and delicious. I love it for toast too! It tastes just like regular toast to me. I am working on trying this same dough for other things like rolls and pizza crust. I will share the results after I try them out more. I think there is a lot you could do with this basic gf bread dough.
Have you tried this with Bob’s 1 to 1
Yes, it will technically work, but it doesn’t give you the same texture and it doesn’t slice as well. The cornstarch in the recipe is what seems to help that texture and allows you to get the really thin slices like regular sandwich bread. I hope that helps.
Can the cornstarch be replaced with another starch like potato starch?
Yes, but it will turn out slightly different. This recipe is based on this light and fluffy bread recipe that contains potato starch. The cornstarch changes the texture slightly and makes it easier to slice it thinly. So yes, you can use potato starch in place of the cornstarch. Here is the recipe that uses potato starch. I hope that helps. https://www.lynnskitchenadventures.com/light-fluffy-gluten-free-bread-recipe/
What size loaf pan do you use? I made this, and it came way over the top before i baked it. So i tried to spread it out into 2 pans and rise again. It worked, although the loaves are a little smaller. But the bread is great! Soft, moist, light. Unlike any gluten free bread ive tried before!
I am so glad that you enjoyed the taste and texture of the bread! I love hearing that it was so good because I love to help make gluten free easy and delicious. Sorry that the first one did work quite right. I use the USA Loaf Pan, for 1 lb loaf. It is 8. 5 x 4. 5 x 2. 75 inch. The rise can also change with temperature, humidity, etc. So if it works for you in two pans, that is a fine way to make it. I hope that helps. Have a great day!
I started making this recipe about 3 months ago & it’s awesome!! My husband, who doesn’t need to eat gluten free, loves it. He will eat a piece with butter as a snack.
I have a difficult time finding white rice flour in my area. Brown rice flour is more plentiful. After researching I found I could replace the white with brown so I tried it. I actually like it better!!
Thank you for the recipe, it’s wonderful!!
I am so glad that you have enjoyed this recipe. I love to hear that non gluten free people love a gluten free recipe.
You might try an Asian food market for white rice flour. That’s where I get mine.
Once baked, is this recipe shelf stable? Or does it need to be refrigerated? We are new to the gluten free world and having a hard time finding a bread my daughter likes.