Soft Sandwich Bread, Gluten-Free


  • 3 cups (420 g) Gluten-Free All-Purpose Flour Mix ) I use Bob’s Red Mill (not the 1:1)
  • 2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix) if you use Bob’s Red Mill you will need 6 tsp total)
  • 4 tsp baking powder (reduce or omit if baking at high altitude)
  • 1 tsp salt
  • 4 tablespoons granulated sugar (I use coconut sugar but you may also use Monk fruit or Stevia as a substitute)
  • 2 tablespoons active dry yeast (I like Red Star)
  • 1 1/2 cups (355 ml) warm but not hot (about 95 degrees F/35 degrees C) milk (or milk substitute, or water)
  • 2 teaspoons vinegar (I use apple cider vinegar) or lemon juice (omit if desired)
  • 1/4 cup (60 ml) olive oil
  • 2 extra-large eggs (about 1/2 cup/120 ml), room temperature pr 2 flax eggs
  • (to make flax eggs use 1 tablespoon of flax meal to 2 ½ Tablespoons of water for each “egg” let sit in bowl for 5 minutes)
  • extra olive oil and gluten free flour for the pan


Preheat oven to 375 degrees. Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan). I use a silicone loaf pan.

Place warm milk/water into a small bowl. Whisk in 1 tablespoon of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).

In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaining 3 tablespoons sugar.

In the bowl of a stand mixer fitted with the paddle attachment, place eggs or flax egg, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes. This is the most important part so be sure and let it mix for the full 3 minutes. It should be a very thick batter and look kind of like soft serve ice cream;

Scrape mixture into your prepared loaf pan and smooth the top. Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 minutes. Basically, you want it to look a bit puffed up. I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise. Watch it–don’t let it rise too much. It should only rise to the top or a bit above the top of the pan.  It will rise as it cooks.

Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it. Bake for another 10 minutes for a total of 30 minutes. If using a silicone pan bake for another 30 minutes checking every 15 to be sure it is not getting too brown.

Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely. The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely (this can take an hour). If you do, the bread might be gummy inside.

To store:

Store at room temperature (do not store in the fridge–that will cause it to go stale more quickly). I store mine directly on the cutting board, cut side down with a towel over it. If you need to store it longer than a couple of days, I would slice the loaf and then wrap it well in plastic wrap and then freeze. That way you can remove individual slices without defrosting the whole loaf.


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