Gluten-Free Everyday Sandwich Bread

Gluten-free Everyday Sandwich Bread Recipe

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Tiffany Whittaker


obtained from

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30 Min
55 Min


2 c
to 2 1/4 cups warm water (100 to 110 degrees f)
2 tsp
organic cane sugar or maple sugar
2 pkg
active dry yeast (4 ½ teaspoons)
1/3 c
honey, agave nectar, or maple syrup
1/3 c
grapeseed oil or extra virgin olive oil
1 c
millet flour
1/2 c
sweet rice flour
1 1/2 c
sorghum flour
1 c
potato starch
1/2 c
tapioca flour
2 1/2 tsp
xanthan gum
2 tsp
sea salt


11. Oil a 9 x 5-inch loaf pan.

2. Place 2 cups of the warm water and the sugar into a small bowl (a 4-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water. Then add the honey and oil. Stir well with a fork or wire whisk.
23. In a large bowl, add the millet flour, sorghum flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, and sea salt. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 60 seconds or so, or until the batter thickens and becomes smooth. Then use a large spoon and continue to stir for another minute. If the batter seems too thick then add up to ¼ cup more water and mix well.
34. Transfer batter to the oiled loaf pan and gently spread out with the back of a spoon, forming a loaf shape. Place pan in a warm spot (but not too hot) to rise. Let rise for 40 to 60 minutes, or until doubled in size. Preheat oven to 350 degrees.
45. After it has risen, bake for 50 to 55 minutes. Let stand in the pan for about 10 minutes. Loosen sides with a knife and place onto a wire rack to cool. © Alissa Segersten 2009

About Gluten-Free Everyday Sandwich Bread

Course/Dish: Other Breads
Other Tag: Healthy