Soft Gluten-Free Sandwich Bread (2024)

4.70 from 50 votes

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 2 hours hours 30 minutes minutes

Dry:

• ▢ 225 g tapioca starch (same as tapioca flour)
• ▢ 100 g brown rice flour
• ▢ 75 g sorghum flour
• ▢ 1 tbs xanthan gum
• ▢ 1 tbs ground flax seed (can be omitted)
• ▢ 1 teaspoon whole flax seed
• ▢ 1 ½ teaspoon salt
• ▢ 1 tbs active dry yeast (instant yeast okay; see Recipe Notes below)

Wet:

• ▢ 1 ¼ cup milk warmed to 110 deg F (43C)
• ▢ 3 eggs room temperature
• ▢ ¼ cup light olive oil
• ▢ 2 tbs honey

Toppings (optional):

• ▢ 1 teaspoon whole flax seed
• ▢ 1 tbs sunflower seeds
• ▢ ½ teaspoon sesame seeds

• Combine all dry ingredients in a bowl and stir together with a whisk; set aside.
  

  

• Combine milk, eggs, olive oil, and honey in mixing bowl; mix well.

  

• Add dry ingredients to the milk and egg mixture and mix for 1-2 minutes. A paddle attachment, dough hooks, or hand mixer beaters will all work with this dough.
  

  

• Pour or scoop into a parchment-lined loaf pan. Make level with a spatula.

  

• Scatter whole flax seeds, sunflower seeds, and sesame seeds on the top of the dough.
  

  

• Gently press seeds into the dough with wet fingers or the back of a wet spoon.

  

• Let the dough rise in the loaf pan in a warm draft-free location for about 1 hour (check at 45 minutes). Bread dough should be no higher than ½" above the edge of the pan. (see note below)
  

  

• Preheat oven to 350 deg F (180 C). The bread dough will be slightly "jiggly".

  

• Bake for 55 minutes. If you do not want the crust to overbrown, drape a piece of foil over the bread AFTER the first 35 minutes of baking (completely optional...see Recipe Notes below).

• Bread is done when the internal temperature taken with a thermometer is over 200 deg F (93 C). A temperature reading close to 210 deg F is even better (98 C).
  

  

• Remove from oven and let bread rest for 3-5 minutes.

• Using parchment, lift bread out from the pan and set on a rack to cool completely.

• Let cool completely before slicing.
  

• Volume Measurements:
  • 2 ¼ cups tapioca starch
  • ¾ cup + 2 tbs brown rice flour
  • ¾ cup sorghum flour
  • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
  • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
  • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit of water or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
• Liquid Measurements in Grams:
  • 1 ¼ cup milk = 305 grams
  • ¼ cup oil = 55 grams
• Volume Measurements in Milliliters:
  • 1 teaspoon = 5 ml
  • 1 tablespoon = 15 ml
  • 1 cup = 250 ml
• The ground flax seed can be omitted if you have an allergy to it.
• You can substitute the milk in the recipe with water or nut milks without any problem.
• I add the active dry yeast directly to the dry ingredients without proofing.
  • If you want to proof the yeast first, you can test it in ¼ cup of the warm milk/water with the honey before adding it to the dry ingredients with the remaining 1 cup of warm milk/water.
• You can use the same amount of instant yeast in place of the active dry yeast, but the bread may take less time to rise. Check how much the bread has risen after 30 minutes.
• In case I wasn't too clear in my description, the dough for this bread will not be like your typical wheat-based bread dough which you can actually handle. The dough will be more like a thick batter that you have to scoop into the pan. Do not worry if you see this as it is normal for some gluten-free bread recipes to be like this! Just scoop or pour the dough into the pan, even it out, let it rise, and then bake!
• Topping the bread with seeds is completely optional and can be skipped.
• Let the bread rise in a draft-free area on the counter. I also have let my bread rise in the oven with only the oven light on, carefully removing the bread to preheat the oven before baking.
• Covering the bread with foil while baking is an optional step if you do not want the bread to overbrown (it is still good if you skip the foil).
  • If you cover the bread with foil, bake it UNCOVERED for the first 35 minutes and then cover for the remaining baking time. This will help reduce any chances of bread "shrinkage" while baking.
• Let the bread cool completely before slicing to avoid any gumminess.
• Store any leftover bread in a sealed bag or container for 2 days on the counter. If keeping for longer, keep bread slices in the fridge or freezer and then reheat in the toaster.