Gluten Free Sandwhich Bread Recipe

Name: Gluten Free Sandwhich Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweet white sorghum flour; 1 cup brown rice flour; 1 cup tapioca flour; 3 teaspoons xanthan gum; 1 1/2 teaspoons salt; 1/3 cup sugar; 2 tablespoons instant dry yeast (Fleichmann's); 2 tablespoons butter, melted; 1 1/2 cups warm water; 1 teaspoon vinegar; 2 egg whites; 1 whole egg; 2 tablespoons honey or 2 tablespoons agave nectar; 1 tablespoon butter, melted, for brushing top (optional)

Servings: persons

1 cup sweet white sorghum flour
1 cup brown rice flour
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
1/3 cup sugar
2 tablespoons instant dry yeast (Fleichmann's)
2 tablespoons butter, melted
1 1/2 cups warm water
1 teaspoon vinegar
2 egg whites
1 whole egg
2 tablespoons honey or 2 tablespoons agave nectar
1 tablespoon butter, melted, for brushing top (optional)

1
Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
2
In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
3
Mix wet and dry ingredients.
4
The batter should be thick and have an elastic consistency. Like a thick muffin batter.
5
Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
6
Melt more butter and brush top with if you want.
7
Let rise 20 to 40 minutes, depending on the size of your pan.
8
Bake 45 to 55 minutes at 350 degrees Fahrenheit.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sweet white sorghum flour, 1 cup brown rice flour, 1 cup tapioca flour, 3 teaspoons xanthan gum, and more.

Yes, Gluten Free Sandwhich Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Sandwhich Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions