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.
Amanda says
This will be the only GF bread recipe I make from now on. Amazing! Thank you for sharing your recipe with the world!
Wow! Thanks so much for making the recipe, Amanda! So happy you like it!
Shira Ramsey says
I've tried a lot of gf bread recipes and hands down this is the favorite one of ALL OF THEM! I share it with everyone. Makes gf life so much easier. Thank you for this recipe.
Thank you, Shira! I'm so glad you like the bread and thank you so much for sharing it with those you know!
Karen says
I did not have any luck with this recipe. It had to much liquid in it. I measured everything like the recipe said. I was wondering if I decreased the liquid intake by a half or more would it yield better results.
Hi Karen. Thanks for your comment. It is difficult to know exactly what didn't work out and there are several factors that can contribute, and as the recipe states, you will end up with more of a batter than a dough that you handle. I am presuming that you went ahead and baked the bread? How did it turn out? Reducing the liquid by half will affect the bread in a negative way. I know this because when I started developing this recipe, I started with far less liquid and it was a brick. If you want to try reducing the liquid, I would only start by reducing by maybe 1/4 cup to see if it makes any difference. I hope that helps.
Jenny says
Great texture and best tasting GF bread yet! Thank you!
However, mine collapses dramatically on all sides while cooling. I'm making it in a 4x4x9 Pullman. Any suggestions to help with the collapse?
Thanks!
Thanks for the question, Jenny! It's hard to know exactly what happened, but one thing that I would make sure of is that the internal temperature has reached at least 200F/93C before removing it from the oven...210F/98C would be even better. Another thing that might contribute to collapse is if the dough overproofs or proofs too quickly for the dough to establish some structure before baking. And yet another option is too much liquid, so even though this bread can be made without collapsing, you could also try reducing the liquid slightly to see if it helps.
Kathy says
Yeah! Best GF bread since celiac diagnosis. I’ve been a bread baker since a teenager until diagnosis 7 years ago. Made French toast the next morning after baking. Tastes like real French toast. Thank you.
Buckwheat bread is the next recipe I will try.
Hi Kathy! Thanks so much for trying this bread recipe. I'm so happy that you liked it and to hear that it made great French toast! I hope this has renewed your love for baking bread!
Jackie says
Would oat fiber work in place of the tapioca starch?
Thanks for the question, Jackie. No, oat fiber can't be used in place of tapioca starch. The tapioca starch is part of what makes the bread as soft and bendable as it is.
Glenys says
Hi Lisa, Would it be possible to use this recipe for fruit loaf by adding spices and dried fruit. Would other changes be necessary?
Hi Glenys! Thanks for the question. I think it would be okay to add spices and dried fruit to the bread batter without it effecting the overall recipe. I would certainly give it a try. Let me know if you make it with the additions!
Glenys says
I made the fruit loaf and it was lovely. I added 2 cups of mixed fruit,
1 tspn cinnamon and 1 tspn mixed spice. Left out the flaxseed & meal. The first time I tried it I didn't put enough fruit - definitely needs the 2 cups.
Thanks for checking back in, Glenys! I'm so glad to hear that the bread worked with the mixed fruit!
Caterina Colaiocco says
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!
Pablo says
Hi! I am going to try this recipe, but I don't have ground nor whole flaxseed. Can I replace them with psyllium husk?
Hi Pablo! If you do not have flaxseed, you can omit it from the recipe. Do not use psyllium husk as it will affect the outcome of the bread. Thanks for the question!
Tara says
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 says
Very delicious. Think I even prefer it to ordinary white bread!
Wow, Glenys! Thanks so much!
Alex says
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 says
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 says
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 says
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 says
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 says
Hello Lisa, what can I substitute the eggs with?
Hi Noura! Thanks for the question. Please read my reply just above.
Glenys Anderson says
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 says
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!
KE says
I made a loaf today. Wow! It is really good! Thanks for the precise instructions. There is no gummy bottom like I've had with other recipes and no sunken sides. It is soft and taste great. Really thankful for the recipe!
Thank so much for trying the recipe and for your comments! So glad you like it!
Lynn Cates says
Hi Lisa, I made this bread and loved it. 🙂 As you know it is so hard to find good gluten free bread especially one isn’t dry. My husband loved it and couldn’t really tell it was gluten free. Are there other recipes you make that are also gluten free?
Thanks for sharing this recipe!
Hi Lynn! Thanks so much for trying my bread recipe, and I love that you loved it! That's the best compliment...when people love it and can't tell it's gluten-free! I have loads of gluten-free recipes on my blog...from breads to baked sweets and savory dishes, too. Please feel free to poke around and see what you find!
DebS says
This looks amazing and will be giving it a try. If I want two small loaves, what size pan should I use? It looks like you used a very long loaf pan, but I anticipate I will be the only one to eat the bread, so will freeze the other loaf.
Love your pizza crust, so can't wait to try this one!
Hi Deb! Thanks for the question. I think using two mini loaf pans (I think standard measurement is 5.5") would work okay. That is what I use when I want to make two quick breads instead of one, so I would imagine they would work okay for this bread as well. You could probably also use two regular 9x5 pans, but the bread wouldn't be as tall. If you use the smaller mini pans, just be careful to monitor the rise when proofing. Let me know how it goes...and I'm so glad you like the pizza crust recipe!
Kristin says
Could you use this recipe with a breadmaker?
Hi Kristin! I have had other readers try my gluten-free bread recipes in a breadmaker with successful results. Just be sure that the bread machine only does one proof/rise of the dough before baking (not two as is normally the case with wheat breads). If you try it, please report back to let me know how it turned out. Thanks for the question!
Gokcen says
Hi.I know how brick bread feels. I'm traying for years. It makes me crazy. When i saw your receipe, i was excited. I'm collecting the ingrediets for 1 week. I did your bread today.
I think, I should use a bigger pan 🙂 Bread overflowed but it is very delicious and soft. Thank you very much.
Thank you for trying the recipe! I'm so glad you liked the bread!