Monday, April 16, 2012


My sandwich bread recipe is a staple in my family, sandwich bread that doesn’t fall apart in your lunch box by lunch time is really coveted by gluten free folks.  It took me about 4 months to perfect this bread, you will be very happy with this recipe and so will your kids.  It’s also full of fiber and protein.  Once you have made it a few times it’s truly very easy to do!  We usually go through about 2 loaves of sandwich bread a week.  I bake the 2 on Sunday, and freeze the one to take out of the freezer mid week.  It’s all cut up and ready to go which saves time.  This bread will stay tasty in the refrigerator for up to 3 full days, but then it starts to get stale and eventually it will get crumbly.  If you only eat one loaf a week, only defrost half of the loaf at a time.    

Delicious, crispy on the outside and moist on the inside

Recipe is for 2 loaves
3 cups tapioca flour/starch 
1 ½ cups Plus 3 tablespoons brown rice flour 
1 cup Plus 2 tablespoons potato starch 
½ cup Plus 1 tablespoon teff flour 
½ cup flax seed meal 
1 tablespoon xanthan gum 
3 teaspoons salt 
1 ½ tablespoon baking powder
2 cups warm water 
½ cup sugar (saving 1 tablespoon to proof the yeast) (I also use organic brown sugar, white sugar is a bit sweeter so use a bit less) 
1 tablespoon yeast 
1 tablespoon apple cider vinegar 
6 large eggs 
4 tablespoons vegetable oil or olive oil 

Start by proofing the yeast to make sure it's still good. Heat the 2 C water to about 105 degrees, add 1 tablespoon of sugar and 1 tablespoon of yeast, stir and let sit to make sure it foams up.
Mix all the dry ingredients in a standing mixer bowl, mix it up a bit. Add all the wet ingredients except for the yeast water to the dry and put the mixer on low and start mixing.  Slowly add the yeast water to the mixer scrapping from the bottom to make sure there isn’t any flour stuck to the bottom.  Once it's all combined I turn it up and let it mix for about 3 to 5 minutes.  Xanthan gum takes the place of the gluten so allow it to mix really well. The consistency of this bread is like a very thick cake batter. A spoon, when inserted, should easily stand up.

Dough after all the ingredients are added.

Take half the mixture put it in a well oiled metal loaf pan, and do the same with the other half. It will be all lumpy, so use a wet hand or spatula to make it nice and flat in the pan. Let it rise for an hour to an hour and 15 minutes depending on the room temp. It should rise a bit above the top of the loaf pan. Bake in a preheated 350 degree oven for an hour. I always let it rise on top of the oven when it's heating up and cover it with a dish towel. Yeast is happy in a dark warm place. 

with a wet hand or spatula, flatten the dough
in the pan so it looks like this.

When the bread is done baking, remove from the oven but also remove from the loaf pan quickly.. If it stays in the pan during cooling, it will sweat and you will have mushy bread, not much fun to eat :) I let it cool on a cookie rack. Make sure it's good and cooled before you try to slice it; I know it's hard to wait! 

One thing you should know about baked gluten free home made bread and baked goods is they will go stale quickly. most likely because they aren't filled with preservatives. As soon as they are sliced I place them in the refrigerator or freezer, depending on how soon I will use them. They stay fresh in the fridge for about 3 days. If you won't use them that quickly, slice them, put them in a zip lock bag, freeze them and use them as needed. 


  1. Those sandwich loaves look amazing! Thanks for linking from my teff bread recipe. I've been meaning to try something with more tapioca and to make the bread less heavy. Thanks for the recipe!

  2. Thank you Gina! I am going to check back with you often for new recipes to try.