Gluten Free Sandwich Bread & Dinner Rolls Recipe

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Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipe-dream.

gluten free sandwich bread sliced | gfJules

No, it’s the very real, very achievable, yummy result of using the right gluten free ingredients and this simple gluten free sandwich bread recipe OR my even easier, award-winning gfJules® Gluten Free Bread Mix.

Bake in oven or bread machine, as a loaf or as dinner rolls!

dinner rolls with gfJules mix

Everyone wants great bread … sometime. So don’t let being gluten free stop you from enjoying a sandwich because you bought dry, hard gluten free bread.

When the craving hits you for a sandwich, run … don’t walk to make a delicious homemade gluten free loaf, regardless of your food restrictions.

Gluten Free Beer Bread
Baking bread with carbonated beverages like sparking water, ginger ale or gluten free beer, helps keep the bread light and airy.

 

This awesome recipe produces a loaf you can slice as thick or as thin as you like, and it may be made nearly allergy-free! I’ve given you tons of ingredient options to make this bread just the way you like it and your whole family can enjoy it safely.

Gluten-free, dairy-free, soy-free, nut-free … and higher fiber than a regular white bread, this loaf will stay moist for days (if it lasts in your house that long!). Want higher protein? Use a high protein milk/mylk as the liquid you add.

gluten free sandwich bread recipe | gfJules

Pass the recipe along to anyone you know with other food restrictions and share the wealth!

I wrote this recipe for bread maker OR traditional oven method.  If you do not have a bread maker, it is best not to use a hand mixer, but instead to use a stand mixer or a large food processor with a dough blade, as this dough when made with yogurt is very thick (if using another liquid, the dough is more batter-like); alternatively, you could stir the recipe with a wooden spoon in a large bowl.

zojirushi GF cinnamon raisin bread - gfJules
Gluten Free Cinnamon Raisin Bread baked in a Zojirushi Bread Machine. (Click on photo for recipe)

 

No pan is even necessary; if you don’t have a loaf pan, simply follow the directions to make a gluten free artisan loaf on a baking sheet!

gluten free artisan bread on rack | gfJules

If you’d like to add more fiber of this bread recipe, you can always take out 1/2 cup of my gfJules Flour and substitute with a higher fiber certified gluten free flour (try millet, sorghum, almond, buckwheat or teff…). My flour should provide enough support and structure without being too heavy — the bread should still taste yummy.

If you want to bake fresh bread with even fewer steps, use my easy, #1 voted gfJules® Bread Mix, and you won’t be disappointed! It turns out a beautiful artisan loaf with a nice crunchy crust, from the oven or bread machine!

gluten free cinnamon bread beauty on words with boards | gfJules
Gluten free cinnamon bread on Words With Boards gluten free board.

If you want to make homemade Gluten Free Cinnamon-Raisin Breadhop to my recipe here.

And if you somehow have any slices left over after a few days, make the most delicious gluten free French Toast around! Slice them thick or thin – it’s the best breakfast around! (and so easy!)

gluten free french toast with homemade GF bread - gfJules

And lastly, if you’re searching for a different style of gluten free dinner rolls, you simply MUST try my gluten free Pull-Apart Dinner Rolls!

They’re pillowy soft and never fail to please even the pickiest bread eaters!

Gluten free pull apart dinner rolls in basket 3

Search my Homemade Gluten Free Breads tab for all kinds of gluten free bread recipes — from yeast-free to artisan, brown bread to boules … they’re all there!

Yield: One 2-lb loaf

Gluten Free Sandwich Bread and Dinner Rolls Recipe

gluten free sandwich bread slices

Soft, full-sized gluten free sandwich bread you can make at home anytime in your oven or bread machine!

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

Dry Ingredients:

OR

  • 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
  • 1/4 cup (26 gr) flax seed meal (or GF buckwheat; millet; sorghum, OR brown rice flour)
  • 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla protein powder OR almond meal}
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt

PLUS these Liquid Ingredients:

  • 2 Tbs. honey, agave nectar, OR coconut palm nectar
  • 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, milk of choice (not skim), OR plain yogurt*
  • 1 tsp. apple cider vinegar (not necessary when using gfJules® Bread Mix)
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®) (Yeast Packet comes with Bread Mix)

Toppings (optional):

Instructions

Oven Directions:

If not using my gfJules Bread Mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt.

In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (sparkling water/club soda/gingerale/milk/yogurt etc.), apple cider vinegar, oil and egg/flax seed and water mixture.  Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.  Once incorporated, add the yeast granules and beat well for 1 - 2 more minutes.

If using yogurt, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in milk, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula. If using another liquid, the dough will be more batter-like and easier to pour into the pan.

Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). The pan should be at least 8.5 x 4.5 inches; 9 x 5 or Pullman pans work well.

Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax paper sprayed with cooking oil.  Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.

Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F.  Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing

Gluten Free Dinner Roll Directions:

Prepare muffin tins or popover trays by oiling.  Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings.  Cover and rise as directed above.

Bake at 350º F convection or 375º F static for 15 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the rolls comes out clean (internal temperature should reach 205-210º F). Depending on how big the rolls are (muffin tin versus popover size), they may take a bit longer to cook, but test often to be sure they don't over-cook. Remove to a cooling rack.

Gluten Free Bread Machine Directions:

Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using bread machines.

Bring all liquids to room temperature before adding to the machine, if possible.  Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding.  Whisk together dry ingredients and add on top of liquids in the pan.  Make a small well with your finger in the center of the dry ingredients and pour in the yeast.

Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest!

You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If not, use a rubber spatula to help the edges and corners of the pan mix more thoroughly.

When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf.  Close lid again to bake.

Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer  – it should have reached approximately 205-210º F.  If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

Notes

*While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities.  Greek yogurt is really too thick for this recipe - the bread doesn't rise much and stays pretty dense. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf. To achieve the highest rise from a loaf, choose a liquid with bubbles instead.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 79Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 467mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this easy gluten free sandwich bread recipe!

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    • I hear you on the “I already have too many gluten free flours in my cabinet” part!!! That’s why I created my gfJules Blend because I was so fed up with buying all those different flours for all those different recipes. This ONE flour does it all better than any other combo I’ve ever tried, so I never have to deal with that headache and expense again!
      Check out this article on gluten free flours to see what you have on hand and compare to what’s in my blend and see if you think it might work for this recipe. The problem is that all gluten free flours are SO VERY DIFFERENT!! I can’t say if it would work at all, but take a look at the article and see what you think!
      ~jules

      Reply
  1. Hi Jules, I have made the bread many times, both with your bread mix and from scratch with your flour. Always in my bread machine and measuring all the ingredients accurately. I find that I have to add at least another 1/4 cup of liquid because the dough is too dry. Maybe the extra liquid is the reason my bread doesn’t rise enough and is always a bit dense (or maybe it’s the Canadian air that isn’t compatible). Do I need to add more yeast or baking powder? Any suggestions are welcome. Dense or not, we love the taste of your bread and eat it anyway.

    Reply
  2. I made the bread twice exactly by the recipe. Both times by the time we had eaten while warm the bread was already stale tasting. What am I doing wrong?

    Reply
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