Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipe-dream.
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 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.
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.
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.
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!
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!
If you want to make homemade Gluten Free Cinnamon-Raisin Bread – hop 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!)
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!
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!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup 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
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free 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 bread machines 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 bread machine 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 at least 205º 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
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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 1Amount 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.
I hope you love this easy gluten free sandwich bread recipe!
Pin for later!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup 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
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free 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 bread machines 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 bread machine 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 at least 205º 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
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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 1Amount 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.
I have only been GF for about 7 months and am comparatively very early in this adjustment. My husband found a GF ravioli dough recipe (this is a family tradition) and we started looking at your site. I have STRUGGLED with finding a bread product or even a recipe that was even remotely close to real bread (I even bought a bread machine thinking it was me). We ordered the flour (I have tried so many with little satisfaction) and decided I would try the recipe thinking this was going to be another disappointment, but I was SOOOO wrong. Thank you for creating a product, and recipe, that is every bit as “REAL BREAD” as the wheat product while you were on your journey, so the rest of us do not have to struggle, too. Truly, thank you.
Oh Rhonda, I’m so happy to hear this! You are lucky you found great bread early in your gluten free journey and didn’t have to suffer through icky loaves for long. Now you know how great it can be. Onward to more great gluten free baking!! Thanks so much for taking the time to share your experience — you made my day!!
~jules
Your site is so difficult to navigate I’m ready to scream. You promised to send a bread recipe but all I get is text ads and junk. No recipe. I am very disappointed
Hi Cheryl, so sorry to frustrate! It sounds like you’ve navigated off the page or something? We don’t “Send” recipes. There may be some weird add saying something about clicking on it to get recipes or something — I can’t control those. At the top of every recipe page on my site is a button that says “JUMP TO RECIPE”. You can always just click on that and skip over all the photos and introductory recipe information (and ads) to get to the recipe. You can also print the recipe from there. I hate ads too, but they’re a necessary evil in order to support a free site that costs money to keep running since I have well over 500 recipes plus blogs, videos, and loads more. I try to keep the ads to a minimum, but there’s only so much I can do! I hope the “Jump to recipe” button helps you, and know that you never have to click on anything on my site for us to send you a recipe!!!
~jules
I too find the banner at the bottom–that you can’t close–to take up space and be very annoying. Also, sometimes pop up videos never seem to stop, as well as cover up information that I want. It is a constant battle to close the videos, as another pops up immediately. I know you need ads for revenue, but I still just have to say how frustrating it is. And I never pay attention to the ads. Sorry.
I will add I appreciate having so many recipes to be able to access, and I have used many of them.
I’m so sorry about the frustration, Joan! I never pay attention to ads either, which is so funny that they pay for space when we’re all used to ignoring them, but I guess that’s why the pop-ups are so popular with advertisers. I keep revisiting the ad density and have dialed it back but will look again. I truly appreciate the feedback, but also am happy to know you are enjoying the free recipes!!! Happy baking, Joan!
~jules
When recipes call for milk, is it acceptable to use oat milk?
Yes, you can use whatever milk you like, but I don’t recommend fat-free milks for baking.
~jules