Wednesday, May 28, 2008

My Favorite Gluten Free Sandwich Bread

When I first started a gluten free lifestyle last summer, the thought of making homemade bread scared me. So for several months on our rare trips to Raleigh, NC (the closest town with a store that actually had a gluten free foods section) I would stock up on frozen gluten free sandwich bread. I quickly realized that there had to be a better way. It was simply too expensive and too inconvenient to rely on store bought gluten free sandwich bread.

I read many articles and several gluten free cookbooks for a good starter recipe on gluten free yeast/sandwich bread. I've always tried to focus on whole grains and healthier foods, so my first loaf (and the loaf I used for many months) was this loaf, which was originally a Bette Hagman recipe, which I revised for more fiber and nutrition.

I made the loaf in a bread machine that I borrowed from my mom-in-law. Bread machines are really wonderful (and now they even make several versions with a gluten free cycle) and are incredible time-saving devices. But after using a bread machine for several months, I just wasn't completely satisfied with the results. I couldn't afford a nice machine with a gluten free cycle, so I decided to try a homemade loaf with this recipe.

I really liked Elizabeth's easy recipe (and I highly recommend it for starters), and it showed me just how easy it was to make a gluten free yeast bread from scratch. I felt confident that I could bake bread successfully on a regular basis!

But I still wasn't completely satisfied. Some people had trouble with my revised recipe, saying the middle of the bread fell in the middle after baking and that the bread just didn't hold up on day 2 and day 3. I had to agree on that point.

So ever since, I've been on the lookout for a great gluten free sandwich bread.

I think I've finally found a loaf that I LOVE. Yes, I LOVE.

I love this loaf because it's soft like that white Sunbeam bread I used to love, yet I can pack it full of whole grains, so it's still good for you! AND, it's still as soft and pliable on day 2 and day 3 and beyond.. as it is the moment it comes out of the oven!! It is my favorite. I think my search is over for the perfect gluten free loaf.

I have to thank Sarah at Everyday Gluten Free for pointing me in the right direction on this loaf. The original recipe is located here, and I've changed it to reflect our use of whole grains and added fiber. I think the secret to this super soft and delicious gluten free loaf is the addition of Sure Jell, which is a pectin used to make jams and jellies. Sure Jell can be bought in any grocery store in the canning section. I never would have to thought to add this to a gluten free bread. A very small amount of Sure Jell is added to the batter in addition to xanthan gum and unflavored gelatin. This bread dough creates a delicious crumb, a great rise, and a perfect texture for sandwich bread! You do not have to toast this bread for a sandwich, it is the perfect texture without being toasted!! I am so in love!

My last note is that I've made this bread 4 or 5 times now and I'm taking a hint from Carol Fenster: I was very skeptical about this method at first, but I've started using smaller 8" x 4 1/2" loaf pans instead of my normal 10" x 5" loaf pan to bake the bread. By using smaller pans, I can make 2 loaves of bread out of one recipe (you do NOT have to change any of the recipe proportions)!! This is great for Michael and I because I'm usually the only one eating the bread and I can freeze the extra loaf -- so I waste less bread, and I think the texture of the bread and the crust come out much better! Also, I can mix up the dough, let it rise, and bake the bread in less than an hour! Awesome! Who needs a bread machine when you can make it yourself this quickly?

Favorite Gluten Free Sandwich Bread
Free of gluten and soy
Created by Carrie of
For a printer friendly version, click here

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup instant non-fat milk -or- dry milk substitute
3 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 Tablespoon Sure Jell
1/2 teaspoon salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons brown sugar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup smart balance margarine, melted
1/4 cup brown sugar
1 teaspoon apple cider vinegar

  1. Proofing the Yeast: Mix together yeast, 2 teaspoons brown sugar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be "growing" if it's proofing correctly.
  2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
  3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
  4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. (Finished dough should resemble a VERY thick cake batter)
  5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
  6. Pour dough into loaf pan (or pans -- dividing evenly).
  7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
  8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans. GENTLY remove plastic wrap.
  9. Heat oven to 350 degrees.
  10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
  11. Let loaf or loaves cool completely before cutting. 
  12. I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices.
  13. Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.

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  1. Oooh, this looks wonderful!! I've not had very good luck with bread since my son started the gluten free and dairy free diet, so I'm eager to try this (with a few dairy free substitutions)!!

  2. Um WOW!!! Another winner. I did make a few changes for Sorghum I used millet so I used millet twice. With the dry milk I used Tapioca so I used tapioca twice as well. And with the margarine I used spectum shortening. But I got a WOW!!! Thanks!

  3. Marcie!! Wow! You made this already?? You rock woman!! I'm so glad you made it and enjoyed it! I'm glad to know that the substitutions worked so well for you!! I love this bread too! I eat it for breakfast every morning!! ;-) Thanks so much for commenting!!

    Bloggin Mama -- I hope this recipe will work for you! Marcie made this completely casein free and she really liked it, so I have high hopes!! Thanks so much for commenting!

    Ginger -- I wonder how much shipping is to Spain!! ;-P I hope you are having a great time gal!

  4. ooh, I have pectin in the house! I'm going to try to add a bit to a store-bought bread mix. I have quite a few boxes in the pantry.
    neat idea!

  5. Oh, thank you for commenting on my blog and suggesting this recipe. I sounds PERFECT!! I have everything except the millet flour (and that's actually already on my shopping list) and the Sure Jell. Funny thing is, last time I did a major grocery shop, I picked up some more plain gelatin, and eyed the Sure Jell, thinking, "I wonder if that would be a good binder in g.f. baking?"

    Anyways, after 5+ years of being g.f. and NEVER having success with sandwich bread (though I cook & bake from scratch daily!), I have renewed hope with this recipe. Thank you!!!!!

  6. Crockpot lady -- I hope you will give the Sure Jell a try! It really does something amazing and keeps the bread moist and flexible! I LOVE IT!!! I can't wait to hear about your results!

    Karen Joy -- I'm so glad your bread baking hope has been renewed! I cannot WAIT to see how it turns out for you!!

  7. I have been making gluten-free bread for my daughter for almost 17 years, but since moving down to North Carolina last year, the loaves just don't turn out the same as they did up north (they came out lopsided or with holes). I tried a variety of things that didn't work. She won't let me make any other recipe - she loves the one I make (it's a greatly modified version of a Bette Hagman recipe) so I decided to try your rising and baking directions. Alas! Success in the appearance and consistency! She isn't picky (fortunately), but I like things to look good, too. I appreciate the tip!

  8. Thank you so much for your blog! I've been gluten-free for only a few months and stalking the rounds of gluten free blogs. I've tried out some of your recipes and they are all tasty and within my cooking-skill range which I appreciate. Thanks again!

  9. Sure Jell has dextrose, and that's off my list. So I asked about pectin at the health food store. They had some pure apple pectin! So I'll try that in your recipe when I run out of my lame porridge bread.

    While trying to finish up my gardens, I've had little time for baking. I Knew this would happen, so I baked a double batch of bread on my last rainy day.

    I'm really looking forward to SOFT bread!

  10. Sure Jell, huh? What exactly does gelatin do for GF baked goods? I've always just left it out, but I've never made something with and without to compare.

    Having a go-bread recipe is so key....

  11. Hi Carrie:

    Congratulations on being the winner in my monthly cookbook giveaway. You've won the Tassajara Cooking. Just email me at oldsaratogabooks AT
    gmail dot com to let me know your shipping address.

    Hope you have a lot of fun reading it and cooking from it!

    Wheat-Free, Meat-Free

  12. Gluten Free in the Greens:

    Gelatin is excellent as an additional ingredient for binding, it is truly miraculous!

    As far as Sure Jell (which is NOT a gelatin) it is a PECTIN, which somehow is able to help the bread maintain moisture and flexibility. It somehow helps the bread to stay soft and pliable, even days after baking. If it's been refrigerated, you do have to "nuke" it for about 10 seconds, but after it's been warmed it is really soft and flexible! Great stuff!

    I don't know how it works scientifically, I just know it works!

  13. Now all I can think about is having a sandwich! Great looking bread. :)

  14. The bread looks wonderful...and it came out a perfectly golden brown!

  15. Wow, that bread looks beautiful, Carrie! This is a recipe I have to try. gotta add a few things to my next shopping list! ;) Thanks again!

  16. Loved the bread Carrie!
    I have made it twice. Once with a large 10x5" bread pan and once with 2 flimsy tin 8x31/2". They both turned out great! I subbed the white rice for brown.
    I would like to try all white rice in the mix and golden flax to see if it makes a lighter looking loaf. The ones I made looked like store bought wheat.
    Thanks for the great recipe!

  17. Dillygirl -- You've made my day! I think golden flax is a great ides to add to this bread! I didn't use all white rice because I wanted this to be a partially whole grain bread, but go for it! I bet it would be terrific! I'm SO glad you like this bread!!

    Jeanine -- I hope you enjoy it!! I LOVE it!! Michael might switch our menu around a little this week and we might be having the tuna salad sandwiches tonight for dinner, if that's the case i cannot WAIT to have it on this yummy bread!!

    JJ- Thank you!! I hope you'll give it a try and let me know what you think!

    Carol -- you can make this bread gal! I wish I didn't like "carbs" so much... and I wish I could cook more like you! But I do love toast for breakfast and a good sandwich for dinner occasionally! ;-)

  18. Very excited, I've got all my ingredients at home! So, the next time I have time, I'll be making this bread! yeah! :) An older lady that I've known my whole life is gluten intolerant as well. Now that she found out I am, she's helping me out a bit. She's buying these tiny loaves of bread for nearly $6 each, and she gave me some slices to try. GROSS!!!! My goodness, something is NOT right with that bread! Maybe I'll give her a loaf of this bread once I've got them baked. :) Thanks again!

  19. OMGosh, I made this today and this has got to be the closest thing to bread I have had in a long time. Can you believe I was out of brown rice flour? I just made it with white rice flour instead of the brown and then added all the other 'good for you' flours... it turned out awesome! I made one 8x41/2 loaf and used the rest in ramkins to make hamburger buns. YUM!
    Lets see how it is tomorrow :-) Got a feeling this is my new bread !! THANKS GINGER LEMON GIRL!!

  20. Jeanine - I look forward to hearing your results of the bread!!! Thank you so much for trying it!!

    Fishie -- THANK YOU!!! You've made my day! I'm so glad you like the bread!! Isn't the texture wonderful??I love your idea of using ramekins for hamburger buns! I WILL have to try that myself!! Thanks so much for sharing!!

  21. I am new to the gf community, but have multiple food allergies as well-oh, how I would love to find a bread recipe, but yeast and eggs are on my list. Anyone have any ideas for a yeast free, egg free and casin free bread? or is it pancakes and brown rice tortillas forever?

  22. Carrie!!! I did it!!! Finally!!!! After tinkering with this recipe, making this bread at least 10 or 12 times, I finally found a casein-free adaptation that works!!! I cannot tell you how excited I am. Among other things, I use rice milk powder + rice protein powder ILO powdered milk, I increase the yeast, decrease both the sugar and the water. And I do the recipe 1.5X size, so that it fits nicely into two large loaf pans.

    FINALLY, yesterday, I found the right combination of all my adaptations, and produced two loaves that didn't sink. The tops look a tad gnarly... this would normally mean "add more liquid" but when I do, even a little, the tops cave.

    Anyways. I'm going to make the loaves one more time, just to make sure... and I think I'll make them as small loaves, and use the extra dough to make dinner rolls or something.

    You have no idea how happy I am. This is bread that my whole family adores, and that says a LOT.

    If it's OK with you, I will post the modified recipe on my blog, giving more-than-adequate credit to you for the original, and linking, of course, to this post.

    Thank you so much for changing our bread-lives!!!

  23. Hi! I'm new here :-)

    I have tried your bread recipe a couple of times and it looks so nice until I take it from the oven and it immediately caves in. The only thing I've done differently is to leave out the flax seeds.

    I am new to baking so if you could give me some tips to help it would be greatly appreciated. I would love for this recipe to work for me as the bread is so nice and soft.

    Thanks kk

  24. Spring Fever - Thanks for commenting! There are many reasons why your bread could be falling! Your oven temperature may be off, you may not be cooking the bread long enough, etc... If you will email me personally (gingerlemon_girl at yahoo dot com) I'll try to help you find out why the bread is falling! I look forward to speaking with you!

    PS.. I'm also planning on doing a post very soon on exactly HOW to bake a loaf of GF bread! I think that may help you! Make sure to sign up for an email subscription to see upcoming posts!

  25. Hi,

    I'm a newbie here and I want to try this bread, but what do you mean by
    "2 egg whites, whisked"

    What exactly do I have to do?


  26. Anonymous -- This simply means to mix two egg whites together with a whisk until they become just a bit frothy and bubbly. Then add this to your wet ingredients. Does that help??

  27. Carrie: when you say egg whites you mean I have to remove the yoke?


  28. Anonymous -- YES, you will remove the egg yolk. It's very easy. Do you have a slotted spoon? Simply break the egg over the slotted spoon and let the egg whites fall into a cup, the egg yolk, will remain in the spoon and you can save the egg yolk for another recipe. I use two egg whites in this recipe to lighten up the bread.

  29. Any chance this bread could be made without the eggs? Thank you!

  30. Anonymous, I have never tried this bread without eggs, but I do know of an egg free yeast bread that is very good. You can find it on Sally's website at Aprovechar, here is the permalink:

    I hope you can make this and enjoy it! You will need to slice it as soon as it's cooled and freeze whatever you don't eat immediately. Because it doesn't contain the eggs to keep it moist, you'll need to freeze the slices until you want to use them! ;-) Enjoy!

  31. I just made this for the second time, again with fantastic results. Although this time I added cinnamon and raisins to make raisin bread. I used honey instead of brown sugar and made it a tad sweeter ( honey is suppose to help slow down bread going stale). And I used half the yeast for a slower rise. This gave it a better texture, I think.

    I should have paid more attention to your cooling notes, though. With wheat breads, I'm use to popping them out of the bread pan as soon as I can and cooling the loaf on its side. I did that this time and the still soft bread developed a ramp on the side I rested it on, so the loaf is asymetrical :-)

    Still delicious, though. This stuff is better than any commercial gluten-free bread or mix I have used up to now. Frankly, this came out indistinguishable from wheat-based raisin bread. If I pay close attention, I might notice it isn't quite as chewy as regular bread, but that's it.

    Thanks so much for this recipe,


  32. Peter -- You are SO welcome!! I'm so glad you like this bread and you've experimented with it! I must try your cinnamon and raisin version! That sounds delicious!! Thanks for your comments and your readership! You have no idea how much it means to me!

  33. I tried this recipe today and I was pretty happy with the results. It doesn't look as good as gluten breads, but it has wonderful flavor and a great crumb.

    I didn't use Sure Jell because I couldn't find it at the local grocery store, but I'm still happy with the texture. It reminds me of a cross between cornbread and some whole grain breads you might buy ready-made. I could totally munch on it by itself! Do you think I'm missing on a lot by not adding the Sure Jell? If you do, I'll buy some online..

  34. I was wondering if you think I could substitute plain milk instead of water and dry milk? Thanks so much! I am looking forward to making this!

  35. Trish -- I have not tried this recipe using regular milk instead of powdered milk. I know the powdered milk added extra calcium, protein, and bulk to the bread. Because it is mixed with the dry ingredients you would be losing about 1/2 cup of a type of "flour" in the bread. If you want to leave out the dry milk powder, I would suggest using regular milk in place of the warm water called for in the recipe and use 1/2 cup of additional tapioca starch in the dry ingredients. I think that would work well. Feel free to email me with additional questions: gingerlemongirl (at) gmail (dot) com.

    Please let me know how it works out for you! ;-)

  36. THANK YOU so much for your speedy reply! I am going to make it tonight (hopefully), so I'll let you know how it turns out. :)

  37. Thank you so much for posting this lovely recipe :-)
    I made buns this week to see if I could live with the taste and - it is YUMMY!!! It is the first GF bread recipe I encountered (I think I've tried 20 or more) that doesn't have the rice flour aftertaste I dislike so much. Not when it's fresh from the oven, not when left 'till the next day and not when frozen then thawed or when reheated in the microwave (yes, I hardly could believe it so I tried it all..)
    So. miracles do exist after all! Thanks again!

  38. Suzy -- THANK YOU SO MUCH for your wonderful comments! i COMPLETELY agree with you that I also do not like the taste of many breads which taste TOO much like rice!! This is absolutely one of the reasons I love this bread!! I'm thrilled you enjoyed it too! Thank you so much for sharing!! ;-)

  39. Thank you so much for this post. The most useful thing for me were the instructions on preheating the oven & putting the dough in there to rise... wow! For the first time in years, I got a bread that actually rose instead of remaining a rock cake! I am extremely casein-sensitive, so here's a tip for those who are looking for a substitute for dry milk powder: soy baby formula. It exchanges 1:1, and behaves EXACTLY like milk powder should in a recipe. It can be found at any grocery store. I use Similac Isomil advance, but only b/c it's what was available at the local store. Any brand that is milk-free will work.

  40. Amy Chan -- THANK YOU SO VERY MUCH for your great, positive, and supportive comments! I'm SO Glad this bread post was so helpful to you!! I actually need to make a loaf of this myself!! Thanks also for the tip on the soy baby formula!! I wonder if they have a rice milk formula or other sub I could use since I can no longer use dry powdered milk or or soy, as I have discovered intolerances to both of them... I will have to check out the grocery store today and see what I can find!! thanks so much for your help!!

  41. This recipe look great! You don't happen to know a good yeast free (soft) gluten free bread recipe do you? My daughter is yeast free gluten free as of almost a week now. I have been experimenting but have not yet come up with a bread I like for sandwiches. I have tried a mix (Bread by Anna) and it was awesome! I made hamburger buns with it. You would never know it was gluten and yeast free. But I don't want to spend $7.00 a loaf! Thanks so much for your help!

  42. Dmorrow -- Unfortunately I have not made a yeast-free bread yet that has the flavor or texture of a yeast-risen bread. HOWEVER, Debbie of Gluten Free in the country has a fantastic all purpose quick bread that is yeast free and many people use it as a sandwich bread:

    Another tip for making yeast-free bread soft is to add unflavored gelatin to the batter, which will give it more of a "bendable" texture.

    I hope this helps!


  43. Can you use agave nectar vs brown sugar? Also, i'm out of gelatin! Can I still make it?

  44. Emily -- Yes! Absolutely!! You can use agave instead of brown sugar and the bread is good also if you are out of gelatin! If you have Sure Jell you can simply add another teaspoon of that in place of gelatin!

  45. I tried it with the agave and with sure jell sub for the gelatin. I also used soy milk powder and earth balance to replace the dairy ingredients. It came out pretty good! I noticed a lot of falling though even in my 2 pans and it was a bit too sweet I think for me as far as just a regular bread recipe. I think I might try less sweeter next time? Also, any suggestions for it falling? It is very filling bread-I had about 4 small slices with my dinner (i made pizzas on bread) and i was so full! Probably the best recipe I have come upon so far though! and a lot healthier than others too. It is still a little dense-not bad. Do you think whipping the whites till they have soft peaks would work? Or also, making us of stevia or no sweetner for the bread (besides the 2t in the yeast mixture?) I don't really think bread needs much sweetner, an 1 T or 2 at the most. Anyway, thanks again!

  46. HI Emily!! So glad you left such wonderful comments and tried the bread with such great success!

    Unfortunately I don't know of a completely fail safe/non-falling GF bread. I do know of several methods that can help prevent the bread from falling:

    1. check your oven temp with an oven thermometer... if it's not heating correctly it may not bake correctly.

    2. check the temp of your bread with a food thermometer to make sure it's done. It should reach an internal temp of at least 200 degrees F. for the bread to be fully cooked.

    3. Make sure to proof your yeast and that it is indeed working before you use it!

    I have another post on this very issue if you would like to read it.. just google: ginger lemon girl lessons and tips gluten free bread (it should be the first or 2nd google hit you find!)

    As far as the sugar, YES... you can definitely leave it out, although I would still leave the sugar to go in the yeast mixture!

    Let me know how your next loaves turn out!

  47. Carrie,

    Do you really have to use margarine in this recipe? Can you use butter?

  48. KD - You can use any type of fat or oil you prefer, butter will be fine! I actually make this often using olive oil! ;-)

  49. I just stumbled on to this post and I am so glad I did. We have only been gf for a little over a week. Our two year old has CD. Anyway, my four year old is missing her pb&j's and I can't find a gf bread she will eat (we decided to go gf for the whole family for now). I can't wait to make this so my lil' one can enjoy a pre-school classic again :) Thanks so much!!

  50. Has anybody adapted this recipe for use in a bread maker?

  51. Hi! I was wondering if oat flour could be subbed in for the millet flour?? I have EVERYTHING in my freezer except for the millet...I went on a GF shopping spree in the 'Bob's Red Mill' section at the grocery store, and only thing I didn't get was millet. I do have some oats in my cupboard that I can grind down with a processor, so I thinking maybe this would work instead. Thanks!!


  52. Trish - YES! You can absolutely sub oat flour for the millet flour! It has a similar density and texture! Let me know how it works!!

  53. Well, I made the bread tonight. I used the oat flour, which I made myself in the food processor, in place of the millet. I kept everything else the same except for the sugar which I subbed out for xylitol, except in the proofing process of course...kept the brown sugar here. The only thing I DID NOT have was the Sure Jell. So I added extra gelatin (didn't know if it would make a difference in the texture of the bread). My bread rose nicely in the oven. It did not get super high, and because it ended up more dense, it did not get a rounded top...more flat. But it tasted EXACTLY like a whole-wheat homemade loaf I would have made with wheat. The thing is that it is fooling to the eye from the outside...I pulled my loaf out too soon. The outside piece was perfect, but then next one in was doughy in the middle. So I had to put it back in, and it had already cooled so it didn't cook very well. So I think I will just have to toast these slices individually to get the middle cooked (hopefully!). But not bad for my first attempt at a GF bread. Mine did not have the air pockets nor the 'fluff' like a sandwich bread, but it was still a good bread. I just have to figure out the cooking time on it for my oven...all I have is a thick, plastic candy thermometer. Nonetheless, this has slightly improved my confidence in baking some good GF breads!

  54. Has anyone adapted this recipe for use in a bread machine?

  55. Anon - Re: bread machine I don't have a bread machine so I"m not exactly sure how you add the ingredients, but it should work just fine in a machine! :-) If you figure it out please let me know!

  56. I tried this recipe and was only going to use my bread machine to mix it, but the mix cycle includes a rise cycle so I let it keep going and it turned out great. This is absolutely the best bread I have had since starting on my gluten free diet. All I did for the bread machine was mix the yeast and brown sugar used for proofing with the dry ingredients. I mixed the wet ingredients as they were written and added the 1/4 cup for proofing. I used the instructions for layering the ingredients from a bread recipe that had been adapted for the machine. Put the liquid ingredients in first, then sprinkle the dry ingredients on top. Make sure you spread the dry ingredients out so that all the liquid is covered. After mixing and rising, I set my bread machine to a 2 lb. loaf and baked it for 60 min. It turned out perfect. Even my 14 y.o. liked it (and he doesn't like anything). Thank you so much!!!! I look forward to having sandwiches again. Do you have a recipe for biscuits? I would love to have some biscuits and gravy to go with my eggs. Thanks!!!

  57. Can anything else be substituted for the potato startch? Would cornstarch work? I have everything else that I need, but that! I'll have to give it a try and let you know :-) Thanks so much! Judy

  58. YES Judy!! Cornstarch will absolutely work! Try and let me know what you think!

  59. One more question for you Carrie. I realized I don't have any dry milk powder. I've got some ordered, but it's not on its way yet. Can I just substitute almond or coconut milk for the 1 1/4 cups of water? Just let me know what you think! Thanks so much! Judy

  60. Hi Judy! I would simply replace the dry milk powder with 1/2 cup of your favorite starch - tapioca, cornstarch, etc... :-) Let me know how it works!

  61. It has been 8 months since I discovered I was a celiac. I've tried probably six loaf bread recipes and each of them had their own problems. A few were downright gritty, two were ricey, and one had a strong accent of grass (soy flour).

    This one was fantastic. I had to fight off the gluten eating family members to keep any of it and I still ended up with only two slices. I will definitely be making this again and again.

    Also I did not have any milk alternative powder so I simply subbed the 1 1/4 water with milk and added 1/4c starch in it's place while replacing one of the other starches with amaranth flour. It was amazing.

  62. Do you recommend not using this recipe at all if you need to avoid the eggs?

  63. I made this recipe using olive oil and oat flour in place of the millet flour but the bread fell after coming out of the oven. I used a thermometer so I knew it was done at 208 degrees. I used rapid rise yeast since that is what I have made other gf bread with. Could that be the problem? If not any other suggestions?

  64. I love this bread! I couldn't find SureJel in my stores, so I used pure pectin, just 1/2 of a tablespoon. Worked perfectly. I have made a bazillion loaves of gluten-free bread from so many recipes and this is my favorite sandwich bread so far, and it makes great toast, too. I slice the loaves and keep them in the freezer. Slices quickly defrost. I love that this bread is so soft and yummy, and easy to make! Thank you!

  65. Oh, and the first time I baked it I followed your recipe exactly (except for the Sure Jell, I replaced it with 1/2 Tablespoon pectin) to great results. The second time I used butter in place of margarine, low-fat milk in place of water, and added another 1/2 cup of sorghum instead of the milk powder. DELICIOUS!

  66. Do you use this recipe exactly as it's written because i remember you saying that you didn't like tapicoa because it was bitter. Also i know you said you made it lighter so there wouldn't be so many calories and fat. I'm used to eating whole wheat everything and i found out recently i have CD. i've gained about 20 lbs. and i would love to have bread that would be healthy for me.

  67. Allison -- LOVE your comment! So glad you enjoyed the bread! I love the changes you made!

  68. Debbie -- There are MANY variations to this recipe. I don't think I ever mentioned making the bread lighter (calorie-wise), gluten free bread is going to be pretty dense calorie wise, because most gf flours are relatively caloric. If you want a bread with more whole grains, try this bread:

  69. Perfect bread! I will have to try buns later.
    Question: A friend is allergic to tapioca and corn starch. Any recommendations for another substitute?

  70. Thank you for this perfect recipe. It seems to tolerate flour substitutions pretty well too! My daughter is so happy to have a decent PB & J sandwich again! This should take care of grilled cheese and french toast too. I used the end pieces to make crumbs for chicken strips last night. Lots of possibilities now!

  71. I am new to GF recipes. I've known that most of us benefit from less wheat in our diet. I also have close friends/relatives who require GF products and like to be the forerunner for them in experimenting with new recipes. I tried this one and was amazed at the results! I followed it exactly, except in using 100% brown rice (which I ground myself, along with the teff and millet). Other than the loaf rising faster than I expected, creating a bit of a "fall" in the cooling process, the bread taste and texture was absolutely fabulous. Can't wait to perfect the rising part of the recipe and make it again and again. Thank you for this website!

    1. You're so welcome! I'm thrilled the recipe tasted so good to you!! :-) It can be very easy to let the loaf rise too high, which can make it fall upon cooling, that could be why yours fell a bit!

  72. could I use maple syrup or honey instead of the brown sugar? also is there a way to make it without a stand mixer or a bread machine?

    1. yes! You can use either maple syrup or honey in the same amount as the brown sugar, that will work perfectly in this bread! Yes you can definitely make gluten free bread by hand. It just takes a little bit more elbow grease! Simply mix the bread as directed in a large bowl with a wooden spoon as opposed to using the mixer. I'll try to do a post soon sharing how easy it is to do!

  73. Hi--new to Celiac--hubby bought me programmable bread machine. Your bread looks wonderful. Any advice how to make your recipe in a machine. Do I still proof the yeast and add it with the liquids or do I still lay the puddle of proofed yeast on the top of the dry ingredients. Do I still use active yeast or switch to quick-rise because of using the bread machine. Which yeast and technique is best for the machine? Can I use any canning pectin or does it have to be Sure Jell( have not seen that brand in BC. Thanks so much for the help.

  74. Bread looks great, and after reading your notes on whole grains for whole grains (can't remember where I saw it in your blogs), I am very encouraged. We are not only gluten-free, we are also dairy-free, soy-free and low glycemic. I am assuming I can use millet and sorghum only for the flours. I made my first two loaves of bread machine bread over the last two days; first was a flop, but the second one was much better (used buckwheat and sorghum). Also, very excited about arrowroot, since rice/corn/potato are out of the picture.

    Thank you... I am sharing with my Facebook group.

  75. I made this bread yesterday, and I think this recipe is a keeper. I did make changes in the flour however, since I'm trying to avoid brown rice flour. I used 2 cups white rice flour, 1/2 cup tapioca flour, and 1/2 cup corn starch. I added the flax seeds and then followed your recipe as written. It was nice and soft, but the second day, it did dry out just a tad, as is typical of wheat-free breads, but definitely not as bad as other recipes. I think I should have added just a touch more salt, as it was a bit bland. I made it in two of the smaller loaf pans. Thanks for the great recipe!

  76. I made this bread today and my husband loves it! That's the true test. Every type of GF bread I've made with my Panasonic bread machine has "tasted like GF bread" to him, and that's not good. I've been trying off an on to make a sandwich bread I can use for my kids' lunches and for me as well, and I think I've found it! It tasted amazing.

    I know I should've waited long for it to cool longer on the wire rack, but I couldn't help but have a few slices while it was still a little warm. Toasted with some KerryGold butter, it was amazing! Btw, I did alter the recipe slightly by using warm club soda instead of the 1 cup of water.

  77. Is it possible to substitute the Sure-he'll with another ingredient? I can't have dextrose.

  78. Sharon ScarbroughApril 23, 2014 at 8:25 PM

    Hi! I saw your book full of yeast bread recipes and wanted to try one or two recipes before purchasing. I like that you don't need a bread machine. I tried the bread, after the 45 minutes the internal temp was 290, and it did fall some. I substituted quinoa flour for millet because it wasn't sold at our store. My only problem was it was really sweet. I was thinking sub cane sugar for brown, but can I sub all of the sugar for something else to make it much less sweet? Thanks

  79. Hi Sharon, you might want to try this artisan loaf of bread for a less sweet loaf. it's not necessarily sandwich bread per se, but it's a really good table bread that does not have as much sugar! Give it a try and let me know what you think! It's a fun bread to make too!

  80. I'd like to ask if I could completely get rid of the xanthan gum in this recipe and replace with gelatin instead? It is beginning to appear that I am having IBS like reactions to the xanthan. Thank you.

    1. I am not absolutely sure, but I'd welcome you to try it and see how well it works with just the sure jell! I don't think you'd end up with bad results!

  81. Hi Carrie,
    We are experimenting with gluten free for our teenage daughter the past 2 months. I've been making our bread in a bread machine for the past year. Do you have a good GF recipe for bread machines? She's the only one that has issues with gluten, but I'm slowly converting our other family members for some things, without their knowledge tee hee! Thanks for any suggestions you can give me, Shela


Thank you for commenting on I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.



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