Gluten-Free Sandwich Bread (That Actually Holds a Sandwich)
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Let’s talk about what really matters here…
what’s going in the middle of your sandwich.
Because no one is out here dreaming about bread.
They’re dreaming about:
- the turkey piled a little too high
- the egg salad that’s aggressively overstuffed
- the peanut butter situation that requires commitment
The bread? It’s supposed to show up, do its job, and stay out of the way.
And yet… gluten-free bread has been out here:
- crumbling under pressure
- cracking like it’s under interrogation
- Showing up with giant holes in the middle
- or worse… tasting like disappointment
Not this one.
This is sandwich bread that understands the assignment.
Soft. Sliceable. Strong enough to hold your masterpiece without falling apart mid-bite.
Because when the middle is doing the most…
your bread better be able to keep up.
A great sandwich bread is a baker’s benchmark. Soft, sliceable, and strong enough to hold your masterpiece without falling apart mid-bite.
This one was developed specifically for Steiner’s Baking Co. Gluten-Free All-Purpose Flour, because when your flour behaves like a system, your bread should too.
We’re using instant yeast for quick activation, eggs for structure, and just the right hydration to create a loaf that rises beautifully and slices clean.
No kneading. No guesswork. No “why is this a brick?”
Just real bread. Gluten-free.
⭐ Steiner’s Pro Tip: Trust the Batter
Gluten-free yeast dough is not dough. It’s a thick batter.
If it looks scoopable, sticky, and slightly loose, you’re doing it right.
If it looks like traditional dough, you’ve added too much flour and your loaf will be dense.
Trust the batter. It knows what it’s doing.
Ingredients
Dry Ingredients
- 3 cups Steiner’s Baking Co. Gluten-Free All-Purpose Flour (474 g)
- 2¼ tsp instant yeast (7 g)
- 2 tbsp granulated sugar (25 g)
- 1 tsp salt (6 g)
Wet Ingredients
- 1 cup milk, warm to about 105°F (240 g)
- 3 large eggs, room temperature (150 g out of shell)
- ¼ cup neutral oil or melted butter (55 g)
- 1 tsp apple cider vinegar (5 g)
Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease one 8.5 x 4.5-inch loaf pan and line with parchment if desired.
2. Mix the dry ingredients
In the bowl of a stand mixer, whisk together:
- Steiner’s Gluten-Free All-Purpose Flour
- instant yeast
- granulated sugar
- salt
3. Add the wet ingredients
Add the warm milk, eggs, oil, and apple cider vinegar to the dry ingredients.
4. Beat — don’t knead
Mix on medium speed for 3 to 5 minutes until smooth and thick.
This step builds structure, so don’t skip it.
5. First rise
Cover the bowl and let the batter rise in a warm place for 30 to 45 minutes, until puffy.
6. Transfer to pan
Scoop the batter into the prepared loaf pan and smooth the top with a wet spatula.
7. Second rise
Let rise for 20 to 30 minutes, until the batter crests just above the edge of the pan.
8. Bake
Bake for 40 to 50 minutes, until golden brown and the loaf feels set.
9. Cool
Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Baker’s Notes
- This is a batter-style gluten-free bread, not a kneaded dough.
- Room temperature eggs help the loaf rise more evenly.
- Do not add extra flour, even if the batter looks softer than wheat dough.
- For the most consistent results, weigh your ingredients whenever possible.
Baker’s Note: 1 cup of Steiner’s Gluten-Free All-Purpose Flour weighs 158 g.
❤️ The Steiner’s Philosophy
At Steiner’s Baking Co., we spent decades perfecting our flour so great baking could stay simple.
No complicated substitutions. No strange ingredients. Just real baking that works.
Because gluten-free bread shouldn’t need a pity party.
It just needs the right flour.