Gluten Free Sandwich Bread & Dinner Rolls Recipe

Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipedream. 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!

Everyone wants a sandwich … sometime. So don’t let being gluten free stop you from enjoying that 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!).  Pass the recipe along to anyone you know with other food restrictions and share the wealth!

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


I wrote the recipe for bread maker OR traditional oven method.  If you do not have a bread maker, it is best 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.

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 …). 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!

If you want to make 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


Dry Ingredients:


  • 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 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):


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.


*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



Serving Size


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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  1. Super easy. This bread is amazing and really fun to make. I made from scratch and not Jule’s bread mix. Thanks Jules!

    • So glad you love this recipe, Christina! Thanks so much for taking a minute to leave a comment and let me know! Happy Baking!

  2. Is one packet of rapid rise yeast equivalent to one tbs? I googled bc I wanted to see if I was buying the right size packet of yeast or if I should buy a container vs packets. I am confused bc it’s saying that a packet is less than a tablespoon. First time making bread and I don’t want to get it wrong

    • Hi Sarah, good for you for googling it! In this case, you’ll be ok using one packet (~ 2 1/4tsp) or 1 Tbs. if measuring from a bottle. Hope that helps!

  3. Do you have any suggestions for a egg replacer for this recipe that doesn’t use flax? I have two kiddos with food allergies and I’m trying to find a bread recipe that works for wheat, dairy, egg, and flax allergies— i.e. a recipe that doesn’t use any of those ingredients.

  4. Here’s the same recipe only made with plain water, flax meal and an additional teaspoon of cider vinegar instead of bubbly. Remember to not let it proof very much above the top of the pan in the center or you’ll lose oven spring. If using a Pullman pan, let it proof to no higher 1-1/2 inches BELOW the top of the pan or it will actually shrink as it bakes and become more dense.

    And, spritz the top with water just before baking – about 1 hour, 15 minutes or when 210°F internal. Than let it in the cooling oven with the door ajar for 10 more minutes.

    dave a bread with water

    • Thanks so much for sharing not only your beautiful gluten free sandwich bread picture, but also your recipe notes!!!!

  5. I made this bread with beer. If was amazing. I have been having trouble getting the instant yeast lately. Do you know or can you share what happens when use active dry V’s instant yeast? I’m sure the liquid ratios change but I’m not sure how to convert that or if you can. Also I’d like mine a little sweeter can you add more honey and that not change the ratios?

    • Hi Tami, I’m thrilled to hear how much you liked the gluten free sandwich bread recipe! If you like it sweeter, I’d suggest switching from GF Beer to ginger ale or 7-Up. Using regular yeast is fine, it just needs to be proofed first — here’s more info about how to do that (same liquid ratios).

  6. Hi, firstly thankyou! This will definitely be my new go-to as GF bread in New Zealand is very expensive. However just wondering if you have a suggestion that would make the loaf less sweet please? I used honey & suspect agave would be similar & don’t want to leave it out altogether given your comments about it’s importance for moisture. Thanks

    • Hi Justine, I’m so pleased to hear that you’re loving this gluten free sandwich bread recipe! As for the sweetness, you’re right that agave would be similarly sweet, but I hesitate to recommend leaving out the humectant altogether. Even subbing something like a date syrup or maple syrup will be sweet, but perhaps you would find another liquid more palatable? Alternatively, you could sub in 1/4 of a whole grain gluten free flour (like teff or amaranth) for the 1/4 cup of the gluten free flour blend; it may balance out the sweetness a bit for you. Depending on how up for experimentation you are, you can always reduce or leave out the honey ingredient and add an equal amount of the liquid you’re using, just to see the difference.

  7. Hi Jules,

    I have recently started to make my own gluten free bread each week for my husband’s lunches. So much yummier and cheaper:) I was wondering what you think the bast way to store the bread for the few days that it lasts. I’ve been using plastic wrap but was thinking there is probably something better out there. Thanks so much for your flour and all of your recipes!

    Thank you:)

  8. Hi Jules,

    I have recently started to make my own gluten free bread each week for my husbands lunches. So much yummier and cheaper:) I was wondering what you think the bast way to store the bread for the few days that it lasts. I’ve been using plastic wrap but was thinking there is probably something better out there. Thanks so much for your flour and all of your recipes!

    Thank you:)

    • I agree completely, and I’m sure your hubby does as well!! How nice of you to do that for him!
      As long as you’re getting as much air out of the container storing the bread as possible, and storing at room temperature (not in the fridge) away from moisture or heat, you’re doing all the right things. I generally put the bread in a tupperware-type container or cut it to fit in a freezer zip-top with the air squeezed out. After a few days, I slice it and put parchment or wax paper between slices and put back in the freezer bag and into the freezer it goes. Then I can take out one or two slices at a time and gently warm them in the microwave or toaster and they bounce back great that way, too!

  9. Hi! Just wondering if this recipe could be made in an air fryer? I have the Nuwave Brio and it has a baking pan, and the included recipe book has a regular bread recipe. I don’t bake a lot, so I’m not sure what adaptations would be needed to adapt it. Thanks!

    • oh wow – I haven’t tried making yeast bread in an air fryer yet. What an interesting thought. Why not?! Go with the manufacturer’s instructions since it comes with a baking pan, but follow the instructions in this recipe for making the dough. Just keep a close eye on the bread to make sure it doesn’t over-bake. Air fryers are really just small super strong convection ovens, so they bake hot and fast, which can be great for bread, so let’s see how it does! Let me know — you have me super curious now!

    • I have a Nuwave Bravo convection oven … works great … only things to watch are a) baking time is shorter, b) bread rises very close to oven ceiling, c) covering with foil is necessary about 1/2 way through baking so top crust doesn’t burn. I also make sandwich/burger buns using muffin top pan.

  10. Hi Jules! I was so excited to try this bread, I followed the directions to a T. I measured by scale and used Club Soda as my liquid. The bread baked PERFECTLY. The same day it was fresh and amazing. My question is, the next day, no matter what I have done, my bread gets crumbly and falls apart and can no longer be used for sandwiches. What am I doing wrong?! How can I fix this, or is this just how it is with GF bread?!

    • Hi Kristi, I’m so glad you loved this bread and it worked out so well for you! There are a couple things you can do to help the bread stay soft and fresh longer. One is to use my gfJules Flour which has a natural preservative in it which will extend the shelf life; my gfJules Bread Mix is even better for this, as it’s designed to make yeast breads, so it is also designed to help keep them fresher longer. Beyond that, never put your baked goods in the fridge, always store on the counter in a container or bag with the air squeezed out or you can freeze and re-heat. Another option is that instead of using club soda, use milk which will add some additional moisture retention to the bread (you could also do half and half milk/club soda); note that the bread won’t be quite as light and fluffy when the liquid isn’t all bubbly. Another thing is to add more honey to the bread; honey is a humectant which helps the bread retain moisture. Honey will make the bread sweeter though, and you can’t add too much, or it will be adding too much liquid and the bread will be rubbery at the bottom. I hope these ideas get you started on some other things you can do to help enjoy your gluten free bread longer! I just baked a loaf from my gfJules Bread Mix using all sparkling water on Sunday and we were still eating it on Wednesday without toasting — sometimes it helps to wrap the slices in a paper towel and give it a quick re-heat in the microwave if you find that they’re starting to become crumbly after a few days though. Good luck!

  11. We have made this several times but which it tastes great it always comes out flat or shrinks a lot when we take it out of the oven. The yeast is good and we follow the directions to the letter. What could be happening? Thanks!

    • Hi JAL, I’m so glad you enjoyed the taste of this gluten free sandwich bread recipe! Regarding the sinking of the bread when removed from the oven, there are a few things that could be going on and ways to fix it. Have a look at this article and see if any of these things apply, including especially measuring ingredients, ingredient substitutions, oven temperature, internal bread temperature, pan size … If you’re still having any issues, feel free to reach out to us at [email protected] and we’ll be glad to walk through the recipe with you more specifically to help you diagnose the problem!

  12. I made this recipe in my bread machine using the gluten free setting. It turned out quite nice, very tasty but it didn’t rise quite as much as I hoped it might. Is it better to use a different setting?
    Also do you recommend storing your flour in the fridge or freezer?

    • Hi Kathy, the gluten free setting should work out just fine. What bread machine do you have? Have you reviewed my article on gluten free bread machines and using them/programming them for best results? The best way to get a good rise out of your bread is to opt for the bubbly liquid option in this recipe. Is that what you used? Also make sure your ingredients are at room temperature to give the yeast a head start on rising.
      As for storing my gluten free flour, I don’t recommend storing it in the fridge or freezer; it’s not necessary with my gfJules Flour. My products have an 18 month best by date and are low protein/low fat so they don’t go rancid quickly. If you do choose to refrigerate or freeze the flour though, be sure to bring to room temperature before measuring or using. I hope that helps!

  13. Jules, So I made this and at 25 minutes from the oven it was nice and brown, but the internal temp was only 140? What do you do at that point?

    • Hi Gabi, were you making the dinner rolls or the bread? Did you take it out or leave it in? Usually when the internal temperature is still that low, you would leave the bread in, because the thermometer is the best gauge of whether the bread is really done or not. If you’re worried about the outside of the bread being over-cooked, you can always cover the bread with an aluminum foil tent to prevent over browning.

  14. I followed to the T (with fresh ingred) in making GF bread, when resting the dough with a towel put a timer on it, when time was up it didn’t rise very much?? uhm? Well, I decided to go ahead a follow the recipes n prayed that it would rise while baking. And it did, great, after the timer went off, the bread looked beautiful, I was happy! Golden brown, took it out of the oven, n sink down just a tab, top still remain nice, it’s the bottom I am concern about. I waited till it cool down then I cut the middle to see what it looked like, I was please it look like bread, but about 1/4″ you can see dense on the bottom like it didn’t rise up with the rest of the bread, very moist. Can you help me on the reason of this???

  15. How would I adjust the recipe if I wanted to add 1/2 to 3/4 cup pecan meal in the bread?

    • Hi Shelley, if you wanted to add pecan meal, I would suggest you simply remove the same amount of flour from the recipe so that you’re substituting an equal amount of flour/meal for flour so as not to disrupt the flour ratio. I hope that makes sense! The pecan meal will add yummy flavor, but it will also add density to the loaf, so 1/2 cup is probably a good starting point. Please come back and let me know how it turns out!

  16. So, I ran out of your flour (sad day) but have another brand of gf flour. It doesnt contain xanthum gum like yours does. How much should I add to the recipe?

    Thank you!

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