Soft Gluten Free Sandwich Bread (No Gummy Crumb)
This gluten free sandwich bread is soft, sliceable, and actually holds up to a hearty sandwich without crumbling.
It has a tender crumb and a mild, buttery flavor that works for everything from grilled cheese to toast.
Why This Bread Actually Works
Most gluten free breads end up dense or gummy. This one uses a mix of flours and starches that mimics the lightness of wheat. The oat flour gives it a subtle nutty flavor, while the tapioca starch keeps it soft.
A quick rise in a warm spot gives it enough lift to pour into a loaf pan, and baking it at the right temperature sets the crumb without drying out.
Ingredients
- 1 cup (140g) oat flour: use certified gluten-free oats if needed
- 1 cup (120g) tapioca starch: also called tapioca flour
- ½ cup (80g) brown rice flour: for structure and whole grain flavor
- 1 teaspoon xanthan gum: the key to a soft, sliceable crumb
- 2 teaspoons baking powder: helps with lift
- 1 teaspoon fine sea salt: rounds out the flavor
- 1 tablespoon granulated sugar: feeds the yeast and adds a touch of sweetness
- 2¼ teaspoons (1 packet) instant yeast: see tip below
- ¼ cup (60ml) neutral oil: like avocado or melted refined coconut oil
- 2 large eggs: at room temperature
- 1 cup (240ml) whole milk or unsweetened non-dairy milk: warmed to about 110°F (43°C)
- 1 teaspoon apple cider vinegar: helps tenderize the crumb
Variations / Substitutions
- Dairy-free: Use unsweetened almond milk and a neutral oil like avocado oil.
- Egg-free: A store-bought egg replacer (such as Bob’s Red Mill) can work; the crumb will be a little more fragile.
- Sweetener: Swap the sugar for an equal amount of honey or maple syrup, and reduce the milk by 1 tablespoon if using liquid sweetener.
- Flour swaps: Brown rice flour can be replaced with sorghum flour for a milder taste. The oat flour is essential for softness, but you can use a certified gluten-free oat flour blend.
If you’re looking for a hearty whole-grain loaf, try my Buckwheat and Oat Bread.
How to Make Gluten Free Sandwich Bread
Step 1: Whisk the Dry Ingredients
Preheat the oven to 375°F (190°C) and grab a large bowl. Whisk together the 1 cup oat flour, 1 cup tapioca starch, ½ cup brown rice flour, 1 teaspoon xanthan gum, 2 teaspoons baking powder, and 1 teaspoon salt.
The mixture should be evenly combined with no visible white streaks. Give it an extra pass with the whisk to break up any clumps of xanthan gum.
Step 2: Activate the Yeast and Mix the Liquids
In a medium bowl, whisk the 1 cup warm milk, 1 tablespoon sugar, and 2¼ teaspoons yeast. Let it sit for 5 to 10 minutes until it gets foamy and smells yeasty.
Once the yeast is bubbly, whisk in the ¼ cup oil, 2 eggs, and 1 teaspoon apple cider vinegar until you have a smooth, uniform liquid.
Step 3: Mix the Batter
Pour the yeast mixture right into the dry ingredients. Stir with a flexible spatula for about 30 seconds, just until no dry flour is visible. The batter will be thick and sticky, not a pourable dough like wheat bread.
Scrape the sides of the bowl and stop mixing as soon as everything is incorporated. Overmixing at this stage can make the baked loaf tough and dense.
Step 4: Pour and Rise
Grease a 9×5 inch loaf pan. Scrape the batter into the pan and smooth the top with a wet spatula so it sits evenly.
Cover the pan loosely with a clean towel or plastic wrap. Place it in a warm spot and let it rise for 45 to 60 minutes, until the dough has domed about an inch above the rim of the pan.
Step 5: Bake the Loaf
Uncover the pan and slide it into the preheated oven. Bake for 40 to 45 minutes.
The top should be a deep golden brown, and an instant-read thermometer inserted into the center should register 200 to 205°F (93 to 96°C). If the crust is browning too quickly, tent the loaf loosely with foil after 30 minutes.
Step 6: Cool and Slice
Remove the loaf from the pan and set it on a wire rack. Let it cool completely, at least 1 hour. Cutting into it while it’s still warm will compress the crumb and leave it gummy.
Once it’s fully cool, use a serrated knife to slice. The crumb will be soft, even, and ready for whatever you want to pile on it.
How to Get a Soft, Sliceable Loaf
- Weigh your flours if you can. Even small swings in cup measurements can throw off the balance of these starches and gums.
- If your oat flour feels gritty, pulse it in a blender or food processor for a few seconds to make it finer.
- For a reliable warm rise, set the covered pan on top of your preheating oven or in a turned-off oven with the light on.
- Patience matters more here than with wheat bread. Always wait until the loaf is completely cool before slicing, or the texture will suffer.
Bake times by pan size: Aim for an internal temperature of 200-205°F (93-96°C).
| Pan Size | Bake Time | Internal Temp |
|---|---|---|
| 9×5 inch | 40-45 mins | 200-205°F (93-96°C) |
| 8.5×4.5 inch | 35-40 mins | 200-205°F (93-96°C) |
Storing and Freezing
- Room temperature: Keep the loaf in a zip-top bag or airtight container for up to 3 days. Avoid the fridge, which can dry it out.
- Freezer: Slice the entire loaf, freeze the slices in a single layer on a baking sheet, then move them to a freezer bag. They keep for up to 3 months and can go straight into the toaster from frozen.
- Refreshing: A quick toast brings back the just-baked softness better than a microwave.
What to Put on This Bread
This bread is built for sandwiches: layer it with turkey, lettuce, and tomato, or make a classic grilled cheese that gets crisp on the outside and melty inside. Toasted with butter and jam makes a quick breakfast. It also holds up to avocado toast and egg salad without turning soggy.
Frequently Asked Questions
Can I use a store-bought gluten-free flour blend?
Yes. A high-quality 1-to-1 blend designed for yeast breads, like Bob’s Red Mill or King Arthur Measure for Measure, works well. Use 2½ cups total in place of the individual flours.
Why did my loaf sink in the middle?
It likely over-proofed or the oven temperature was too low. Next time, watch the rise until the dough just domes above the pan rim, and double-check your oven with a separate thermometer.
Can I make this bread without yeast?
No. Yeast is what gives the loaf its lift and that familiar bread flavor. Skipping it would leave you with a dense, flat result.
How do I keep the crust from getting too thick?
Brush the top with melted butter right after baking and store the cooled loaf in a sealed bag. That slight steam helps the crust stay tender.
Gluten Free Sandwich Bread Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C). In a large bowl, whisk the oat flour, tapioca starch, brown rice flour, xanthan gum, baking powder, and salt until even.
- In a medium bowl, whisk the warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy, then whisk in the oil, eggs, and vinegar until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a spatula for about 30 seconds, just until no dry flour remains.
- Grease a 9×5 inch loaf pan. Scrape the batter in, smooth the top, cover loosely, and let rise in a warm spot for 45-60 minutes until domed an inch above the rim.
- Uncover and bake 40-45 minutes, until deep golden brown and an instant-read thermometer reads 200-205°F (93-96°C) in the center.
- Cool the loaf on a wire rack for at least 1 hour, then slice with a serrated knife.
