Gluten-Free Sandwich Bread

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gluten free
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Yield: 1 loaf

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And you thought you'd never enjoy your favorite sandwiches again! This recipe yields a tender, tasty, high-rising loaf, perfect for classic ham and cheese, a PB & J, or a BLT club. Toast and spread with butter and jam for breakfast, turn into French toast, or make a luscious grilled cheese sandwich.

Gluten-Free Sandwich Bread

star rating (101) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 02/24/2010


Tips from our bakers

  • Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.
  • Make delicious cheese bread by reducing the sugar in the recipe to 1 tablespoon; and stirring 1 cup (4 ounces) shredded sharp Cheddar cheese into the dough just before scooping it into the loaf pan.
  • If you have a 9" x 4" x 4" pain de mie pan, this is a great place to use it. It'll bake a taller loaf than a standard loaf pan. Bake with the lid on, or off; baking with the lid off will give you a slightly more crowned loaf; leaving the lid on will give you a slightly closer-grained loaf. If you use the lid, bake the bread for 50 minutes, with the lid on the whole time. Remove it from the oven, remove the lid, and turn it out of the pan onto a rack to cool.
  • If you prefer to make this mix without eggs, using flax in place of the eggs works well. To replace the 3 eggs called for, use ¼ cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with ½ cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tablespoons (1/2 ounce) flax meal (the more finely ground the better) blended with 3 tablespoons water. Let it sit for 10 minutes to thicken before using.
  • Note: For a dairy-free version of this bread, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
  • Want to make cinnamon-apple bread? Stir 1 cup chopped apples (peeled or unpeeled) into the batter after its first rise. Scoop the dough into the prepared pan, and sprinkle it with a mixture of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Swirl the cinnamon-sugar into the dough with a butter knife; add an additional sprinkling of cinnamon-sugar on top, if you'd like. Let rise and bake as directed.


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1) Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.

2) Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.

3) Add the butter and beat until thoroughly blended.

4) Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.

5) Cover the bowl, and let the thick batter rise for 1 hour.

6) Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

7) Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.

8) Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.

9) Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or till it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

10) Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 1 loaf.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 slice, 58g Servings Per Batch: 16 Amount Per Serving: Calories: 154 Calories from Fat: 38 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 48mg Sodium: 204mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 3g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/21/2015
  • Sue C from Crickhowell, South Wales, UK
  • Am so pleased with this GF recipe! Stuck to it first 2 times, lovely moist risen tasty loaves which don't fall apart. Today I added mixed seeds -sunflower, pumpkin and linseeds - and it's even better. I use almond or goats milk as am avoiding cow's milk and cut down the amount of sugar by half - still good!
  • star rating 04/07/2015
  • PPuri from India
  • Hi, The first time I made this it was perfect. Though surprisingly I had to add 2 cups of milk and 5 eggs to get the consistency the way it is shown in the pictures.... It was delicious. But the second time, using the same ingredients the batter was not as smooth and the bread didnt rise as much, landing up in a denser bread. I just wanted to know what could the reason be for the above issue.... Thank you
  • star rating 03/21/2015
  • Jean from Phenix City, AL
  • I haven't made bread in years and I mean about 20 years! My bread doesn't look anything like the picture but it's not bad. It was easy to prepare, the taste was kind of bland but I guess for sandwich bread, it's not supposed to be sweet. I also had used a glass loaf pan and 2 mini loaf pans,maybe that was the problem? Not sure but will continue to work on it.I didn't want to use xanthan gum in the recipe so I really loved the comment about substituting the xanthan gum with an extra egg white from a review by "Cardboard Food from KAF Community" on 02/2015. I think I'll try adding the cinnamon sugar next time.
  • star rating 03/02/2015
  • Bridgette from Portage, MI
  • I made it in my bread machine on the GF setting. My 6 year old celiac child loves this bread. I even add 2 tbs of chia seeds and 3 tbs of ground flax seed. I have eaten this bread as well and it has a nice moisture to it. I use extra large eggs to provide more moisture for the add seeds. I make the bread, let it cool then slice and place in the freezer for storage and microwave to thaw as needed. The bread still is moist and full of flavor. I use a flour blend I make at home that is similar to king Arthur's GF flour.
  • star rating 02/27/2015
  • Cardboard Food from KAF Community
  • This bread is great - made it today. I am newly GF and sugar-free. I needed bread for my work week and had not found any alternatives as of yet. I got around the xanthan gum issue by simply adding an extra egg white and the sugar issue by adding appox. 2 tablespoons of whipped honey then added an extra 1/4 cup flour to cover for the extra moisture. I only use goat dairy so I used goat's milk and goat butter. The taste and texture are a cross between cornbread and white bread. Just fine for me.
    We're happy to hear you were able to adjust this recipe to your personal dietary needs. Thanks for sharing these substitutions for others who are looking to cut back on white sugar or may not have xanthan gum on hand. Good luck and happy baking! --Kye@KAF
  • star rating 02/16/2015
  • rubyroad from KAF Community
  • This recipe is perfect. I have the Zo mini, so I use 2 cuos flour and reduce everything else. The recipe is similar to the gf recipe in the manual. I fnd that measuring by volume is essential and use various gluten free flour mixes. Just found this on a blog; Use quick bread cycle, take pan out before first stir down, let machine run empty until just before bake. Then carefully put risen loaf (which has finished rising at room temp) back into machine and bake. Or use regular cycle and unplug before first stir down and bake in bread machine pan in oven at 350. Gf bread does better with only 1 rise.
  • star rating 01/25/2015
  • Anne from Buffalo, NY
  • Very successful on my first attempt - I'm thrilled!! Nice crust, good texture, too. Can't wait to try it out as french toast, or croutons, or in stuffing! Note: I mix my own flours (3 parts starch (I use potato and tapioca) to 2 parts whole grain (brown rice and sorghum)) and use regular, not instant yeast (so I 3x the amount of instant yeast). Because I use my own flour,I tend to use the weight measure instead of volume, so I used 16.5 ounces of flour. I also "proofed" the yeast prior to using (mix 1/4 of the milk with 1 tbls sugar and the yeast).
  • star rating 01/22/2015
  • Aurelia from DFW, Texas
  • Tried this for my first time! I tried it once using the boxed mix, but to make cinnamon rolls and they came out great! With all my food allergies and intolorances, I was forced to make bread from scratch and to be honest, I was nervous to try this out. There are so many stories of 'bad' results for gluten-free bread making. However, I prayed and persevered through and it came out GREAT! The taste is homemade and yeasty, with an excellent spongy texture. My only concern is, when it came out of the oven, the top was nice golden brown but the top was not as 'smooth' looking as the pictures online show. Mines had many 'popped' air bubbles, so I am wondering as to what had happened. I used warm water instead of milk and oil instead of butter because of my dairy intolerance. Either case, this is a blessing and it is good to have 'bread' back!
  • star rating 01/21/2015
  • Straight A's from Orlando, FL
  • Excellent! Finally, gluten free bread that actually tastes like...bread. Used same ingredients as recipe listed (no substitutions). Put room temperature eggs that I had mixed together in bread machine, followed by the butter floating in milk warmed in microwave. Poured that over eggs. Followed with flour, salt, gum and yeast. Set machine to "dough" and let it do its thing. Then scraped the dough into greased loaf pan and let rise for 45 min. Baked at 350 for 40 min. Perfect! We all overdid it because it was just so good!
  • star rating 01/12/2015
  • Kristi from Alliance, OH
  • Wonderful texture and taste!!
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