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The Best Gluten Free Sandwich Bread

This gluten free sandwich bread is soft, fluffy, and holds together perfectly for sandwiches and toast. Made with a blend of gluten free flours, it's easy to slice and tastes just like traditional bread.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups 210g gluten free all-purpose flour blend (with xanthan gum)
  • 1/2 cup 60g almond flour
  • 1/4 cup 30g tapioca starch
  • 1 tablespoon 12g granulated sugar
  • 1 packet 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup 240ml warm water (110°F)
  • 1/4 cup 60ml olive oil
  • 2 large eggs room temperature
  • 1 tablespoon apple cider vinegar

Equipment

  • 9x5 inch loaf pan
  • stand mixer with paddle attachment
  • mixing bowls
  • kitchen scale
  • measuring cups and spoons
  • cooling rack
  • plastic wrap or kitchen towel

Method
 

  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten free all-purpose flour, almond flour, tapioca starch, sugar, yeast, salt, and baking powder.
  2. In a separate small bowl, combine the warm water, olive oil, eggs, and apple cider vinegar. Whisk until well blended.
  3. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Increase speed to medium and beat for 2-3 minutes until a thick, sticky batter forms.
  4. Grease a 9x5 inch loaf pan with nonstick spray or line with parchment paper. Transfer the batter to the pan and smooth the top with a wet spatula.
  5. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place for 45-60 minutes, until the batter has risen just above the rim of the pan.
  6. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  7. Bake the bread for 40-45 minutes, until golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 25 minutes.
  8. Remove the bread from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing (at least 1 hour).

Notes

For best results, use a gluten free flour blend that contains xanthan gum (like King Arthur Measure for Measure or Bob's Red Mill 1-to-1). If your blend doesn't include xanthan gum, add 1 teaspoon. Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, slice and freeze for up to 3 months. Toast slices directly from frozen.