Making gluten-free bread doesn’t have to be a chore. In fact, it can be easy to do if you work with a high-quality 1:1 gluten-free flour blend. This recipe contains affiliate links. Please see my disclosures.
I’ve been working on creating different gluten-free bread recipes for you, as gluten-free bread is a high-demand search topic within the gluten-free community.
There are so many people purporting themselves as gluten-free bread baking experts, but the truth is, we’re all just trying to figure this stuff out.
Baking bread from scratch – and one that actually tastes decent – isn’t for the faint of heart.
I’ve tried many recipes, and I’ve had many misses. One top of that, I constantly feel like I have to shop for tons of different flours and ingredients. I’ve had enough of spending money on expensive flours with no guarantees of success.
What I’ve come to realize is that I don’t need more gluten-free flours. Instead, I just needed a good recipe using the flour I already have in my pantry.
Today, all this buying of multiple bags of flour and other weird ingredient business stops. What you’ll find below is an easy, no-fuss gluten-free sandwich bread recipe that uses Bob’s Red Mill 1:1 Gluten-Free Flour Blend and no other flours.
(Please note this recipe is not sponsored, but I do collaborate with Bob’s Red Mill on other recipe creations.)
An Ideal Bread
The reason I came up with this recipe is that I wanted a gluten-free bread recipe that would meet the following criteria:
- Be baked with a store-bought 1:1 gluten-free flour blend
- Slice well without crumbling
- Taste like real bread – soft and doughy – yum!
- Made with pantry staples. I can’t stand having to shop for tons of ingredients just to bake a simple bread.
- One that looked beautiful with a brown crust and doughy middle.
Well, guess what, my friends. I’ve done it. This sandwich bread is all of the things I’ve ever wanted in a sandwich bread and more. And now you can make this easy gluten-free sandwich bread recipe at home too. Read on to learn how.
The What and How
To make this recipe, you’ll need to gather a few basic ingredients. As noted above, I used only pantry staples so you don’t have to run to the grocery store to buy any weird ingredients or multiple flours.
The key ingredient, and what makes this sandwich bread uniquely gluten free, is the Bob’s Red Mill 1:1 flour.
This recipe calls for three cups, or 430 grams, of Bob’s Red Mill 1:1 Gluten-Free Flour blend. Look for it in the blue bag.
You’ll want to combine the flour, brown sugar, yeast and salt in a large bowl attached to your standing mixer.
You’ll drizzle in some warm milk (or non-dairy milk substitute okay too) as you mix the flour mixture on low speed. You’ll also add in the honey and softened butter at this time.
Related Recipe: Gluten-Free Grown-Up Grilled Cheese Sandwich
Now, turn up your mixer to medium speed and add three eggs, one at a time, until well incorporated.
Once all the eggs are incorporated, crank up the mixer to high speed and beat the dough for three minutes. Remember, the dough will be sticky and wet because it’s gluten-free dough.
Cover the mixture with plastic wrap and allow it one hour to rise, preferably in a warm place in your home. (I often place rising dough on the heating mat I use to make kombucha.)
If you have a proofing mode on your oven, use it as it will provide a warm place for the bread to rise. Make sure you use the middle rack for proofing.
As the dough is rising, you’ll want to grease a 8.5 x 4.5″ loaf pan. After 1 hour has passed, use a spatula to add the bread dough into the greased loaf pan. Cover the pan with plastic wrap and allow it to rise for another 45-60 minutes.
Tip! Want your bread to rise high and tall? Purchase a bread loaf pan like this one. I don’t have one (yet) because I’m okay with smaller bread slices. But if you’re looking for that tall sandwich bread shape, consider investing in a bread loaf pan.
Bake the bread in a 350º F preheated oven for 38-40 minutes until top is slightly browned. Remove from the oven and allow it to cool for a few minutes in the loaf pan before removing it from the loaf pan and placing it on a wire rack to continue cooling.
Related Recipe: Gluten-Free Banana Bread
Once your bread is slightly cooled, you can slice it and eat it.
Always cut bread slices using a serrated knife. I like to cut a slice as needed (vs. pre-slicing the entire loaf) to ensure the bread stays as moist as possible for as long as possible.
The bread tastes best warm and right out of the oven.
Ways to Enjoy Gluten-Free Bread
Always be sure to warm leftover bread just before enjoying it. The texture will be so much more spongy and soft.
Here are some fun ways you can enjoy this bread:
- In a deli meat sandwich with a homemade dill pickle as pictured.
- Topped with slices of ripe avocado and a little Kosher salt.
- Lightly toasted with a pat of butter.
Does It Store and Freeze Well?
Be sure to wrap any unused bread in plastic wrap and store it on your countertop.
Simply heat a leftover slice of the bread in your toaster (or microwave for a few seconds) to help it become soft and doughy again. This bread will last for several days wrapped and, again, will taste best when slightly warmed.
This bread will freeze well too. Slice it as desired before freezing, and remove desired slices when ready. Defrost the slices of bread in your fridge overnight and don’t forget to lightly toast or heat it in your microwave or stovetop before eating.
More Recipes?
If you love to cook and bake at home, you might enjoy signing up to receive my weekly gluten-free meal plans. Each Friday I’ll send you all sorts of tasty recipes you an easily and quickly cook up in your kitchen.
Also try these recipes using Bob’s Red Mill 1:1 flour:
- Chocolate Chip Applesauce Cake
- How to Make Gluten-Free Pasta with Just Two Ingredients
- Gluten-Free Banana Walnut Muffins
Gluten-Free Bread Made with 1:1 GF Flour
Ingredients
- 3 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour blend 430 grams
- 2 Tbsp light brown sugar
- 2 tsp instant yeast equivalent to one packet
- 2 tsp Kosher salt
- 1 cup warm milk or milk substitute
- 1 Tbsp raw honey
- 4 Tbsp soft butter or butter substitute
- 3 large eggs
Instructions
- Combine flour, brown sugar, yeast, salt in the bowl of your standing mixer.
- Attach the paddle attachment to your standing mixer and slowly mix all ingredients on low speed. Drizzle in milk, then add honey and butter and continue to mix well.
- Turn mixer to medium speed and add each egg, one at a time until incorporated. Once all the eggs are added, mix dough for 1 minute until all ingredients are well combined. The batter will be sticky and soft (not like normal bread dough).
- Grease an 8.5 x 4.5" loaf pan and gently pour dough into the pan without deflating it. Cover with plastic wrap and place in warm spot to rise for 90-120 minutes.
- Preheat oven to 350º F and bake for 38-40 minutes until the top is slightly browned and the dough is cooked through. Place bread on a wire rack to cool completely.
- Use a serrated bread knife to cut bread into slices. The bread tastes fantastic toasted and lasts for several days when wrapped in plastic wrap.
Did you use 1 tsp instead? I’ll test and maybe make that change.
WAY too much salt. other than that, tasted pretty good.
I love hearing this!!
Just made this today and it’s wonderful! Super easy to make with ingredients I had on hand. I didn’t have a stand mixer so I used my hand mixer and it was perfect. Soooo happy to have found this recipe. Due to multiple allergies I cannot have gluten or processed foods (like breads) because of the chemical preservatives. Today was the first time in about 2 years that I had a sandwich with bread!!! 🙂
Not sure. You could definitely try it and see if it works.
Can you cut down on the sugar or leave out?
I haven’t before but I suppose you could try
Can I leave out the salt?
Warm but not hot.
What temperature should the milk be? Thanks!
It’ll work, I think. The recipe is quite forgiving.
i did not read directions as well as I should have hand kneaded it for several minutes will see what happens
I would do that before letting it rise. No kneading because there’s no gluten to develop.
If I were to incorporate dried fruits and seeds for Thanksgiving, when should that be added? After it rises, knead it in?
Oh no! Bob’s red mill makes an egg replacer. And you could try a flax egg.
Is there any replacement for the eggs? I have just been informed that I cannot eat eggs :/
Maybe try an electric hand mixer?
Is there any way to successfully make this without using a stand mixer? I tried today and my dough ended up crumbly and didn’t turn out right. Any suggestions?
I made this yesterday and it came out beautiful.. texture and taste were amazing. BREAD I exclaimed!! I substituted honey for all sugar and used coconut oil. Thanks so very much for sharing your recipe
Fabulous! Thank you!
I haven’t tried it that way. Please let me know if you try it.
Can this recipe be done in a bread machine
I made this and it came out great and rose more than in the photos. I don’t have a stand mixer, so I used my Ninja food processor with the plastic blade meant for dough. I felt that 3 minutes was a little long (and loud) for that device, so I let it go for about 30 seconds. The dough was really thin, like a thick batter. I know gf dough is sticky, but I never had bread dough be this much closer to a batter than a bread dough. I was a little skeptical, but kept going. I didn’t see the point to transferring it into a bowl to proof so I put it in a parchment lined loaf pan of the exact size that was recommended. I let it proof covered with greased plastic wrap in my oven in bread proof mode for about an hour and a half. It rose so much. I then baked it. It didn’t seem quite set at 40 min (but probably was) so I baked it a little longer until it was the same color as in the pictures. It was perfect. I had a few slices nice and warm and sliced the rest once it was cool. I froze what was left the next day.
I have a question about that special bread pan. I just ordered one from sierra.com and i see that its larger than the one you meantioned at 14.” Will this recipe work with a 14″ bread pan? The one you linked was 12″ which is still significantly bigger than 8.5. Is there something magical about bread pans? I ordered a Kaiser Perforated Bread pan 14.” When I search google for the pan, it also lists it as 35cm.
Yay so happy to hear this!!!
Oh my gosh, this bread is soooo good! I just made it and I’m addicted. I used one tbsp of butter and 3 tbsp of coconut oil but that’s the only substitute I made 🙂
I followed the directions thinking “this is too easy” and yet it turned out great! I LOVE that I didn’t have to buy anything that I don’t already keep in stock. Thanks!
Any 1:1 gf flour should work although not tested.
Hi I am living in South Africa so can’t find the flour you suggest to use for this bread. What flour mix should I use. Many thanks Denise.