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–+ servings
Gluten Free Sandwich Bread Recipe

Gluten Free Sandwich Bread Recipe

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5 from 36 votes
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Prep 20 minutes
Cook 40 minutes
Rise Time 1 hour 30 minutes
Total 2 hours 30 minutes
This dependable gluten free sandwich bread is soft, sturdy, and requires no complicated kneading. Made with a balanced blend of rice flour and starches, it delivers a classic white bread flavour and a texture that won’t crumble when sliced. Perfect for morning toast, school lunches, or even French toast, this loaf is a staple for any gluten free kitchen.
Servings 1 loaf
Course Baking

Ingredients

  • 2 ½ tsp active dry yeast
  • 3 ½ tbsp sugar divided
  • ¼ cup water warmed to 110 degrees
  • 1 ¼ cups milk warmed to 110 degrees
  • 2 tbsp canola oil
  • 2 tbsp butter softened
  • 3 eggs large
  • 1 tbsp lemon juice
  • 2 cups white rice flour 320g
  • ½ cup tapioca flour 66g
  • ½ cup potato flour/starch 81g
  • ⅓ cup cornstarch 46g
  • 1 tbsp xanthan gum
  • 1 ¾ tsp salt
  • 1 tsp baking powder
Let's Start Cooking

Instructions

Proof Yeast
  1. Pour active dry yeast into bowl of an electric stand mixer, along with 1/2 tsp sugar and 1/4 cup warm water
    2 1/2 tsp active dry yeast, 3 1/2 tbsp sugar, 1/4 cup water
  2. Whisk to dissolve yeast, then let rest 5 - 10 minutes to proof yeast
After Proofing
  1. Add in remaining 3 tbsp + 1 tsp granulated sugar, milk, canola oil, butter, eggs and lemon juice
    3 1/2 tbsp sugar, 1 1/4 cups milk, 2 tbsp canola oil, 2 tbsp butter, 3 eggs, 1 tbsp lemon juice
  2. Using paddle attachment, whip on low speed to combine
  3. Add in all remaining ingredients and mix on low speed until combined
    2 cups white rice flour, 1/2 cup tapioca flour, 1/2 cup potato flour/starch, 1/3 cup cornstarch, 1 tbsp xanthan gum, 1 3/4 tsp salt, 1 tsp baking powder
  4. Increase to medium speed and mix for 5 minutes
  5. Pour bread dough into a buttered 9-by-5-inch baking dish
  6. Spread & smooth top with wet spatula/hands, while slightly doming loaf
Let it Mellow & Rise
  1. Transfer to a warm place free from draft to rise for 1 hour - 1 hour 15 minutes.
  2. Preheat oven to 375 degrees during last 10 minutes of rising
  3. Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350,
  4. Tent loaf with foil and bake 20 minutes longer or until loaf is done
  5. Cool in loaf pan several minutes then invert onto a wire rack to cool completely.
  6. Once cool store in airtight container or resealable bag in refrigerator
  7. Slice as desired

Nutrition Details

Calories -2798.88kcal

Recipe Notes

The end of mixing the batter should have a consistency similar to a quick bread like banana bread
Be gentle with loaf once it has risen - this is a delicate loaf and will likely deflate if not careful
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