Gluten Free Sandwich Bread
There is something deeply satisfying about pulling a golden, domed loaf out of the oven and knowing every single ingredient in it is safe for your table. Store-bought options can be hit or miss — dense, crumbly, or loaded with additives — so baking your own is genuinely worth the effort. This loaf gets its structure from a smart combination of brown rice flour, tapioca starch, and potato starch, while psyllium husk powder does the heavy lifting that gluten normally would, binding everything together for a sliceable, cohesive crumb. A splash of apple cider vinegar and a touch of baking powder work alongside the yeast to give the loaf a proper rise and a slightly tangy depth of flavor. The dough comes together more like a thick batter than a traditional bread dough, so don't be alarmed — just smooth it into the pan, let it rise until it crowns beautifully above the rim, and bake until deep golden brown. The most important step is letting it cool completely before slicing, which gives the crumb time to fully set and avoids that gummy texture that can plague homemade loaves. With 12 slices per loaf, it's perfect for a week of sandwiches, toast, or just a thick slab with butter.
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Learn more →Ingredients
12 servings
For the bread
- 1 ½ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 2 tbsp psyllium husk powder
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 ¼ cups warm water (110°f / 43°c)
- 2 large eggs, room temperature
- 3 tbsp neutral oil (such as avocado oil or canola oil)
- 1 tsp apple cider vinegar
Instructions
- 1
Grease a 9x5-inch loaf pan with oil or nonstick spray and set aside.
- 2
In the bowl of a stand mixer (or a large bowl if using a hand mixer), whisk together the brown rice flour, tapioca starch, potato starch, psyllium husk powder, instant yeast, sugar, salt, and baking powder until evenly combined.
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