Whether you're making a classic PB&J, a grilled cheese sandwich, or just toasting a slice with butter and jam, having a reliable Gluten Free Sandwich Bread Recipe on hand is a game changer. This homemade gluten-free bread bakes up with a soft, tender crumb, a slight chew, and just the right amount of structure - no dense, dry, or gummy texture here!
Jump to:
- Recipe Ingredient Notes
- Tools Needed
- Recipe Testing Notes
- Gluten Free Sandwich Bread Dough
- Shaping & Proofing
- Baking Instructions
- Why cool bread completely before slicing
- Storage & Freezing
- Gluten Free Sandwich Bread with Sourdough Discard
- FAQ - Gluten Free Sandwich Bread Recipe
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Bread Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This Gluten Free Sandwich Bread Recipe will not work with store-bought gluten-free flour blends like Bob Red Mill 1-to-1 or Cup4Cup. Each flour in this recipe has a purpose in this recipe.
- Super Fine Brown Rice Flour: Combined with sorghum flour, it is the key to the structure of gluten free sandwich bread. I recommend using super fine brown rice flour. Regular ground brown rice flour will give the buns a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.
- Sorghum Flour: Sorghum Flour is high in protein, soft flour with a light color. Combined with the brown flour, it gives the bread the structure it needs to not collapse after baking.
- Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning. This starch can be replaced with potato starch if needed.
- Fine Yellow Corn Meal: Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the sandwich bread a wonderful texture and flavor. This is not the same as cornstarch. If you can only find coarse or medium-ground cornmeal, don't worry! Simply blend it in a blender or spice grinder for a few pulses until it reaches a fine, smooth texture. I use the fine yellow cornmeal from Goya which is available in every well-stocked grocery store. It is gluten free according to their website.
Eggs: Adding an egg enhances structure, tenderness, and moisture. The proteins in the egg help stabilize the dough, while the fats contribute to a soft, rich crumb. The egg also improves the rise, making the gluten free bread lighter and fluffier.
Milk: I tested this recipe with water and whole milk and highly recommend using whole milk if you can. The casein found in whole milk mimics gluten and helps to create the structure.
Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. It also gives the dough a wheat-like texture. I have only tested this recipe with Whole Psyllium Husks. I have NOT tested this recipe (or any of my recipes) with Psyllium Husk Powder.
Tools Needed
To successfully make this gluten free sandwich bread recipe you will need a few kitchen tools you most likely already have in your kitchen.
Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.
Stand Mixer: fitted with the dough hook will work the best to make this gluten free bread recipe.
Pullman Loaf Pan: I prefer baking my loaf bread recipes and quick bread recipes in a pullman loaf pan (without the lid). Since it is taller than a regular loaf pan, it prevents the bread from collapsing and will have sturdier sides.
Pastry Brush: I like to use a pastry brush to butter the Pullman loaf pan as well as brush the unbaked sandwich bread with some melted butter before baking. (Pro Tip: Look for them in a dollar discount store - as long as they are new and clean they will do their job)
Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my gluten free bread doughs a little mist before proofing (this is another item you can find at your local discount dollar store).
Recipe Testing Notes
When thinking of sandwich bread many envision a light and fluffy slice of bread that is squishy but sturdy enough to hold all the sandwich toppings. Sadly, achieving all of this is a bit tricky with gluten free flours.
I quickly learned that a sturdy gluten free sandwich bread needs more than just one protein-rich flour. While the bread made with only super fine brown rice flour (among the other flours and starches) rose beautifully, its sides collapsed while cooling. So I added some sorghum flour to the mix for some extra protein. This helped to limit the sinking and collapsing of the sides (see image 1 below)
I also experimented with replacing fine cornmeal with millet flour in this Gluten Free Sandwich Bread Recipe, but that didn’t work out as planned. The bread rose very tall but shrank dramatically while cooling, resulting in a narrow, skinny loaf (see image 2 below). Also, millet flour can often have a funky aftertaste which I don't care for.
Gluten Free Sandwich Bread Dough
Making the dough for this gluten free toast bread is simple and can be done using a stand mixer or even made by hand with a Danish Dough Whisk. If using a stand mixer, be sure to use the dough hook.
Keep in mind that the dough for this gluten-free sandwich bread will have a batter-like consistency and cannot be shaped like a traditional loaf.
- Start by activating the dry yeast in warm milk. Heat the milk in a microwave-safe bowl for 30–60 seconds until it reaches about 110°F (no hotter than 115°F, as higher temperatures can kill the yeast). Use a digital thermometer to check.
- Sprinkle the active dry yeast and a pinch of sugar over the warm milk, then stir. Let it sit for 10 minutes until bubbly and frothy.
- In the meantime combine brown rice flour, sorghum flour, tapioca starch, corn meal, whole psyllium husk, xanthan gum, granulated sugar, and kosher salt in the bowl of the stand mixer.
- Add the egg and oil to a small bowl and with a fork whisk the ingredients together. Whisking the eggs beforehand makes it easier for them to get incorporated in the bread dough.
- When the yeast mixture is ready, add it along with the whisked egg and oil as well as the vinegar to the dry ingredients.
- With the mixer running on low combine everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. At this point, I like to scrape down the sides of the bowl and make sure all the ingredients (there is always a pocket of dry ingredients hiding at the bottom of the bowl) are incorporated.
- Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for gluten-free bread dough).
- With a flexible spatula, scrape down the side of the mixing bowl and shape the dough into a ball. This doesn't have to be perfect. It just makes transferring it to the loaf pan easier.
- Allow the sandwich bread dough to rest in the mixing bowl for 10 minutes while you prepare the Pullman loaf pan.
Shaping & Proofing
While the gluten free sandwich bread dough is resting, it's time to prepare the Pullman loaf pan. I like to grease the pan with butter and then dust it with fine cornmeal. It gives the crust a nice flavor and texture (similar to Gluten Free English Muffins). Alternatively, spray the pan with some non-stick cooking spray.
- Lightly coat the inside of the Pullman Loaf Pan with melted butter or a neutral oil using a pastry brush or paper towel - this helps the cornmeal adhere.
- Sprinkle a small amount of fine cornmeal into the pan, then tilt and rotate it, tapping gently to distribute it evenly along the bottom and sides.
- Turn the pan upside down over the sink or trash can and tap lightly to remove any excess.
- Using a flexible spatula, transfer the gluten-free sandwich bread dough to the prepared Pullman loaf pan.
- Smooth out the batter evenly with the back of a spoon. I found this easier to do by lightly wetting the spoon first. You can also mist the dough with a few spritz of water (using a water spray bottle)
- Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.
- Cover the dough with a clean kitchen towel and allow it to rise at a warm place for 1 hour or until it has doubled in size. You may also allow it to proof in the fridge overnight but please be aware that it can take a long time for the bread to rise in the fridge. The cold temperatures will slow down the growth of the yeast.
If your kitchen is on the warmer side (or it's hot and humid outside), the gluten free sandwich loaf with proof a lot faster.
Baking Instructions
Baking this sandwich bread is a two step process - just like my Gluten Free Sunflower Seed Loaf. It is first baked in the loaf pan, then removed from the pan and baked directly on the oven rack for an additional 15 minutes until it reaches an internal temperature of 210 degrees Fahrenheit.
A good indicator that the bread is ready for baking is when you start to see tiny rips forming on the top of the loaf. That’s your cue to get it in the oven.
- About 45 minutes into the proofing process - or when the gluten-free sandwich bread looks like it has doubled in size - it’s time to preheat the oven to 400°F. Keep in mind that proofing times vary depending on your kitchen temperature.
- While the oven preheats, melt some unsalted butter (either in the microwave or in a small pot on the stove). Using a pastry brush, generously brush the top of the bread. This adds flavor and helps with browning.
- Once the oven is fully preheated, place the bread inside and bake at 400°F for 15 minutes.
- After 15 minutes - without opening the oven door - reduce the temperature to 375°F and continue baking for another 45 minutes, until the loaf is golden brown.
- After a total of one hour of baking, carefully remove the bread from the oven and unmold it from the pan. If the pan was properly prepared, the loaf should slide right out.
- Place the bread back into the oven, directly on the oven rack (or an oven-proof cooling rack), and bake for an additional 10 minutes. A fully baked gluten-free sandwich loaf should have a deep golden brown crust. Keep an eye on the color during these final minutes - well-browned means a more flavorful and crispier exterior. You can also use a digital kitchen thermometer to check doneness; the ideal internal temperature for most breads is around 210°F (99°C).
- Once fully baked, turn off the oven and let the bread cool inside for about 30 minutes. If you're unsure whether it's done, remove it from the oven and tap the bottom of the loaf. It should sound hollow. A dull thud may indicate it needs more time. Allowing the loaf to cool slowly in the oven will reduce the risk of the sides collapsing.
- After 30 minutes, transfer the bread to a cooling rack and let it cool completely. (I know, I know… this is the hardest part!) If you’re as impatient as I am, you can slice into it after about 2 hours. But don’t be surprised if it’s still a bit moist inside.
Why cool bread completely before slicing
I know there is nothing like still warm bread from the oven but I highly recommend allowing the sandwich bread to cool completely before slicing it with a serrated knife. Or at least wait 2 hours before slicing into it.
- Texture Development: As bread cools, the interior continues to set. If sliced too early, the crumb (the bread's interior) can be gummy or doughy, leading to a less desirable texture.
- Flavor Enhancement: Cooling allows the full development of the bread's flavor. Cutting it too soon can result in a lack of depth and complexity in taste.
- Easier Slicing: A fully cooled loaf is easier to slice cleanly. Warm bread can be more fragile and prone to tearing or squishing under the knife, making it difficult to achieve neat slices.
Storage & Freezing
Unlike traditional bread, gluten free bread has a shorter shelf life and can dry out more quickly. To keep it soft and delicious, place the fully-cooled bread in a large ziplock, and then store it in an airtight container. This method helps maintain its quality for 2-3 days.
Moisture can make gluten-free bread soggy or promote mold growth. Ensure the bread is completely cooled before storing it.
This gluten free sandwich bread freezes well and can be stored for a more extended period. Slice the bread before freezing for easier portioning. Keep the bread in the freezer for up to 2 months. When you're ready to use frozen gluten free bread, allow it to thaw at room temperature or in the refrigerator. Or pop it in the microwave for 45-60 seconds. To refresh the bread's texture, you can briefly warm it in an oven or toaster.
Gluten Free Sandwich Bread with Sourdough Discard
This Gluten Free Sandwich Bread Recipe works wonderfully with gluten-free sourdough discard. I like to use up to 100 grams of discard by replacing 50 grams of the gluten-free brown rice flour (since my sourdough starter is brown rice-based) and reducing the milk in the recipe by 50 grams. Gluten Free Sourdough Discard does not replace the commercial yeast in this recipe but will give the finished product a depth of flavor and even nicer crumb.
FAQ - Gluten Free Sandwich Bread Recipe
I am sorry to disappoint you but this Gluten Free Sandwich Bread Recipe will not work without eggs. The not only are a binder but also help the bread to rise. If you are looking for an egg free loaf bread recipe, I recommend checking out my Gluten Free Sunflower Seed Bread.
Old or improperly stored yeast won’t activate properly and can cause for your bread not to rise. Proof the yeast in warm water (100–110°F / 38–43°C) with a pinch of granulated sugar to ensure it foams. If your yeast isn’t bubbling after 10 minutes, toss it and start over with fresh yeast.
A slight collapse on the sides is normal for sandwich bread as it shrinks while cooling. To avoid collapsing, I recommend baking the bread for the last 10 minutes without the loaf pan and allowing it to cool slowly in the oven for 30 minutes. A dramatic temperature change can often cause the bread to collapse
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Bread Recipes to try
📖 Recipe
Gluten Free Sandwich Bread
Whether you're making a classic PB&J, a grilled cheese sandwich, or simply toasting a slice with butter and jam, having a reliable Gluten-Free Sandwich Bread Recipe is a game changer. This homemade gluten-free bread has a soft, tender crumb, a slight chew, and just the right amount of structure - no dense, dry, or gummy texture here
Ingredients
Gluten Free Sandwich Bread
- 340 grams milk
- 5 grams active dry yeast
- pinch of granulated white sugar
- 70 grams superfine brown rice flour
- 70 grams sorghum flour
- 120 grams tapioca starch
- 110 grams fine yellow cornmeal
- 15 grams granulated sugar
- 12 grams whole psyllium husk
- 8 grams xanthan gum
- 6 grams kosher salt
- 2 large eggs, at room temperature
- 25 grams neutral oil
- 15 grams vinegar (white vinegar or apple cider)
For the pullman loaf pan
- Butter as needed to grease the pullman loaf pan
- Super FIne Cornmeal as needed
For Baking
- 30 grams of unsalted butter, melted
Instructions
Gluten Free Sandwich Bread Dough
- In a microwave-safe bowl, heat milk for 30–60 seconds until it reaches 110°F (no hotter than 115°F to avoid killing the yeast). Use a thermometer to check. Sprinkle active dry yeast and a pinch of sugar over the warm water, stir, and let sit for 10 minutes until bubbly and frothy.
- In the bowl of a stand mixer, combine brown rice flour, sorghum flour, tapioca starch, cornmeal, whole psyllium husk, xanthan gum, granulated sugar, and kosher salt.
- In a small bowl, whisk together the egg and oil. Whisking beforehand helps incorporate the eggs easily into the dough.
- Once the yeast mixture is ready, add it to the dry ingredients along with the whisked egg, oil, and vinegar. With the mixer on low, mix everything into a wet, slightly lumpy dough. Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Increase the mixer speed to medium and mix for 3-4 minutes. The dough will be soft, not like traditional bread dough - this is normal for gluten-free bread.
- Use a flexible spatula to scrape down the bowl and shape the dough into a ball (it doesn’t have to be perfect). Let the dough rest in the mixing bowl for 10 minutes while you prepare the Pullman loaf pan.
Shaping & Proofing
- Lightly coat the inside of the Pullman loaf pan with melted butter using a pastry brush - this helps the cornmeal adhere.
- Sprinkle a small amount of fine cornmeal into the pan, then tilt and rotate it, tapping gently to distribute it evenly along the bottom and sides.
- Turn the pan upside down over the sink or trash can and tap lightly to remove any excess cornmeal.
- Using a flexible spatula, transfer the dough into the prepared Pullman loaf pan. Smooth the top evenly with the back of a spoon, which is easier if you lightly wet the spoon beforehand.
- Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.
- Cover the dough with a clean kitchen towel and allow it to rise in a warm place for 1 hour or until doubled in size. If your kitchen is on the warmer side (or it's hot and humid outside), the gluten free sandwich loaf with proof a lot faster.
Baking Instructions
A good indicator that the bread is ready for baking is when you start to see tiny rips forming on the top of the loaf. That’s your cue to get it in the oven.
- About 45 minutes into the proofing process - or when the gluten-free sandwich bread has just about doubled in size - preheat the oven to 400°F. Proofing times can vary depending on your kitchen temperature.
- While the oven preheats, melt some unsalted butter (either in the microwave or in a small pot on the stove). Using a pastry brush, generously brush the top of the bread to add flavor and promote browning.
- Once the oven is fully preheated, place the bread inside and bake at 400°F for 15 minutes.
- After 15 minutes - without opening the oven door - reduce the temperature to 375°F and continue baking for another 45 minutes, until the loaf is golden brown.
- Once an hour of baking is complete, carefully remove the bread from the oven and unmold it from the pan. If the pan was properly prepared, the loaf should slide right out.
- Place the loaf back into the oven, directly on the oven rack (or an oven-proof cooling rack), and bake for an additional 10 minutes. A fully baked gluten-free sandwich loaf should have a deep golden-brown crust. Keep an eye on it during these final minutes for a flavorful, crispy exterior. You can also use a digital kitchen thermometer; the ideal internal temperature for most breads is around 210°F (99°C).
- Once fully baked, turn off the oven and let the bread cool inside for about 30 minutes. Cooling the loaf in the oven reduces the risk of the sides collapsing.
- After 30 minutes, transfer the bread to a cooling rack and let it cool completely. (I know, this is the hardest part!) If you can’t wait, you can slice it after about 2 hours, but it may still be a bit moist inside.
Notes
Dough Consistency: This Gluten Free Sandwich Bread dough has a batter-like consistency and cannot be shaped like a traditional loaf.
Pullman Loaf Pan: I prefer baking my loaf bread recipes and quick bread recipes in a pullman loaf pan (without the lid). Since it is taller than a regular loaf pan, it prevents the bread from collapsing and will have sturdier sides.
Storage: This Gluten Free Sandwich Bread is the best eaten within a day or two of baking. Freeze sliced leftovers for 2 months.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 230
Calories are a guestimate and randomly generated.
Tina R says
I can’t wait to try this! Homemade baked bread is the only way my egg allergic kids can tolerate baked egg due to the high temps and long cook times, so I’m excited to not have to sub the egg out! It looks amazing!
elizabeth a fraccaro says
This bread looks amazing. Will be trying it this weekend. Cold weather like we're having in Colorado right now is the perfect time for baking bread. I sometimes get a slightly different outcome because of the altitude, but I'll figure it out. Thanks for all your work Daniela. Love your recipes and I still think you need to write a book....
Daniela says
Oh please keep me posted how it works for you in Colorado!
Chanel says
This works well in CO!! My GF friends 🧡 it!!
J says
Does this recipe work with almond milk? Dairy free dieter…
Daniela says
Almond Milk is pretty much like water. If you want to use a dairy free milk you could try something along cashew milk or oatmilk. Or just water. But the finished product will be different.
Georgia says
What is the water measurement for activating the dry yeast? It's not given in the recipe.
Daniela says
It is activated in the milk 🙂
Alice Kowalyshen says
Hi Daniela, can corn flour be used instead of fine cornmeal?
Thanks
Daniela says
Corn flour (I assume you mean cornstarch) is not the same thing as corn meal)
Alice Kowalyshen says
No, I’m in Canada, I mean corn flour, (not cornstarch), ground finer than cornmeal.
I have some corn flour left from a different receipe & wanted to use it up.
Daniela says
yes! That is the same. I am so sorry I was confused here
Alice Kowalyshen says
No problem 😌, thanks
DebS says
Looks great! I have the same reaction to Millet. I find it has a very bitter aftertaste, thanks for this alternative!
Can Masa Harina be used? Or does it need to be the yellow corn flour/corn meal?
Daniela says
I never bake with Masa Harina since the corn flour is something I have on hand all the time.
DebS says
Thank you so much! Will try with corn flour.
Also, can these be made into hamburger buns? I saw your recipe for buns, but can't get the flour you had recommended where I am for an affordable price, Caputo Flour is $28 for a small bag here! I thought this recipe may make nice hamburger buns as well as bread?
Daniela says
$28 for Caputo!!! That is crazy. I haven't tried them as hamburger buns but I don't see why this wouldn't work.
Eva says
Hi Daniela, is sweet white sorghum flour the same as sorghum flour? Thanks
Daniela says
Yes! Sweet Sorghum and Sorghum is the same 🙂
DebS says
I tried the loaf and it was great! Thank you for the sub for millet, the corn flour worked beautifully and the loaf was perfect. I will try doing hamburger buns now with it.
Sunnie L. says
Hi Daniela,
I noticed that your steps say:
Start by activating the dry yeast in warm **water**. Heat the **milk** in a microwave-safe bowl for 30–60 seconds until it reaches about 110°F (no hotter than 115°F, as higher temperatures can kill the yeast).
I figured the first one was supposed to say milk also. 🙂
That said, I made this today and it turned out SO WELL! This recipe is definitely going into regular rotation. I can have sandwich bread again!
Daniela says
Thank you so much for pointing this out! I have updated the instructions. And yes - it's supposed to say Milk.
So happy to hear you enjoyed the bread!
Julie says
I made this today — it’s very tasty, but didn’t rise as much as I expected; it’s a fairly small loaf. I used a 4”x9” Pullman pan, maybe a little too big? Thanks.
Daniela says
Hello Julie, Sorry the loaf was not what you expected. I use an 8x4 pullman loaf pan. While it may seem like 1" doesn't make such a difference in this recipe it does.
Julie says
It still tastes great! Next time maybe I will increase all the ingredients by 10% or so to fill the pan...
Karina Kriek says
Hi Daniela,
Thank you for this recipe, I am as we speak busy proofing the loaf and quite excited to see how it will come out. Regarding the eggs, do you go according to weight or size? I know a couple of UK/European recipes go by weight.
Daniela says
I use large eggs which are an average of 55 grams without shell 🙂
(According to USDA a large egg must be a minimum of 2oz/56.8 grams in the US and can not exceed 2.25oz/63.8 grams)
Beth says
This is the best gluten free bread I think I have ever had. It is certainly the best gf bread I have ever made! I love that it's not squishy and white—it has a great crust. It's soft inside but not flimsy; not as brown as ww bread but still feels like a brown or whole grain bread. And it has so much flavor! So so good. Thank you!
Beth says
Daniela, I'm curious: when I used to bake wheat bread, I would often make at least 2 loaves at a time, sometimes 3 or 4. Do you think it would be possible to double the recipe and make two loaves? Or would that mess up the proportions or something? What about more than 2 loaves?
This is so good, I've already shared the recipe link with a couple of gf friends. There is so much bad—or just not very good—gf bread in the world!
Daniela says
I don't think it's going to be an issue you to double this recipe. I have not baked two loaves at once but I don't see why not 🙂
Beth says
Thank you! I'm going to give it a try next time. I will report back.
Laura Cela says
Great recipe! I finally got around to making it today when my super-expensive store-bought GF bread ran out. I'm so glad I did. The loaf turned out so well! Your baking tricks are brilliant. I love how well this bread rose and how nice the crumb is.
I used coconut milk and the King Arthur GF flour blend - not because I can't follow directions but I just didn't have brown rice flour or cornmeal and I really wanted to try this recipe. I also used honey instead of sugar for activating the yeast.
The bread is delicious. I'm looking forward to enjoying it for breakfast, but this bread has the right size and flavor that I could actually make a good sandwich with it (instead of the half-sized sandwiches that fall apart that I make from the store-bought bread). Loving this.
Maria says
I just made the bread and while the taste and texture of the bread is great, it didn't rise very much when baking ( I used a 9x4 pullman)... I followed the instructions exactly. I am not a fan of the crust because it came out too hard. Is there anything you can recommend to make the crust less hard?
Thank you!!
Daniela says
I use 8x4 Pullman loaf pans so clearly using a 9x4 will result in a less tall loaf. Plus it sounds like you over baked it. Do you have an oven thermometer to ensure the correct temperature? And are you making sure to NOT use a fan forced oven which will dry out baked goods?
Maria says
yes, I used a thermometer and the temp was more then 210 so i'll try to bake it for less time. I have a convection oven but used the bake function ( not convection bake) Thank you so much for responding and trying to help me out. I don't have an oven thermometer, i'll have to get one 🙂
Daniela says
i very much recommend getting one. They are like $5 but most ovens run either HOT or not hot enough. I never heard of a bake function - my "standard american oven" doesn't feature that 😉
Craig says
Can this loaf be made with plant based milk (eg. oat milk)? I'm having issues with dairy.
Daniela says
Hi! Yes, it can be made with plant based milk. Just keep in mind that it may not brown as nicely 🙂
Charlie says
I’ve been in a quest for a decent bread recipe since my diagnosis early last year. My search is over. Thank you for developing and sharing this recipe. The bread baked up perfectly and it is delicious!
Daniela says
Charlie, this made my year! I am SO glad that you enjoy this recipe <3
Virginia S. says
I got a new bread machine with a gluten free function on it. I'm going to try baking this recipe in it, using the directions in the cookbook that came with the machine (for making their gf bread recipes). Wish me luck!
Daniela says
GOOD LUCK! Please report back. I do not have a bread machine since my appliance graveyard is already big enough 😉