Print Pin
4.69 from 16 votes

Soft Gluten-Free Sandwich Bread

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!
Course Bread
Cuisine Western
Keyword bread, gluten-free
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 10 servings
Calories 255kcal
Author Lisa from A Day in the Kitchen



  • 225 g tapioca starch (see note below)
  • 100 g brown rice flour
  • 75 g sorghum flour
  • 1 tbs xanthan gum
  • 1 tbs ground flax seed
  • 1 tsp whole flax seed
  • 1 1/2 tsp salt
  • 1 tbs instant dry yeast


  • 1 1/4 cup milk warmed to 110 deg F (43C)
  • 3 eggs room temperature
  • 1/4 cup light olive oil
  • 2 tbs honey

Toppings (optional):

  • 1 tsp whole flax seed
  • 1 tbs sunflower seeds
  • 1/2 tsp sesame seeds


  • 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 1/2" above the edge of the pan. (see note below)
  • Preheat oven to 350 deg F (180 C). The bread dough will be slightly "jiggly".
  • Drape a sheet of foil loosely over the pan and bake for 35 minutes. This will prevent the top from overcooking and over-browning.
  • Remove foil and bake for another 20 minutes.
  • 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.


  • Volume Measurements:
    • 2 1/4 cups tapioca starch
    • 3/4 cup + 2 tbs brown rice flour
    • 3/4 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.
  • I had a friend make this bread using water instead of milk and it turned out great! So for those of you who are avoiding dairy, go ahead and use water!
  • 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!
  • I let my bread rise in the oven with only the oven light on. I then carefully remove the bread to preheat the oven before baking.
  • 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.


Calories: 255kcal