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Gluten-Free Sandwich Bread

An easy recipe for gluten-free sandwich bread made using straight-forward ingredients. Easy to prepare and low-FODMAP! 

Avocado toast with kale and egg on top of homemade gluten-free sandwich bread

I whipped up this toast last week and teased you with it on my Instagram story, because what better place for a runny yolk than Instagram? Spoiler alert: it’s nothing more than mashed up avocado, a sprinkle of sea salt, sauteed kale, a soft boiled egg, and sunflower seeds. By now, I’m sure you have all manners of avocado toast down to a fine art, so I’m not including an actual recipe for the toast in this post, because…

The real recipe here is the loaf of gluten-free sandwich bread from which das toast was plucked. Can you believe this is my first time posting gluten-free sandwich bread on the blog? I feel like we should have gone over this eons ago. But as they say, better late than never…Truly, I think you guys will absolutely love this recipe.

Gluten-Free Sandwich Bread made with millet flour and brown rice flour

I adapted this recipe from Gluten-Free Baking’s Gluten-Free Sandwich Bread recipe. It’s such a simple approach! Most homemade gluten-free bread recipes I’ve seen include 3+ flours, as well as 2+ starches and 2+ leavening agents. It’s no wonder many of us gluten-free-ers rely on store-bought GF breads!  

Well great news, this recipe is straight-forward in the realm of gluten-free breads. To the extent that it may even become a staple in your home. It has in mine!

One of the things I love about this recipe is the ingredients list isn’t very intense. I used both millet flour and brown rice flour, but truthfully you could get away with using all millet flour or all brown rice flour (or any combination of the two). Note: if you use sweet rice flour, you’ll end up with a sweeter bread, which I think would be quite tasty.

Homemade Gluten Free Sandwich BreadThat said, I wouldn’t go willy nilly replacing millet or rice flour with other flours such as oat, chickpea, sorghum, cassava etc, because they don’t always react well as 1:1 replacements for one another, and depending on what you use, the flavor can taste odd and the texture can be off as well. What I’m trying to say is I recommend sticking with millet and brown rice for your first go with this recipe, and if you’re feeling adventurous, you can take it from there on your next loaf.

Easy Gluten-Free Sandwich Bread made with rice flour and millet flour

Have you all ever thought about the perfect piece of toast? Perfectly golden, crispy but still soft and moist on the inside. Oh my gawl, let’s have words. I used to use the broiler in my oven, because I’ve literally never owned a toaster. That is, until Wolf Gourmet sent me their Four Slice Toaster  a few weeks ago, along with their 10” Serrated Bread Knife. As I’ve found with Wolf Gourmet’s products over the years, these two tools blew other toasters and bread knives out of the water.

Wolf Gourmet Four Slice Toaster for toasting homemade gluten free sandwich bread

The toaster includes extra wide bread slots – perfect for homemade loaves – self-centering bread guides for optimal toasting, a slide-out crumb tray to keep your counter clean, and more! On a scale of one to 10 for toasting mechanisms, this is an infinity. I never in a million years would have thought there was such thing as the perfect toast on a piece of bread. Spoiler alert: there is, and Wolf Gourmet’s Toaster delivers it. The knife is made with Forged high-carbon stainless steel, and comes with a beautiful pakkawood handle. It sliced through the loaf of bread like a dream…no squishing or tearing at all!

The Best Gluten-Free Sandwich Bread

Suggestions when making this recipe:

  • Use level measurements of all dry ingredients.
  • Pay close attention to the yeast. If it doesn’t foam up a bit and smell yeasty, it may not have activated. Be sure you’re using yeast that isn’t expired, and make sure the temperature of the water is between 110 and 115 degrees F.
  • Use Quick-Rise yeast to get your bread fermenting instantaneously. I love using Quick-Rise because I know whether the dough is working almost immediately.
  • You can get creative by including nuts and seeds within the bread dough, and/or topping the bread with nuts and seeds.
  • If you don’t own coconut sugar, you can easily replace it with 2 tablespoons of granulated cane sugar, no probz.
Easy Gluten-Free Sandwich Bread made with rice flour and millet flour

Gluten-Free Sandwich Bread

Easy gluten-free sandwich bread perfect for your morning toast and sandwiches!
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
1 loaf



  • Whisk together the yeast, water, and 1 tablespoon of the coconut sugar in a small bowl. Allow the yeast to activate for 8 to 10 minutes, or until it smells very fragrant or looks a little bubbly.
  • Add the dry ingredients (millet flour, brown rice flour, tapioca flour, xanthan gum, sea salt, and baking powder) in a stand mixer fitted with the paddle attachment. Turn the mixer on for a few seconds to mix the flours.
  • Add the yeast mixture, eggs, olive oil, and cider vinegar to the stand mixer and mix until the dough is combined. Note: the dough will be very sticky and won't resemble regular bread dough. 
  • Transfer the dough to a lightly oiled or greased 9"x5" loaf pan. Smooth into an even layer with a rubber spatula. Cover with plastic wrap and store in a warm spot for 1 hour, or until dough doubles in volume.
  • When ready to bake, preheat the oven to 350°F. Bake on the center rack of the preheated oven for 30 minutes. Remove from the oven, cover with foil (to avoid the top of the bread burning), and bake another 15 minutes. 
  • Allow bread to cool 10 minutes before releasing it from the loaf pan. Cut into large slices and enjoy!


Serving: 1grams
Course: Lifestyle
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Servings: 1 loaf
Author: Julia


Recipe Rating

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Tuesday 7th of July 2020

Hi, i wonder if i couldd use just two eggs and maybe sub the last one with flax egg? Would that work?


Wednesday 8th of July 2020

Hi there! I haven't tested the recipe using flax eggs yet so I can't be sure, but I think it would work. You may end up with a denser (less fluffy) bread, but if you're okay with that I think it should be fine :) Let me know if you try it! xo


Monday 14th of May 2018

Would it be possible to use a chia or flax "egg" in place of real eggs?


Tuesday 15th of May 2018

Hi Rebekah,

I haven't had luck with flax eggs in my bread recipes - they tend to turn out very dense and not fluffy. Have you tried Bob's Red Mill's vegan egg replacer? It's the closest thing I've found to mimic an actual egg. xo


Sunday 29th of April 2018

What about the other 1 T of sugar? Thanks for this recipe.


Sunday 21st of January 2018

Hi , this bread came out great thank you so much! One thing though , in the recipe it does not tell you when to add the other tablespoon of sugar? I assume it went in with the dry ingredients because everything came out just fine. Thanks again ???

Anne Jeltema

Saturday 29th of April 2017

This is the second GF loaf I've attempted. Happy to say that even my husband said it was "ok." This is high praise from him. I say it's a keeper and will make it again and again. Thank you so much!!


Saturday 29th of April 2017

I'm so happy to hear it, Anne! Let me know if you try it using various GF flours - I'd love to hear how other flours turn out ;) xo

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