Tender High Rising Gluten Free Sandwich Bread

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This is a soft and fluffy gluten free sandwich bread that tastes great and can be sliced incredibly thin.

I have never sliced a loaf of homemade bread this thinly. I average about 2-3 slices for every inch of this bread. An 8 1/2″ loaf pan usually results in about 20 slices.

Sliced thick and thin, we’ve been eating this bread with breakfast (it cooked beautifully for this Fruity French Toast), lunch, dinner or even as dessert a few times. With homemade peach jam, it is a treat that the whole family enjoys.

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Gluten Free Sandwich Bread on red napkin

Gluten Free Sandwich Bread

I’ve played with this recipe for a while now and it produces a very dependable loaf of bread. Two things to note here: first, measure the ingredients carefully.

Scoop the flours into the measuring cups with a spoon and then level off the flour with the back of a knife. Also, when pouring the dough into the pan for the final rise, make sure to press down enough to remove any air bubbles.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Trapped air bubbles = a hole in the center of the bread. The air pocket won’t cause it to bake differently and it won’t affect the taste, but it will make for an odd sandwich.

This method is proven and I am beyond thrilled with the results. I’m including a lot more pictures than usual with this post because I have had numerous questions about this bread.

This is a bread recipe that anyone should be able to bake. The pictures will hopefully help provide visuals that a novice can follow.

Gluten Free Bread Recipes

Honey and Oat Gluten Free Bread is a favorite in my house for morning toast and for sandwiches as well.

For a couple of quick bread options, this Sour Cream Banana Bread and these Chocolate Chip Pumpkin Muffins get made on repeat.

Gluten Free Sandwich Bread Recipe

Once you’ve added all the ingredients, beat the mixture at high speed for 3 minutes.

This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store-bought varieties.

Gluten free Bread before rising

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough.

The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.

Cover the bowl with a light towel or loose plastic wrap and let the thick batter rise for 90 minutes. This batter might not completely double in size, but it will puff up considerably.

Gluten Free Bread after Rising

Lightly grease an 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage.

Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked.

After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Loosely cover the pan with a towel (or a lightly greased piece of plastic wrap) and let the dough rise until it barely crowns over the rim of the pan.

This will take 45 – 60 minutes, or possibly as much as 90 minutes, depending on the temperature of your kitchen. Towards the end of the rising time, preheat the oven to 350°F.

This dough is fairly delicate. Try not to touch it again at all. Any finger touch or bump will be visible after the bread is baked.

Kitchen Tip: I use this mixer, this scraper, and this loaf pan to make this recipe.

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Gluten Free Sandwich Bread on red napkin

Tender High Rising Gluten Free Sandwich Bread

4.79 from 33 votes
Recipe lightly adapted from and with thanks to King Arthur Flour
Pin Print Review
Prep Time: 30 minutes
Cook Time: 25 minutes
3 hours
Total Time: 3 hours 55 minutes

Ingredients 

  • 2 cups brown rice flour
  • cup potato starch this is NOT the same as potato flour
  • cup tapioca starch
  • 3 tablespoons sugar
  • 2 teaspoons instant yeast
  • teaspoons kosher salt
  • teaspoons xanthan gum
  • 1 cup warm milk
  • ¼ cup butter softened to room temperature
  • 3 large eggs

Instructions

  • Combine all of the dry ingredients in a mixing bowl, or the bowl of your stand mixer. I’ve made this using both the KitchenAid and a hand mixer. Both methods work well, admittedly the stand mixer is much easier.
  • While using an electric mixer (hand mixer, or stand), slowly pour in the warm milk. The mixture will be mostly crumbs at first, but once all the milk is added, it will begin to come together. Add 4 tablespoons of softened butter and beat until thoroughly blended.
  • Add the eggs, one at a time. Beat the mixture after each egg is added, until it is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store bought varieties.
  • At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough. The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.
  • Cover the bowl with a light towel or loose plastic wrap and let the thick batter rise for 90 minutes. This batter might not completely double in size, but it will puff up considerably.
  • Lightly grease a 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage. Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked. After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.
  • Loosely cover the pan with a towel (or a lightly greased piece of plastic wrap) and let the dough rise until it barely crowns over the rim of the pan. This will take 45 – 60 minutes, or possibly as much as 90 minutes, depending on the temperature of your kitchen. Towards the end of the rising time, preheat the oven to 350°F.
  • This dough is fairly delicate. Try not to touch it again at all. Any finger touch or bump will be visible after the bread is baked.
  • Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and using hotpads for both hands, immediately turn it out of the pan onto a rack. Brush with a very small amount of melted butter to help keep the crust soft, and add flavor. Slice when completely cool. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Glen says

    Anxious to try your gluten free bread recipe. I have questions.
    Have you mixed several loaves at once, just multiplying the recipe.
    Would there be adjustments to compensate for altitude? I live at 250′ above sea level.
    Have you tried honey in place of sugar?
    Thanks a bunch,
    Glen J

    • Mary Younkin says

      Hi Glen, there is also a Honey and Oat Gluten Free bread recipe on this site. You might want to try it as well. You shouldn’t need to adjust anything for your altitude. Multiplying this recipe has worked well for me in the past. Happy baking!

  2. Mary Ann says

    The bread is wonderful, the best yet for our gf daughter! She is very excited to finally eat a gf bread so delicious. Your directions are really good, I think you did a great job especially for people who are just starting out with gf baking! Thank you!!5 stars

  3. Rachel says

    I made this but used dairy free butter, almond milk, and the namaste gluten free flour blend (3 cups). I had to add more liquid (about 1/2 cup more) to make it the right consistency— but wow. Absolutely delicious! Way tastier than store bought gluten free bread!5 stars

  4. Sheena says

    I’m shocked, it looks just like the photo! I substituted white rice flour instead of brown and made the recipe in my bread machine. It has a great flavor!5 stars

  5. Marilyn says

    I thought I could never make delicious gluten free bread because I don’t have a stand mixer. I was wrong! This bread is delicious. Not dense like so many of the commercially available ones. So moist and flavorful that you can eat it plain without any toppings at all. I was afraid to stir it down too much before the second rise so I have a few little holes but I’ll know better next time. So happy that I found this recipe!5 stars

  6. Lisa says

    Not sure where it went wrong but mine didn’t want to rise. I did decide to put the dough in a stone bread pan; do you think that’s what caused it to not rise? I live in Montana, soo could the altitude have caused the problem? Also, I didn’t have instant yeast so I read that I could substitute equally a with regular active yeast; this would extend rising time by about 15 minutes. Could all this have ruined the dough?3 stars

  7. Y says

    Hi. I have made the honey oat bread dozens of times. It has thick buttercream icing like consistency. I have now made this recipe twice, and it is not like that at all. It is hard. Recipe is followed to the letter. Wondering what is wrong.

    • Mary Younkin says

      That’s bizarre, as the recipe hasn’t been changed. The consistency is always as you describe, a thick buttercream texture. Is it possible the temperature in your kitchen is different? Or ingredient temperature? Have you changed the brand of flours or starches you’re using?

    • Y says

      Everything is the same on my end (ingredients, equipment, temp, etc between the 2 recipes) so I assumed that using this recipe, though slightly different from the honey oat, but the same base would be the same as you describe (since the descriptions for both are the same). I failed to mention that it also does not rise as well as the honey oat version either (and also it almost kneadable – it is not, but almost, which is weird since everything else gf I do is so goopy). Thanks for replying.

    • Mary Younkin says

      Hi, Cherie! I don’t use psyllium in my recipes because it tends to do poorly at high baking temperatures. (Plus, it often acts as a laxative, which is not ideal most of the time…)

  8. Oksana says

    Baked it today, turned out to be tasty, though at first it was hard – I had to add some more water in addition to the warm milk.
    I assume the humidity might be the reason of flour and starch density in the cup – it looked like I added too much flour and starch.
    So, my question is whether it is possible to get exact measurements in grams/oz, not cups.
    Thanks.4 stars

    • Mary Younkin says

      I don’t have those measurements, but you are likely correct that there was too much flour. I’m glad you were able to adjust the water and figure it out!

  9. Y says

    Hi again, my original post was from August 3, 2023. Found out the culprit. As I always made the honey oat bread without issue and tried this one for the first time…I went back to the honey oat. Same problem arose. Finally stopped making bread for a while and went back last night. Still problems. I tried adding another egg (because since Covid the large eggs have been looking smaller to me). And the loaf turned out fine. So it seems the eggs are not as large as they claim now. The loaf was not quite there, close but not quite but I thought 5 eggs would be too much. Next time I make a loaf I might try 5 and see how that works. But it was the eggs, the large eggs are smaller so 3 eggs in the recipe no longer work…at least based in the large eggs available around here.

  10. Y says

    I did have a separate question/s. With this recipe, can you incorporate things like seeds (poppy, sesame, dill, chia, hemp, millet, etc) or other flours (buckwheat, coconut, tigernut, etc) for flavor/health? Or maybe even thrown in oat (not flour, old fashioned or whatever)?

    • Mary Younkin says

      I’m sure you could mix seeds into the bread without much of an issue. I haven’t tried baking this bread with other flours before, so unfortunately I can’t speak to how it will turn out, but if you decide to make the bread with different flours, please let me know how it turns out! Happy baking.