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Homemade Super Soft Gluten Free Sandwich Bread

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I was unable to eat regular bread for almost a month and just could not contain myself and had to bake Soft Gluten Free Sandwich Bread.

Gluten-free diet: To follow a gluten-free diet, you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet.

Is Xanthan Gum Vegan? (It Depends on How It’s Made): Most xantham gum is vegan, but you’ll have to contact the manufacturer to be 100% sure.

Soft Homemade Gluten-Free Bread

Homemade Super Soft Gluten Free Sandwich Bread

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I am unable to eat regular bread and have not had bread for almost a month and just could not contain myself and had to bake this GF bread for myself.

  • Author:
  • Prep Time: 10 minutes
  • Bake Time: 50 minutes
  • Cook Time: 1 hours
  • Total Time: 2 hours
  • Yield: 1 loaf of bread 1x
  • Category: Bread Recipes
  • Diet: GlutenFreeDiet


Units Scale

Yeast Mixture:

  • 62.5 ml warm water. I use tap water and then place it on medium-high for 10 sec in the microwave. (Check that it’s not too hot, as your microwave may be different from mine). As a general rule of thumb, I use two parts cold tap water, to one part boiling water) and have never had any issues with this method.
  • 25 ml maple syrup
  • 7.5 ml instant dry yeast

Dry Mixture:

  • 260 g brown rice flour
  • 80 g tapioca flour
  • 60 g Bob’s Red Mill 1 to 1 All Purpose Baking Flour Gluten Free
  • 7.5 ml xanthan gum (check the label to make sure it’s vegan)
  • 2.5 ml salt

Wet Mixture:


For the Yeast Mixture:

Combine warm water with maple syrup and stir well.

Add in the yeast, mix well and let sit for 10 minutes to proof and bloom.

For the Dry Mixture:

Combine all dry ingredients in a large mixing bowl and whisk well until fully blended and mixed.

For the Wet Mixture:

Add yeast mixture, eggs, apple cider vinegar, warm water, and VOO to the dry ingredients.

Use a hand mixer (a stand mixer will also work if you have one) and beat the mixture for 2 minutes.

Scrape and clean down the sides of the bowl halfway.

Do not stress, as this dough will have the look and feel of a very thick batter.

Prepare a loaf pan and line it with parchment paper.

Spoon the batter into the parchment-lined pan and make sure to level the top and lightly push the dough into the corners. If needed tap the pan once or twice on the counter to make sure that the dough drops down into the corners of the loaf pan.

Preheat the oven to 350F/180C.

Leave the dough uncovered in a warm area to rise for ± 45 minutes to 1 hour.

Depending on the temperature when you do this, you can leave it out on the countertop or when you turn on the oven, leave it on top of the oven as this will also help with the proofing process.

Have a look for around 45 minutes and if the center of the loaf has risen about ½ cm (¼ inch) above the edge of the loaf pan, then it’s ready.

Bake the bread uncovered for 45 minutes and once done, leave it in the oven (turn off the oven) for another 5 minutes.

When a cake tester inserted in the center comes out clean, then all good to take it out.

Remove it from the oven but do not take it out of the pan immediately.

Leave the bread in the pan for a minimum of 5 minutes before transferring it to a cooling rack.

Do not leave the baked bread longer than 10 minutes in the pan, as it will get soggy and wet on the bottom.

Remove and leave to cool completely on a cooling wire rack before slicing.

Serve with butter and enjoy this delicious tasting, awesome, and just as good as regular bread but without GLUTEN.

Original recipe by: A Day in the Kitchen, but I have modified the ingredients to suit my preference and what I had available in the pantry.

**Note: As it’s GF – please use the exact measurements, weigh the ingredients provided in grams, and do not use more than quoted. GF is not as forgiving as other recipes!

Additional Notes

Thank you to Kobus EN Marietjie Muller for also testing this recipe:

I am adding their comment here so you can see how they modified it to suit
their needs:

I made this recipe today with 200 g GF all-purpose (omit the xanthan gum as
the mixture contains it ) and 100 g maize flour. Absolutely delicious.


  • Serving Size: 2
  • Calories: 2512
  • Sugar: 149
  • Sodium: 358
  • Fat: 145
  • Saturated Fat: 21
  • Unsaturated Fat: 120
  • Trans Fat: 0
  • Carbohydrates: 308
  • Fiber: 4
  • Protein: 10
  • Cholesterol: 93

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4 thoughts on “Homemade Super Soft Gluten Free Sandwich Bread”

    • Pam, yes it’s more expensive but one has to do what you need to do especially if you can not eat regular bread and crave some freshly baked bread or some toast. I do not do this often, but once in a while, I will treat myself to one of these. Do try it out and let me know what you think, please and thank you.

        • Most definitely, its not cheap, but cheaper than when you buy GF Bread. TO me baking is therapeutic thus I get an extra benefit from trying out new stuff and then when it turns out well as this one, it’s hugely satisfying and then I can also enjoy it. My husband does not like anything GF, but he has no need to eat it, although I have to, so I make it, slice it up and freeze it as I am unable to finish one before it does go bad. It’s perfect as toast, I did try it out and loved it.


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