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Gluten Free Sandwich Bread




  1. In the bowl of your stand mixer with the paddle attachment, mix together all the dry ingredients until combined.  Add the wet ingredients and mix for one minute before stopping to scrape down the sides of the bowl.  Beat on medium for 6 minutes until the dough resembles cookie dough.
  2. Lightly grease 8 1/2 x 4 1/2″ loaf pan and use a rubber spatula to scrape the bread dough into the prepared pan.  Use wet hands to smooth out the top of the dough.  Using a long piece of aluminum foil, long enough to wrap around the outside of your loaf pan, fold it over on itself, lengthwise, two times. Tightly wrap the top lip of your loaf pan with this aluminum foil extension and secure it with staples. This bread is very soft and will need the extra support from this foil band as it rises and bakes above the edge of the loaf pan. Loosely cover with plastic wrap and allow it to rise for 1 hour.
  3. Bake for 1 hour and 15 minutes, or until the bread is golden brown and sounds hallow when tapped.  Let it cool for 10 minutes in the pan before removing it to a wire rack to cool completely.  Do not cut the loaf before it cools or it becomes gummy.
  • Author: Carole Jones


  • Serving Size: 1/6th
  • Calories: 389
  • Sugar: 11g
  • Sodium: 1058mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 70g