Gluten-Free Sandwich Bread Recipe

Looking for a delicious gluten-free bread that will hold up to a juicy BLT?  Without costing a small fortune? One that lasts for more than 4 bites? Give this recipe a try!  You can mix this together in just a few minutes, then let it rise and bake.

If you can find it, Walmart’s Great Value All-Purpose Gluten-Free Flour Blend works beautifully in this recipe!  Use 3 cups of Great Value All-Purpose Gluten-Free Flour Blend in place of the flours and starches listed below; omit the xanthan gum, as it is already included in the Great Value Blend.  

When using the Great Value blend, use the whole 1-3/4 cups of milk.  When using the flours and starches listed below, measure a scant (just under) 1-3/4 cups of milk.

I would not recommend making this bread with most other commercial gluten-free flour blends, as they are not formulated to work well in yeast bread.

This recipe has brought joy to people who had thought they would never find a good gluten-free bread.  Enjoy the aroma as it bakes, the comfort of a slice fresh from the oven, and a sandwich that you can confidently pick up with your hands.


Gluten-Free Sandwich Bread

In a 2-cup glass, microwave-safe measuring cup, mix the following:

-Scant 1-3/4 cup milk (regular or almond milk)

-2 tablespoons sugar

-1-1/2 teaspoons salt

-1 tablespoon butter, cut into 4 smaller pieces (or olive oil if avoiding dairy)

Heat the liquid (still in the measuring cup) in a microwave for 80 seconds; the mixture should be just lukewarm.

Add 1 scant tablespoon of yeast to the lukewarm milk mixture and stir.  Let the mixture sit until it starts to get foamy.

While the yeast is dissolving in the liquid –

Grease and flour (with gluten-free flour) a 9” x 5” x 3” bread pan.  I prefer a heavy-duty aluminum pan that does not have a nonstick coating.

Mix in a large bowl, spooning flours and starches into measuring cups and leveling with a knife:

-1 cup brown or white rice flour (not sweet white rice flour)

-1 cup sweet white sorghum flour

-½ cup potato starch

-½ cup tapioca starch

-1-1/2 teaspoons xanthan gum

Add the following to the flour mixture:

-Yeast mixture

-2 eggs

Mix with a whisk until the batter is combined and smooth.  Pour the batter into the prepared bread pan, spreading it out with a spatula.  Cover the loaf with a cloth napkin or a piece of wax paper, and set the pan in the warmest spot in your kitchen, free from drafts.  Allow the loaf to rise until it is nearly doubled, but not to the top of the pan. Preheat the oven to 375°F.

Bake the bread for 40 minutes.  Remove the bread from the pan and allow it to cool on a wire rack.  Although the bread slices best after cooling completely, we like to enjoy a warm slice fresh from the oven, then slice the rest of the loaf after it cools.

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