How to Bake the Perfect Gluten-Free Sandwich Bread: High-Rising & Soft
If you’ve tried baking gluten-free sandwich bread, you know the heartbreak of ending up with soggy, flat loaves. But don’t give up just yet! With the right ingredients and a few simple tricks, you can master a gluten-free sandwich bread recipe that’s soft, high-rising, and absolutely delicious. Ready to uncover the secret to perfect gluten-free bread? Let’s get baking with this foolproof gluten-free sandwich bread recipe featuring King Arthur flour and xanthan gum!
Baking gluten-free sandwich bread can feel like an uphill battle, especially when your efforts result in a dense, disappointing loaf. But here’s the good news: it’s possible to bake soft, airy, sandwich-worthy bread without gluten. The key is using quality ingredients and understanding how to replace gluten’s role in the rising process.
Dear Mary: Do you have a good gluten-free bread recipe that can be made in a bread maker? I’ve tried a few, including the recipe that came with the bread maker. Not so good. My quest is to use a simple cup for cup gluten-free flour to make homemade gluten-free bread. I would love your ideas. Thanks, Debbie M., Georgia
Dear Debbie: I feel your pain. Although I only occasionally bake gluten-free, I have had sufficient fails to have discovered why this happens and what not to do.
Why Gluten-Free Bread Can Be Challenging
Baking gluten-free isn’t as easy as swapping a cup-for-cup gluten-free flour for regular flour, especially when yeast is involved. Yeast relies on gluten to create that airy rise, and without it, you’re left with a dense, soggy dough that refuses to cooperate.
Gluten gives structure and elasticity to dough, allowing it to trap the gases produced by yeast, which makes the dough rise. When baking without gluten, you need a replacement that can mimic these properties to achieve that same rise.
Gluten-free flour
There are many gluten-free flour blends out there, and they often contain different ingredients. Here’s the thing: gluten-free baking isn’t cheap, so if you’re going to go through the effort, you want to make sure the result is worth it. Using quality flour and the right techniques can help you achieve gluten-free sandwich bread that’s not just edible—but absolutely delicious.
The Secret Ingredient for Perfect Gluten-Free Bread
It’s Just! Xanthan Gum, 8oz
What’s the secret to a perfect gluten-free sandwich bread recipe? Xanthan gum. This ingredient is the key substitute for gluten, giving your dough the structure it needs to rise and stay together. When used in the right amount, xanthan gum works with the yeast to transform gluten-free dough into a soft, airy loaf.
While some gluten-free flours list xanthan gum in their ingredients, they don’t always specify the exact amount—and that can make or break your bread. To get consistent, bakery-quality results, I recommend using a high-quality, gluten-free all-purpose flour without xanthan gum, so you can control the amount yourself.
You can find xanthan gum from trusted sources like King Arthur Baking or save a few dollars by purchasing it on Amazon. Most grocery stores also carry xanthan gum in their specialty baking section, reflecting the growing demand for gluten-free and other dietary-friendly options.
Essential Ingredients and Tools for Perfect Gluten-Free Bread
Start with the Best Ingredients
King Arthur Gluten-Free All-Purpose Flour, 24 oz
Investing in high-quality ingredients upfront will save you time, money, and effort in the long run. Plus, you’ll be rewarded with delicious results from your gluten-free sandwich bread recipe—think perfect sandwiches, toast, croutons, and even Thanksgiving stuffing!
For gluten-free bread, I highly recommend King Arthur Gluten-Free All-Purpose Flour. This reliable blend of stabilized brown rice flour, potato starch, and tapioca has no xanthan gum, which allows you to control the amount of gum for your recipe. You can find it at many local supermarkets, but it’s also available directly from the King Arthur Baking website or the King Arthur Store on Amazon—where Prime members enjoy free one-day shipping!
As a long-time customer (and fan!) of King Arthur Baking, I trust their products completely. I’ve even visited their flagship campus and baking school in Norwich, Vermont—it’s a wonderful, family-friendly place! King Arthur is also an employee-owned company, and you can really tell they care about quality. Just to clarify, I’m not affiliated with them in any way—I’m simply a loyal customer sharing what works.
Why You Need a Stand Mixer
Hamilton Beach Electric Stand Mixer
Take it from someone who’s made the mistakes so you don’t have to—using a stand mixer with a flat beater attachment is the way to go for gluten-free bread. Avoid the dough hook here; the flat beater gives you better results for this type of dough.
Mixing by hand may seem tempting, but trust me, it’s not worth the frustration. Your bread won’t rise as well, and the texture will suffer. Even using a hand mixer won’t produce the same high-rising, airy loaf. But if that’s all you have for now, give it a try and then add a stand mixer to your Christmas wish list!
8 1/2 x 4 1/2 Loaf Pan (1 lb Dough Capacity)
Pullman Loaf Pan with Lid
To get that perfect loaf shape, I swear by my Pullman loaf pan. It helps the dough hold its shape, especially when working with gluten-free bread that tends to be a bit more delicate. Named after the Pullman Company, which invented these pans for use in railway cars, this pan comes with straight sides and a sliding lid that seals the dough inside during baking. The result? A beautifully pale, thin crust and perfectly square slices—ideal for creating those neat, picture-perfect sandwiches.
However, don’t worry if you don’t have one of these specialty pans. A standard loaf pan will always do the trick. Just remember—whether you’re using a Pullman or a regular loaf pan, be sure to fill it only about two-thirds full to avoid messy spills over the edges while it bakes.
Step-by-Step Gluten-Free Sandwich Bread Recipe
(A printable recipe card follows for easy reference!)
Ready to bake a gluten-free loaf that’s soft, airy, and perfect for sandwiches? Follow this step-by-step guide, and soon you’ll have a high-rising, delicious loaf of bread that will make you forget every disappointing gluten-free bake you’ve ever had.
Ingredients You’ll Need:
- 3 cups (468 g) King Arthur Gluten-Free All-Purpose Flour
- 3 tablespoons (35 g) white granulated sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons (8 g) salt
- 1 1/4 teaspoons xanthan gum
- 1 cup warm milk
- 4 tablespoons butter (softened)
- 3 large eggs
Directions:
1. Measure the Dry Ingredients: Start by carefully measuring (or weighing, if you have a gram scale) the dry ingredients: flour, sugar, yeast, salt, and xanthan gum. Place them into the bowl of your stand mixer or a regular mixing bowl if you don’t have a stand mixer. Give them a good stir to combine.
2. Gradually Add Warm Milk: Using your stand mixer fitted with a flat beater attachment (or a hand mixer), gradually mix in 1 cup of warm milk. Don’t be alarmed if the mixture looks crumbly at first—it will come together as you add the milk.
3. Add Butter: Next, beat in the softened butter until it’s fully incorporated. This step helps add richness to your gluten-free bread, making it even more delicious.
4. Add Eggs, One at a Time: Crack in the eggs, one at a time, mixing thoroughly between each addition. This step is key to creating a batter that’s smooth and cohesive.
5. Beat on High for 3 Minutes: Now, beat the mixture on HIGH speed for 3 minutes. This is a critical step because it incorporates air into the thick batter, helping replace the missing gluten. The batter will be thick and smooth, more like buttercream than traditional bread dough.
6. Let the Batter Rise: Cover the bowl with plastic wrap and set it in a warm spot to rise for about 1 hour. Don’t expect it to double in size—it won’t. But it will become puffy, which means the yeast is working its magic!
7. Prepare the Loaf Pan: Once the batter has risen, gently stir it to deflate the puffiness. Scrape the batter into a lightly greased 8 1/2 x 4 1/2 loaf pan using a rubber spatula.
8. Let the Dough Rise Again: Cover the pan loosely with plastic wrap and let the dough rise again, just until it reaches the rim of the pan. Meanwhile, preheat your oven to 350°F.
9. Bake: Place the loaf in the oven and bake for 38 to 42 minutes, or until it’s golden brown on top.
10. Cool and Finish with Butter: Once baked, remove the bread from the oven and turn the loaf out onto a cooling rack. While the bread is still warm, rub a stick of butter over the top for extra flavor and to keep the crust soft (this part is optional but so worth it!).
11. Cool Completely Before Slicing: Let the bread cool completely before slicing. This might be the hardest step, but it’s essential for the best texture.
FAQs for This Gluten-Free Bread Recipe
Can I use a hand mixer?
Yes, but the results won’t be quite as good as with a stand mixer. A hand mixer can mix the ingredients, but it won’t be able to create the same structure that gluten-free dough needs for the best rise and texture. If a hand mixer is all you have, go ahead and use it. Your bread will still turn out tasty, but it might be a little denser.
Can I use a bread machine instead of the oven?
Absolutely, but there are a few adjustments to get the best results. Add 3 extra tablespoons of gluten-free flour and an additional egg (for a total of 4). Make sure your bread machine has a gluten-free setting to help the dough rise and bake evenly. While bread machines are convenient, they don’t offer the same control as baking in the oven, especially when it comes to getting that golden-brown crust. It really depends on your preference—both methods can yield delicious gluten-free bread, but if you love a crispy crust, the oven might be your best bet.
Why doesn’t my gluten-free bread rise as much as regular bread?
Gluten-free dough works differently because it lacks the elasticity of gluten, which helps trap air and create that fluffy texture we expect in regular bread. Instead, gluten-free dough relies on ingredients like xanthan gum or psyllium husk to mimic this structure. However, you might notice that your gluten-free bread doesn’t rise quite as high. That’s normal! Make sure your yeast is fresh, and give the dough enough time to rise in a warm spot—but don’t expect it to double in size like traditional dough.
Why is my gluten-free bread crumbly?
Crumbly gluten-free bread can be caused by a few things, but the main culprit is often the balance of liquid and binders. Too little xanthan gum or another binder can cause the bread to fall apart. It’s also important to ensure the dough isn’t too dry. Follow your recipe measurements carefully and consider weighing your ingredients for better precision. If your bread still turns out crumbly, try increasing the xanthan gum slightly or adjusting the liquid.
How should I store gluten-free bread?
Because gluten-free bread can dry out faster than regular bread, it’s best to store it in an airtight container at room temperature for up to 2 days. If you don’t plan to eat it within that time, slice it and freeze the slices for later. When you're ready to enjoy, just pop a slice in the toaster, and it’ll taste fresh again!
Perfect Gluten-Free Sandwich Bread: High-Rising & Soft
Ingredients
- 3 cups King Arthur Gluten-Free All-Purpose Flour 468 g
- 3 tbsp white granulated sugar 35 g
- 2 tspn instant yeast
- 1 ¼ tspn salt 8 g
- 1 ¼ tspn xanthan gum
- 1 cup warm milk 227 g
- 4 tbsp butter softened
- 3 large eggs
Instructions
- In the bowl of your stand mixer (or a mixing bowl if using a hand mixer), carefully measure out and add the flour, sugar, yeast, salt, and xanthan gum. Weighing ingredients with a gram scale will give the best results.
- Using your stand mixer fitted with the flat beater attachment (or a hand mixer with beaters), gradually beat in the warm milk. Don’t worry if the mixture looks crumbly at first—it will start to come together once all the milk is added.
- Add the softened butter and beat until fully incorporated. The mixture will begin to smooth out.
- Beat in the eggs, one at a time, ensuring each egg is thoroughly blended before adding the next. Take your time here!
- Once all the eggs are added, increase the mixer speed to HIGH and beat for exactly 3 minutes. This step is crucial, as it incorporates air into the thick batter to help replace the missing gluten. The finished batter should be smooth and silky, more like buttercream than traditional bread dough.
- Cover the bowl with plastic wrap and set it in a warm place to rise for about 1 hour. The dough won’t double in size but should become slightly puffy.
- After the rise, gently stir the dough to deflate the puffiness. Scrape the batter into a lightly greased 8 ½ x 4 ½ loaf pan using a rubber scraper.
- Cover the pan loosely with plastic wrap and let the dough rise until it just reaches the rim of the pan (this may take around 30 minutes). Preheat your oven to 350°F towards the end of the rising time.
- Bake the bread for 38-42 minutes until it’s golden brown. The internal temperature should reach about 205°F.
- Remove the bread from the oven and turn it out onto a cooling rack. For a soft, flavorful crust, rub the top with a stick of butter while the bread is still warm. Allow the loaf to cool completely before slicing.
Notes
Can I use my bread machine?
Yes, with these adjustments: Increase the gluten-free flour by 3 additional tablespoons and add 1 extra egg (4 total). Be sure to use a bread machine with a gluten-free setting for the best results.Tips for Perfect Gluten-Free Bread
- Measure Carefully: Using a gram scale for precise measurements will ensure the best results.
- Warm Milk: Make sure the milk is warm but not hot to avoid killing the yeast.
- Oven Temperature: Keep a close eye on the bread during the last few minutes of baking to prevent over-browning.
Nutrition
Question: What’s your biggest challenge when it comes to baking gluten-free bread? Is it finding the right ingredients, getting the rise, or something else? Let’s swap tips.
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I created an account just to tell you that I have been using this recipe, and only this recipe for over 20 months. My husband was diagnosed with Celiac Disease and we HATED the bread options in stores. So, I learned how to make gluten free bread. I bought a bread machine, tasted tens of recipes when I finally found yours. I tried this recipe with 8 different flour blends (adjusting the gram weight based on the serving size weight) and settled on Bob’s Red Mill 1 to 1. We chose it for taste. I have no problems with rise, either.
I just want to say thank you. Thank you for giving me the ability to help my husband enjoy bread again. Thank you for helping us save thousands of dollars, as well. God bless you!
Wow! It makes me so happy to hear this. Thanks for sharing your story!
I am greatly concerned about the flour measurement. Typically when I measure out flour I fluff it first and then I use a spoon or something to fill the measuring cup with. I did three cups wait it on the scale and it was nowhere near 468 g. I dumped all the flower back into the container and just measured it out and it still was not near 468 Grams. My question and hopefully you will answer so I can make this recipe in the future, should I just weigh out 468 Grams because for me that is more like three and a half to three and three quarters cup of flour.
Going by weight is always advisable. “Cup” volume can vary greatly from one country to another.
I made this using the measurements ( couldn’t reach the scale) . Followed the recipe exactly as written. It was so good, especially toasted. Was nervous about it because I was making it for my daughter in law and I wanted the best! Did not disappoint. Easy recipe and very tasty.
This is absolutely the BEST, biggest, easiest, great tasting, gluten free bread recipe I’ve ever found. I made it with my bread machine and it came out beautifully. I cannot thank you enough for this recipe. God bless you for saving me thousands of dollars and for gifting me a wonderful recipe. Thank you! Thank you! Thank you! Your recipe earned me extra wife points!
Woo-hoo! Thanks for the great feedback, Michelle
I’ve used this recipe, and it is tasty. However, the stock image that was chosen to go along with it is not representative of this recipe. It shows fluffy white bread with a lovely crust…guessing it’s a gluten filled loaf. My hopes were up until I baked it.
Dear Mary,
I have failed before at making a gluten free bread using the America’s Test Kitchen (How Can It Be Gluten Free) recipe (using their gluten free all-purpose flour blend recipe). I do not have a stand mixer and would like to know if you could recommend if I would be able to use a food processor with a dough blade and use your recipe and have it come out ok? I really am hesitant to go ahead and put all the effort and ingredients into my attempt just to have another failed experiment.
Thank you
The stand mixer with the flat beater is the best chance for success but obviously if you dont have that, you could give your processor a shot. Let us know how it turns out!
So much good information, thank you! You mentioned using “xanthan gum or psyllium husk to mimic” gluten. I’m allergic to gums, so psyllium husks sounded like a good alternative for me. Googling it gave me more info about using it along with some recipes, so thank you so much for mentioning that. I had no idea there was a way for me to have freshly baked bread!!
Got any recipes for gluten free, yeast free bread (vegan)? My pastor has a lot of allergies and I haven’t found a good recipe yet.
Best Ever NO-YEAST Homemade Bread
I’ve made this for my grandson, he is bemoaning going gluten free. He said it’s the best bread. I had to add an extra 1/4C of milk to get the right consistency. It rose to the top of the bowl.
Hi
Clicked on frugal wedding tips but keeps taking me to the bread tips
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Mary,
Loved this recipe! Nice rise and taste. I’ve failed in other recipes but this one was the winner! Even my husband liked it and he usually doesn’t eat gf anything.
Thank you
Sandy
Hi Mary,
I made this today and it’s great. My usual boxed gluten-free bread mix changed the recipe for the worse. This is a welcome alternative. For those who are wondering, I used the KAF Measure for Measure and omitted the xantham gum. It turned out perfect!
Thanks for that feedback, Allie!
Can you use almond milk instead of regular milk?
Be sure to let us know how that turns out for you, Jen!
Got a recipe for gluten free, vegan bread?
I don’t but maybe someone here does! (Please share if that someone is you.)
I wanted to note that although not inexpensive, KAF sells a GF bread mix that works beautifully. Once in a while I find boxes on sale or marked down, and we thoroughly enjoy them. No other brand of GF bread mix works half as well or tastes as good.
I also totally trust KAF products. They test their recipes and products extensively, and it shows!
Hi Mary,
Just read the recipe for the gluten-free sandwich bread. The number of eggs required isn’t in the ingredient list. However, when I looked at the bread machine version, noted one more egg needed for total of 4, so I’m assuming that 3 is needed for base recipe. Pls confirm. Thanks
Thanks for the heads up! You are right. In the text of the post the 3 eggs are included. Somehow they fell out of the recipe card! That has been fixed. Thanks for letting me know!
Thanks for catching that. The 3 eggs are noted and included in the text of the post, but you are right they fell out of the recipe card ingredients. I have fixed this now and I will add an alert into tomorrow’e e-newsletter!