Sandwich Bread (Gluten-Free Recipe)

gluten free bread
964
96 Reviews
Gluten-free bread that's perfect for your next sandwich.
15 min
Prep Time
2:40
Total Time
16 servings (1 loaf)

Ingredients

1 cup
warm milk, (about 110ºF)
1/4 cup
sugar
2 1/4 teaspoons
active dry yeast
2 1/2 cups
Gluten-Free Flour Blend (see below)
1 teaspoon
salt
1/4 cup
Land O Lakes® Butter, melted, cooled
2
large Land O Lakes® Eggs

Directions

  1. Combine milk, sugar and yeast in bowl; set aside 10 minutes.
  2. Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat about 3 minutes or until batter is very smooth.
  3. Cover, let rise in warm place 1 hour.
  4. Grease 8x4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise 20-30 minutes or until just above top edge of pan.
  5. Heat oven to 350°F.
  6. Bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch (do not use potato flour), 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Read more about this recipe on Recipe Buzz® Blog.

For easy storage and to increase shelf life - slice bread and package individually. Store in freezer and take out a slice at a time for fresh bread. 

It is important to use potato starch not potato flour in the Gluten-Free Flour Blend.

Nutrition Facts (1 serving)

Calories
140
Cholesterol
35mg
Carbohydrates
25g
Protein
3g
Fat
4g
Sodium
190mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Thank you! This recipe worked for me in my crappy oven. I had to bake it for an hour and a half. A little sour, so I'll try experimenting with the brown rice flour.

Rating

This was hands down the very best gluten free bread I've ever eaten. It's soft, and has great flavor, and was extremely easy to make, and didn't require a boatload of ingredients. Thank you!!

Rating

This bread is a "no fail" every time! So delicious and very simple to make. Just pay attention to all the details and you're good to go (:

Rating

Wow, wow, wow! Due to several food allergies we are GF in our home with the exception of a few items occasionally for the youngest children. Store bought breads that are GF are not only expensive but most often times have things in them that are also allergens or items I don't care for as much. I have never made homemade bread so I was surprised that this bread was not only easy but awesome! I went for gold and doubled the batch from the get go using Bob's Red Mill 1 for 1 Baking Mix as my mix since it was close to the mix suggested. After searching the web I found a few hints that helped it stay nice and high: 1. Put the loaf in a cold oven add a bit of time to the final baking time. 2. Add a cheap pan (as it will likely warp) with ice on it on the lowest shelf to add steam to the baking process. 3. Check for an internal temp of 200 and bake just a few more minutes to keep the rise. This bread is beautiful! I picked this recipe as I had found the LO'L GF Sugar Cookie recipe last year and it worked without fail. Great job on a great, DENSE loaf of bread! Thank you!!!

Rating

I have have made this recipe three times now and it has turned out perfect each time. I think this bread tastes better than other gluten free breads I have made.

Rating

Having read the comments before starting, I knew this would be interesting. The 1 star review from 3/31/16 told me that the dough would be highly susceptible to falling and so I should treat it carefully (like a soufflé- don't bump the oven!). I jitter a bit, and that didn't help on the journey from the counter to the oven; although a bit flatter than your pictured result, mine did look bread-like. Upon tasting, however, I don't think I'd title this recipe a "sandwich bread," but rather a "bread-like dry, unsweet cake with a good crust;" it was a bit crumbly for sandwich use. The issue is probably the flour mixture utilized- it seems a bit too much on the starch side, relying on the xanthan gum to provide the structure. Final say: is Okay, but could use some work.

Rating

My wife is Celiac, and as anyone who has to use GF bread will attest, the chances of getting a store bought loaf that isn't full of air pockets, is pretty slim. To that end I found this easy recipe and gave it a bash, not knowing what to expect ( GF baking usually being a shot in the dark ). Well, we were both blown away! It all went according to plan and the end result was fabulous! I have tried on several occasions to do GF bread in a bread maker ( with a GF setting ) but end up with the ubiquitous brick. I would love to know if anyone has tried this recipe in a bread maker with a GF setting. Does it work as well as it does in the oven? Thanks again for brightening up a celiac sufferers' day!

Rating

Best GF bread there is. It's truly delicious; when I make it for my daughter with celiac, the whole rest of the family wants to eat it, too!

Rating

This bread turned out just fine. Must be eaten quickly or freeze. I do not want to keep mixing the individual flours, has anyone found a GF all purpose flour mix that works well with this recipe? Thanks!

Rating

I'm not a novice to making bread but am to making GF bread. The mixture was soupy(I rechecked the ingredients) but rose well and then while baking, I bumped the stove and the bread collapsed which resulted in a 2 -3" high bread. I found the texture to be very unbread like. I wish I could write with enthusiasm but for me, this was a disaster.

Rating

Wow! Just made this bread for the first time this morning and served to myself and my mom. Tastes just like my Grandmother's dinner roll bread which is kind of like Challah bread - so good! This recipe is even better than the standard wheat "white" bread recipes by a long-shot :) I will be making this gluten-free recipe again for friends, family, etc - thanks for your hard work! By the way, I never leave comments on recipes, but this bread is so tasty that I hope more people will try it out and hope whomever made this recipe will bring more deliciousness into the world - a rare find indeed!

Rating

Hi Steve, it could be that your yeast did not fully proof before making the dough, or the exact opposite - your milk may have been too hot and killed the yeast. This would cause it to have issues rising. Hope this helps!

Rating

Hi Mary, since gluten-free breads are made without gluten, the texture is much different than regular breads. Binders such as eggs do help them hold together, but not necessarily in the same way gluten helps hold regular breads together. When it comes to freezing, we recommend slicing the bread after it has baked and cooled. Place the slices in a resealable plastic food bag and freeze. That way you can pull slices out as needed and it may help reduce the crumbling you have described. Hope this helps!

Rating

Hi Linda, we have only tested this recipe using our specific flour blend recipe, which has produced great results in the finished recipe. Many flour blends in stores vary from brand to brand, so we can't say necessarily that they would work in our recipe. Feel free to experiment, but for best results, we'd suggest using our flour blend recipe. Happy baking!

Rating

Not sure what I did wrong but my bread was no higher than 1-2 inches. Tasted good but it's a brick. What did I do wrong?

Test Kitchen Comment
From: mallory
Hi Steve, it could be that your yeast did not fully proof before making the dough, or the exact opposite - your milk may have been too hot and killed the yeast. This would cause it to have issues rising. Hope this helps!
Posted December 01, 2015

Rating

I have been trying different gluten free bread recipes and this is the best one my family likes so far. I do have a question though. Why do all gluten free breads crumble after 2 days? Is there any way to help them hold together longer? Also, I have frozen some breads and it crumbles more. Are you not suppose to freeze them?

Test Kitchen Comment
From: mallory
Hi Mary, since gluten-free breads are made without gluten, the texture is much different than regular breads. Binders such as eggs do help them hold together, but not necessarily in the same way gluten helps hold regular breads together. When it comes to freezing, we recommend slicing the bread after it has baked and cooled. Place the slices in a resealable plastic food bag and freeze. That way you can pull slices out as needed and it may help reduce the crumbling you have described. Hope this helps!
Posted December 01, 2015

Rating

I was wondering can I use a gluten free baking mix that already has the other things in it and use in place of making my own for this bread? Thank you!!

Test Kitchen Comment
From: mallory
Hi Linda, we have only tested this recipe using our specific flour blend recipe, which has produced great results in the finished recipe. Many flour blends in stores vary from brand to brand, so we can't say necessarily that they would work in our recipe. Feel free to experiment, but for best results, we'd suggest using our flour blend recipe. Happy baking!
Posted November 30, 2015

Rating

Very Good

Rating

I put this in my bread machine. Was great and it really did rise like normal bread.

Rating

I have just made this for the first time and it is just fabulous, I was a little sceptical because my usual bread is very doughy, this is a batter texture. It is gorgeous, it had a beautiful rise, a good size loaf from a loaf tin. I measured mine in mugs so I got a lot of mixture, I was wondering if it is ok to slice up and freeze. Thank you.

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