Gluten-Free Sandwich Bread Recipe for Soft, Everyday Loaves

Whether you’re making a classic PB&J, a grilled cheese, or simply toasting a slice with butter and jam, having a reliable Gluten Free Sandwich Bread Recipe on hand is a game changer. This homemade gluten-free bread bakes up with a soft, tender crumb, a slight chew, and just the right amount of structure—no dense, dry, or gummy texture here!

Recipe Ingredient Notes

Gluten Free Flour: This recipe requires specific flours. It will not work as intended with generic store-bought 1-to-1 gluten-free blends. Each flour here contributes a distinct function.

Eggs: Eggs improve structure, tenderness, and moisture; their proteins and fats stabilize and enrich the crumb and help the loaf rise.

Milk: Whole milk is recommended over water for best structure; milk proteins help mimic gluten’s effect in the crumb.

Whole Psyllium Husks: Psyllium helps bind the crumb, reducing crumbliness and giving a wheat-like texture. This recipe was tested only with whole psyllium husks, not psyllium husk powder.

Tools Needed

You’ll need a few common kitchen tools to make this loaf successfully.

Digital Kitchen Scale: Baking by weight gives consistent results; a small precision scale is helpful for tiny amounts.

Stand Mixer: Fitted with a dough hook is ideal for combining and developing this batter-like dough.

Pullman Loaf Pan: A taller pullman pan (used without the lid) supports the sides and reduces the chance of collapse.

Pastry Brush: For greasing the pan and brushing melted butter on the loaf before baking.

Water Spray Bottle: Optional—light mists of water can help during proofing.

Recipe Testing Notes

Getting a sandwich loaf that is both tender and sturdy is more challenging with gluten-free flours. A single protein-rich flour wasn’t enough—the loaf tended to collapse while cooling. Adding sorghum flour improved structure and minimized sinking.

Substituting fine cornmeal with millet flour produced a loaf that rose dramatically then shrank while cooling, resulting in a narrow shape and an off flavor, so cornmeal is preferred.

Gluten Free Sandwich Bread Dough

Make the dough in a stand mixer with a dough hook or by hand with a Danish dough whisk. The dough will have a batter-like consistency and cannot be shaped like a traditional loaf.

1. Heat the milk to about 110°F (no hotter than 115°F). Sprinkle in active dry yeast and a pinch of sugar, stir, and let sit 10 minutes until frothy.
2. In the mixer bowl combine super fine brown rice flour, sorghum flour, tapioca starch, fine cornmeal, whole psyllium husk, xanthan gum, sugar, and kosher salt.
3. Whisk the eggs and oil together in a small bowl to help them incorporate more easily.
4. Add the frothy yeast mixture, whisked eggs, oil, and vinegar to the dry ingredients. Mix on low until combined, scraping the bowl to capture any dry pockets.
5. Increase the mixer to medium-high and mix 3–4 minutes. The dough will be soft and somewhat lumpy—this is normal for gluten-free breads.
6. Scrape the dough into a ball with a flexible spatula and let it rest in the bowl for 10 minutes while you prepare the pan.

Shaping & Proofing

Prepare the Pullman loaf pan by greasing it and dusting the interior with fine cornmeal for flavor and texture. Alternatively, use a nonstick spray.

1. Coat the pan’s interior with melted butter or neutral oil.
2. Sprinkle a little fine cornmeal, tilt and rotate to coat bottom and sides, then tap out excess.
3. Transfer the batter-like dough into the prepared pan and smooth the top with the back of a spoon (wet the spoon slightly for an easier finish).
4. Lightly mist the dough with water to assist proofing, cover with a clean towel, and let rise in a warm spot for about 1 hour or until doubled. Cooler proofing in the fridge overnight is possible but will take much longer.

Baking Instructions

Bake the loaf in two stages: first inside the loaf pan, then unmold and bake directly on the oven rack to finish and deepen the crust. Aim for an internal temperature near 210°F (99°C) to ensure doneness.

1. About 45 minutes into proofing, or when the loaf looks doubled, preheat the oven to 400°F. Proofing times vary by kitchen temperature.
2. Melt unsalted butter and brush it over the loaf before baking to promote browning.
3. Bake at 400°F for 15 minutes.
4. Without opening the oven door, reduce the oven to 375°F and continue baking for 45 minutes until golden brown.
5. Remove the loaf from the oven, unmold it, then return it to the oven directly on the rack and bake an additional 10 minutes to develop a deep golden crust.
6. Turn off the oven and let the bread cool inside for 30 minutes to reduce the risk of side collapse.
7. Transfer to a cooling rack and cool completely before slicing. If impatient, you can slice after about 2 hours, but the center may still be slightly moist.

Storage & Freezing

Gluten-free bread dries out faster than wheat bread. Once the loaf is completely cool, store it in a large zip-top bag inside an airtight container to keep it soft for 2–3 days. Make sure it is fully cooled before sealing to avoid sogginess or mold.

Gluten Free Sandwich Bread with Sourdough Discard

This recipe works well with gluten-free sourdough discard. You can use up to 100 grams of discard by replacing 50 grams of the brown rice flour (if your starter is brown rice-based) and reducing milk by 50 grams. The discard enhances flavor and crumb but does not replace the commercial yeast.

FAQ – Gluten Free Sandwich Bread Recipe

Note about Salt in my Recipes

The recipe uses Diamond crystal kosher salt as a baseline; if you use a different salt (like Morton’s kosher salt), adjust amounts because salt crystal size affects perceived saltiness.

Baking in grams

Recipes are provided by weight for accuracy. Digital scales are affordable and far more reliable than measuring cups, especially with gluten-free flours that vary in density.

Note about Ovens and Oven Temperatures

Recipes are tested in conventional ovens with the rack in the middle position. Convection ovens can bake faster and drier—adjust temperature and time accordingly. An oven thermometer is useful for accuracy.

Substitutions and Modifications

Substitutions may change the final texture and flavor. Follow tested ingredient lists when possible for best results.