Go Back
+ servings
gluten free bread on a cloth on a wooden board
Print Recipe
4.84 from 6 votes

Gluten-Free White Sandwich Loaf

An easy everyday gluten-free white bread loaf can seem like an impossible ask. Well this Gluten-Free White Sandwich Loaf is the answer to all your bread cravings. It’s an incredibly easy bake made with instant yeast, no xanthan gum, it’s rice-free, there is no kneading and only requires one prove. The results are a deliciously tasty and soft loaf with a lovely golden crust.
Prep Time15 mins
Cook Time50 mins
Proving Time1 hr
Course: Bread
Cuisine: British
Servings: 12 slices
Calories: 239kcal


  • 7 g active dried yeast
  • 220 ml whole milk
  • 25 g light soft brown sugar
  • 30 g psyllium husk not ground
  • 200 ml water
  • 3 teaspoons apple cider vinegar
  • 240 g sorghum flour
  • 160 g potato starch
  • 160 g tapioca starch + a little extra for dusting
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 65 g unsalted butter melted and cooled slightly + 15g extra (for brushing over the top)
  • 4 egg whites medium eggs


  • Warm the milk to between 100-115 F / 38-46°C . Then pour into a medium sized glass bowl and stir in the yeast and brown sugar. Rest for 10 minutes until the surface is looking thick and bubbly.
  • Stir the water and psyllium husk together in a medium sized bowl until combined. Allow to stand for 2-4 minutes until it forms a gel.
  • Whisk the sorghum flour together with the potato starch, tapioca starch, ground ginger and salt in a large mixing bowl or a stand mixer.
  • Add the yeast and milk mixture, psyllium gel, apple cider vinegar, cooled melted butter and egg whites.
  • Beat together for about 5 minutes until the dough is well combined but still a little sticky to the touch.
  • Dust hands with extra tapioca starch and scrape the dough out of the mixer.
  • Place on a work surface and roll and shape the dough together into a smooth log shape.
  • Place the dough carefully into a lightly greased 3lb loaf tin.
  • Place the tin somewhere damp and warm to prove for 1 hour (see notes on proving).
  • After the dough has been proving for 50 minutes turn the oven onto 190°C /170°C fan assisted oven / gas mark 5.
  • Melt the butter for brushing over the top of the loaf.
  • Once the dough has been proving for an hour it should have risen by ⅓, just reaching the top of the tin. Brush the surface with the melted butter then place in the oven to bake for 50 minutes. The loaf is baked when golden brown.
  • Remove from the oven and take the bread out of the tin straightaway to cool on a wire rack. Allow to cool completely before cutting.



Ingredient Substitutions

  • Flours. This recipe hasn’t been tested with any flour substitutions. However an alternative to the sorghum flour is oat flour. An alternative to the tapioca starch or potato starch is arrowroot (although both flours should not be substituted for arrowroot).
  • Psyllium husk. This recipe has not been tested with any alternatives.
  • Whole milk. Swap for almond milk or cashew milk for a vegan or dairy-free loaf.
  • Egg whites. Swap for 130g aquafaba for a vegan loaf.
  • Butter. Swap for olive oil for a vegan or dairy-free loaf.

Baking Tips & Troubleshooting

Yeast. If your yeast does not look frothy or bubbly after its 10 minute activation time then check the expiry date. It is best to use a freshly opened packet of yeast, it can have perished even if it is within expiry. Make sure your milk is not too cool or not too hot – between 100-115 F / 38-46C. Use a glass bowl and a wooden stirrer, like the end of a wooden spoon or a chopstick, to stir the yeast.
Shaping the loaf. Make sure the surface of the dough is lovely and smooth as you place it in the tin with any seams underneath. Any lumps, bumps or cracks on the top of the dough will show up in the baked bread. Now is the time to make it look good.
Proving the bread. Place your bread somewhere warm and slightly damp for the prove. An excellent place is in a switched off oven on the middle shelf. Place a roasting tray of just boiled water on the bottom of the oven and shut the door. This warm and steamy environment is perfect for a good bread rise.
Cooling. Turn the bread out of the tin straight after the bake and allow to cool completely on a wire rack before cutting. Otherwise the bread might be a little gummy.

How to store

This bread is really best eaten within 24 hours but it is still great for toast for up to 3 days. Store in a bread bin with the cut side of the loaf face down. Or keep in an airtight tin.

How to freeze

Allow the bread to cool completely. You can freeze the bread whole but I prefer to freeze in slices. Double wrap well in cling film and aluminium foil to avoid freezer burn. You can use the frozen slices straight from the freezer into the toaster, or you can leave to defrost overnight on the kitchen counter.


Calories: 239kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 229mg | Potassium: 251mg | Fiber: 4g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg