Soft Sandwich Bread

Soft Sandwich Bread. I love making and eating sandwiches. Moreover, my children love bread especially the soft fluffy ones. Hence, who can resist the aroma of freshly rice flour, tapioca flour, and sorghum flour? First, do try a simple gluten-free recipe with little ingredients. Also, do rely on a scale to measure flour. Furthermore, do consider using more liquid because gluten-free bread tends to be is drier.

Soft Sandwich Bread

Soft Sandwich Bread


  • 2 1/4 cup tapioca flour

  • 3/4 cup brown rice flour

  • 3/4 cup sorghum flour

  • 1 tbsp. xanthan gum

  • 1 tsp whole flax seed

  • 1 tsp salt

  • 1 tbsp. active yeast

  • 1 1/4 cup warm milk (110 degrees F)

  • 3 eggs room temperature

  • 1/4 cup olive oil

  • 2 tbsp. honey

  • 1/2 tsp chia seed

  • Topping
  • 1 tsp whole flax seed

  • 1 tbsp. sunflower seed

  • 1/2 tsp sesame seed


  • First, in a large bowl mix all dry ingredients. Whisk. Set aside.
  • With another bowl, add in egg, chia seed, olive oil, and honey. Then, with a small bowl of warm milk to 110 degrees F add yeast. Let it sit for 10 minutes until it froths. Hence, combine the egg mixture with the yeast mixture.
  • Moreover, mix the dry ingredients with wet ingredients.
  • And, scoop the batter into the loaf pan with parchment paper. Following, with a spatula evenly spread the batter. Last but not least sprinkle flour, sunflower, and sesame on top of the loaf. Subsequently, press the toppings down.
  • Apart from this, for proofing cover the loaf pan with a warm towel. Then, turn on the oven at 200 degrees F for 30 seconds and turn off the oven. Thus, place the loaf pan in the oven for 1 hour but check when the time reaches 45 minutes.
  • Finally, preheat the oven at 350 degrees F for 35 minutes and cover with aluminum foil to prevent the surface from browning too fast. When the time reaches 35 minutes, remove foil and bake for another 20 minutes.
  • Enjoy
Soft Sandwich Bread
Soft Sandwich Bread
Soft Sandwich Bread

About the Flour

To conclude, three gluten-free flour has been used in this bread recipe. First, sorghum flour is a mild flour. This is best for pastries and cakes. Also, good for more sweet and savory baked goods. Thus, brown rice flour is made from brown rice. Additionally, brown rice flour is mild and has a nutty flavor. Therefore, brown rice flour is best for pancake, muffin, and gluten-free bread. Finally, tapioca flour makes bake a good chewy, light, and crispy texture. Therefore, it is good it learns about the flour use for gluten-free recipes.

Do try this Soft Sandwich Bread. If you enjoy baked goods, do try gluten-free donut. I would love to try new recipes like flourless brownie.

Gluten-Free Bread for Breakfast

Gluten-Free Bread for Breakfast

I have been attempting to make a loaf of bread. I love the aroma of freshly baked bread. Imagine, the things you can make with a loaf of bread. Grill cheese, BLT, and peanut butter sandwich. When I first found out my daughter was sensitive to gluten; I wanted to learn to make a loaf of bread.

Issues with Gluten-free Baking

The very first time I made gluten-free bread, it felt like I was eating a loaf of brick. I might be exaggerating but it was definitely not airy. Not like what I had before. There were a lot of things my daughter cannot have so I want her to have her favorite peanut butter on toast. I know she loves her carbohydrates, which gluten sensitivity difficult for my daughter. I looked everywhere and I tried some recipes I finally found a very tasty one.

Gluten-free Loaf Recipe

Gluten-free flour blend:

1 1/3 cup brown rice flour                       1 1/3 cup tapioca flour

1 1/4 cup cornstarch                                 1 tbsp potato flour


  1. Mix all the flour in a large bowl.

Bread Recipe


gluten-free flour blend                             1tbsp xantham gum

1 tbsp applesauce                                       2 tsp salt

1/2 cup milk                                                3 large eggs (room temperature)

1/4 cup butter(room temperature)         2 tsp apple cider vinegar(room temperature)

1/3 cup honey                                              2   1/4 tsp active dry yeast

2 cup warm water


  1. You would need 2 pan loaf of 8-inch bread pan. Spray pan to prevent the bread from sticking.
  2. In a large bowl, put in active yeast in 2 cups of warm water. Mix well. Let it sit.
  3. In another bowl, add gluten-free flour blend mixed earlier. Then, add the following xantham gum, applesauce, salt, and milk. Mix together.
  4. In another bowl, mix together eggs, vinegar, and honey. Pour into the dry ingredient a little at a time. Mix together.
  5. Put blender on low speed. Slowly add in the yeast into the mixture. Then, mix on medium speed. After everything is mix together.
  6. Pour the batter into the pans. Smooth the top of the dough with a wet spatula for a smoother appearance.
  7. Put a shower cap to cover the top of the bread pan to let the dough rise. Allow the dough to rise for one hour. Pre-heat the oven at 375 degrees.
  8. Afterward, place the pan in the middle rack. Bake for 50-55minute. Note: you can use the toothpick test to see if the loaf is ready. If you stick the toothpick into the loaf, the dough does not stick to the toothpick. The bread is ready.

This bread recipe is very different from the ones I had tried, it did not crumble. The bread have a springy texture. My daughter loves having this with her peanut butter spread on top. I glad she is able to enjoy her toast.