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World’s Best Gluten-Free Sandwich Bread

World's Best Gluten-Free Sandwich BreadThe key component to to making my Gluten-Free Sandwich Bread is my World’s Best Gluten-Free Bread Dough recipe. You’ll need to make up a batch of it first then come back for this 2nd step.

Once you have a batch of my World’s Best Gluten-Free Bread Dough rested/risen, you can use some of the dough (roughly 1/2 a batch) to make a Square Loaf of Gluten-Free Sandwich Bread using a 9 x 4 x 4 Pullman Bread Pan.

If you’ve never seen a pullman bread pan, it’s rectangular loaf pan with a sliding lid. It makes a loaf of bread that can be sliced in to perfect square slices. When you bake a loaf of bread fully enclosed in a pan, it bakes evenly the entire way around the loaf.

My suggestion to make portioning the dough easier is to scoop it out of your canister/container using a well greased measuring cup. The cup measurement is approximate, you’ll want your greased, 9 x 4 x 4 Pullman Bread Pan to be roughly 1/2 way full, then gently smooth out the top of the dough. Cover the pan of dough with plastic wrap and allow to rise until it is 1 inch from the top of the pan.

If your World’s Best Gluten-Free Bread Dough is fresh you’ll want to preheat your oven immediately to 375 degrees. If your World’s Best Gluten-Free Bread Dough has been refrigerated, allow your dough to rest/rise at room temperature for up to 90 minutes and then when your dough has risen to roughly 3/4 of the way full preheat your oven. With fresh dough, it typically rises to fill the pan in the amount of time that it takes for my oven to preheat.

Once your dough has risen and is roughly 1 inch from the top of the pan, remove the plastic wrap and slide on the lid (grease the interior of the lid). Bake for 40-50 minutes at 375, leaving the lid on the entire time. The bread will be golden brown on the outside.

World's Best Gluten-Free Sandwich Bread

This bread is simply amazing and the closest to traditional, gluten-containing, white bread that I’ve even eaten! Not only is it delicious plain, but it makes perfect toast!

World's Best Gluten-Free Sandwich Bread

And it’s equally amazing for sandwiches, of course… I used it to make my Mushroom Swiss Grilled Cheese, you couldn’t tell it was gluten-free!

World's Best Gluten-Free Sandwich Bread

My mouth is watering and I think I better go and make another sandwich!

World's Best Gluten-Free Sandwich Bread

Gluten-Free Sandwich Bread using the World's Best Gluten-Free Bread Dough

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Ingredients

Instructions

  • Preheat oven to 375 and grease the interior of your pullman bread pan and lid using coconut oil.
  • Fill your pullman bread pan 1/2 way full with bread dough, roughly 6 scoops with a greased 1 cup measuring cup. Cover with plastic wrap.
  • Allow dough to rise until roughly 1 inch from the top of the pan.
  • Remove the plastic wrap and slide on the lid. Bake for 45 minutes at 375.
  • Remove from the oven, carefully slide off the lid and transfer bread loaf to a cooling rack.
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65 Comments

  1. 5 stars
    I made this recipe for the first time yesterday and it was a smashing success!!! I have been using the Gluten Free Artisan Bread in 5 Minutes A Day book to learn to bake gluten free bread for my family and that makes delicious bread but it is denser and has a harder crust compared to this recipe. This bread is so light and fluffy! My loaves came out looking just like your pictures, something I did not think I would be able to make myself GF. This is going to be so perfect for sandwiches! Thank you!!!

  2. Please develop this perfect texture recipe to be made with healthy whole grains. I saw one comment that she tried your recipe with buckwheat, but I’d love to love her ratios. I have seen on other blogs for more nutrition to use 50:50 whole grain to starch and even 70:30 whole grain to starch. Have you had success with making this with more whole grain flours?
    Thanks for your work to bring health to our kitchens, too:-)
    PS I have and love that USA Pullman pan for GF breads because the extra height and less width provide the needed support for GF breads.

  3. 5 stars
    I’m the oldest of three generations in my family with food allergies. I make the bread for all of us. This recipe is wonderful. I have made it a bunch of times and tweaked it slightly for us. I make the recipe, use and ice cream scoop to put it in cupcake pans, make one cut through the dough with a serrated knife and bake it for dinner rolls. I put one scoop into my wet hands, shape and flatten it and put it into my hamburger pan for buns. I make pizza dough with it. I make a batch with Italian seasoning and garlic powder, put it in a zip lock bag with a corner cut off and squeeze out bread sticks. This recipe has made me the gluten free bread wizard in our circle. Thanks so much!

  4. Hi, I can’t find your recipe for gluten-free bread,so could you please send it to me.
    Regards
    John Dickinson.

  5. Thank you! It’s a really good bread recipe!! My bread don’t look like yours probably because I used Buckwheat flour. However, the texture is really close to ”real bread”. It’s one of the best gluten-free bread I have made.

    1. I would love to know how you modified with buckwheat. Did you substitute it for part of the brown rice or sorghum? How much?

  6. I have made this recipe before, sometimes it came out other times it was gummy. But taste was always good. I am a happy camper that with your direction to DO NOT cut into it until it is completely cooled made that big difference. I find it taste like a normal homemade bread. Still a bit moist for me thuogh. DO yu have a suggestion that could cut down the moisture and not hurt the taste? I ussed butter in the batter. and I cooked to 200F. I am thinking maybe 210 may help or should I add a bit more flour? It certainly is the best I have had thus far which has been almost 10 years of trying.

    1. You are more than welcome to use my recipe for inspiration to crest your own version, please stop back and let me know what changes work for you!

      1. Hi. I have made this recipe twice. The first rise filled my 1 gallon jar about 3\4 full. The second rise in the pan was neglible and zero in the oven. They made good doorsteps that my hens would not eat. I was careful to follow exactly, timed with a countdown timer. What could be wrong. I was so hopeful for this recipe. I bought the jar and the pullman. Please help. Loretta

  7. Has anyone tried freezing the dough for future use? I am the only one in the house gluten free and this batch is more than I will eat in 7 days..

  8. This looks like a great recipe for making ole fashion GF bread at home, although it seems time consuming. I will give it a shot and see how it goes. On another note, it’s so important for us to spread the word that eating GF is possible and to work together as a community to make it as easy as possible. Thanks for being part of this message!

    1. we store it just as you would regular bread, either on the counter or in the fridge (for longer storage) We eat a loaf in just a few days.

  9. Happy Holidays!

    So I received a 13” Pullman loaf pan and wondering if you have a recipe for just one loaf with metric measurements for the 6 cup flour mixture? Should I decrease all flours and related ingredients in half to just get one 13” loaf worth?

    THANKS!

    1. the magic of the bread dough is that it keeps for a while in the fridge so that you can easily make multiple recipes using it.

    2. I have a 12″ pullman and I just used enough of Hayley’s dough recipe to equal a 1/2 filled pan, just like she said for the 9″ and it leaves about a 1/3 of the dough left for another time. I’m refrigerating that left over batch as she said. I may try making fried dough with the rest. Has anyone tried that?

  10. Hi Hayley,
    I just love your site, but have a quick question. You said in the comments this is a “punch down” dough, however, I don’t see anywhere in the recipie for the dough that says to punch it down? Can to please clarify? I bought a jar, so after it rises there I punch it down and then transefer to the pull man pan I bought? And it should make 2 loaves right? Thank you!!

    1. Amy – when you take the risen dough and shape it into your desired shape, that is essentially punching down since you are releasing the air when forming.

  11. I love how everyone is asking you for conversions when you said early on you wouldn’t have the answers for it hahah. Anyways, this looks like a great recipe I’m going to try. My husband who has an intolerance is also allergic to avocado though so I will be attempting with an alternative oil after I do a little research. Will let you know what I use and how it goes. Thanks!

    1. Generally tapioca, arrowroot, corn starch and potato starch are easily swapped, but there are slight differences in performance.

  12. I would like to try this but live in Australia
    Also where would I get the ingredients here.
    Thanks for you help.

    1. The Ingredients are readily available in Australia, Coles, Woolworths or Health food shops

      I cannot believe all the stupid questions asked by most of the people about this recipe! If you have never baked bread before just back away from the recipe & go to the shop & buy it!

    2. Dianne, if you don’t want to shop locally, order online through eBay. You will get the best prices by comparing the eBay offerings their sellers. .e. One package of 24 oz. Flour was $14.95 in my local store. On ebay, I got the same brand, 4 bags for under $11.00. Best of luck.

  13. Hi Amy can I grease the pan with canola oil instead have an allergy to coconut oil? Can I also substitute in the recipe?

    1. I NEVER EVER recommend canola oil, Please do not use it. throw it out. Coconut Oil, Olive Oil, Avocado Oil are all used interchangeably.

  14. Hi. I ended up ordering the 13 x 4 pan accidentally, would the cooking time be the same or would I need to lengthen it? I know I’ll need to add more dough to fill it halfway.
    Thanks

  15. Hello from Toronto. I’m attempting this bread and just made the dough. It is resting/rising. Once the two hours is over and the dough is risen, do I need to let it continue to rise once I put it into the pullman? So around three hours total?

    Hope you’re having a good day!

  16. I just made this and failed royally. I followed directions and used the Pullman pan and the bread didn’t rise while baking but rather it almost seemed to collapse a bit. I would like to try this recipe again because I really want to have some GF sandwich bread. Have any suggestions for me? I made the dough, let half rise on the counter in the bowl and the other half I put in the fridge. Then once it had risen, I took the alloted amount out to fill 1/2 way the bread pan and let it rise again for a bit then baked. Was it not suppose to have 2 rise times? Thanks for your trouble shooting.

    1. Hey Amy – It’s important to first make the dough following the recipe exactly, letting it all rest/rise for 2 hours or until doubled. Then the dough can be refrigerated or used immediately.

      Did you follow the insturctions for the sandwich bread? Allowing it to rise within an inch of the top of the pan? Was your oven preheated? did you shake/jar the dough or expose it to a cold draft – all basics that will effect bread making.

      It’s a basic, rise-punchdown-rise-bake cycle that’s very common in bread making.

  17. How did you make your Crusty French Baguettes? I made loaf bread with this dough and LOVE it! Would love to try the baguette. Thank you so much!

  18. This will be only my second attempt at making gf bread. Can I use this in a bread maker and if so would I just use about 1/2 of the dough after it rests or should I put it straight in the pan and let it rest there? (It’s a 2lb loaf pan).

  19. Hi there. I just ran across your recipe. I am new to all this GF baking. I eeally want to try your recipe because it looks so yummy! But, I do not have all the flours, ie. Sorghum, and the other. I do have brown rice, arrowroot starch/flour, and a grneral 1:1 all purpose GF flour. Do you have any reccomendations as to if I can just sub using what I have ? So far I have tried several revipes out there and they are okay but I really want to try this one. Thanks!

    1. Hey Mari – the trick to successful GF baking is following recipes exactly until you are comfortable with substitutions. It took me over 6 months to prefect this recipe using the ingredients listed, GF baking can be very tricky.

  20. That picture of the fresh sliced bread… is that certainly your gluten free bread from this recipe? It looks very much like wheat flour bread.

    1. Yes, it absolutely is. I take all my own food photography and this bread’s texture is extremely similar to traditional wheat bread in both appearance and taste. Best Wishes to you.

  21. I really want to try this but don’t have that specific bread pan. I wonder if I can make it in a regular bread pan? Thanks for your work here – this bread looks delicious!

    1. The pullman makes it the perfect size for sandwiches. you are welcome to use any bread pan you wish, you will need to adjust bake times accordingingly.

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