Bake

Gluten-Free Sandwich Bread Recipe

July  9, 2019
6 Ratings
Photo by Julia Gartland
Author Notes

I've adapted the gluten-free bread recipe from King Arthur Flour to be dairy free, too. The result? A tender, flavorful, slightly crumbly loaf that's somewhere between sandwich bread and fresh scone. Best served with tangy almond-milk cream cheese and your favorite jam, or piled high with turkey, mayo, sprouts, and Comté. Or topped with crumbled cheese and broiled, then finished with hot sauce. Or simply toasted, rubbed with garlic, and drizzled with olive oil and salt. Or—or—can you tell I really love this bread? —Ella Quittner

  • Prep time 5 minutes
  • Cook time 3 hours
  • Makes 1 loaf bread
Ingredients
  • 3 cups gluten-free flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • 2 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons cornstarch
  • 1 cup slightly warm almond milk
  • 4 tablespoons refined coconut oil, melted
  • 3 large eggs
In This Recipe
Directions
  1. In a stand mixer or in a bowl with a hand mixer, combine the flour, sugar, yeast, salt, and cornstarch. Once homogenous, slowly pour in the milk, with the mixer running on low. When all of the milk has been added, it should become cohesive.
  2. Add the melted coconut oil, and beat until fully combined. With the mixer running, beat in the eggs one at a time, making sure each is thoroughly mixed in (no streaks of yolk!) before adding the next. Use a spatula to scrape down the bottom and sides of the bowl, then beat on high speed for 3 minutes. You'll end up with a very smooth, thick mixture that's more reminiscent of cake batter.
  3. Cover the bowl with a kitchen towel, and let rise for 1 hour. It won't exactly double, but it will puff up substantially. Then, use a spatula to gently scrape the bottom and sides of the bowl—this will take some of the air out of the batter.
  4. Grease an 8 1/2-inch by 4 1/2-inch loaf pan, and scoop the batter into the pan, using a wet spatula to level it as needed. Cover with greased plastic wrap, and let rise somewhere warm for about an hour—when it's ready, the batter will be just peeking above the edge of the pan. (About 20 minutes before it's ready, heat your oven to 350°F.)
  5. Remove the plastic wrap and bake for 40 to 50 minutes, until golden brown. To cool, turn it out of the pan onto a rack.

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • Shima Talebi
    Shima Talebi
  • Ella Quittner
    Ella Quittner
  • Iris Weintraub
    Iris Weintraub

21 Reviews

AntoniaJames October 26, 2020
I need GF and DF bread for our Thanksgiving stuffing this year, so I'll be testing this soon. I plan to try the add-ins (seeds and nuts, but not the coconut) that Shima suggested. Stay tuned . . . . . ;o)
 
Iris W. October 7, 2020
can I substitute honey for the sugar? If so how much?
 
Jane May 9, 2020
Has anyone tried this with Cassava flour instead of all-purpose GF flour?
 
ItGoesWithFood April 23, 2020
Second time making it and love it.

Recipe is super simple and while it’s true that we have some rising time in the middle, the bread is so good it’s absolutely worth it.
 
Shima T. December 29, 2019
I have just made this bread and it tastes great. I added chia and flax seeds plus coconut and almond and to make the balance for texture I used only 2 cups flour.
 
Joo December 30, 2019
Could u pls share the exact amounts of chia, flax seed, coconut and almond you used instead of the gluten free flour?
 
Shima T. January 12, 2020
A tbs of each
 
Author Comment
Ella Q. January 12, 2020
So pleased to hear it's been a hit, Shima!
 
Joo January 12, 2020
Thank u
 
nancy September 18, 2019
Can I substitute something in place of coconut oil?
 
debra July 24, 2019
Sadly, my loaf did not turn out well. It bubbled over and made a puddle when set to rise in a warm place and then sunk in the middle during baking. I don't know what happened. I followed the instructions to the letter. I used Bob's Red Mill All purpose. Mine also stuck to the pan even after greasing liberally.
 
DJWidow July 17, 2019
I made this bread using dairy-free spread and almond milk for the first go. It was really lovely the first day it baked, I sliced and froze it and it toasts well. I wanted to make it again today then noticed I had a few bananas that were too ripe to eat so I made a banana loaf. I increased the sugar to 1 cup and whizzed up the bananas to a puree and added them after the eggs and a teaspoon each of cinnamon and vanilla extract. All the family love it, I'm going to make French toast for dessert tomorrow if there is any left!!!
 
Author Comment
Ella Q. July 17, 2019
Wow! Sounds so incredible. Thanks for sharing it!
 
Joo July 16, 2019
Which brand of Gluten-free flour do you prefer?
Has anyone tried it with Trader joe’s Gluten-free flour?
 
Author Comment
Ella Q. July 17, 2019
Hi! I have made this with KAF GF flour, and Cup4Cup (though the latter has dairy just FYI).
 
Joo July 17, 2019
Thanks. Did u prefer one over the other?
 
Susan July 14, 2019
Can I use coconut or almond flour instead of gluten free flour?
 
Author Comment
Ella Q. July 17, 2019
Hi Susan,

I haven't tried it! I suspect it wouldn't come out quite the same if you did a 1:1 swap. Please let me know if you experiment.
 
weshook July 13, 2019
Tasty! I greased the pan, but it still stuck. That did allow me to nibble on the pieces I pulled off. I did sub pecan milk because that's what I had and flax egg for the egg so it would be vegan. Since I was experimenting, I made a third batch baked in a small pan. Next time, I'll make a full batch baked in the proper pan...perhaps lined with parchment although that may affect the nice crust that it had.
 
Michelle L. July 12, 2019
Can you use a bread maker for this awesome recipe?
 
Author Comment
Ella Q. July 14, 2019
Hi Michelle,

I haven’t tried it! Curious how it goes if you test.