Sandwich Bread (Gluten-Free Recipe)
16 servings (1
15 min
02 hrs 40 min


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

How to make

  1. STEP 1

    Combine milk, sugar and yeast in bowl; set aside 10 minutes.

  2. STEP 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. STEP 3

    Cover, let rise in warm place 1 hour.

  4. STEP 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. STEP 5

    Heat oven to 350°F.

  6. STEP 6

    Bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack.

Tip #1

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.

Tip #2

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

Tip #3

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. 


4Fat (mg)
35Cholesterol (mg)
190Sodium (mg)
25Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  July 10, 2017

This is a wonderful recipe! The texture is more cake like than bread. However, it holds together better than any GF bread that I've ever tasted. I'll likely lower the amount of sugar in the future. Follow the recipe exactly and you'll get great results. I used a cast iron loaf pan and got a great crust on it.

— says Shani
  April 01, 2017

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.

— says Danny
  March 06, 2017

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!!

— says Gillie
  January 02, 2017

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 (:

— says Jennifer
  December 03, 2016

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!!!

— says Jen
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