A simple gluten-free bread recipe that is easy to make, dairy-free, and bakes into the best gluten-free bread. Try this simple gluten-free sandwich bread for your next lunch.
Consider the gluten-free white sandwich bread you’ve been missing in your whole life, but your wait is over. This recipe is as simple as that. This soft and tender bread squishes and bends, with a lovely bakery-style crust.
For the yeast
- 2 ½ tsp dry active yeast
- 1 ½ cup water between 95°F-110°F
- 2 tsp sugar
For the bread
- 1 cup (145g.) white rice flour
- ½ cup (60g.) almond flour (or millet flour)
- 1 tsp baking powder
- 3 egg whites (75g.)
- ¾ cup (92g.) potato starch
- ¾ cup (85g.) tapioca starch
- ¼ cup (25g.) ground flaxseed
- 1 tsp apple cider vinegar
- ¼ cup oil of choice
- 1 tsp salt
- Set aside a metal loaf tray lined and lined with parchment paper a
- Mix the sugar and yeast into the warm water (95-110 degrees F) and keep it for 5-10 minutes, but no longer.
- While the yeast is setting up, combine the flours, flaxseed meal, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Reduce the speed of your mixer to low and mix just until well blended.
- Add the oil, egg whites, vinegar, and proofed yeast mixture while the mixer is still running.
- Mix for an additional 2 minutes on medium speed with the mixer. The resulting dough will be thick and sticky.
- Using a rubber spatula, transfer the dough to your prepared loaf container, filling in the corners and leveling the top. Smooth the top with wet fingers.
- Allow the dough to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan, covered with a lightly oiled piece of plastic wrap.
- Preheat your oven to 350°F when the dough reaches the top of the pan.
- Bake for 60–65 minutes after removing the plastic wrap. Cover the bread loaf with foil halfway through baking to prevent it from over-browning.
- Remove the bread from the oven and set it aside to cool completely before cutting.
- Slice the bread and store it in an enclosed container at room temperature for up to four days or in the refrigerator for up to a month.