Soft Gluten Free Sandwich Bread That’s Fluffy, Easy & Delicious
Golden on the outside, soft and sliceable on the inside, this gluten-free sandwich bread is perfect for toast, sandwiches, or snacking. Made with whole grains and no gums, it’s a nourishing staple you’ll want to bake weekly.
Equipment
- mixing bowls
- hand or stand mixer
- loaf pan (9x5-inch)
- spatula
- wire rack
- kitchen scale (recommended)
Ingredients
- 1.25 cups brown rice flour
- 1 cup tapioca starch
- 0.75 cup sorghum flour
- 1 tbsp psyllium husk powder
- 1 tbsp sugar or maple syrup
- 2.25 tsp instant yeast
- 1 tsp salt
- 1.5 cups warm water (about 110°F)
- 3 tbsp olive oil
- 2 large eggs, room temperature
- 1 tsp apple cider vinegar
Instructions
- If using active dry yeast, activate by mixing with warm water and a pinch of sugar. Let sit for 5–10 minutes until frothy.
- In a large bowl, whisk together brown rice flour, tapioca starch, sorghum flour, psyllium husk, sugar, yeast, and salt.
- In a separate bowl, whisk warm water, olive oil, eggs, and apple cider vinegar.
- Pour wet mixture into dry and beat with a mixer for 3–4 minutes until smooth. Batter will be thick like cake batter.
- Transfer dough to a greased 9x5-inch loaf pan. Smooth top with wet spatula. Cover and let rise 45–60 minutes until just above the rim.
- Bake at 375°F (190°C) for 45–50 minutes, until golden and sounds hollow when tapped.
- Cool in pan for 5 minutes, then transfer to wire rack to cool fully before slicing.
Notes
Cool completely before slicing to prevent gumminess. Use a kitchen scale for best results. For extra flavor, try adding herbs, seeds, or a swirl of honey and raisins for a breakfast loaf. This bread freezes beautifully if sliced and wrapped ahead of time.
Nutrition
Calories: 145kcalCarbohydrates: 23gProtein: 3gFat: 4.5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.9gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 2gSugar: 1gVitamin A: 50IUCalcium: 20mgIron: 0.8mg
Tried this recipe?Let us know how it was!