Gluten Free Bread

After 4 years, off and on, trying to find a decent gluten free sandwich bread recipe, I have finally found one my littles & I love! I found the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour a while back & it’s been a lifesaver! I scoured the internet trying to find bread recipes with this particular flour but I didn’t find any. I decided to try this flour with an old regular bread recipe, with a couple tweaks, to see if it would work. I am happy to report that it did & I literally did a happy dance in my kitchen when I pulled the bread out of the oven. My 2-year-old didn’t know why I was dancing, but he joined right in with my celebration.

Okay, let’s begin with the steps. First up, the yeast. I use bread machine instant yeast. Heat up the water in the microwave for about 50 seconds (my microwave is 20+ years old so yours might not take that long) & check to make sure it’s around 105-110°F as any hotter & you’ll kill the yeast, any colder & it will not get nice & foamy. Dissolve the sugar & then add the yeast. Stir and set aside for approximately 10 minutes until it gets foamy.

Next, combine the dry ingredients in a medium bowl. Use a whisk to make sure all of the dry ingredients are mixed well.

Combine the wet ingredients in your stand mixer with the paddle attachment but don’t over mix. Only for a few seconds. Add in your proofed yeast & mix again for a few more seconds. Next add in the dry mix and set the stand mixer on medium-high for about 3 minutes. The dough will be thick & sticky, like in the picture.

Scrape the dough into your 9×5 loaf pan. I use the USA pans so I don’t need to coat them. If you will be making a lot of gluten-free recipes, I highly recommend them. Gluten-free baked goods need really good non-stick or parchment paper. You’ll need to smooth out the loaf with the spatula or with wet hands. This won’t smooth out as it rises so do the best you can but don’t stress over it, especially if you have a pullman loaf pan.

Cover the pan with a damp paper towel & place it in a warm dark place. I put mine in my microwave above the oven while it preheats. Which, this is the perfect time to preheat the oven to 375°F. Do not let the bread rise too much, only 20-30 minutes. If it rises too high it will flow over the pan or collapse. Gluten-free breads don’t maintain their structure. It will continue to rise in the oven.

Bake for 35-45 minutes. 40 minutes is perfect for my oven. If you have a pullman loaf, place the lid on. If not, watch the crust. You can foil tent it if it is getting to dark. Take it out & it will look like this:

Do not, I repeat, DO NOT let the loaf sit in the pan to rest. As soon as you take it out of the oven, carefully turn the pan onto its side  and then out onto your cooling rack. If you have the USA pan, it will slide right out. Then I brush butter on top of the loaf because…butter!

Let the loaf cool completely before you cut it into slices. Look how pretty!

I like to cut it all up so it’s easier to just grab slices when needed for lunch, as if I had purchased the bread from a store. Use a serrated bread knife and eyeball it for your desired thickness.

I suggest bagging it in these loaf bags. They were pretty cheap on Amazon and you can always rinse them out and reuse them if desired.

I have no idea if this bread will be good after 2 days as a loaf here is eaten within 2 days. I also haven’t tried freezing it yet but one of these days I do want to make a bunch and freeze them so I’ll update when I’ve done that. Also, I do want to add cinnamon and raisins as my kiddos love cinnamon raisin toast. I’m thinking that adding the cinnamon to the dry mix and then stirring the raisins in by hand just before I scrape it into the pan will do the trick. Again, I’ll update when I’ve tested that.

I’d love to know what you think if you try this recipe. If you do any variations of it, with a different sweetener or an egg free version, let me know how it goes!

I hope you enjoy bread again!

UPDATE 10/26/2017 to add nutritional facts below for those who have asked. I cut my loaf into 20 slices so that’s what the nutritional facts will show.  

Per slice – Calories: 102 | Carbs: 16 g | Fat: 4g | Protein: 2g | Fiber: 3g | Sugar: 2g

4.7 from 10 votes

Gluten Free Sandwich Bread

A soft (and the BEST) gluten free sandwich bread recipe that is easy to make. 

Course Bread
Cuisine Gluten-Free
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 20 Slices of 1 9x5 loaf
Calories 102 kcal
Author Health Coach Jaime


Yeast Proofing

  • 1 1/2 cups water
  • 3 TBSP sugar or honey or other natural sweetener of choice
  • 2 1/2 tsp instant yeast

Dry Ingredients

  • 3 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 1/2 tsp xanthan gum
  • 4 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 2 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 2 eggs


  1. In a glass measuring cup, warm the water to 105-110 F. Stir in sugar until dissolved. Add in yeast then set aside to proof and get foamy, about 10 minutes.

  2. Whisk the dry ingredients together in a medium sized bowl and set aside.

  3. In the bowl of your stand mixer, add the wet ingredients and mix with the paddle attachment for a few seconds.

  4. Add in the proofed yeast mixture and mix for a few more seconds.

  5. Slowly, so you don't make a mess, add in the combined dry ingredients and turn the mixer to medium-high for about 3 minutes until well incorporated. The dough will be very thick and sticky.

  6. If needed, grease your 9x5 loaf pan. Use a spatula to scrape the bread dough into your prepared pan & smooth out the top as best you can.

  7. Cover the pan with a damp paper towel and place somewhere dark and warm to let it rise 20-30 minutes (depending on how warm your room is). This is a great time to preheat your oven to 375°F

    IMPORTANT: Don't let it rise too high or it will over flow the pan or collapse when cooking as it will rise more in the oven.

  8. Bake it for 35-45 minutes. If you have a pullman loaf pan, make sure the lid is on to give you that fabulous sandwich bread shape. If you don't, you can foil tent the loaf if the crust is darkening too quickly.

  9. Do not let the bread sit in the pan to cool. Carefully roll it out onto your cooling rack. Let it cool completely before cutting into slices.

Comments 71

  1. Neli Medvedevu
    September 27, 2017

    I just can say I love you.

    Red mills is the brand i use but is hard to find bread recipes. I will try to make it tomorrow. I dont have xanthan gum.
    I will let you know how it turns out.
    Thank you!!!!!

    1. September 27, 2017

      Hi, Neli! I love Bob’s Red Mill and I know how hard it is to find bread recipes with this wonderful flour mix! I hope you love this bread as much as my family does. I make at least 2 loaves a week. I can’t wait to hear what you think! 🙂

  2. Marysol Alonso
    October 6, 2017

    Hi!! I made my first attempt two days ago, and it was great 👌!!!

    I Used almond milk instead of water and turned nice. A blessing to find this recipe. Thank you for posting!!

    I just have three questions:

    1) Do you have nutritional facts?
    2) Have you ever tried without the extra xantham gum (as the flour includes it)?
    3) Does it need refrigeration? A loaf is a lot for me as I am the only one celiac in my house by far (I was diagnosed last week)…

    Thank you so much!!!

    1. October 9, 2017

      Hi Marysol. Thanks for letting me know that using almond milk worked great! To answer your questions…
      1) I haven’t figured out the nutritional facts yet. You can enter the recipe into an app like MyFitnessPal and it will calculate it for you.
      2) I have not tried it without the extra xantham gum. If you do, be sure to come back and let me know how it worked.
      3) It does not need refrigeration. I keep mine in a bag in my bread box on the counter. I have frozen a loaf and it defrosted perfectly on my counter.
      I’m so glad you found this recipe and loved it! Good luck on your journey!

      1. Terri
        May 16, 2019

        Omg. Just had my first PBJ in months. This bread is fantastic. Can’t wait to bake it again with variations. Thank you so much!!!

    2. Tammy
      October 9, 2017

      It’s preferable to freeze the bread rather than put it in the refrigerator as it will tend to dry out in the fridge.

      1. October 9, 2017

        Hi, Tammy. Thanks for pointing out that it will dry out in the fridge. You’re right! I should have added that in the description.

  3. Maureen
    October 19, 2017

    Hi! Have you made this recipe with regular yeast? It’s what I have in my pantry. I’m just learning so I don’t know what the difference is. Thanks!

    1. October 19, 2017

      Hi, Maureen. I have made it with regular instant yeast and it came out the same. Let me know how it works for you! Enjoy! 🙂

  4. Maureen
    October 21, 2017

    I have tried twice to make this bread. 1st time to the letter and it was dense, gummy and tasted awful. 2nd time I lowered the oven temp to 350 baked for 80 minutes, same result. Making gluten free bread is not exact science. So many variables can throw a recipe off. I have to keep experimenting till I get it right.

    1. October 26, 2017

      I’m sorry to see you’re having trouble, Maureen. It’s possible that you’re mixing the dough too much. I recommend no more than 3 minutes at a medium-high speed. If you’re doing that, it might be the time in your oven. Try decreasing the time not the temp. Let me know how it goes!

    2. Melissa D
      December 12, 2018

      It is probably your yeast! Make sure your warm liquid is just lukewarm to the touch— if you put your finger in, it should be “blood warm” — after all, we are usually around 99 degrees! 🙂 And make sure your yeast is fresh. Xanthan gum is a conditioner, not a leavener. It will help create a finer crumb but it had nothing to do with the rise. Yeast and baking powder are both leaveners. Leaden lumps of bread are usually victims of inactive yeast, old baking powder, and/or too much liquid. So check to make sure that your leavening is fresh— usually no more than 6 months old. Good luck!

  5. Katrina
    December 23, 2017

    Has anyone tried making this bread with a bread machine? Also, I don’t have xanthan gum, but I’ve read you can add baking powder to help with rise.
    I’m going to try it and see what happens. 🙂

    1. December 30, 2017

      Hi Katrina. I’m curious if you’ve tried it in a bread machine how it turned out. I haven’t done it yet but plan to eventually. Also, how did substituting the baking powder for the xantham gum work for you?

  6. MonicaM
    December 26, 2017

    How much do I mix if I don’t have a bread mixer?

    1. December 30, 2017

      If you’re using a hand mixer, I’d do it for the same amount of time. By hand, just mix until it looks like the pictures plus some for good measure. Let me know what worked for you.

    2. Kathy A Pelot
      March 2, 2019

      Can you use something like swerve or monk fruit instead of the sugar?

      1. March 2, 2019

        You can try any natural sweetener but you may need to adjust the amount depending on the type. Play with it and see what you like.

  7. Monica
    January 8, 2018

    I used the BRM flour that had the xanthan gum (didn’t know till after I made) in it already and when I added more of the xanthan gum. Bread was a flop. Can putting more xanthan gum be the issue?

    1. February 5, 2018

      Hi, Monica. I’m not sure. I’ve tried it with and without the xantham gum and haven’t noticed a difference. The dough is slightly more sticky without the xantham gum but they’ve both baked fine for me. Can you tell me what exactly was wrong with it? If it didn’t rise, your yeast may have been bad or didn’t proof long enough. Sorry it wasn’t a success for you.

  8. Linda
    January 29, 2018

    I made this recently and it is the best gluten free bread I’ve made.

    1. February 5, 2018

      Thanks for letting me know, Linda. I’m happy people are loving it!

  9. Blair
    February 5, 2018

    Just made this bread , it turned out perfect . I did not use the xanthan gum (it’s already in the flour ) I did not substitute anything for it . I was nervous at first bc my dough looked more like batter , it was soft . But it rose and baked beautifully . I baked it for 40 min total . 30 min at 375 , 10 min at 350 . I did cover it with foil half way through. Thanks for a great recipe !

    1. February 5, 2018

      Thanks for letting me know how it worked for you, Blair. I’ve tried it with and without the xantham gum and haven’t noticed a difference other than the dough is slightly more sticky without it. Dropping the temp and tenting for the last 10 minutes is a great idea if you don’t have a Pullman loaf pan!

  10. Gwen G.
    February 25, 2018

    Stumbled across your recipe on Pinterest today, and I am SO SO glad to have found it! I am new to gluten free eating/baking and can only find the Bob’s Red mill flour at my grocery store. I tried just using a normal bread recipe and subbing in the gf flour, but it didn’t rise at ALL. I can’t wait to try this recipe! 🙂

    March 27, 2018

    Hello, thank you so very much for posting your recipe. I am, also, new to GF baking, so I have been researching a lot and one of the key ingredients specially for breads is XANTHAM GUM, which gives the elasticity (gluten in wheat and other flours) in order to bond and give you a bread that it is not like a cookie that cracks and crumbs. So, if you want to substitute it, you may with gelatin, chia seeds, flax seed flour, agar agar, and guar gum. Also, I read that cornstarch would do the trick, but I don’t know for sure.
    I will definitely try your recipe and let you know.

  12. Belinda Live
    August 15, 2018

    I can’t wait to try your recipe. I have one that is very similar, the only difference is the milk instead of the water… my bread turns out beautifully but very heavy so I will try the water version!!! Thank you and I look forward to trying your other GF recipes!!!

  13. Vernice Nunez
    August 30, 2018

    Im trying this for first time pullman pan what size? Thanks

    1. August 30, 2018

      I use a 9×5 Pullman loaf pan

  14. Wanda
    September 19, 2018

    I am so excited, this turned out perfect. I’m trying rolls next, adding just a touch more sugar to the dry ingredients. Thank you Jaime

    1. September 19, 2018

      I’m thrilled that it worked for you, Wanda! It makes delicious rolls too. Just reduce the baking time. I made them for Thanksgiving and Christmas last year and I think I baked it for around 20-25 minutes. Let me know how adding the sugar works. Happy baking!

  15. Lea Miller
    September 23, 2018

    I just found out I have Celiacs and I have been very anxious about my new diet. I just baked your bread and I can’t wait to taste it. Yours seriously looks just like a loaf of white bread in the pics. Mine doesn’t… Is it the pan you use? I used just a regular bread pan, like I bake banana bread in. I’m trying to let it cool before I cut it, but I don’t think I’m gonna last…. lol

    1. September 23, 2018

      Hi, Lea. Yep, the Pullman loaf is what gives it that shape. I really do love those pans! Good luck with the new diet. The Red Mill’s flour blend is awesome!

  16. Amanda
    October 7, 2018

    I just made this and it didn’t rise at all. I had put it in my microwave to rise with a damp towel covering it. My recipes never rise though so I am kind of used to it. Although it is disappointing.

    1. January 11, 2019

      Hi Amanda. When something doesn’t rise it’s typically a yeast problem. Make sure the water isn’t too hot or too cold and that your yeast isn’t too old. Let me know how new yeast works for you.

  17. Diane Bee
    November 20, 2018

    My husband was recently told to cut wheat grain out of his diet so I tried making bread with sorghum flour and it was horrible! It tasted like baked play dough. 🙁 Then I found your recipe and tried it and voila, it turned out sooooo GOOD! My husband said he liked it better than store bought bread. My son & his wife just came for the weekend and they had some, both responding with the same conclusion, it is the BEST bread they have ever had! They LOVED it and wanted the recipe! Thank you so much for sharing this!
    BTW, I use it with the BRM w/ xanthan gum in the flour, didn’t notice that and used the amount of xanthan gum you included in the ingredients and all my loaves have turned out beautifully! I make two at a time. 🙂

    1. January 11, 2019

      Hi, Diane! I’m so happy to see you’re loving the bread. Yes, the BRM flour has xanthun gum in it but I’ve found adding some more really helps the texture. Thanks for your comment!

  18. Heidi J
    November 30, 2018

    Has anyone tried this in a bread machine?

    1. January 11, 2019

      Hi, Heidi. I have not tried it yet as my bread machine died, but if you did, please let me know how it worked for you.

  19. Beth
    January 11, 2019

    Hi. My son is allergic to both wheat and egg, among other things. Have you tried using Aquafaba as an egg substitute in this?
    My son will be in 1st grade next year, and I would love to be able to make sandwiches for his lunch!

    1. January 11, 2019

      Hi, Beth. I have a 1st grader and this is what I use for his school lunches. It holds up well in his lunchbox. That said, I have not tried an egg substitute with this. If you do, please come back and let me know how it went and if you needed to make any adjustments. Thanks!

  20. Kitsel
    January 13, 2019

    My mom gave my daughter a Pullman pan for Christmas, so I set out to bake bread today. I agree… there aren’t a lot of recipes out there using the Bob’s Red Mill 1-to-1 Flour. I debated about trying this only due to some off the less-than-stellar reviews. I shouldn’t have worried! The consistency of the dough is more like a thick cake batter and it didn’t appear to rise, HOWEVER, it *did* rise beautifully in the oven. My daughter is SO excited to have a delicious bread that she can eat after being diagnosed with Celiac a little over 6 months ago. Keep sharing the great recipes and tips for all things gluten-free!

    1. January 30, 2019

      Hi, Kitsel. Thanks for your comment. I’m thrilled that it worked for you! I’ll be adding more recipes soon.

  21. Sue
    January 26, 2019

    I made this recipe using a small bread tin and then using an ice cream size scoop made 7 rolls in a round cake pan. They turned out better than any purchased bread or rolls. Since I am the only one eating gluten free in my family, this recipe worked out perfectly for me. I may try adding more sugar for the rolls next time or try adding herbs for a savory bread/roll.

    1. January 30, 2019

      Hi, Sue. Yes, this recipe makes great rolls! I plan on making a post about it soon. There are a few adjustments but they turn out yummy. I’m so glad you tried it.

    2. Sue
      July 17, 2020

      My bread looks perfect when I take it out of the oven but then the middle fall’s when it is cooling! Help!!!

  22. April
    January 30, 2019

    I was wondering if it has to be olive oil? Is there something I could use instead? I don’t always like the flavor olive oil can leave in baked items. Thanks!

    1. January 30, 2019

      Hello, April. Yes, you can use a different oil. I’ve used almond and coconut (melted) as well. Let me know what you try and how it turned out.

  23. Stephanie
    June 22, 2019

    Yummy bread. We like ours with 2 T honey and 1 T molasses. Might I suggest adding an internal temperature to bake to? Unlike traditional bread, which is done at 180 degrees Fahrenheit, GF bread typically need to be baked to 208-211 degrees Fahrenheit. If the top gets looking too brown, cover with foil. The first time I remembered to look this up, but forgot on the second go. It’s still baked and tasted fine, but much more wet and “underdone” then I would like. It sinks in on the sides demonstrating the weak inner structure.

  24. Heather
    July 2, 2019

    Just want to say thank you for this recipe. My girls are gluten and dairy intolerant. They don’t like the store bought. My 9 year old says it looks like Barbie Doll Bread! Lol! They absolutely love this recipe. A loaf is gone in 2 days instead of 2 weeks. Thanks again!

  25. Eileen
    August 26, 2019

    Looked beautiful when came out of oven, but went flat as it cooled. I don’t think I baked it long enough, will try again. Center was heavy and doughy. Grandson says its good, has eaten 1/2 of loaf already for breakfast toast

  26. Theresa Elliott
    January 7, 2020

    Hello! I have a question. I just bought this same flour yesterday to make this bread and I noticed you put xanthum gum in the ingredients however this flour already comes with xanthum gum in it. So does it need more than what’s already in it or will what’s in it be enough? I wasn’t sure if you realized the xanthum gum already comes in that flour. Thank you and hope to hear from you soon!

    1. January 8, 2020

      Hi Theresa, I have made this bread with and without the added xanthum gum. I have noticed that without the added xanthum gum it is a little bit more dense and has a slightly different texture. It tastes the same and may be a preference to add the extra xanthum gum. I would suggest trying both ways and see which you prefer.

  27. Joy Kling
    January 22, 2020

    I wanted to say thank you for providing this recipe! It turned out beautifully from my 9 x 5 loaf pan. I doubled the recipe and it turned out equally splendid from my 16 x 4 x 4 Pullman loaf pan. The taste is divine, the recipe is simple and it is exactly what I’ve been searching for in a gluten free bread—for weeks! I no longer have to miss the wonderful bread I had to give up. Thank you, Jaime! – Joy Kling

    1. January 23, 2020

      I am so happy that you loved it, Joy! Thanks for commenting and letting me know.

  28. Nikki
    April 8, 2020

    Trying it now. I didn’t get the Xanthum because the four states it already had it in there. I hope it still turns out.

  29. Laurie
    April 23, 2020

    Thank you so much for the recipe! Tastes great! Love it. Wondering if anyone has tried aplpesauce instead of eggs or anything else as a substitute that worked??
    I don’t have a mixer so mixed by hand & worked good.

  30. Judy Colbo
    July 21, 2020

    I have tried many many recipes for GF bread. Yours is by far the best I have tried. The sides caved in a bit, but I know why, I let the bread rise too much. Taste and texture are great. Thank you for sharing this wonderful recipe with us.

  31. Judy
    July 26, 2020

    This is by far the best GF bread I have made. I have tried many many recipes to no avail. First time out this was perfect. Great toasted or not,wonderful flavor. I am so happy. Thank you for sharing this wonderful recipe.

  32. Cathy
    August 8, 2020

    My first loaf was small and heavy. Second one looked beautiful on the outside,nice crust but too moist in the middle. Followedtemp and time as in the recipe.should I lower the temp and cook it longer. New baker here.

  33. Dawn Klein, author of Love in Every Bite
    August 26, 2020

    Hi Jamie, This is MamaDawn from Facebook High Altitude baking and cooking. I recently made your bread at 7,500 ft. The only adjustment that was made was to drop the baking powder down to 1 tsp and bake for 55 minutes. The bread was fabulous. Thank you so much. Was wondering if I could post it on our site? With koodos to you of course. Thanks in advance.

  34. Dawn Klein, author of Love in Every Bite
    August 26, 2020

    For got to rate it. Dawn Klein, Sorry!

  35. Teleckies
    October 3, 2020

    I made this bread and it’s the best gluten-free bread I have ever had. My sister has celiac disease and she can only have gluten-free so I am always searching for a gluten-free bread so she can make sandwiches. I have osteoarthritis so gluten isn’t good for me….I also eat gluten-free when I need a slice of bread. This bread is perfect. I have made six loaves so far. Thank you…..Thank you so much. My sister thanks you too. Will be trying to make a cinnamon raisin today…..will let you know how it turned out. Thanks.

    1. January 24, 2021

      Thank you for your comment. I’m so glad you and your sister are liking this recipe! How did the cinnamon raisin addition turn out?

  36. Teleckies
    October 3, 2020

    Forgot to rate

  37. Melanie
    October 30, 2020

    Hi! It looks great and I’m dying yo try it out based on the comments. Where I live GF flours in general are very expensive and hard to get ahold of, the one that I’ve found most easily is corn flour… Can I substitute the All-purpose flour for corn flour? Xantham gum is the same, expensive AF. I’ve read that one can substitute it with chia seeds which actually sounds much healthier. Have you ever tried it?

    1. January 24, 2021

      Hi Melanie, I have not tried substituting with corn flour or chia seeds. If you try it, come back and let me know how it worked. Thanks for commenting.

  38. Liz
    December 28, 2020

    Great recipe. The only thing I changed was substituted aquafaba for the eggs. Made a nice moist bread which you can actually slice to make a sandwich. My granddaughter is allergic to so many things and also has celiac disease therefore making it difficult to bake things that she can eat and that actually taste good. Thanks for the recipe. Will certainly be making again.

    1. January 24, 2021

      Hi Liz, Great idea to substitute aquafaba for the eggs! I’m curious, how much aquafaba did you use? Thanks for trying the recipe and commenting.

  39. Susan
    January 22, 2021

    Sadly, I have just been told by my functional medicine doctor that xanthan gum is made from wheat. I will be trying this with a flour without xanthan gum. I will substitute arrow root starch. I’ll let you know how it goes.

    1. January 24, 2021

      Here is some information on xanthan gum, how it is made, and alternatives to its use:

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