Simple Gluten-Free Sandwich Bread Dough

I’ve been making simple gluten-free sandwich bread dough for years, and this version balances ease with a reliable texture that slices well and toasts beautifully. It’s forgiving for new bakers, and I’ll walk you through the techniques I use so you get consistent results every time. If you like experimenting, you can compare this method with a gluten-free sourdough approach I’ve used before: gluten-free sourdough sandwich bread.

Why Make This Recipe

• Light, tender crumb that holds sandwich fillings without crumbling.
• Quick to mix and rise compared with elaborate breads—great for weeknight baking.
• Uses pantry-friendly gluten-free flours and a small amount of xanthan or psyllium for structure.
• Versatile: works for toast, sandwiches, and French toast. I love it because it lets me make a reliable loaf any time without long sourdough maintenance.
• Makes a daily loaf that freezes and reheats well; ideal for meal prep or lunchboxes—see more about top loaf choices here.

Recipe Overview

• Prep time: 20 minutes (active), plus 60–90 minutes rising.
• Cook time: 35–45 minutes.
• Total time: ~1 hour 55 minutes (including final proof).
• Servings: 10–12 slices per 9×5-inch loaf.
• Difficulty: Easy.
• Method: Mix wet and dry ingredients, beat to a thick batter-like dough, first rise in bowl, shape into pan, final rise, bake at 375°F (190°C) until internal temp reaches 200–205°F (93–96°C). Use a loaf pan and a mixer or whisk.

My Experience Making This Recipe

When I developed this dough I tested different gum types and hydration levels to avoid crumbly slices. I found that a slightly wetter dough plus a short second rise gives the most sandwich-friendly texture. Switching from only xanthan gum to a mix with psyllium husk improved crumb elasticity and sliceability.

How to Make Simple Gluten-Free Sandwich Bread Dough

Start by whisking dry ingredients: a blend of 2 cups gluten-free all-purpose flour (blend with rice, tapioca, potato starch), 2 teaspoons instant yeast, 1 1/2 teaspoons sugar, 1 teaspoon salt, and 1 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder). Warm 1 cup lukewarm milk (110°F/43°C) or a dairy-free milk alternative and dissolve 2 tablespoons softened butter (or oil) and 2 large eggs. Combine wet into dry and beat 3–5 minutes until smooth and slightly sticky—this dough will be more batter-like than wheat dough. Let it rise in a warm spot for 45–60 minutes until puffy, transfer to a greased 9×5-inch loaf pan, let it rise another 30 minutes, then bake at 375°F (190°C) for 35–45 minutes. Cool fully on a rack before slicing.

Expert Tips for Success

• Use an instant-read thermometer to hit 200–205°F (93–96°C) internal temperature; visual cues alone can be misleading.
• If your gluten-free blend lacks binders, add xanthan gum (1 tsp per cup) or psyllium husk (1 tbsp total) for structure. For a dairy-free option, swap butter for neutral oil and use non-dairy milk—more on that in the dairy-free guide here.
• Beat the batter 3–5 minutes with a hand mixer or stand mixer on medium to incorporate air; gluten-free dough needs mechanical aeration.
• Proof in a slightly warm spot (about 80°F/27°C). If your kitchen is cold, preheat the oven to 200°F (93°C) for 2 minutes, turn it off, and place the bowl inside (do not leave oven warm).
• For a crisper crust, place a small oven-safe dish of hot water on the bottom rack for steam during the first 10 minutes of baking, or brush the top with melted butter immediately after baking.

How to Serve Simple Gluten-Free Sandwich Bread Dough

• Classic sandwiches: try turkey and avocado or a grilled cheese for testing meltability.
• Toasted with butter and jam for breakfast; a slightly thicker slice holds up well.
• Use as the base for French toast—the texture soaks custard evenly without collapsing.
• For entertaining, slice and serve small open-faced canapés with smoked salmon or herbed cream cheese.

Storage and Reheating Guide

Store cooled bread in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, freeze whole loaves or pre-sliced portions wrapped tightly in plastic and foil for up to 3 months. Thaw slices at room temperature or toast from frozen. Reheat a frozen slice in a toaster or warm a whole loaf wrapped in foil at 325°F (160°C) for 10–15 minutes to refresh crumb and crust.

Recipe Variations

• Dairy-free: substitute non-dairy milk (soy, oat, or almond) and use oil instead of butter; add 1 tablespoon apple cider vinegar to improve rise.
• Seeded loaf: fold in 1/3 cup mixed seeds (sunflower, flax, chia) after first rise for texture—see a chia-focused variation here gluten-free chia seed sandwich bread.
• Sourdough-style: replace commercial yeast with 1 cup active gluten-free starter, adjust hydration slightly, and allow longer fermentation; techniques similar to a crispy-crust approach can help the exterior texture are useful.
• Lower-carb: swap half the all-purpose blend for a high-fiber almond or coconut flour—reduce total liquid by 1–2 tablespoons and add an extra egg for binding.

Nutritional Highlights

• Typically moderate in calories; a slice provides carbohydrates for energy and can be made higher in fiber by adding seeds or whole-grain GF flours.
• Gluten-free by design; check labels if you have celiac disease to ensure blends are certified gluten-free.
• Contains eggs and possibly dairy—swap as needed for allergens and note portion sizes: one slice (about 40–50 g) is a typical serving for sandwiches.

Troubleshooting Common Issues

• Dense loaf: likely underproofed or not enough beating. Ensure you beat the batter 3–5 minutes and allow full rise until visibly puffy.
• Crumbly slices: increase binder (xanthan gum or psyllium) or add one extra egg for moisture and structure.
• Gummy center: underbaked or too much liquid. Use an instant-read thermometer and bake until 200–205°F (93–96°C) internal temperature; reduce liquid by 1–2 tablespoons next bake.

Frequently Asked Questions

Q: Can I make this recipe without xanthan gum?
A: Yes—substitute psyllium husk powder at about 1 tablespoon for structure, or use a prepared gluten-free blend that already contains binders. Psyllium gives a more elastic crumb but will darken the loaf slightly.

Q: How do I know when the dough has risen enough?
A: Because gluten-free bread doesn’t show windowpane, look for a visibly puffy, domed batter and a slight increase (about 50–75%) in volume after the first rise. The final proof in the pan should produce a soft dome 1/2–1 inch above the rim.

Q: Can I make the dough ahead and refrigerate?
A: Yes. After mixing, cover the bowl tightly and refrigerate for up to 24 hours to develop flavor. Remove and bring to room temperature (30–45 minutes) before the final rise and bake. Expect slightly longer proofing times.

Q: What equipment gives the best results?
A: A stand mixer with paddle attachment or a hand mixer speeds aeration and gives a better crumb than hand stirring. Use a 9×5-inch metal loaf pan for the best crust; glass pans heat differently and may require reduced baking times.

Conclusion

If you want an alternative approach or an even simpler loaf to compare, this Easy Gluten-Free Bread – Mama Knows Gluten Free guide offers additional techniques and ingredient swaps that pair well with the methods described here.

Print