There’s a certain quiet happiness in waking up early, before the world fully stirs, and smelling fresh bread baking in the oven. The Loopy Whisk Gluten Free Sandwich Bread has that kind of magic. It’s not just any bread; it’s the kind that rises gently with a soft, pillowy texture that feels like a warm hug when you bite into it. I remember the first time I tried making it — the dough was a bit stickier than I expected, and I almost gave up halfway but stuck with it. That small moment of hesitation faded as the kitchen filled with that comforting, buttery aroma. By the time it cooled, I was already imagining the possibilities: toast dripping with honey, or a sandwich packed with crisp veggies and creamy cheese.
Why You’ll Love It:
- Soft and fluffy texture that doesn’t crumble — a rare find in gluten free breads.
- Great for toast or sandwiches, making it a versatile staple in your kitchen.
- It’s simple — and that’s kind of the point. No complicated tricks, just good ingredients.
- Gluten free but with a familiar, comforting bread flavor that doesn’t feel like a substitute.
Sometimes gluten free breads can feel dense or dry, but this one strikes that delicate balance. Of course, it’s not quite the same as traditional wheat bread, but it’s close enough to satisfy those sandwich cravings without the gluten.
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The Loopy Whisk Gluten Free Sandwich Bread
- Total Time: 1 hour
- Yield: 12 slices 1x
Description
A soft, fluffy, and delicious gluten free sandwich bread perfect for all your favorite sandwiches and toast. This recipe uses a blend of gluten free flours and xanthan gum to create a bread with great texture and flavor.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
1 1/4 cups warm water (110°F/43°C)
3 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon xanthan gum (omit if your flour blend already contains it)
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs, room temperature
1 teaspoon apple cider vinegar
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the gluten free all-purpose flour, xanthan gum (if using), and salt.
In a separate bowl, beat the eggs, then add the melted butter and apple cider vinegar. Mix well.
Pour the yeast mixture and the egg mixture into the dry ingredients. Using a stand mixer fitted with a paddle attachment or a hand mixer, mix on medium speed for about 3 to 5 minutes until the dough is smooth and slightly sticky.
Grease a 9×5-inch loaf pan with butter or non-stick spray. Transfer the dough into the pan and smooth the top with a wet spatula or wet hands.
Cover the loaf pan loosely with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 to 40 minutes, or until it has risen to about 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually use a loaf pan that’s just about 9×5 inches, but if yours is a bit smaller or bigger, the baking time might shift slightly — just keep an eye on the crust color. This bread pairs wonderfully with a smear of good butter or your favorite jam, especially early in the morning when the world feels slow and soft. You can swap out the butter for olive oil if you want a bit of a different flavor profile, though I haven’t tested that extensively. Sometimes I add a sprinkle of seeds on top before baking for a little crunch, but that’s totally optional and depends on mood. If you want a slightly sweeter bread, a touch more sugar can be added, but it’s honestly fine as is for most sandwiches.
FAQ:
Can I make this bread dairy-free? Yes, you can substitute the butter with a dairy-free alternative, though the texture might shift slightly.
How do I store leftovers? Keep the bread in an airtight container at room temperature for a few days, or freeze wrapped tightly for longer storage.
Will this bread work with other gluten free flours? It depends on the blend; the recipe relies on a mix that often includes xanthan gum, so adjusting for that is key.
Trying out this bread is like inviting a bit of calm into your kitchen, a moment to slow down and enjoy something simple but deeply satisfying. Give it a shot—you might find yourself reaching for it more often than you expect.