Having had a few requests for a gluten free white sandwich bread recipe, I thought I’d create one, seeing that I had to bake bread anyway. My birthday’s coming up and why shouldn’t I give myself a little treat, right? It turned out incredibly well, if I don’t say so myself. I can’t describe the soft texture well enough when it first came out of the oven. Just incredible! That’s the only word I can think of for this bread. Unfortunately, it becomes much too heavy and starchy as it cools. This is an article more on what not to do.
What I can say is this it is the best gluten free white sandwich bread recipe, that is dairy-free, I’ve created thus far. (UPDATE: This is not as good as my later recipes.) However, I like starchy white bread. Straight from the oven, the texture is perfect, soft, starchy. The crust is just slightly crunchy, though it softens by the next day. The little ones still may wish you to trim the ends, though, but I think they’ll love the starchiness of this bread.
I am sure you can use regular white and brown rice flour in this recipe, but regular rice flours can be a little gritty. Bob’s Red Mill brand is less gritty than some other brands. You will most likely need to lessen the water quite a bit, though. I’d say use 1 cup to start with. You want a sticky batter, but not soft as cake batter. It should be so sticky that it gets stuck to your hands, yet be stiff enough to throw onto a floured surface and be rollable with enough added flour. Too much water, makes the sides cave in as you can see in the photo below.
Because this recipe was an experiment, I made several changes during the process. I have laid out the recipe just as I made it. The next time I make it I will do it in a normal order (adding all liquid at once, rising only once, etc.) and will report back to this page with an update. I also plan on decreasing the amount of liquid, as that is what most likely caused the sides to concave.
It is not necessary to use a separate recipe if you desire a more sourdough bread texture, a sturdier bread. If using superfine rice flours, just use this gluten free white sandwich bread recipe and increase the xanthan gum and guar gum to a total of 3 teaspoons. You can use all xanthan gum or all guar gum, if you need to, but the texture may change a little.
An experiment with baking a gluten free white sandwich bread recipe using superfine rice flour. Tastes wonderful fresh out of the oven!
Ingredients:
Instructions:
Tips
Definitely use less water than stated above.
Try adding 1/4 teaspoon of baking powder to soften and lighten the texture.
If you’re searching for more gluten free white sandwich bread recipe, try the Gluten Free Bread Recipes category.
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Hi. I just found out my son is allergic to gluten, wheat, eggs, milk, and casein. Will an egg substitute work with this recipe? I have tried so many bread receipes and am about ready to give up. I can't wait to make this bread.
Hi Stephanie,
This was just an experiment with superfine white rice flour. Though this recipe calls for only egg whites, it is extremely starchy, and when after a day it becomes heavier. It is usually advised not to substitute more than 2 eggs in a recipe with egg substitute or Egg Replacer. Therefore, I don't think an egg substitute will work out well. I'd try a bread which contains 2 eggs or one of my other gluten free bread recipes that calls for regular gluten free flour versus superfine rice flour. See all 46 gluten free bread recipes at http://glutenfreerecipebox.com/category/recipes/bread
I just wanted to say that this bread looks wonderful. I'm about to try it, but I think it also looks like cinnamon buns waiting to happen. It looks so light and fluffy and so far I haven't found a gluten free cinnamon bun recipe that isn't heavy or doughy, so after I make it as a loaf, I may try to convert the recipe into cinnamon buns too.
Great minds think alike, Linda! I was just thinking about using my gluten-free phyllo dough for cinnamon buns. I bet that comes out wonderful!
thank you for such a fantastic recipe, finally a white sandwich bread that is so soft on the inside with a nice chewy crust and doesn't rely on heaps of egg yolks to keep it moist, i'm not a fan of that eggy taste. I only needed the 1 cup of water, the first bread i made i used the 1 3/4 of water and the bread suffered the fate of the dredded side suck, thanks again can't wait to try the oat and flax seed version, but will try it with sorghum instead,will let you know how it went.
So happy to hear, Lynda! Did you use superfine rice flour or regular?
yes i used the superfine white rice flour but not for the brown rice flour can,t locate it in Australia but it did not effect the texture.
Ah, the less superfine rice flour you use the less water you use. I just asked so that everyone else will know. However, it sounds like you have the perfect recipe! I'm so glad you got it right and are enjoying this. It was my first time experimenting with using superfine rice flours in a bread recipe. It's wonderful in chocolate cake. Did you see that one: http://glutenfreerecipebox.com/gluten-free-chocolate-cake-recipe
Made this bread Saturday night and it is amazing! Had a PB&J it was great then on Sunday a Turkey sandwich another tasty treat!
Thank you for the great and easy to make bread recipe!
Diane, so glad you enjoyed it. Did you use superfine or regular rice flours?