BreadOctober/November 2009

Champion Sandwich Bread, Gluten-Free


[Updated June 22, 2016]

Light in texture, this is the perfect everyday bread for breakfast and sandwiches. Our 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 or 1 teaspoon baking powder
2  teaspoons salt
½  cup powdered milk or nondairy milk powder substitute
1  package (2 ¼ teaspoons) active dry yeast
3  large eggs
¼  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.

Gluten-Free Champion Sandwich Bread

As reader Patty A. noted: "This is the best gluten free sandwich bread ever. I have tried a couple of different recipes and this one wins! It was not hard to make and tastes great. A definite keeper."

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.

TIP: Gluten-free egg replacer is available from Ener-G Foods.


• For Sesame Bread, add 1 tablespoon sesame seeds to the batter after dough has mixed for 4 minutes. Then blend an additional 30 seconds. Spoon dough into prepared pans. Whisk an egg white in a small bowl with a fork. With a pastry brush, brush the top of each loaf with egg white and sprinkle with additional sesame seeds. Spoon batter into loaf pans and bake as directed.

• For Granola Bread, add 1½ cups seeds, dried fruit and/or nuts to the batter after the dough has been mixed for 4 minutes. Blend an additional minute to combine. Spoon batter into loaf pans and bake as directed.

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 Gr ind: 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 (40)

Help! The first time I made it the loaves (made 2) were wonderful: great rise, shape, texture, and FLAVORFUL! I was overjoyed. Each time since then for whatever reason the loaves "over-rise" and I've had to create aluminum foil "collars". And then they "fall" in the middle. Yes, I've measured meticulously, etc. I've figured maybe the yeast? But it's a fresh package, Fleischman's Instant yeast, same as I used before.
I've always used that yeast, even in my days pre-GF..... Any ideas, advice? I miss that incredible first loaves! Tasted just like "real" bread :-)

Posted by: SavvyBaker | March 22, 2017 3:02 PM    Report this comment

The dough rose a little prior to baking but then it sank while baking. What would cause this to happen? Also the bread was very crumbly and didn't hold together well after it cooled even after overnight. What would cause this also? The only difference I made to the recipe was to use an all purpose gluten free flour instead of the flour suggested.

Posted by: Keimay | March 18, 2017 1:32 PM    Report this comment

I tried this recipe and it didn't rise at all. Not sure where I went wrong. Any suggestions? The only changes I made were that I used arrowroot starch instead of corn start as I have an intolerance and I used guar gum instead of anthem gum. Also, I used soy milk powder.

Posted by: sophiawisdom73 | March 10, 2017 1:37 PM    Report this comment

Hi Savvy Baker! Please note that every response with "moderator" as the title is actually someone at Gluten Free & More magazine, replying. Also, every time a comment comes in, we can see the email address of the person who wrote it, and we often reply directly to the comments via email, especially if the question is about a specific problem. We are always here to help, and know that you can always email the editor directly at editor at glutenfreeandmoredotcom.

Posted by: Moderator | February 9, 2017 9:20 AM    Report this comment

On this recipe and others that I have examined, there is no response to so many questions and comments posted by your readers. WHY? Makes it appear that there is little to no interest on part of GFAM ..... this strikes me as rude and uncaring.....

Posted by: SavvyBaker | February 9, 2017 9:12 AM    Report this comment

Can you share the weights for the flours in the recipe please? This recipe isn't working for me with just the cup measurements, weights are much more accurate.

Posted by: DianeB | December 1, 2016 7:10 PM    Report this comment

Is it possible to freeze the dough?

Posted by: Debbie M. | June 16, 2016 3:45 PM    Report this comment

WHAT IS EGG REPLACER? It is a powder that when combined with water, gives a structure similar to baking an egg into the recipe. There are several brands out there, and if you don't have them at a store near you, you can buy them online! Try EnerG egg replacer, NeatEgg, or just milled flax seed and hot water!

Posted by: Moderator | June 13, 2016 10:11 PM    Report this comment

HOW TO PRINT THE RECIPE: Go to the "story tools" in the upper right hand corner and select print this recipe, or email it to yourself and print from your email!

Posted by: Moderator | June 13, 2016 10:10 PM    Report this comment

CAN I USE DAIRY MILK? No, this recipe is formulated for non-dairy milk as it states in the recipe per the author.

Posted by: Moderator | June 13, 2016 10:10 PM    Report this comment

I forgot on the last post - is there a print button I'm missing? Can't seem to find it anyplace other than to mail it to myself and print from there. Also I replace the 1 T egg replacer with the flax in hot water as someone had suggested as that product doesn't exist in a 50 mile radius of us. Next biggest town is 2 hour drive.

Posted by: glasslass | March 24, 2016 12:36 PM    Report this comment

I just found your site and made the sandwich bread. My daughter is GF and while she is finishing her master's I am the chief baker. Have tried a lot of bread over the last couple of years and until this one she ate it but never said - OMG this is like real bread. So many, many thanks. Now for the questions and I need to go back and read all the comments as some of the answers may be there. Bread rose beautifully but fell in the middle, didn't seem to affect the taste and can you sub out the brown rice for white rice. We live in small town USA and for some reason I just can't seem to find brown rice but can always find the white rice flour. Read somewhere that brown rice has more of a gritty taste that white rice doesn't. Did notice the gritty feel to the bread. Thanks once again and now off to try more recipes.

Posted by: glasslass | March 24, 2016 12:31 PM    Report this comment

This is the best gluten free sandwich bread ever!. I have tried a couple of different recipes and this one wins!. It was not hard to make and tastes great!. A definite keeper.

Posted by: Pattya777 | September 28, 2015 6:01 AM    Report this comment

Bread recipes call for yeast. Yeast is a gluten cross reactor and the body cannot distinguish the difference thereby resulting in severe allergic reaction. Without the use of yeast, breads come out of the oven like a compact-wet brick. Is there a substitute for "yeast"?

Posted by: SafetyFirst | September 24, 2015 3:01 PM    Report this comment

I've been successful at baking for many years, but only began GF baking a few years ago. After much research and trial and error, my advice to those Commentors who don't want to or can't use the ingredients listed in a GF bread recipe that is already tested and perfected is to continue looking at other recipes that may better fit your needs. This is especially true of GF yeast bread recipes. You can seldom substitute, add, subtract, etc. from these recipes and get a good result. Ingredients in GF breads serve different purposes than in traditional gluten ones. Dry milk, egg replacer, xanthan gum, vinegar, etc. are there for structure and texture, not for taste or nutrition. Bread of any kind is primarily starch. If you eliminate wheat and other flours, substitutions must generally be other starches. Everyone likes to customize their baking, me included; but everyone should try a recipe as it is written the first time to see what the "original" is like. Then, if you don't like it, analyze why and don't make it again. If it's good and you still want to get creative, go for it.

Posted by: Sam's Gram | September 22, 2015 1:56 PM    Report this comment

Is it possible to make bread without all the starches (potato, tapioca, corn)? I'm diabetic and need a bread without the carb loads from these mixes. I've given up on making bread for me, but my husband enjoys the all-purpose mixes. However, if I'm ever going to enjoy bread again, it will have to be something without the starches. I've heard that almond flour and coconut flour might be good options, but I've never seen any recipes. And, I like to use my bread machine vs. doing it by hand. :)

Posted by: MaryAnnH | July 7, 2015 8:12 AM    Report this comment

Just made the loaves. They are currently rising. I'm a cake decorator so I subbed meringue powder. Which is dried egg whites and a few other ingredients like corn starch and cream of tarter and sugar. I'll let you know if that works at all. It's not to bad on price. About $5-6 for 8oz at micheals craft stores or even hobby lobby. I'll let others know if it was a suitable substitute.

Posted by: Cnjsmommy | May 4, 2015 3:40 PM    Report this comment

There seemed to be too much water. It was very thin and it didn't rise well even though I started the yeast first and it seemed good. I'm guessing 11/2 cups of water might be better.

Posted by: Notimpressed | April 29, 2015 12:04 PM    Report this comment

I have been experimenting with GF bread recipes for about two years and I must say that the Champion Sandwich Bread has given me the best results so far. It has a nice texture, is easily sliceable and has a delicate, pleasing flavour... not to mention at it actually rose! Many of my bread experiments go to support the local crows, but this one I'm keeping for myself! Thank you so much!

Posted by: Suze | April 25, 2015 6:46 PM    Report this comment

The last time I read through the comments someone commented that two loaves were too much for one person... just wanted to let you know that even one loaf is too much for me, so when I make bread, after it cools, I slice it and then freeze it. This way it keeps fresh and when I want a slice or two I just get what I need from the freezer and either toast it or thaw it in the microwave or on the counter.

Posted by: Suze | April 23, 2015 5:33 PM    Report this comment

I am wondering similarly as Lovetocook -- why does this recipe have egg replacer and eggs? -- only I do have an egg allergy. Is is not possible to make it completely egg-free? Sounds like it has not a fail-proof recipe as is. Bummer....looks good, and we need some good homemade sandwich bread in this house!

Posted by: Chele | April 23, 2015 1:56 PM    Report this comment

Love this recipe! However, the loaves always fall in the middle while baking. I do not use the dairy-free milk powder. Does it make that much of a difference?


Posted by: Taters | November 2, 2014 11:41 AM    Report this comment


Bec: This is an all-time reader favorite. Follow the recipe exactly. The video is not about this recipe, it is about a pumpernickel bread.

SERVING SIZE: Nutritional data is calculated assuming 14 slices per loaf.

POWDERED MILK - important to the texture and structure - many non-dairy substitutes are available, but don't use liquid milk, no matter how good the quality.

EGG-REPLACER - important for structure. Not all Egg-Replacers are gluten-free, so watch for that. Not cheap, but you don't use much and it lasts a long time.

If you are gluten-free, master this recipe. You'll use it over and over.

Good luck, happy baking.

Posted by: LW Moderator | October 21, 2014 11:58 AM    Report this comment

First, I wanted to let you know that there is a typo in the baked time. It says 50-60 minutes, but the little video says 30-35. Thought it may be important for those who don't watch the video.

I made this recipe yesterday and it flopped...literally. I baked it for 30+ minutes and the internal temperature was 200 degrees or more, but within a few minutes it sank in the middle. After watching the video, I realize that for some reason the amount of liquid was too much. The consistency of my dough was much thinner than what was shown in the video. So I cut the liquid nearly in half. I just baked this loaf and it hasn't sunken in the middle. However it did not rise nearly enough either time. It took a while to start rising, then did well for a bit, then stopped. So I went ahead and baked it. It's not nearly as high as the pictures I've seen.

My question is "How do you get a nice rise like what is shown in the photo of your baked bread? Mine isn't rising nearly that high. Please help!

Posted by: Bec | October 19, 2014 1:52 PM    Report this comment

I also would like to know what a serving size is on this bread recipe. Looks delish.

Posted by: Dip | October 4, 2014 12:55 PM    Report this comment

I also want to know "what a serving size is."

Posted by: Dip | October 4, 2014 12:54 PM    Report this comment

For the brown rice flour blend is there anything else that I can use instead of the one tablespoon of Potato flour?

Posted by: Kathy48 | October 4, 2014 5:58 AM    Report this comment

I don't use egg replacer or powdered milk. We have our own grass-fed eggs and milk sources. What can I use to replace both of these ingredients you list?

Posted by: Summerzdream | October 2, 2014 1:09 PM    Report this comment

We also don't use or have powdered milk or a substitute. Can liquid soy milk be used, and how does that affect the other wet ingredient measures? Thanks.

Posted by: LisaL | October 2, 2014 12:51 PM    Report this comment

we have begun using the gluten free 1 to 1 flour mix, which is awesome.
also, do you know how to do this bread when using an automatic bread maker?

Posted by: JeffDiane | October 2, 2014 10:52 AM    Report this comment

What is egg replacer?

Posted by: juliewoolie | October 2, 2014 10:39 AM    Report this comment

I don't have/use powdered milk, how much liquid milk should be substituted? If using liquid milk, should the 2 cups of water still be used?

Posted by: JenG | October 2, 2014 10:30 AM    Report this comment

I too am wondering what the (?) beside the number 1 on the ingredients list for the Brown Rice Flour recipe.

Thank you.

Posted by: Vicky Lynn | October 2, 2014 10:28 AM    Report this comment

What are the values for the ingredients as your recipe has question marks in the quantities for the brown rice flour blend

Posted by: Debra Kroeker | October 2, 2014 9:18 AM    Report this comment

We calculate nutritional data based on 14 slices per loaf of sandwich bread. - Moderator

Posted by: LW Moderator | August 27, 2013 8:28 AM    Report this comment

I also need to know what a "SERVING SIZE" is for a customer. Is it a 1/2" thick slice? Thanks.

Posted by: Lisa C | August 26, 2013 11:41 PM    Report this comment

Can this recipe be doubled?

Posted by: Gg | July 23, 2013 1:18 PM    Report this comment

To Lovetocook, The egg replacer serves as a leavening agent in this recipe. Instead, use 1 1/2 teaspoons of baking powder. Yes, the packet of yeast will work. This makes two smaller (8x4 inch) loaves.
Beth Hillson, Food Editor, LWO

Posted by: | January 21, 2013 8:53 PM    Report this comment

Why does this recipe have egg replacer and eggs? We do not have an egg allergy so I do not have egg replacer. Also, why does this recipe only have 1 packet of yeast for 2 loaves of bread? This sounds strange. I would like to try this recipe.

Posted by: lovetocook | January 21, 2013 9:39 AM    Report this comment

This bread is great! Have enjoyed making it twice. I have 2 questions:

1. What is considered "a serving" when counting calories? Is it one slice or 2 slices?
2. Has anyone tried making this bread with egg whites only so it is cholesterol-free?
What is the substitution of egg whites to the 3 large eggs that are required?

Thank you!

Posted by: Cynthy J | April 29, 2012 4:15 PM    Report this comment

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