Gluten-Free Sandwich Bread (Easy To Make)

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Learn how to make an easy gluten-free bread recipe that's soft and fluffy and perfect for sandwiches or toast. This foolproof recipe delivers homemade bread with a satisfying texture and rich flavor—no kneading required!

Prep Time1 20

Cook Time1

Total Time2 20

Course: Breakfast, Brunch, lunch

Cuisine: Gluten-free

Keyword: Gluten-Free Sandwich Bread

Servings:

Calories: 157kcal

Equipment

Ingredients

1/2 cup Warm water
2 tbsp Honey
2 tbsp Active yeast
270 grams White rice flour
80 grams Sorghum flour
90 grams Tapioca flour
1/2 tsp Salt
1 1/2 tsp Xantham gum
3 Eggs room temperature
1 tbsp Apple cider vinegar
1 1/4 cup Warm water 100 F
1/2 cup Olive oil or avocado oil

Instructions

Line a large loaf pan (I used a 13x5 inch) with parchment paper and set aside.
In a measuring cup with 1/2 cup warm water, add honey or sugar, then yeast and stir until well combined. Set aside for 10 minutes to activate.
In a large bowl, or bowl of a stand mixer, add rice flour, tapioca flour, sorghum flour, xanthan gum, salt and whisk together. Add eggs, apple cider vinegar, 1 ¼ cup warm water, and oil. Mix for 1-2 minutes using a hand mixer on low-medium speed or a stand mixer with a paddle attachment. The dough will be very wet and pourable.
Pour the dough into the prepared loaf and spread it evenly. Allow the dough to rise uncovered for 1 hour in a warm area. If your kitchen is cool, you can place the pan uncovered in the oven with only the light on.
After the bread rise to the top of your long loaf pan, preheat the oven to 350°F. Place pan in the middle of the oven and bake uncovered for 45 minutes, or until temperature reaches 200°F in the center. Some ovens may take longer , up to 60 minutes.
After baking, remove the loaf from the oven and wait 5 minutes before lifting it out of the pan and placing it on a wire rack. Voila, you will have a perfect gluten-free loaf. Allow the loaf to cool to room temperature before slicing.

Nutrition