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Gluten-Free Sandwich Bread

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  • Prep 1 hr 30 min
  • Total 4 hr 10 min
  • Servings 12
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I have a friend with celiac disease and this is something I make for her. While it's different than regular bread in texture, the flavor is nice and it tastes great toasted.
by: TBSP Geoff
Updated May 14, 2015
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  • 2 tablespoons canola oil
  • 1/2 cup millet
  • 1 1/2 cups warm water (about 115° F)
  • 1 cup brown rice flour
  • 1 cup soy flour
  • 1/2 cup tapioca flour
  • 1 cup teff flour
  • 2 packages active dry yeast (1/4 ounce each)
  • 2 1/2 teaspoons xanthan gum
  • 3 large eggs
  • 2 tablespoons molasses Unsulphured


  • 1
    Lighly oil 8-inch loaf pan with oil. Combine millet and 1/2 cup warm water in small pot. Bring to a boil, remove from heat and let sand for 30 minutes. Set aside.
  • 2
    In mixing bowl stir together flours, yeast and xanthan gum. In separate bowl, whisk eggs, molasses, salt and oil. Combine the egg mixture with the flour mixture in the mixing bowl.
  • 3
    Using electric mixer with paddle attachment, beat dough until combined. Add 1 cup warm water and millet. Continue beating on medium speed for 5 minutes. Dough will be thick, not like traditional bread dough.
  • 4
    Place batter in loaf pan and spread evenly. Lighly drape with plastic wrap and place in a warm spot to rise for about 90 minutes - until dough has risen above edge of pan.
  • 5
    Meanwhile preheat oven to 350 ° F. Bake until bread is dark brown and sounds hollow when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. You may need to run a knife around the edge to loosen the loaf.

Nutrition Information

No nutrition information available for this recipe
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