Gluten Free Sandwich Bread

Hello to all you amazing MFP readers! This is Carole from My Kitchen Escapades dropping by and I’m going to try really hard not to mess up the party vibe these three wonderful sisters have going on here. Every time I visit MFP, it really makes me wish I had a couple of sisters so we could be just like Debbie, Tracy and Sherri.

Ok…..before Sherri kicks me in the butt…..I will be honest and admit that I do have two sisters, but I could never picture the three of us trying to be successful business partners. We just aren’t as fabulous and miraculous as the Wixom women are :)

Gluten Free Sandwich Bread

Next week, I will actually get to hang out with my favorite two sisters and one of my brothers as we celebrate my parent’s 50th wedding anniversary in the Outer Banks of North Carolina. I never used to think much of wedding anniversaries until I got married myself. It is hard work to stay married. It is even harder work to stay happily married. My parents made it look so easy over the past 50 years, but since I have been doing this whole marriage thing for almost 22 years now, I know better and couldn’t be more proud of the life they have made for themselves and their posterity.

Packed in my luggage next week, will be two loaves of this Gluten Free Sandwich Bread. As a bread/roll addict, it has been my salvation since being diagnosed with a nasty gluten intolerance a few years ago. Don’t ever buy that rubbery crap they call gluten free “bread” from the store. Nasty! This really come together very quickly, but does take the specialty flours/ingredients that go hand in hand with gluten free baking.

Gluten Free Sandwich Bread
3 C + 2 Tb gluten free flour blend [(click here for my favorite recipe)|]
1 1/3 C whole oats, processed into flour
1/2 C nonfat dry milk powder
3 Tb powdered psyllium husk**
3 Tb sugar
1 package yeast
2 tsp baking powder
2 tsp salt
2 C warm water
2 large eggs
2 Tb butter, melted
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.
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.
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.
Recipe from America’s Test Kitchen “How Can It Be Gluten-Free Cookbook”
**Don’t skip this very important ingredient!  It gives the bread it’s chew and texture!

I have quite a few home-runs when it comes to my gluten free baking repertoire, but here are my absolute favorites. Just click on the pictures below for the recipes!

Gluten Free Chewy Chocolate Chip CookiesDSC_0022Gluten Free Cinnamon Raisin Bread


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Carole, thanks once again for an outstanding recipe!  We have family members who are gluten free who are going to LOVE this!

We shared this with: Living Well Spending Less, Tatertots and Jello, and Whipperberry


  1. Michelle says:

    Just wondering if you have tried this without the milk powder, I have the joy of also being dairy and soy allergic.

  2. Hi Michelle!

    We asked the original author of the recipe and here is her reply:

    I’ve never tried the bread without the milk powder. Maybe a dairy substitute?

    Don’t know if that helps or not but good luck!


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