Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!
Why is this recipe for gluten free bread the best?
It has taken me years to fully stand behind a gluten free sandwich bread recipe. Every homemade recipe I tried was difficult, time consuming, and yielded the most disappointing results.
For the longest time, buying expensive, subpar store-bought gf bread sufficed because at least I was saving time!
So many readers, though, have asked for a great-tasting gluten free bread. There have been a lot of trials, but I finally landed on a recipe that exceeds my essential criteria.
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making a loaf of bread.
- Most important – Tastes BETTER than any gluten free bread out there. Seriously.
I wouldn’t stand behind this recipe if I didn’t feel it 100% met all these crucial elements. I know what it feels like to waste precious time and expensive ingredients, and I wasn’t about to add another recipe to that vortex!
I truly hope this recipe makes all your gluten free dreams come true, just as much as it has for me!
Ingredients Needed
Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever.
- Gluten free flour – Using a good gluten free flour makes or breaks the quality of the bread. I tested the recipe with different flours to make sure it consistently turns out, but some performed handedly better than others. See below for what to use and avoid.
- Psyllium Husk Powder (optional) – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly.
- Baking powder
- Salt
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator.
- Honey – Granulated sugar may be substituted
- Eggs
- Oil – Or substitute the same amount of melted butter, but not for gluten free dairy free bread.
How to make gluten free bread
- First combine the dry ingredients in a bowl of a stand mixer. Use the paddle attachment to combine on low speed.
- Add the liquid ingredients – warm water, eggs, honey, and oil. Mix on low to combine for 1 minute.
- Increase speed to medium and beat for 5 minutes. This gives time to hydrate and relax the starches so your bread is soft instead of gritty.
- Scrape the dough into a greased bread pan. Spray a large piece of plastic wrap with nonstick spray and lay over the top of the pan. Set the pan in a warm place while the oven preheats to 350ºF, about 45 minutes. The bread should rise almost the top of the pan.
- Bake bread for 40-45 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes. or until the internal temperature reaches 205ºF.
What is the Best Gluten Free Flour to use for bread?
Once the recipe was perfected, it was tested with three different gluten free flours to make sure the results were consistent.
Using information from the best gluten free flour article, I eliminated using Bob’s Red Mill 1-to-1 GF Flour because it had such disappointing results across the board.
I tested with Cup 4 Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, and Pillsbury gluten free flour because some readers have been asking about its performance.
From an ease and baking standpoint, they all performed well. Pillsbury had the most solid structure, which turned out to be a not very good thing. Cup 4 Cup was the softest, with King Arthur in between.
As far as taste, Cup 4 Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
(By the way, Cup 4 Cup also handedly won out in the best gluten free gnocchi recipe.)
King Arthur still tasted good and had a favorable texture, but had a strong rustic taste to it. It reminded me more of wheat bread than white bread.
Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury gluten free flour might work for other recipes, but definitely did not work well with this one!
Frequently asked questions
What is the best way to store the bread?
Gluten free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.
Is this recipe dairy free?
Yes! All the ingredients in this gluten free bread recipe are dairy free. However, if you choose to use Cup 4 Cup brand flour, it does contain milk powder. For other great tasting flours that don’t contain allergens, please refer to my Best Gluten Free Flour article.
Can I make it in a bread machine?
I have not tried it in a bread machine, so I don’t recommend it.
Do I have to use a stand mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.
What kind of yeast should I use?
Instant Rapid Rise yeast, either Red Star or Fleishman’s brand is best. Instant yeast has smaller granules so it does not have to be proofed before using. Just be sure your water is warm enough to activate the yeast while mixing.
Can I substitute any ingredients?
Yes. In experimenting with this recipe I found swapping out sugar for the honey has similar results. Also, replacing oil with 4 tablespoons of melted butter is fine. However, then the recipe will not be dairy free.
Do I have to add psyllium husk powder?
No. I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly.
What kind of bread pan should I use?
Use a 9X5 or 9X4 loaf pan. A 9X4 pullman pan makes bread with the most authentic sandwich bread shape for slicing.
How do I know when my bread is done baking?
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.
If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy.
The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.
important note about serving
Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!
However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.
Can I make gluten free breadcrumbs from this recipe?
Yes! If you do not enjoy bread heels, save them up in a ziplock freezer bag, and make a batch of gluten free bread crumbs as needed.
More Gluten Free Bread Recipes You’ll enjoy!
We need delicious gluten free bread for all occasions! If you are looking for something besides sandwich bread, here are more of my most popular gluten free recipes.
Plus, for an ultimate guide, find more of the best gluten free bread recipes all in one resource!
- Gluten Free Zucchini Bread
- Gluten Free Challah
- Best Gluten Free Banana Bread
- Banana Chocolate Chip Bread Pudding
- Gluten Free Pumpkin Bread
- Gluten Free Cornbread
- Fluffy Gluten Free Biscuits
- Oat Flour Bread
SAVE THIS RECIPE FOR GLUTEN FREE SANDWICH BREAD TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
White Gluten Free Bread
Ingredients
- 3 cups gluten free all purpose flour (Cup 4 Cup gluten free flour highly recommended)
- 1 packet (2 ½ tsp) instant rapid rise yeast
- 1 tablespoon psyllium husk powder (optional), helps with bread moisture & structure
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups warm water (110°F)
- 2 eggs, room temperature
- ¼ cup honey
- ¼ cup vegetable oil
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
- Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
- Set in a warm, draft-free place to rise until the bread reaches three-fourths to the top of the pan, for about 45 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.
- Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Frequently asked questions:
What is the best way to store the bread?
Gluten free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly. For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.Can I make it in a bread machine?
I have not tried it in a bread machine, so I don't recommend it.Do I have to use a stand mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.Can I substitute any ingredients?
Yes. In experimenting with this recipe I found swapping out sugar for the honey has similar results. Also, replacing oil with 4 tablespoons of melted butter is fine. However, then the recipe will not be dairy free.What kind of bread pan should I use?
Use a 9X5 or 9X4 loaf pan. A 9X4 pullman pan makes bread with the most authentic sandwich bread shape for slicing.How do I know when the bread is done baking?
I highly recommend using an instant read thermometer to check the temperature. The bread will "look" done before it's actually done adequately baking. If you pull the bread too soon it will be gummy, instead of soft and fluffy. It should reach a temperature of 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.important note about serving
For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture. Please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.Nutrition
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Heather says
I’m very happily surprised that this turned out like “real” bread even with all my substitutions! I used 1 1/2 c of my millet flour/potato starch blend (far more millet than potato starch), 1/2 c of sorghum flour and 1c. Brown rice flour. I added 2 rounded tsp’s of xanthan gum. I also substituted 1T ground flaxseed for the psyllium husk. I lined my 9×5 loaf pan with parchment paper. The taste is super and best of all the texture is fully baked but squishy just as bread should be. This will now be my regular bread to make!
Barb says
I have tried lots of different wheat free bread recipes but never a gluten free one. The instructions were spot on. The bread is really really good and I will definitely be making more. One thing I will mention. I cut the bread into slices and put 1/2 in the freezer and the other half into a vacuum sealed container. The container bread was really good this morning after being made yesterday afternoon. I heated it in the microwave for about 10 seconds. Excellent!!
Holly says
My 2.5 year old granddaughter is gluten intolerant, the store bought gf bread is not toddler friendly. I’ve made this bread 3x first in a regular size loaf Pan and then in smaller loaf pans. I freeze the extra they last 2-3 weeks. The smaller loaves are consumable for her in a week. We use it for her PB&J, grilled cheese and French toast. Thank you so much for researching this recipe. It’s perfect!
Signed,
Aubrey’s Grandma ❤️
Tori Elder says
OMG!!!! Thank you, thank you, thank you! I”m crying I’m so happy! Sharing with everyone I know who has to eat gluten-free because this is seriously a game changer. My husband is a professionally-trained baker who doesn’t have to eat gluten-free and even he was impressed with the results. I made it and I hate working with yeast but this was so easy.
Melissa says
Hi Tori,
This is the best thing ever! Thank you so much for sharing. I was pretty stoked about the recipe for the exact same reasons, but now we just need to get it out there! Thank you for sharing. It is so appreciated!
Best,
Melissa
Tori Elder says
Tonight I’m making it again and doing it as dinner rolls, which I’m topping with some everything bagel seasoning on top so it’s savory. So excited about this that I bought more yeast packets so I could make sure to have some to make bread when I run out.
Stella says
In South Africa I also use Golden syrup instead of honey and it still came out perfect. Thanks again for this lovely recipe!
Stella says
It’s Health Connection Wholefoods’ gluten-free flour mix. It already contains xanthan gum. Worked so well! I didn’t add the psylliam husk powder though. But will definitely keep this recipe.
Melissa says
Hi Stella,
Thanks for the follow-up! I’m always happy to hear another flour works well. When I was testing the recipe I tried 4 different brands, but a couple of them didn’t have great results. Part of the adventure of gluten-free baking!
Best,
Melissa
Ruth Anne White says
Hi
This is my son’s response in his email to me = (Just wanted to let you know that I cut into the loaf of bread tonight and it was great. It is the best loaf of GF bread you have ever made. I started with a single slice, the butt end, with a bit of real butter. Then I had some extra butter, so I had to have one more slice into the loaf. It was splendid. Not dense and tough, definitely some airiness and lightness to it. The corner edges on the top of the loaf are hard, but it is a small price to pay for very good slices of bread. The grilled cheese was good too, Per your recommendation, I have it covered on the counter at room temperature. Don’t lose this recipe, it is absolutely wonderful. Thank you so very much!)
I used PG (Premium Gold GF Flax and Ancient Grain AP Flour from Sam’s club because I had it in the house……BUT I SIFTED IT . I have searched a long time for a recipe that ACTUALLY WORKS ..Thank you I just found it.
Melissa says
Hi Ruth Anne,
Thank you so much for taking the time to share your son’s response with me. I’m so glad he loved it! I haven’t bought GF bread since I came up with this recipe, and it makes me so much happier eating it than anything I’ve ever spent a small fortune on!
Best,
Melissa
Thelma Kravos says
I followed the recipe for the gluten free bread and it turned out a mess. When the dough was risen at the required time, it ran out of the pan and all over the cupboard. After baking for the required time it was still not baked through and was a complete mess. Had to throw it in the garbage. Big Dissapointment.
Melissa says
Hi Thelma,
I am so sorry to hear this! It sounds like it was a leavening issue. You mean it rose fine, but when you baked it, it rose too much out of the pan and in the oven? Did the GF flour you use have a leavener in it as well? I’m happy to troubleshoot what went wrong!
Best,
Melissa
Gwen says
Absolutely delicious! Great texture. I look forward to making it as dinner rolls. I used bread machine yeast as I did not have instant rapid rise yeast. I used Cup4Cup flour as it is my favourite GF flour. Your instructions were very clear and easy to follow. Thank you for the recipe
Melissa says
Hi Gwen,
You don’t know how happy this makes me! This is exactly what I was striving for. I hope this recipe will be of sliver of hope for others that struggle with gluten free bread!
Best,
Melissa
Sally says
I made dinner rolls with this recipe, they came out great. I used an ice cream scoop to fill greased muffin tins, brushed melted butter on the tops and baked them 20 minutes as you suggested. They are delicious!!
Melissa says
Hi Sally,
Yay! Perfect! Thanks so much letting me know. I will give them a try as well!
Best,
Melissa
Sally Dufour says
This recipe is delicious! Could this bread recipe be used for dinner rolls if baked in a muffin pan, if so what would you recommend for baking time at 350 degrees?
Melissa says
Hi Sally,
I’m so glad to hear you enjoy it! I haven’t tried the variations yet, but I don’t see why it would be a problem to bake them in greased muffin tins. I would guess they would take about 20-25 minutes, but I haven’t tested it. If you have a thermometer they will be done with the temp reaches 205 degrees fahrenheit. I’ll put it on my to do list, but I’d love to hear if you try it!
Best,
Melissa
Sally says
Thanks for your speedy reply! I will try this on the weekend and let you know how they come out.
Stella says
I made this recipe in South Africa using Gluten-free flour and it was yummy! So soft and delicious!
Melissa says
Hey Stella,
Yay! Thanks for writing and letting me know! What brand of gluten free flour is available there? I’d love to know what else works with the recipe!
Best,
Melissa
Jess says
Cup 4 Cup is not dairy free. It contains a milk powder in the ingredients.
Melissa says
Hi Jess!
Yes, thanks so much for pointing that out. If you go with Cup 4 Cup, it is not dairy free, but you’re welcome to use any allergen-free GF flour blend. For another alternative please refer to my Best Gluten Free Flour article that lists all the allergens and how the GF flours compare.