Print This Recipe Written by Chacha on Jun 1st, 2014 in Bread, Gluten-Free | No Comments

After playing around with several gluten-free bread recipes, I found one that I really like. This Gluten-Free Sandwich Bread is simple to make, rises great in a standard bread pan, smells, looks, and tastes fantastic. The texture is phenomenal. When fresh, isn’t crumbly!

For best results, use a stand mixer with a paddle attachment to make this bread. Mixing by hand will not give you the same results as mixing with a stand mixer. Bread is one of the most complicated items to make gluten free. When you use gluten-free flours to make bread, there is no gluten to provide a stretchy network to trap carbon dioxide, but you can create a batter with air packets that serves the same purpose by using a stand mixer with a paddle attachment. Mixing by hand will not give you the same results as mixing with a stand mixer.

Also, if you store your gluten-free flour in the refrigerator or freezer, be sure to bring these ingredients to room temperature before preparing this bread recipe. Chilled ingredients will significantly slow the yeasts’ ability to leaven bread.


  • 1 cup warm water, about 100 degrees F
  • 2 teaspoons fast rise yeast
  • 2 tablespoons granulated sugar
  • 1 1/4 cup brown rice flour
  • 1/2 cup almond meal/flour or ground flax seeds
  • 1/2 cup potato starch (not flour)
  • 1/4 cup tapioca starch/flour
  • 1/4 cup instant nonfat dry milk powder
  • 2 1/2 teaspoons xanthan gum
  • 1 1/4 teaspoons salt
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 2 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • Vegetable shortening, for greasing loaf pan
  • Special equipment: A stand mixer with a paddle attachment and a 9 x 5-inch bread pan


Combine warm water, yeast and sugar in a glass bowl. Stir and let sit 5 minutes to allow the yeast to proof. After 5 minutes, the yeast should begin to form a creamy foam on the surface of the water. If there is no foam in the bowl, the yeast is dead and you should start over with a new yeast.

Grease the bread pan and set aside.

In a large bowl, carefully whisk brown rice flour, ground flax seeds or almond meal, potato starch, tapioca starch, milk powder, xanthan gum, and salt. (Note: Take your time and make sure it all gets turned over well.) Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, not the bread dough hook, combine eggs, oil and vinegar until well blended. Add water-yeast mixture and combine.

With the mixer on the lowest speed, slowly add dry ingredients scraping bottom and sides of bowl frequently with a rubber spatula until well combined. Then raise the speed to medium and beat for 4 minutes to incorporate air into the mixture and evenly mixed the ingredients.

Spoon the batter into prepared bread pan and set aside.

Place a heatproof measuring cup filled with one cup water in the microwave and heat for one minute. Gently remove the hot water from the microwave; place the loaf pan in the center and close the door. Let rise, uncovered, for 30-40 minutes or until dough has risen to the top of the pan.

Once the dough has risen completely, position a rack in the center of the oven and preheat to 375 degrees F.

Bake for 10 minutes. Cover with aluminum foil and bake for an additional 45 to 50 minutes, or until the bread is a light brown color and feel soft but firm when touched.

When bread is done, Remove from the oven and unmold onto a wire cooling rack. Place the loaf, on its side. After about 10 minutes, flip the bread to the other side. (Note: This will help the bread keep a nicer shape once it has cooled.)

Cool bread completely before slicing for best results. As with most gluten-free baked goods, it has its the best texture and taste on first day from the oven. To store leftover, slice bread and wrap in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.

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