Looking for an EASY sandwich bread you can make the same day that’s soft and tender like store-bought white bread? This Gluten Free Sandwich Bread recipe delivers — quick, no-knead, and perfect for sandwiches.
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While I love all of my gluten free breads, sometimes you want a dependable loaf that comes together quickly. This recipe is streamlined from my other gluten free sandwich loaves and can be ready in under four hours from start to finish — and it’s NO KNEAD. It can also be made dairy-free and vegan by swapping the milk and butter. The texture is soft, tender, and ideal for hearty sandwiches that hold up in lunchboxes.
Ingredients needed for gluten free sandwich bread
- Kim’s gluten free bread flour blend — if making dairy-free, substitute the whey protein with a suggested alternative from the blend notes (soy protein isolate or another neutral protein works well).
- Milk or dairy-free milk — milk enriches the dough and yields a softer crumb compared with water.
- Butter or dairy-free butter — provides a richer, buttery flavor than oil.
- Sugar — a small amount feeds the yeast and adds just a touch of sweetness.
A word about psyllium husks
Many gluten free bakers use a psyllium gel (psyllium mixed with water) to create a dough that can be kneaded and shaped. I use a small amount of whole psyllium husks in several recipes for added elasticity, but I prefer not to make a gel because I don’t like the resulting texture in every recipe. A psyllium gel can let you knead immediately, but it’s not required for this loaf. You can also refrigerate the dough overnight and shape it the next day if that fits your schedule.
Here’s how easy it is to make this bread
Combine all ingredients in a large mixing bowl and mix on medium-high for 5 minutes until the dough is smooth and fully combined. Scrape the dough into the center of the bowl, cover, and let it rise until it has doubled (or nearly tripled) in size.
Use a Danish dough whisk or a large spoon to vigorously stir the dough and release air bubbles, similar to punching down traditional dough. Transfer the dough to a well-greased 8.5 x 4.5 inch loaf pan and smooth the top. Cover and proof in a warm, draft-free spot until the dough rises about one inch above the pan, roughly 30 minutes.
If desired, brush the top with melted butter. Cover the pan with another same-size loaf pan to trap steam (or place a cast-iron pan on the bottom oven rack with a few ice cubes when you put the loaf in). Bake at 450°F for 15 minutes, then remove the top pan, lower the oven to 375°F, and bake for another 40–45 minutes. The loaf is done when an instant-read thermometer reads 205–210°F in the center or the loaf feels light for its size.
Rather Watch?
Easy Gluten Free Bread FAQs
Yes — double the ingredients and divide the dough between two equal loaf pans.
The loaf stays soft 3–4 days at room temperature when well wrapped. For longer storage, slice and freeze the slices on a parchment-lined sheet, then wrap and freeze for up to 3 months.
Place an oven-safe shallow pan (cast iron works well) on the bottom rack when preheating. When ready to bake, add ice cubes to that pan to create steam for the initial bake, then remove it for the remainder of the bake time.
Why is this recipe in grams only?
I publish bread recipes in grams because weighing ingredients is the most accurate and consistent method for baking. Cup measures vary by country and technique, which causes inconsistent results. Switching to a scale eliminates much of the guesswork and troubleshooting. If you prefer cups you can convert the recipe yourself, but using a scale is faster, cleaner, and far more reliable — especially with gluten free flour blends.
More gluten free bread recipes
- Gluten Free Rye Bread Recipe
- Best Ever Gluten Free Sourdough Bread
- Soft and Buttery Gluten Free Brioche
- Gluten Free Potato Cheddar Bread
- Gluten Free Multigrain Seeded Bread
For a quick, soft, no-fuss loaf that tastes like the sandwich bread we all miss, try this Gluten Free Sandwich Bread. It bakes up tender, slices beautifully for sandwiches, and can be made dairy-free or vegan when you substitute the milk and butter.
Gluten Free Sandwich Bread Recipe
Equipment
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Pullman loaf pan (or similar 8.5 x 4.5 inch loaf pan)
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Stand mixer or heavy-duty mixer (dough hook or paddle)
Ingredients
- 540 grams whole milk (or dairy-free milk)
- 56 grams butter, melted (or dairy-free butter)
- 6 grams instant yeast
- 29 grams granulated sugar
- 5 grams whole psyllium husks (or 1½ tsp psyllium husk powder)
- 453 grams Kim’s gluten free bread flour blend
- 12 grams kosher salt
- 8 grams baking powder
- extra melted butter for brushing, optional
Instructions
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Add all ingredients to a large mixing bowl in the order listed. Mix on medium-high with the dough hook or paddle for 5 minutes.
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Scrape the dough into the center of the bowl, cover, and proof in a warm, draft-free place until doubled to nearly tripled in size, about 1½–2 hours.
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Preheat the oven to 450°F and position the rack in the lower third.
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Vigorously stir the dough with a Danish dough whisk or spatula to deflate it. Scoop into a well-greased 8½ x 4½ inch loaf pan, smooth the top, and loosely cover. Proof in a warm spot until the dough rises about one inch above the pan, ~30 minutes.
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Remove the cover, brush with melted butter if desired, and place a same-size loaf pan on top to trap steam. Carefully place the pan in the preheated oven.
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Bake at 450°F for 15 minutes. Remove the top pan, reduce heat to 375°F, and bake another 40–45 minutes, or until the loaf feels light and an instant-read thermometer reads 205–210°F in the center.
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Turn the loaf out immediately onto a wire rack to cool. Brush with melted butter if you like. Cool completely before slicing; the crust will soften as it rests. Wrapping the loaf in plastic or a towel speeds softening.
Notes
You may omit the psyllium husks; if you do, reduce the milk to 480 grams to maintain proper dough hydration.