Gluten Free Sandwich Bread





Introduction: Gluten Free Sandwich Bread

I love this recipe!!  I worked on this one for a long time....using different methods (oven vs. bread machine) and different flour mixtures.  At first I was trying to make a more nutrient packed whole grain sandwich bread, and it just didn't work.  It came out too dense every time and would fall apart.  We don't eat a lot of bread in our house, but I wanted my son to be able to eat a peanut butter and jelly sandwich once in a while.  This bread is perfect for that!  It doesn't crumble or fall apart...and it is light and full of little air pockets!   The key is making it in the oven, not a bread machine.....and being patient enough to wait for it to properly rise before baking.  I actually eat wheat (not around my son of course) I have had every kind of bread out there, and if I had to compare, I would say this bread tastes most like Italian bread :)


2 TB active dry yeast
1.5 TB sugar
1.5 cups warm water (about 110 degrees)
1 cup cornstarch
1 cup brown rice flour (you can substitute millet flour for the brown rice with equally delicious results)
1 cup sorghum flour
1 TB xanthan gum (make sure it says "gluten free" on the box)
2 tsp salt
2 TB olive oil
1 tsp apple cider vinegar
3 egg whites (at room temperature)


1.  Preheat your oven to 350 degrees.
2.  Heat  the water in a glass measuring cup in the microwave for 1 min 25 seconds...this should put it at just about the right temp, depending on the strength of your microwave.  (**NOTE:  I use filtered water from my fridge which is cold going into the microwave.  If you are using room temp water to start with, it will take much less time to heat in the microwave!)   Stir in the sugar to dissolve.  Add in your 2 TB (packets) of yeast and let sit until foamy.....about 10 minutes.
3.  Using the paddle attachment of your stand mixer on low speed, mix the flours, cornstarch, salt and xanthan gum until well combined.
4.  Add the yeast/water mixture and mix well.
5.  In a small bowl, mix the egg whites, apple cider vinegar and olive oil.  Add to stand mixer.  Mix everything on high speed for 5 minutes.
6.  Spray your loaf pan (1 lb capacity, 8 1/2" x 4 1/2") with non-stick cooking spray (I use olive oil flavor).
7.  Spoon dough into loaf pan and smooth out the top with a spatula.  After this step, do not touch the dough again!!
8.   Cover your loaf pan and let your dough rise until it just about doubles.   I like to do this is in a "warmed" oven turned off (but only if you have two for rising and one for preheating).  I put my loaf pan in a huge metal bowl covered with a wet dishcloth, and put that into the warmed oven (turned off).  There are a million ways to get dough to rise...I recommend googling this to see what you like best.
9.  Bake for 55 minutes.  If it begins to brown too much on the top, cover very loosely with aluminum foil for the last 15 or 20 minutes of baking.
10.  Let cool completely (out of pan) on a cooling rack before slicing.

Notes:   The bestpan for making sandwich bread is the Goldtouch Non-stick 1lb Loaf pan from Williams Sonoma.  The bread comes out in a perfect shape and just slides right out after baking...its amazing!  If you know you are baking bread in the morning, put your 3 eggs in a bowl on the counter overnight.   By  morning they will be perfectly room temp.  If you forget, take the 3 cold eggs and put them in a bowl of hot water to bring them quickly to room temp. 

You can store this on the counter in a zip loc bag over night, but it really tastes best the same day it is made.  It still tastes good the second day, but not as spongy.  I store the extras in the freezer and usually toast them straight from the freezer. 



    • Science of Cooking

      Science of Cooking
    • Pocket-Sized Contest

      Pocket-Sized Contest
    • Pro Tips Challenge

      Pro Tips Challenge

    We have a be nice policy.
    Please be positive and constructive.





    hi just tried the recipe for the whit bread and it looks like a brick golden brown on bottom but top pale. Followed recipe to the letter only difference I didn't have the same baking pan as you,so I put them into to separate loaf pans. Never made gluten free bread so I'm not sure what happened:(

    Hi there, I'm sorry it didn't work out for you. First things you bake a lot? Are you familiar with how your oven works? It sounds like your upper heating elements might not be working properly. Or like you had the pan in the bottom part of the oven rather than in the middle. Whenever you are baking bread, it should always be positioned in the oven so that there is equal space above and below the pan. And second, also very important, what size and shape pan did you use? Was it a loaf pan? I promise that this recipe can work for you....we just need to figure out what is not working :)

    Oh, yeah. You're a genius.

    How do u slice it? Gluten free bread always seems to fall apart when I slice it.

    This bread doesn't fall apart! Just use a sharp bread knife with a serrated blade.

    Been celiac 3 years and have tried many, many, bread recipes. Made this today but put into mini springform pans to make hamburger buns. Loaded it up with pulled pork for dinner and the bun held to the very last bite. Mild flavor too. Doesn't overpower toppings. I have another bun favorite recipe but it requires 7 types of flours and the resulting bread tastes much the same as this one. WONDERFUL RECIPE. Thanks.

    I am so glad you enjoyed it! Great idea with the hamburger buns....will have to try that :)

    Hello, "nancyCpants".
    Not all rice is subject to arsenic absorption.
    Primarily, the rice grown in the southern U. S. absorbs arsenic from the fields,
    because the fields were previously used to grow cotton.
    Cotton typically requires higher levels of pesticides and herbicides, than other crops.
    and arsenic was one compound formerly used to kill various pests.
    In many countries where rice is grown, arsenic is not commonly found in the soil,
    so very little would be absorbed from the water, by the rice.
    I'm fond of 'black' rice, and being concerned about the arsenic 'problem',
    I contacted "Hinode", the brand the local Kroger carries, about arsenic.
    The company emailed me back,
    saying that the black rice they sell is grown where arsenic is not a problem.
    By buying rice grown where there is little to no arsenic,
    the arsenic "issue" can be avoided.

    Have a GREAT day, neighbor!

    Re: rice and arsenic there is naturally occurring arsenic which is a different compound than inorganic (inorganic from a chemistry perspective, not a hippy dippy “we borrowed this word to mean not really anything because it sounds scientific" sort of way) arsenic. There are a lot of people on the internet who know no chemistry who talk about arsenic levels without really knowing what they mean. My perspective is this: the Japanese eat a LOT of rice. Every meal, in fact, yet they have some of the longest lifespans. Rice may not be responsible for that, but it doesn't seem to be putting them in early graves, either.

    This looks great! Any chance you have something similar to be made in a bread machine?