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Fresh homemade gluten-free sandwich bread sliced on a wooden board with a bowl of ghee beside the loaf.
Sherryl Jenkins's avatarSherryl Jenkins

Homemade Gluten-Free Sandwich Bread Loaf

This soft gluten-free sandwich bread is everything homemade bread should be—light, tender, flavorful, and perfect for sandwiches or toast. Made with simple ingredients and no preservatives, each slice bakes up with a beautifully golden crust, soft crumb, and fresh-from-the-oven flavor that's worth every minute.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 52 minutes
Servings: 14 slices
Course: bread
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups King Arthur Gluten-Free Bread Flour 480 g
  • 1 tablespoon sugar 12 g
  • 2 teaspoons sea salt 10 g
  • 2¼ teaspoons instant yeast 1 packet (7 g)
  • 2 tablespoons collagen peptides 12 g
Wet Ingredients
  • 2 large eggs
  • 1½ cups warm water 100–110°F (360 g)
  • 3 tablespoons olive oil 45 g
  • 1 tablespoon apple cider vinegar 15 g
Potato Mixture
  • 1/2 cup prepared mashed potatoes* (see Note) about 120 g *Mashed potatoes should be smooth and prepared with a little vegan cream cheese, coconut milk and ghee. Or leave plain if preferred. However, the added fat helps give this bread a tender crumb.

Equipment

  • bread pan
  • Parchment paper
  • oven
  • measuring cups and spoons
  • scale
  • rubber spatula
  • thermometer
  • mixer

Method
 

  1. Prepare the Pan

    Lightly grease a 9¼ x 5½ x 3-inch loaf pan or line it with parchment paper, leaving enough overhang to lift the bread out after baking.

  2. Mix the Dry Ingredients

    In the bowl of a stand mixer fitted with the paddle attachment, combine: flour, sugar, salt, instant yeast and collagen peptides. Mix briefly to evenly distribute everything.

  3. Add the Wet Ingredients

    Add: eggs, warm water (105° - 110°), olive oil, apple cider vinegar, mashed potatoes. Mix on Speed 2 for 2–3 minutes, scraping down the bowl once if needed.

  4. Rest the Dough

    Let the dough rest in the mixing bowl, covered, for 10–15 minutes. This allows the gluten-free flour to fully hydrate for a softer finished loaf.

  5. Final Mix

    Mix on Speed 4 for 30–60 seconds until the dough becomes smooth and fluffy.

  6. Pan the Dough

    Transfer the dough into the prepared loaf pan. Smooth the top with a damp spatula.

  7. Rise

    Cover loosely with lightly greased plastic wrap or a clean kitchen towel. Allow to rise in a warm place for about 1 hour, or until the dough crowns about 1 inch above the rim of the pan.

  8. Bake

    Preheat oven to 370°F (188°C).
    Bake on the center rack for 48 minutes.
    After approximately 25 minutes, loosely tent the loaf with foil to prevent over-browning.
    The bread is done when:
    internal temperature reaches 198–200°F (92–93°C)crust is golden brown and loaf sounds hollow when tapped

  9. Cool

    Allow the loaf to cool in the pan for 5–10 minutes.
    Lift it out using the parchment paper and transfer to a wire rack.
    Brush the top with a little melted ghee if desired for a softer crust and beautiful shine.
    Cool at least 30 minutes before slicing, and about 1½ hours total for the cleanest slices.

Notes

Estimated Nutrition (Per Slice – 1 of 14)
  • Calories: 165 kcal
  • Carbohydrates: 28 g
  • Protein: 5 g
  • Fat: 4 g
  • Fiber: 4 g
  • Sugar: 1 g