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Gluten-Free “White” Sandwich Bread

by Christa on December 27, 2012

Post image for Gluten-Free “White” Sandwich Bread

The holidays have come and past. It always happens way too fast? Maybe one day some genius will invent a time-slowing machine. Now THAT would be great! That machine would’ve come in very handy today while my husband and I were getting our couple’s massages. 🙂
 Gluten-Free White Sandwich Bread
Now back to the food. In San Diego there are some really great places that serve delicious gluten-free meals. But the trick is being able to make it at home, because lets face it- a gluten-free loaf of bread is always at least $5-$6 more than a gluten-loaded loaf.
I always thought Sandwich Bread is really hard to make… and then you add the “Gluten-Free” on top of it and I thought that would be nearly impossible.

Gluten-Free White Sandwich Bread
Turns out its actually quite easy. This bread had a great crumbly texture- more like a whole wheat/grain bread but was dense enough to hold up a great sandwich. Don’t forget to give yourself at least three hours to get the final product. Since there’s yeast in the recipe it needs some time to rise. Don’t worry- it’ll be worth the wait!

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Gluten-Free “White” Sandwich Bread

(makes 1 loaf)


3 cups King Arthur Gluten-Free Multi-Purpose Flouror brown rice flour blend*
3 tablespoons sugar
2 teaspoonsinstant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
1 cup warm milk
4 tablespoons soft butter
3 large eggs


1. Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.
2. Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.
3. Add the butter and beat until thoroughly blended.
4. Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
5. Cover the bowl, and let the thick batter rise for 1 hour.
6. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
7. Grease an 8 1/2″ by 4 1/2″ loaf pan, or a 9″ x 4″ x 4″ pain de mie pan.
8. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
9. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan; or till it comes to within about an inch of the rim of the 9″ pain de mie pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
10. Bake the bread for 38 to 42 minutes, until golden brown. If you’re using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
**I used both Bob’s Red Mill & King Arthur Flour products for this recipe. I highly recommend them both.
Recipe by: King Arthur Flour

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{ 2 comments… read them below or add one }

Cathy January 13, 2013 at 5:39 am

I have Bob’s Red Mill brown rice flour. Is that what you use or does it have to be a blend like the King Arthur you mentioned? I don’t believe I’ve seen a blend in the Bob’s line. Thanks.


Christa January 20, 2013 at 12:50 pm

Hi Cathy,
I have never used just brown rice flour for this recipe, but you can definitely try it. let me know how it turns out!


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