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–+ servings
Slices of Gluten Free Sandwich Bread on a brown cheese board with some butter and jam on the side.

Gluten-Free Sandwich Bread

Easy, freezer-friendly one-pot Gluten-Free Sandwich Bread made using a combination of gluten-free flours.
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 1 hour 30 minutes
Servings: 1 Bread

Ingredients

  • 1 cup Rice Flour
  • 1 cup Tapioca Flour / Potato Starch
  • 1 cup Chickpea Flour
  • 1/2 cup Cornstarch/Corn Flour
  • 1 tbsp Xanthan Gum
  • 1 tbsp Instant Yeast
  • 1/2 tbsp salt
  • 3 eggs
  • 1/6 cup Dark Brown Sugar
  • 1 cup Lukewarm Water
  • 1/2 cup Unsweetened applesauce
  • 1/6 cup vegetable oil
  • 1 teaspoon Vinegar
  • 1 teaspoon oil To grease loaf tin
  • 1 teaspoon milk optional for brushing the top

Instructions

  • In a bowl, sift in the rice flour, Tapioca Flour / Potato Starch, Chickpea Flour, Cornstarch / Corn Flour, Xanthan Gum, and salt.
    1 cup Rice Flour, 1 cup Tapioca Flour / Potato Starch, 1 cup Chickpea Flour, 1/2 cup Cornstarch/Corn Flour, 1 tbsp Xanthan Gum, 1/2 tbsp salt
    Flour Mixture
  • Add in the yeast.
  • In another large bowl lightly beat the eggs.
    3 eggs
    Eggs
  • Beaten Eggs
  • Add in the lukewarm water, sugar, applesauce and oil.
    1/2 cup Unsweetened applesauce, 1/6 cup vegetable oil
  • Add vinegar and mix.
    1 teaspoon Vinegar
  • Pour this into the flour mixture and mix until smooth and all combined.
    Prepared Dough
  • Grease the loaf tin with a little oil.
    1 teaspoon oil
  • Add the mixture in a greased loaf tin.
    Dough in baking tray
  • Sprinkle the top with seeds if using.
  • Cover the tin and let it rest for 1.5-2 hours.
  • Preheat the oven to 180 Deg C / 356 Deg F
  • Brush the tin with milk if using.
    Bread Ready to be baked
  • Bake in a preheated oven at 180 Deg C / 356 Deg F or 40-45 minutes or until done.
  • Let it cool in the tin for 10-15 minutes.
    Baked Gluten-Free Bread
  • After 10-15 minutes run a butter knife around the edges.
  • Remove the bread and let it cool completely before slicing.

Notes

  • 1 Cup = 235 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • The dough comes out pretty thick, so do not be alarmed.
  • The bread is soft, but as it is a gluten-free bread, it might crumble the next day a bit. The baking time will vary depending on the tin size used. Baking time varies depending on the oven so do keep an eye after around 30 minutes.
  • If it gets too brown on the top, cover with a foil and continue baking. Do not open and close the oven often. The bread will not be baked evenly and will not be soft.