How to Make the Best Gluten Free Sandwich Bread

We know going gluten free is good for our health, and lucky for us, it gets easier every day as more and more gluten free substitutes hit the shelves. Unfortunately, some of these replacements don’t exactly resemble the original in flavor or texture, and nowhere is this truer than with gluten free sandwich bread.

Along with the flavor often being off, processed breads, even if they’re gluten free, are often manufactured with additives and preservatives. What’s a bread lover to do?

Fortunately, you don’t need to accept a unsavory or unhealthy bread when you have our recipe! This recipe produces soft, moist sandwich bread just like you ate before you changed your diet. Try it and you’ll never have to stare longingly at the glutinous options at the supermarket ever again.

This recipe makes one 9 x 5 inch loaf (about 16 slices). Remember to use organic ingredients for best results.


  • 2½ cups of gluten free all-purpose baking flour
  • 1 tablespoon of active dry yeast
  • 1 cup warm milk
  • 2 eggs
  • 2 tablespoons coconut crystals
  • 3 tablespoons coconut oil
  • 1 teaspoon apple cider vinegar
  • 2½ teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • ½ teaspoon finely ground unrefined sea salt

Note: Check your ingredients very thoroughly to be sure that they don’t contain gluten or traces of it.


Grease a 9 x 5 inch bread loaf pan and sprinkle with flour. Place aside for later. Preheat the oven to 375 degrees F.

Heat the milk to about 110-115 degrees F.

In a small bowl, allow the coconut crystals and yeast to dissolve in the in warm milk. This should take between 5 and 10 minutes. You’ll know it’s ready when the yeast softens and begins to form a creamy foam.

When the yeast mixture is ready, use a mixer with a paddle attachment to combine the oil, vinegar, eggs and yeast mixture. Beat on low speed for 1 minute. Progressively add and beat in the flour, xanthan gum, gelatin and salt. Beat on medium speed for 2 minutes. Note: The dough will appear and be softer than dough with gluten.

FPlace the dough into the greased and lightly floured pan. Smooth out the top of the dough with a wet spatula. Cover the pan, put it somewhere warm and let the dough rise until it reaches the top of pan. This will take about 25 minutes.

Bake the bread at 375 degrees F for 20 minutes. Then, cover it loosely with foil and bake again for 10-15 minutes or until it’s golden brown. Remove the loaf from the pan and allow it to cool on a wire rack.

Make your favorite sandwich, sit back, relax, and enjoy eating it!

So, the next time you’re craving the comfort of a sandwich on ‘real’ bread, just bake up a loaf of this. You’ll be able to enjoy the texture and taste you’re used to without the uncomfortable side effects that gluten can bring on.

-The Alternative Daily


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