Soft Gluten-Free Sandwich Bread Recipe
shared by Nibblore Kitchen
This soft homemade loaf has a flexible crumb, a lightly golden crust, and enough structure for sandwiches or toast. A blend of rice flour, tapioca starch, and potato starch keeps it tender, while psyllium husk provides the elasticity that gluten-free dough needs. The batter-style dough is mixed in one bowl and requires just one rise. • Weighing the flours and starches is essential; cup measurements can compact unevenly and make the loaf dry or gummy. • Use whole psyllium husk rather than psyllium powder. Powder absorbs water more aggressively and cannot be substituted in the same quantity. • The correct rise level matters more than the clock. An overproofed loaf may collapse in the oven, while an underproofed one will have a tight crumb. • For clean, even slices, use a long serrated knife only after the loaf is fully cool. • Replace the unsalted butter with 25 g neutral oil for a dairy-free loaf; the crust will be slightly less rich. • Brown rice flour may replace the white rice flour by weight, though the bread will have a heartier flavor and darker crumb. • Millet flour may replace the sorghum flour by weight. • For a less sweet loaf, replace the granulated sugar with 10 g honey; do not omit sweetener entirely because it supports browning and fermentation. Once completely cool, store the loaf airtight at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, slice and freeze with parchment between slices in a freezer-safe bag for up to 2 months. Toast frozen slices directly, or thaw at room temperature and warm in a 160°C (325°F) oven for 5–8 minutes.
- Total time
- 70 min
- Servings
- 12
- Difficulty
- Intermediate
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Save recipeIngredients
- 240 gwarm water, 38–43°C (100–110°F)
- 7 ginstant yeast
- 15 ggranulated sugar
- 12 gwhole psyllium husk
- 160 gsuperfine white rice flour
- 90 gtapioca starch
- 80 gpotato starch, not potato flour
- 30 gsorghum flour
- 8 gfine sea salt
- 4 gbaking powder certified gluten-free
- 2 largeeggs, at room temperature
- 30 gunsalted butter, melted and cooled slightly
- 10 gapple cider vinegar
- 1 tspneutral oil, for greasing
Instructions
- 1Grease an 8½ x 4½-inch (21 x 11 cm) metal loaf pan with the neutral oil, then line the long sides and base with parchment paper, leaving enough overhang to lift out the loaf.
- 2Combine the warm water, instant yeast, sugar, and psyllium husk in a large mixing bowl. Whisk for 30 seconds, then leave for 5 minutes; the mixture should become noticeably thick and gel-like.
- 3In a separate bowl, whisk the white rice flour, tapioca starch, potato starch, sorghum flour, salt, and baking powder until evenly combined and free of lumps.
- 4Add the eggs, melted butter, and vinegar to the psyllium mixture. Beat with a stand mixer fitted with the paddle attachment, or a sturdy electric hand mixer, on medium speed for 1 minute.
- 5Add the dry ingredients. Mix on low until no dry pockets remain, scrape down the bowl, then beat on medium-high for 4 minutes. The dough should be glossy, sticky, and thicker than cake batter but too soft to knead; do not add extra flour.
- 6Scrape the dough into the prepared pan. Smooth the top with a wet flexible spatula, shaping it into a gentle dome without pressing out the air. Cover loosely with lightly oiled plastic wrap.
- 7Let the dough rise in a draft-free spot at 24–27°C (75–80°F) for 35–50 minutes, until the center is about 2.5 cm (1 inch) above the pan rim. After 20 minutes of rising, position a rack in the lower-middle of the oven and preheat it to 190°C (375°F). Do not let the dough rise past the point where small cracks begin forming on top.
- 8Remove the plastic wrap and bake for 35 minutes. Loosely tent the loaf with foil once deeply golden, then continue baking for 12–15 minutes, until the center registers 96–99°C (205–210°F) on an instant-read thermometer.
- 9Cool the loaf in the pan for 5 minutes. Lift it out using the parchment, remove the paper, and place the loaf directly on a wire rack. Cool completely for at least 2 hours before slicing so the crumb can set.