The Best Gluten Free Sandwich Bread Recipe
This post was originally featured on our sister blog, Growing Gluten Free, that we just didn’t have time to give the attention that it deserved. For that reason we have moved The Best Gluten Free Sandwich Bread recipe here to A Few Shortcuts. Check out all the Gluten-Free Recipes that are here. You will love them!
When we started on this gluten-free journey, we mourned bread as we knew it. I never thought we would find a good tasting, soft, chewy bread again. I had lost all hope. We bought Udi’s gluten-free bread, and it was pretty good but still not the same. THEN….then, I found this recipe for THE BEST Gluten Free Sandwich Bread. It is like the holy grail of bread recipes! This bread recipe is not like baking a gluten bread, but it is still easy enough to make!
Gluten Free Bread Prep Ahead Tip
I mixed all of the dry ingredients (minus the yeast) and put it in a large Ziploc bag like a store-bought mix. That way all I have to do is add the wet ingredients and the yeast before baking.
A couple of the most important points.
- You must beat the egg whites to stiff peaks. There is no way around it. It makes the bread light and airy.
- The dough is more like the consistency of a thick batter.
- You have to let it rise at least a full hour. I know it is hard to do it wait…but!
This is the before and after rising of the dough right before it went in the oven.
If you are missing baked goods these Gluten Free Soft Pretzel bites turn out amazing every time. They are one of our favorite Gluten Free baked goods!
And after it came out and cooled. This bread is amazing hot out of the oven, but if you want to use it for sandwiches let it cool completely before slicing. I used my meat slicer to get even slices and then placed the bread in a gallon Ziploc in the fridge.
Isn’t it just gorgeous? Did I mention that this bread doesn’t taste gluten-free? It is chewy and moist, and soft, and simply perfect! The crust has an excellent flavor, which was one of my kids’ number one concerns about store-bought bread. Their crust wasn’t up to par.
The Best Gluten Free Sandwich Bread
- 3/4 Cup Warm Water
- 1 1/2 TBSP quick acting yeast
- 3 egg whites
- 1/4 cup brown sugar
- 1/4 cup olive oil (or vegetable oil)
- 1 TBSP Apple Cider Vinegar
- 2 cups Tapioca Flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Potato Starch
- 2 tsp Xanthin Gum
- 3/4 tsp salt
- 1/2 tsp baking powder
- Grease and flour a loaf pan. I used some rice flour to keep the bread from sticking.
- Combine warm water and yeast and let it sit for 5 minutes. While it is sitting beat egg whites to stiff peaks in the mixer.
- Add the olive oil and vinegar to the yeast.
- Slowly pour the liquids into the stiff egg whites while mixing at medium speed.
- Now add the dry ingredients. Mix for one minute until smooth.
- Pour the batter into the greased and floured loaf pan.
- Let it rise in a warm moist place for about 45 mins to an hour.
- Bake at 350 degrees for 45 minutes. Cool completely before slicing.
- Store sliced loaf in an airtight container in the freezer for maximum freshness. Reheat in toaster, microwave, etc as needed
I’m having trouble with this turning out gummy on me. I really like the flavor so I’d love to get it right. I do have a sensitivity to chicken eggs and have been using duck eggs, but that’s the only substitution. Last night I noticed the brown sugar is listed after the eggs, should I be mixing those together? Any other tips or tricks?
Hi Danelle. I am sure it is the duck eggs. Have you tried using Aquafaba instead of eggs? https://minimalistbaker.com/a-guide-to-aquafaba/
I haven’t done it myself yet, but I would think you would get a better result. Might be worth a shot. If you do and it works please come back and let me know.
Hi I want to try this recipe as I have to be gf but I’m also allergic to eggs. I read you comment using Aquafaba which I want to try. How must do I use the measurement of the aquafaba ie one fourth of a cup? Thank you for your help
The general rule is 3 tbsp of aquafaba for one egg. I have tried this and it works beautifully! For this recipe you will want to use 8 -9 tbsp of aquafaba. Beat it in your mixer until it creates soft – medium peaks. This can take awhile. Then, continue the recipe as written. Let me know how it works for you.
This is now my go to bread recipe. Since I am also vegan and oil free, I sub aquafaba for the egg whites and applesauce for the oil. Comes out delicious every time. Thank you for a great recipe. BTW, maybe it’s the aquafaba and maybe it’s the applesauce but I have to cook mine for about 1 hour and 15 minutes to get the inner temp to 205.
Thank you for this great recipe! I make it all the time for my son. I also love adding in cinnamon and raisins to use for french toast!
Best GF bread recipe!
Have you tried using coconut sugar instead of brown sugar? Wonder how that would turn out? Any ideas?
Coconut sugar has a bit of a courser texture, but I wouldn’t see why it wouldn’t work. let me know if you try it how it turns out. 🙂
I always use coconut sugar and it works just fine.
Amanda, I made and have maintained a sourdough starter for 15+ years. The starter is fed with warm water, instant potato flakes and sugar. Now that I must eat GF, I’ve been unsuccessful finding a recipe that uses this type starter. I really miss the wonderful sourdough bread. Do you have any suggestions?
Hi Becky, I haven’t tried it myself but this looks like a great one to try https://www.kingarthurflour.com/recipes/gluten-free-sourdough-starter-recipe
Would Stevie work in place of the brown sugar? My husband is diabetic. Thanks!
You can give it a try Kris. I would love to know how it turns out. 🙂
Hi,the bread Is really wonderful,i’ve tried It once and i’ll never leave this recipe! Just a question,what do you think i could use instead of tapioca flour? Sorghium flour could works well?
Wonderful recipe, thanks so much for helping the “rest of us”.
We love this bread. Make two to four loaves at a time and freeze extra. Makes great toast.
I do have one problem when baking. I bake a full 45 mins, take out of pans and the bread sides seem to shrink in. What is the reason for this? It still taste wonderful and seems to be fully cooked, just more dense.
Last time we left bread in pan and wrapped with a towel to cool. That kept it from shrinking, but just wanted to know if you have any idea of what causes the shrinkage?
I have the same shrinkage problem. I appreciate if anyone can suggest on this.
Have I missed something? 1 cup liquid to 3 cups dry = “batter”?
I wound up with a batter so dry I had to knead it by hand and then of course it didn’t bake all the way through.
What I tasted of the outside was absolutely delicious and spot on for “bread”, but is there supposed to be more liquid added somewhere?
Did you beat the egg whites and add them? Also, are you sure you measured your flours correctly.Tapioca flour and potato starch are very light and don’t add a lot of denseness to the dough like you are describing. I make this bread at least once a week and have never had it turn out too thick. If you continue to have the same issue add a couple tablespoons of extra water to the dough until it gets to a thick batter consistency. Hope that helps.
Omg..if I could hug u I so would..been celiac 4 4 yrs now.. tried this recipe today…I am so over the moon. Thank u, thank u, thank u..so , so good
Awww! YAY! I am thrilled it worked so well for your Carolyn!
Absolute loved this bread. My husband says it’s the best and he’s not even gf. I use this recipe for my pizza dough too
Just as wonderful as you’ve described! The only thing I regret is not letting it cool before slicing. Bread collapse disaster insued, to no fault of the recipe or the bread. I still ate it though and it was delicious. Thank you for this holy grail of bread recipes!
Unfortunately, I am sensitive to xanthan gum. What can I use instead?
Thank you, thank you, thank you from Johannesburg – South Africa. My daughter has recently been diagnosed as G-intolerant. This has become a lifesaver for me. The little mite loves her bread with peanut butter. God bless you for this recipe!
Can I double the recipe for one batch? I thought of making the bread for the whole family.
Do you have the calorie count for this recipe too? I’m sure I saw it yesterday but can’t seem to find it today.
Wishing you well!
Amazing Recipe! I used 1 cup Brown Rice Flour, 1 Cup Tapioca Starch, 1/2 cup Sorghum Flour, 1/2 cup Millet Flour. I did not use any potato starch and substituted psyllium husk instead of xanthin gum (4tsp). Also used honey instead of sugar.
The bread was delicious! Everyone in my family loved it!
Making it again now!
Hi Amanda. Thank you so much for this amazing recipe! I have tries too many to count, and this one is by far the best. Can you make this recipe in a bread machine? Or do you have a recipe for a bread machine I missed
I am very new at gluten free baking but this bread really turned out perfect! Nobody can guess it is gluten-free. I made a delicious grilled cheese and enjoyed a soft bread after a long time. Thank you very much for the recipe. Loves from Turkey.