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Easy ultra soft gluten-free sandwich bread loaf with a perfect texture

Easy Ultra Soft Gluten-Free Sandwich Bread

A soft and fluffy gluten-free sandwich bread that's perfect for busy weeknights and brunches, with no gritty texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Breakfast, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum, certified gluten-free) Ensure it's a certified gluten-free blend.
  • 2 ¼ teaspoons instant yeast (1 packet, gluten-free certified)
  • 2 tablespoons sugar or honey Use honey if preferred.
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup warm milk (dairy-free milk works well) Use any preferred dairy-free milk.
  • 2 large eggs, room temperature Make sure they are at room temperature.
  • ¼ cup oil or melted butter Use dairy-free if needed.
  • 1 teaspoon apple cider vinegar Important for the rise.
Optional Ingredients
  • 1 tablespoon ground flaxseed For added fiber.
  • Seeds for topping (sunflower or sesame) Optional for garnish.

Method
 

Preparation
  1. Preheat your oven: Start by greasing or lining a standard loaf pan with parchment paper and set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, yeast, sugar, and salt until evenly combined.
  3. Add the wet ingredients: Pour in the warm milk, eggs, oil or melted butter, and apple cider vinegar.
  4. Stir it up: Beat the mixture with a spoon or electric mixer for 2–3 minutes until a thick, smooth batter forms.
  5. Spoon it in: Transfer the batter into the prepared loaf pan and smooth the top with a wet spatula.
  6. Let it rise: Cover loosely and let the dough rise in a warm place for 30–45 minutes.
  7. Bake it: Preheat the oven to 350°F (175°C) and bake for 40–45 minutes, until golden and firm to the touch.
  8. Cool it down: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Bread lasts about 3-5 days in an airtight container at room temperature. For longer storage, wrap tightly and freeze for up to 3 months. Reheat individual slices or the whole loaf in the oven.