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Slices of soft gluten-free bread with an airy crumb, shown plain and as a sandwich with lettuce and tomato.

Homemade Gluten-Free Bread for Sandwiches – Soft, Sliceable, and Reliable

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Prep Time 15 minutes
Cook Time 50 minutes
Rise Time 40 minutes
Total Time 1 hour 45 minutes
Course Bread
Cuisine American
Servings 12 Slices

Ingredients
  

  • Gluten-free all-purpose flour blend (2 1/2 cups; choose one with xanthan gum, or see notes)
  • Tapioca starch (1/2 cup)
  • Instant yeast (2 1/4 teaspoons; one standard packet)
  • Granulated sugar (2 tablespoons) or honey
  • Fine sea salt (1 1/4 teaspoons)
  • Xanthan gum (1 teaspoon, only if your flour blend does not include it)
  • Warm milk (1 cup; dairy or unsweetened almond/soy milk, about 105–115°F)
  • Warm water (1/2 cup, about 105–115°F)
  • Neutral oil (3 tablespoons; avocado, light olive, or canola)
  • Large eggs (2, room temperature)
  • Apple cider vinegar (1 teaspoon)
  • Optional: Butter or oil for greasing the pan; sesame or poppy seeds for topping

Instructions
 

  • Prep the pan: Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal. Set aside.
  • Mix the dry ingredients: In a large bowl, whisk the gluten-free flour blend, tapioca starch, yeast, sugar, salt, and xanthan gum (if needed) until well combined.
  • Combine the wet ingredients: In a separate bowl or measuring jug, whisk the warm milk, warm water, oil, eggs, and vinegar until smooth.
  • Make the dough batter: Pour the wet mixture into the dry mixture. Beat with a hand mixer or stand mixer (paddle attachment) on medium for 2–3 minutes. The texture should be like thick cake batter—spreadable, not kneadable.
  • Pan and smooth: Scrape the batter into the prepared pan. Smooth the top with a damp spatula. If using seeds, sprinkle them on now and lightly press.
  • Rise: Cover loosely with a clean towel. Let rise in a warm, draft-free spot until the dough crowns about 1/2 inch above the rim, 30–45 minutes. Do not overproof.
  • Preheat the oven: While the loaf rises, preheat to 350°F (175°C).
  • Bake: Bake 40–50 minutes, until the top is golden and the internal temperature reaches about 205–210°F. If the top browns too quickly, tent with foil for the last 10–15 minutes.
  • Cool properly: Let the bread cool in the pan for 10 minutes, then lift it out and cool completely on a rack, at least 1 hour. Slicing too soon can make it gummy.
  • Slice and enjoy: Use a serrated knife to cut even slices. For thinner slices, chill the loaf for 30 minutes first to firm it up.