Back To Basics – Gluten Free Sandwich Bread

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.


 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs


 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

The recipe originally comes from Elizabeth Barone over at

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!


This entry was posted on Sunday, June 13th, 2010 at 6:36 pm and is filed under Breads, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

7 Responses to “Back To Basics – Gluten Free Sandwich Bread”

  1. August 25th, 2010 at 8:27 pm

    What Life Dishes Out » Blog Archive » You Won’t Believe It’s Gluten Free – “Mock Wheat” Bread says:

    […] time, I used my regular Gluten Free Sandwich Bread recipe and then tweaked the flour mixtures to include a little bit of Teff, which was one of the […]

  2. August 26th, 2010 at 11:57 am

    Delta Whiskey says:

    I’m totally making this tonight or tomorrow.

  3. August 26th, 2010 at 12:01 pm

    admin says:

    Try the new Teff “Mock Wheat” version instead. It’s even better than this one! I just posted it last night. :-)

  4. October 7th, 2010 at 7:18 pm

    Physicschick says:

    Wow! I made this today for my gf son. We love it! The store bought stuff is so bad the dog won’t even eat it! LOL This is wonderful. Thanks for sharing this!! You’ve made our lives a lot more pleasant.

  5. October 7th, 2010 at 7:24 pm

    admin says:

    So glad you like it! Now, next you have to try the “souped up” version of this bread, which is my “Mock Wheat” recipe. Basically, it’s the same recipe with a different mix of flours and a little Teff mixed in to give it a “wheaty” taste. It’s unbelievable!

  6. November 14th, 2010 at 3:31 pm

    What Life Dishes Out » Blog Archive » Gluten Free Belgian Waffles says:

    […] from Easy Gluten Free Baking, by Elizabeth Barbone (she was also responsible for the miraculous Gluten Free Sandwich Bread recipe that became our everyday bread and finally evolved into a few more variations, including my […]

  7. January 22nd, 2011 at 2:55 pm

    What Life Dishes Out » Blog Archive » Gluten Free “White” Bread says:

    […] her recipes before, and they always turn out fabulously.  One of my very first posts here was her Gluten Free Sandwich Bread, and recently we tried (and loved!) her Belgian Waffles.  My Mock Wheat and Mock Rye loaves are […]