Gluten Free Sandwich Bread Recipe II

I love experimenting with my basic gluten free sandwich bread recipe, changing flours, mostly. This time I used regular grain white rice flour and sorghum flour, along with the usual starches and other ingredients. One tip is to use more tapioca flour/starch if you want a lighter bread, which you can try on this recipe. I’ll give this a try next time by switching the amounts of tapioca and potato starch. Enjoy this gluten free sandwich bread for sandwiches, french toast or toast.

Gluten Free Sandwich Bread Recipe II


Yield: 13 - 16 slices

Gluten Free Sandwich Bread Recipe II

A gluten free sandwiches bread recipe using rice and sorghum flour along with other starches. The perfect texture for sandwiches!


  • 1 cup water, heated to 110°F
  • 2 Tablespoons sugar, evaporated cane juice (unrefined sugar), agave, or molasses
  • 1 packet or 2 1/4 teaspoons gluten free instant dry yeast (I use SAF brand)
  • 3/4 cup white rice flour (or brown rice flour)
  • 1/2 cup sorghum flour
  • 1 cup potato starch
  • 1/2 cup tapioca flour/starch
  • 1/4 cup flax seed meal
  • 1 1/2 teaspoons xanthan gum (if necessary, use corn-free brand or more guar gum)
  • 1 1/2 teaspoon guar gum
  • 3/4 teaspoons sea salt
  • 1 1/2 teaspoons gluten-free apple cider vinegar (I used Heinz)
  • 3 large egg whites, at room temperature (I now use 4 egg whites)
  • 1/4 cup extra virgin olive oil
  • Gluten free spray oil or cooking oil, for pan


  1. Grease or spray oil a 9×5-inch silver metal loaf pan (not black inside, because silver cooks more evenly).
  2. Preheat oven to 170 – 200°F (lowest possible)
  3. Mix warm water with sugar (or other sweetener listed) and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
  4. Beat the egg whites at high speed in a large mixing bowl until foamy. The size of the bubbles will determine the size holes in the bread. You dont' want it to form soft peaks, but stop just before this to achieve similar results in the photo above.
  5. Whisk together the dry ingredients; set aside.
  6. Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
  7. Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 1 minute.
  8. Add dough batter to prepared pan and pat with a little cold water, using a rubber spatula or your fingers. Distribute dough evenly to meet all sides of the pan and smooth out top.
  9. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1? over the top of the pan, about 40 minutes.
  10. Remove pan from oven and preheat oven to 375°F.
  11. Place the pan on the center of the rack in the center of the oven and bake for about 37 minutes or until dough reaches 205°F.
  12. Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool. If you do not remove it promptly the bread will steam and become soggy on the bottom and sides.
  13. Slice with an electric slicer, electric knife or serrated knife.

6 Replies to “Gluten Free Sandwich Bread Recipe II”

  1. My son can’t have rice. What flour would be a good replacement for rice flour. I can’t seem to find a good sandwich bread. They seem to be all dense and dry. Maybe it is because I CAN’T USE THE RICE FLOUR! Seems most recipes call for it. Also he can’t have applesauce. I notice alot of recipes call for that also. Any suggestions for that.

    1. Hi Shelley,

      I have over 30 gluten-free bread recipes. See the bread recipe category at Just browse each page by clicking on “Older posts” at the bottom of each page. And click on a title to view the entire recipe with photo. There you will find multiple types of gluten-free flours used.

      I recently made a video for one of my favorite bread recipes. It does not contain rice flour. View the video at:

      In regards to an apple sauce substitute, I find that pear sauce works well. You can just add ripe pears to a blender or food processor and blend well. Ensure they are peeled and cored first. Because ripe pears contain more juice than apple sauce you may need to a tad bit less.

      I hope this helps.


  2. This is all new to me. I recently found out I have some major food sensitivities to most grains, except rice. Is there any hope that I can find a recipe for bread based on my gluten and grain sensitivities (not allergies). (I surely cannot find any ready-made breads.) As I mentioned above, I cannot have most grain/flour. I can have rice flour, arrowroot. But cannot have the following that is in your Gluten Free Sandwich Bread Recipe. Any help or advice would be appreciated.

    sorghum flour
    potato starch
    tapioca flour/starch
    xanthan gum (I think I can have the guar gum)

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