Gluten Free Rosemary Sandwich Bread (Machine or Oven)

To make this gluten free rosemary sandwich bread, I experimented with my recipe for Gluten Free Bread Without Flaxseed Meal. I added some rosemary among other changes. The rosemary is not only good tasting but is very beneficial for baked goods. Use this bread for a sandwich or serve with a meal in place of rolls. Read on to learn more and check out its texture in the Gluten Free Rosemary Bread Video.

Bread Machine
I use the Breadman BK1050S Breadmaker.

Changes to the Original Recipe

I increased the potato starch and decreased the cornstarch. I want to eventually remove all of the cornstarch, which currently may be substituted for tapioca/ I want to end up with a bread that is free of gluten, corn, and tapioca, for those that need it. Of course, I also added fresh rosemary, which makes a wonderful preservative to extend shelf life. Anything that contains oil can go rancid easily. Anything that contains water can become moldy. Rosemary slows down that process.

Gluten Free Rosemary Sandwich Bread

For a soft and spongy gluten free bread, give this gluten free rosemary bread a try. The rosemary helps extend its shelf life!
Course Breakfast, Dinner, Lunch
Cuisine American
Ingredient Keyword cornstarch, eggs, oat flour, potato starch, rosemary, sorghum flour, tapioca flour
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rise Time 40 minutes
Total Time 4 hours 25 minutes
Servings 12 slices


  • 1-1/2 cups + 2 tablespoons water
  • 1/4 cup light extra virgin olive oil or oil of choice
  • 3 large eggs 1/2 cup, at room temperature (or 6 tablespoons liquid from a can of cannellini beans + 3 tablespoons butter or DF margarine)
  • 2 tablespoons honey or agave or sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 3/4 cup gluten-free oat flour or 2/3 cup sorghum flour
  • 2/3 cup brown rice flour
  • 1-1/4 cups + 2 tablespoons potato starch
  • 1/4 cup cornstarch or tapioca flour/starch
  • 2 tablespoons apple pectin powder (NOW Foods)
  • 4 teaspoons freshly minced rosemary or 1 tablespoon dry
  • 1 tablespoon xanthan gum or guar gum for corn-free
  • 1/4 cup non-fat instant dry milk or use nonfat milk instead of water (omit for dairy-free)
  • 2-1/4 teaspoons instant dry yeast


To Make in a Bread Machine:

  1. Add the wet ingredients to the bowl of your bread maker; set aside.
  2. In a separate bowl, whisk together all of the dry ingredients and add to the top of the wet ingredients.
  3. Using a bread machine with a gluten free setting, follow the manufacturer's instructions. (I use setting number 10 for gluten free.) This batter needs a little help in mixing at the start of the mixnig cycle. Using a silicone spatula, scrape the bottom and sides of the bread machine bowl to get the dough going. Then, allow the bread machine to do the rest.

  4. In my machine, after 31 minutes of mixing, I open the machine and using a silicone spatula, I lift the dough up on one side and remove the mixing paddle. This prevents a really large hole in the bottom of the bread. A smaller one may remain. Then, allow the bread machine do the rest. Total time, 3 hours in the Breadman machine.
  5. Once baked, remove the kneading paddle, if not already done. Transfer the loaf to a wire rack to cool completely, about 2 hours.
  6. Slice using an electric slicer, electric knife, or serrated knife.
  7. Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave on reheat for a few seconds, turning the bread over halfway through. Do not overheat or the bread will become rubbery as with most baked goods in the microwave.

To Make in an Oven:

  1. Add the wet ingredients into the bowl of your stand mixer. Beat on medium-low speed just until combined.
  2. In a separate bowl, whisk together the dry ingredients. Add this dry mixture to the wet mixture and beat on medium speed for 6 minutes using the paddle attachment.
  3. Transfer to an oiled 9 x 5-inch loaf pan. Allow the dough to rise at room temperature for 40 minutes* or until 1-inch over the rim of the pan.
  4. Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
  5. Immediately remove from the pan and cool completely on a wire rack, 2 hours. Slice and store as described in the above instructions. Store as directed above in the bread machine recipe.

4 Replies to “Gluten Free Rosemary Sandwich Bread (Machine or Oven)”

  1. Hi Carla,
    I really would love to try this bread but I’m allergic to apples. Is there any suggestions you can give me for substitutes? Rice vinegar maybe? I’m not sure what the purpose of the pectin is so I don’t have a clue for a substitute for that. ☺️ Thank you.

    1. Lydia,

      You should be able to substitute citrus-based pectin in its place. Most pectins on the market for jams, etcl is citrus-based. I used apple pectin because I’m allergic to citrus and I also saw apple fiber in a commercial bread once or twice and wanted to give it a try. Pectin adds moisture, stability, and in this case, apple pectin adds a little sweetness. I was trying to use it replace the gum in the recipe but it didn’t work and I had to add some gum too. You may be able to just omit it completely because I used 1 tablespoon of gum, which is what I typically add to such a recipe.


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