Gluten-Free, Dairy-Free Champion Sandwich Bread


Light in texture, this is the perfect everyday bread for breakfast and sandwiches. This recipe takes only a few minutes to put together in a stand mixer. For maximum yeast rise, have all ingredients at room temperature.

4 cups Brown Rice Flour Blend
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer
2 teaspoons salt
cup powdered milk or nondairy milk powder substitute
1 package (2 teaspoons) active dry yeast
3 large eggs
cup butter, margarine or Spectrum organic shortening
2 teaspoons cider vinegar
⅓ cup honey or agave nectar
2 cups warm water (110 to 115 degrees)

1. Grease and flour two 8-inch bread pans.

2. Mix dry ingredients together in a medium-size bowl. Set aside.

3. Place eggs, butter, vinegar and honey in the mixing bowl of a stand mixer. With the paddle attachment, mix ingredients together for about 30 seconds. The butter (or magarine or shortening) will be chunky.

4. Add half the dry ingredients to the wet mixture. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.

5. With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium-high speed and beat for 4 minutes. Bread dough should resemble cake batter.

6. Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

7. Place pans in preheated oven on middle rack and bake for 50 to 60 minutes or until bread's internal temperature reaches 200 degrees with an instant-read thermometer.

8. Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

Each serving contains 119 calories, 3g total fat, 2g saturated fat, 0g trans fat, 29mg cholesterol, 185mg sodium, 21g carbohydrate, 1g fiber, 0g protein.

Gluten-free egg replacer is available from Ener-G Foods (

Brown Rice Flour Blend


1⅓ cups brown rice flour, preferably super-fine grind
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour (not potato starch)

Blend ingredients together. Store in an airtight container in the refrigerator. Allow flour blend to warm to room temperature before using.

Super-fine rice flour ensures a smooth-textured loaf. To make it, process regular rice flour in a food processor with the steel blade attachment for 1 minute.

Comments (6)

Can you use white rice all purpose flour instead of brown rice flour? Also what do you use if you donot have xanthan gum?

Posted by: jmwesemann | October 2, 2015 5:20 AM    Report this comment

I have made this recipe THREE times now. I must use dairy free ingredients. It has failed miserably all 3 times. I used dairy free margarine for the butter all 3 times.The first time I used potato based dry milk and figured that was the problem since it is so much heavier than regular dry milk. The second time I used almond milk as part of the liquid, eliminating the dry milk powder. The third time, I used soy milk as part of the liquid. All loaves puffed up in the oven then sunk soon after I took them out of the oven. Temperature was over 200 degrees. I followed all of the directions to the "t". My brown rice flour doesn't say anything about "fineness", but appears very fine texture. What in the heck could I be doing wrong?? I've read other very positive comments about this recipe.

Posted by: JanDap | October 21, 2014 3:50 PM    Report this comment

Food Editor, Beth Hillson, does not ever recommend replacing more than 2 eggs, plus the recipe already has egg replacer for additional lift. We will ask the creator of the recipe to develop an egg free recipe if she has the opportunity, and we'll continue to search for a good sandwich bread which can be made egg free. And yes, your Vitamix would do a great job for you.

Posted by: LW Moderator | April 4, 2011 2:58 PM    Report this comment

can this bread be made without eggs using the egg replacer for the 3 eggs??

If you don't have a food processor - can you use a Vitamix to make the superfine rice flour?

Posted by: Lori R | April 3, 2011 10:27 PM    Report this comment

Shouldn't be a problem to make it in a bread machine IF you make sure of the following:
your machine gives you instructions on how to make gluten free bread (the cycles are different and you add ingredients in a different order) and your machine makes large (2 lb) loaves since this calls for 4 cups of flour blend. Let me know how it turns out.

Posted by: Elgie | July 28, 2010 10:07 PM    Report this comment

can this be made in a breadmaker

Posted by: Linda S | July 27, 2010 12:46 PM    Report this comment

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