This gluten-free sandwich bread is how gluten-free bread should be! It's soft, tender, tasty, and just so good that you can't tell it doesn't contain wheat!
This gluten-free sandwich bread is soft and delicious.
Not words you'd ever associate with any gluten-free bread, right???
It's also a prime example of patience and perseverance because it took me a long time to get this right. A very. Long. Time.
My first attempt at making gluten-free bread was mediocre at best, and at first, I was quite excited about it.
But as I looked at it more, I realized it resembled a brick.
And oddly enough, it was heavy like a brick.
And if you ask my family, it was like eating a brick.
Okay maybe not. No one lost their teeth eating that very first attempt at gluten-free bread. 🙂
But were we excited about it? Not particularly. Did we finish the loaf? Uh...no.
And I could have given up.
But I didn't give up and my family is so glad I didn't!
It wasn't easy making that first loaf, having to figure out all the ingredients only to have it come out like something that could be used as a doorstop...or a paperweight.
What I wanted to achieve was gluten-free bread that someone on a gluten-free diet would love. I wanted to create a real, soft, squidgy bread and prove, once and for all, that gluten-free bread doesn't have to be dense, dry, and crumbly. Just about every gluten-free bread we ever bought was like cardboard...and they wouldn't brown in the toaster. What is that all about??
There are actually some gluten-free bread mixes out there that produce a decent loaf of bread. However, I didn't always want to rely on a pre-packaged mix if we wanted bread, and they aren't very affordable. Once I was able to develop this recipe, I never looked at a bread mix again!
I have made this bread several times and I never tire of watching a mix of basic ingredients transform to a beautiful loaf of bread. And then to have that bread be all soft and squidgy like "real" bread is incredibly satisfying and fulfilling.
Who'd a thought it was possible, right?
I certainly had my doubts, but I'm glad I didn't let my early failures deter me from getting to this result! And I have to say that my family was incredibly patient as I worked through each attempt, having to eat every single iteration. But it paid off and now my family likes my bread more than the gluten-free bread mix I used to buy! I call that a total success!
If you haven't tried making your own gluten-free bread yet, or if you haven't eaten any good gluten-free bread, you have to give this recipe a try! I've done all the research and work and you'll be amazed at how it's just like "real bread"! 🙂
~ Lisa.
Watch How It's Made!
Soft Gluten-Free Sandwich Bread
Ingredients
Dry:
- 225 g tapioca starch (same as tapioca flour)
- 100 g brown rice flour
- 75 g sorghum flour
- 1 tbs xanthan gum
- 1 tbs ground flax seed (can be omitted)
- 1 teaspoon whole flax seed
- 1 ½ teaspoon salt
- 1 tbs active dry yeast (instant yeast okay; see Recipe Notes below)
Wet:
- 1 ¼ cup milk warmed to 110 deg F (43C)
- 3 eggs room temperature
- ¼ cup light olive oil
- 2 tbs honey
Toppings (optional):
- 1 teaspoon whole flax seed
- 1 tbs sunflower seeds
- ½ teaspoon sesame seeds
Instructions
- Combine all dry ingredients in a bowl and stir together with a whisk; set aside.
- Combine milk, eggs, olive oil, and honey in mixing bowl; mix well.
- Add dry ingredients to the milk and egg mixture and mix for 1-2 minutes. A paddle attachment, dough hooks, or hand mixer beaters will all work with this dough.
- Pour or scoop into a parchment-lined loaf pan. Make level with a spatula.
- Scatter whole flax seeds, sunflower seeds, and sesame seeds on the top of the dough.
- Gently press seeds into the dough with wet fingers or the back of a wet spoon.
- Let the dough rise in the loaf pan in a warm draft-free location for about 1 hour (check at 45 minutes). Bread dough should be no higher than ½" above the edge of the pan. (see note below)
- Preheat oven to 350 deg F (180 C). The bread dough will be slightly "jiggly".
- Bake for 55 minutes. If you do not want the crust to overbrown, drape a piece of foil over the bread AFTER the first 35 minutes of baking (completely optional...see Recipe Notes below).
- Bread is done when the internal temperature taken with a thermometer is over 200 deg F (93 C). A temperature reading close to 210 deg F is even better (98 C).
- Remove from oven and let bread rest for 3-5 minutes.
- Using parchment, lift bread out from the pan and set on a rack to cool completely.
- Let cool completely before slicing.
Notes
- Volume Measurements:
- 2 ¼ cups tapioca starch
- ¾ cup + 2 tbs brown rice flour
- ¾ cup sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit of water or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- Liquid Measurements in Grams:
- 1 ¼ cup milk = 305 grams
- ¼ cup oil = 55 grams
- Volume Measurements in Milliliters:
- 1 teaspoon = 5 ml
- 1 tablespoon = 15 ml
- 1 cup = 250 ml
- The ground flax seed can be omitted if you have an allergy to it.
- You can substitute the milk in the recipe with water or nut milks without any problem.
- I add the active dry yeast directly to the dry ingredients without proofing.
- If you want to proof the yeast first, you can test it in ¼ cup of the warm milk/water with the honey before adding it to the dry ingredients with the remaining 1 cup of warm milk/water.
- You can use the same amount of instant yeast in place of the active dry yeast, but the bread may take less time to rise. Check how much the bread has risen after 30 minutes.
- In case I wasn't too clear in my description, the dough for this bread will not be like your typical wheat-based bread dough which you can actually handle. The dough will be more like a thick batter that you have to scoop into the pan. Do not worry if you see this as it is normal for some gluten-free bread recipes to be like this! Just scoop or pour the dough into the pan, even it out, let it rise, and then bake!
- Topping the bread with seeds is completely optional and can be skipped.
- Let the bread rise in a draft-free area on the counter. I also have let my bread rise in the oven with only the oven light on, carefully removing the bread to preheat the oven before baking.
- Covering the bread with foil while baking is an optional step if you do not want the bread to overbrown (it is still good if you skip the foil).
- If you cover the bread with foil, bake it UNCOVERED for the first 35 minutes and then cover for the remaining baking time. This will help reduce any chances of bread "shrinkage" while baking.
- Let the bread cool completely before slicing to avoid any gumminess.
- Store any leftover bread in a sealed bag or container for 2 days on the counter. If keeping for longer, keep bread slices in the fridge or freezer and then reheat in the toaster.
Nutrition
This post was originally published on May 21st, 2017, republished in November 2018 with new photos, instructional photos, slight recipe modifications, and updated recipe notes. Instructions regarding covering the bread with foil while baking and Recipe Notes were updated April 9th, 2021.
Caterina Colaiocco
La mejor receta de pan saludable que he hecho, espectacular
¡Hola Caterina! Muchas gracias por hacer el pan y por dejar un comentario. ¡Estoy tan feliz de que te haya gustado!
Tara
Hi Lisa,
I cannot say how absolutely wonderful this bread is!! Simply WOW!!
I'm just wondering if it is possible to use fine ground oat flour instead of rice flour? Have you had any experience with it? Thanks so much!! I look forward to trying all of your recipes!!
Hi Tara! Thank you so much for trying the recipe and for your kind comments! I'm so glad that you love the bread and I hope you enjoy any other recipes you try, too! For the oat flour, I would definitely consider it a viable substitute for the rice flour. I haven't used it for this recipe, but I wouldn't hesitate to try.
Glenys
Very delicious. Think I even prefer it to ordinary white bread!
Wow, Glenys! Thanks so much!
Alex
The equipment list calls for a loaf pan and a long loaf pan. Which do you use?
Thanks for the question, Alex. I have used both. I listed both pans to show that the recipe will work with either size..
Beth
Would it be possible to use cornstarch instead of tapioca, and oat flour instead of brown rice flour? I don’t want to change anything about the bread, it’s just those ingredients are a third of what the others cost and it would be amazing to make it as often as I want (which would be always 😂).
Those are definitely viable substitutions that I would have no issues with trying myself. So I say to go for it and see how it turns out! Please report back and let me know how it turns out!
Beth
I finally got around to trying out the substitutions…..hand ground oat flour in place of the brown rice, and corn starch instead of tapioca….honestly I can’t tell the difference, it actually worked even with the oat flour not being quite as finely milled! It’s a great tasting loaf, holds together well, and is far cheaper than store bought. And the other sandwich bread recipe you have costs even less (which also works with the substitutions and hand made oat flour). 🙂
Thanks again…. I am excited to try even more modifications….maybe making this bread in cupcake tins and slicing the circles thin, then either pressing them down a bit or drying as is for crackers!!
Thanks so much for the update, Beth! I'm happy the substitutions worked and that you're inspired and excited to play with the recipes!
Mj
I Made the bread, so nice! Just one thing I didnt like that much egg taste....could it possible to sustitute egg with something else? Or maybe bot 3 eggs!
The test Is perfect! Thanks 💜
Hi MJ! Thanks for making the recipe! As for substituting the eggs, I have read about flax eggs being a possibility, but I have never tried that myself. You could potentially experiment with reducing it to two eggs, but you would have to compensate with a bit more liquid so you get the right consistency for the batter. I also do not know how that would affect the final product, but again, it might be worth the experimentation. I hope that helps!
Mj
I Will try to sustitute one egg with flax seeds...and see if it need More liquid....i love the Dough! And the seeds 💜
Noura
Hello Lisa, what can I substitute the eggs with?
Hi Noura! Thanks for the question. Please read my reply just above.
Glenys Anderson
Hi Lisa Could you please tell me if your measurement are Metric, Imperial or USA quantities as there can be quite a difference? For instance in Australia our tbspn is 20ml whereas the USA is only 15ml. Also the liquid cup measurement vary. Thank you.
Hi Glenys! Thanks for the question...it's a good one! I have updated the Recipe Notes, but just to reply to you, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. I hope that helps!
Beth
All I can say is WOW!!! Thank you thank you for creating this recipe….I’m eating my first slice of gluten free bread that tastes JUST like the gluten version I make and covet for my husband…I am so happy and will be making this a lot!!!
Thanks so much, Beth! That's one of the best compliments I can get...that this recipe is like the gluten bread you make!