Gluten-Free Sandwich Bread

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  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm fat-free milk (110° to 115°)
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 teaspoon cider vinegar
  • 2 1/2 cups gluten-free all-purpose baking flour
  • 2 1/2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon salt


  1. Grease a 9-inch by 5-inch loaf pan and sprinkle with gluten-free flour; set aside.
  2. In a small bowl, dissolve yeast and sugar in warm milk.
  3. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture.
  4. Gradually beat in the flour, xanthan gum, gelatin and salt.
  5. Beat on low speed for 1 minute.
  6. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
  7. Transfer to prepared pan.
  8. Smooth the top with a wet spatula.
  9. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes.
  10. Bake at 375° for 20 minutes; cover loosely with foil.
  11. Bake 10-15 minutes longer or until golden brown.
  12. Remove from pan to a wire rack to cool.
  13. Yield: 1 loaf (16 slices).

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