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–+ servings
Three slices of gluten-free bread and a partial loaf on a marble surface, with a small bowl of spread in the background.
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Gluten-Free Sandwich Bread

This gluten-free sandwich bread has a soft, tender crumb thanks to milk, egg, and oil mixed right into the dough. It slices clean for sandwiches, toasts well, and freezes beautifully for later.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Proofing + Cooling Time 2 hours 30 minutes
Total Time 4 hours 5 minutes
Servings 12 slices

Ingredients

Dry Ingredients

  • 200 g brown rice flour
  • 145 g tapioca starch
  • 95 g potato starch
  • 66 g granulated sugar
  • 10 g kosher salt
  • 9 g instant yeast
  • 7 g xanthan gum
  • 10 g baking powder

Psyllium Mixture

  • 20 g whole psyllium husk
  • 200 g warm water - about 100°F

Wet Ingredients

  • 215 g warm whole milk - 100–110°F
  • 1 large egg - 50g
  • 70 g avocado oil - or other neutral oil
  • 6 g apple cider vinegar

For Brushing

  • 1 large egg - beaten (for egg wash)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Mix the dry ingredients: In the bowl of a stand mixer, combine 200 g brown rice flour, 145 g tapioca starch, 95 g potato starch, 66 g granulated sugar, 10 g kosher salt, 9 g instant yeast, 7 g xanthan gum, and 10 g baking powder. Whisk to combine.
    A clear glass mixing bowl containing gluten-free flour, sugar, and yeast.
  • Make the psyllium gel: In a small bowl, whisk together 20 g whole psyllium husk and 200 g warm water until thickened into a gel. Set aside for about one minute to hydrate fully.
    A textured, light brown psyllium gel mixture in a glass mixing bowl.
  • Combine the wet ingredients: In a medium bowl, whisk together 215 g warm whole milk, 1 large egg, 70 g avocado oil, and 6 g apple cider vinegar. Add in the psyllium gel and whisk until smooth and uniform.
    A wire whisk resting in a glass bowl filled with a milk, egg, and psyllium gel mixture.
  • Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.
    Sticky, unbaked gluten-free dough in a glass mixing bowl.
  • Knead the dough: Dust your hands and work surface with tapioca starch. Turn out the dough and knead by hand for 1 to 2 minutes until smooth.
  • Shape the dough: Pat the dough into a rectangle the width of the loaf pan, about 1 inch thick.
    A flattened piece of gluten-free dough dusted with flour on a marble surface.
  • Roll it into a log: Roll the dough up tightly from one short end into a log, pinching the seam closed.
    A shaped log of raw gluten-free sandwich dough resting on a floured surface.
  • Set it in the pan: Place the log seam-side down in a greased 9x5-inch metal loaf pan.
    A rectangular loaf of raw gluten-free bread dough in a metal loaf pan.
  • Proof the dough: Cover the pan loosely and let rise in a warm spot (75–80°F) for about 60–90 minutes, or until doubled in size and the top is just above the rim of the pan. In a cold kitchen, let it rise in the oven with the oven off and the light turned on.
    A rectangular metal loaf pan filled with risen gluten-free bread dough.
  • Bake: Preheat the oven to 375°F (190°C) during the last 30 minutes of the rise time. Brush the top with 1 large egg that has been beaten. Bake for 55–65 minutes, or until deep golden brown and the center reaches 210°F. Tent with foil if the bread is browning too quickly.
    A loaf of dark brown baked gluten-free bread in a rectangular metal loaf pan.
  • Cool: Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling for a full 1 hour before slicing.
    Three slices of toasted gluten-free bread overlapping on a white surface.

Notes

  • Flour Blend: Store-bought gluten-free blends don’t perform well in yeast recipes. This custom blend gives the best soft, fluffy texture.
  • Storage: Keep it wrapped on the counter for up to 2 days. To freeze, slice it first and freeze the slices in a single layer before transferring them to a freezer-safe bag, where they'll keep for up to 3 months. You can toast slices directly from frozen.

Nutrition

Calories: 235kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 365mg | Potassium: 261mg | Fiber: 3g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 1mg
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