This best ever gluten free white sandwich bread is so soft and delicious, just like that Wonder-ful bread we used to love!
Oh, how I've wanted a great peanut butter and jelly sandwich for so long. Do you remember a regular 'ole pb&j? The one on that super soft bread that all those gluten-eating people take for granted? It's the one my son (and possibly yours) ate almost every day of his young life because he was too picky to eat anything else, haha!
This new bread can be the canvas for the classic peanut butter & jelly. Or a perfect grilled cheese. Or a homegrown tomato sandwich with mayonnaise that gets slightly squished when you bite into it. Who's hungry for a sandwich now? I know I am!!
Creating the Best Ever Gluten Free White Sandwich Bread
After many failed attempts at trying to create this bread (at least 40) I went back to the drawing board. I researched and researched and found that what I wanted was a tighter crumb. In other words, not a lot of holes in the bread.
To get that, I had to use less liquid than normal. But in gluten free baking, especially breads, using less liquid usually means the end result is like a brick. Nobody wants that. So how in the world can we make a gluten free bread that's not only soft, but has a tight crumb and a tall rise?
Using a Tangzhong
First of all, what is a tangzhong? A tangzhong is just a mixture of a small amount of the flour and liquid from the recipe that's cooked into a paste. Kinda like a roux. In fact, it's often called a water roux. What this does is pre-gelatinizes the starches in the flour so they can absorb more liquid.
But what does that mean for our bread? Well, for starters it means the bread will be softer because it will retain more moisture. And retaining more moisture also means it will stay soft longer. And it may even rise higher because there will be more moisture to create steam! If you've ever made my Gluten Free Olive Garden Style Breadsticks or the Softest Gluten Free Rolls Ever, you've already had experience with a tangzhong.
To make the tangzhong, simply heat a small percentage of the flour with a small percentage of the liquid (in this case milk) over a low flame until it thickens and becomes paste-like. Let it cool while preparing the rest of the ingredients, and then add it to the dough when it's being mixed together.
Adding Psyllium Husk Powder
If you've been following me recently, you know how obsessed I've become with psyllium husk powder! I know it's been around a while, but it's rather new to my gluten free baking repertoire and I just love the results it offers!! Extensibility, softness, and a great rise are the attributes I find so appealing when using psyllium husk powder.
What Size Pan is Best?
For the tallest loaf, I would suggest using an 8.5 by 4.5-inch one pound loaf pan. Any bigger of a pan size and the loaf will be squat and dense. You can find this pan size here (affiliate link).
Substitutions
For dairy free--substitute the milk with dairy-free milk (almond, soy, etc) and, as always, see my gluten free flour blends page for subs in the blend itself.
If you have an allergy to coconuts, sub the coconut oil with another type of oil, such as vegetable or canola. I've tried this bread with butter (which you know I'm a fan of), but it didn't stay soft for long enough and I think it had a lot to do with the butter.
I have to say that I really love the flavor the coconut oil imparts in this bread. And when my son, who is my taste tester as he's a gluten eater, said it was the best tasting loaf I'd made, I definitely stuck with the coconut oil.
Tips for Storing the Bread
Like any good bakery bread that's not made with a bunch of chemicals to keep it fresh, a few days after baking it becomes stale. There are a couple ways to keep this bread still at its peak:
After the bread has cooled, slice it into individual slices (about ½ inch thick), place the slices on a parchment-lined baking sheet in one layer, and allow them to freeze (no more than an hour). Once frozen, you can put groups of 2 or 4 together (however many you think you'll need at a time) and wrap them in plastic wrap. Then place them in a ziptop freezer bag, sucking out as much air as possible. Freeze the bread for 2-3 months, removing slices as needed.
Trick for Removing Air from Ziptop Bags
This isn't my trick (I saw Tyler Florence do it a long time ago on the Food Network), but it's a great idea that totally works! I call my mom the Freezer Queen (she freezes everything) and she uses this method all the time.
Close the bag almost fully, leaving just about an inch still unzipped. Stick a straw in that opening and suck out as much air as possible. You may have to do this a couple times to compress the bread and make a nice seal. This is like the redneck version of one of those food saver machines, haha!
Defrosting or Refreshing a Slice (or Two)
Remove however many slices you need from the freezer and leave them wrapped in plastic wrap on the counter until room temp. This won't take long at all.
You can also go straight from the freezer to the toaster if you want to toast your bread. Just add a few more minutes to the toast cycle.
Bake a loaf of this best ever gluten free white sandwich bread and then make yourself a pb&j. Or how about a tomato and mayo sandwich? Those homegrown tomatoes we're all growing should now be ripe for the pickin' 🍅
Best Ever Gluten Free White Sandwich Bread
Ingredients
Tangzhong
- ¾ cup (180ml) whole milk
- ¼ cup (35g) Kim's gluten free bread flour blend
Dough
- tangzhong
- 3 cups (420 g) Kim's gluten free bread flour blend***
- 1 tablespoon psyllium husk powder
- 2 tbsp plus 1 teaspoon (30 g) granulated sugar
- 2 teaspoon rapid rise (instant) yeast
- 2 teaspoon kosher salt
- 1¼ cups (300 ml) whole milk
- 4 tbsp (56 g) coconut oil, solid but soft
Instructions
Make the Tangzhong
- Put the milk and flour in a small saucepan and heat over medium heat and whisk until thickened and paste like, about 5-7 minutes. Set aside to cool slightly while making the rest of the dough.
Make the Dough
- In the bowl of a stand mixer, add the flour blend, psyllium husk powder, sugar, yeast, and salt and whisk to combine. Slowly add the milk and coconut oil and mix to combine using the dough hook. Add the tangzhong and continue mixing, increasing the speed to medium high and kneading for 5 minutes.
- Scrape the dough into a large mound in the middle of the bowl and cover it with plastic wrap (or try a shower cap or silicone lid). Allow the dough to rise until doubled in size, 1-2 hours. Refrigerate the dough until firm and easier to handle. This could take anywhere from 4 hours to overnight. To make the bread the same day, place the dough in the freezer for 20 minutes, which should firm it up enough to shape.
- On baking day, remove the dough from the fridge and knead until smooth on a well-floured surface, adding more flour as necessary to keep it from sticking. Shape the dough into a loaf shape long enough to fit into an 8.5 by 4.5-inch loaf pan. Spray loaf pan with nonstick spray and place the dough in the pan. Cover and let rise until the dough crests above the top of the pan about one inch. This could take 30 minutes or up to 2 hours. Be patient.*
- Preheat the oven to 450° F. When the dough has fully risen, slide the loaf pan into the oven and carefully throw a few ice cubes onto the bottom floor of the oven. Shut the door quickly. Bake the bread for 10 minutes and then decrease the temperature to 350° F. Continue baking for another 30 minutes, or until a thermometer inserted into the center reads 200° F. Remove the pan from the oven and place on a wire rack to cool for 10 minutes. Tip the bread out of the pan and allow it to cool completely before slicing.
- Serve bread within 24 hours for softest results. After 24 hours, slice bread and place individual slices on a parchment-lined baking sheet until frozen. Wrap the slices in plastic wrap and place them in a ziptop baggie. Suck out as much air as possible from the baggie before placing it in the freezer. Bread will keep in the freezer for about 3 months.
Judi says
Kim has done it again. Fantastic tasting gluten free bread. Pure magic (probably, lots of hard work and testing). I treated my dough really badly, mixed and proofed on Friday. Sat in the fridge until Sunday,when I kneaded and shaped. Took ages to rise because it was so cold. Still baked fine. I followed the recipe exactly. I feel so sorry for Kim when commenters complain the recipe didn't work but they didn't follow the recipe. If you substitute or change the recipe you are going to get a different result. That's science. Baking is basically a chemical reaction you can eat.
Enjoy.
Erin says
Can this be made in a bread maker? Or do you have another recipe for using in a bread maker?
Kim says
Check the comments section. I'm sure someone has used a bread maker with great results. I don't own a bread maker so I can't answer that question with any authority.
Cindy says
Hello, I made your cinnamon rolls a few months ago and they came out great. That led me to bread recipe. I followed instructions and it came out so gooey the more flower I added to try to need it. It seemed to get worse if that’s possible. I totally gave up on bread. I sent a message and didn’t get a reply, but I don’t see it either so. In either case I tried again with the bread recipe and with the aunt Annie pretzel recipe. Again, it’s so sticky. I don’t know what to do and I need help. Any suggestions?
Kim says
I got your email and have responded
Kristen says
Hi! Thank you for creating all these recipes. I make your cinnamon rolls a few times a year and thought I would make this bread. I've made it twice now and I never get the rise I see in your video in the 1st and 2nd proofs. I proof it for 2+ hrs to get even a little bit of a rise. I live in higher elevation (Salt Lake City), would this be a factor? The cinnamon rolls always turn out perfect. Not sure what is up with the bread. I am using everything you use.
Kim says
You may need to alter things based on the higher elevation, but I'm not familiar with how to do that. You also could just be not letting it rise long enough. The cinnamon rolls take less time to rise because of the amount of yeast and sugar in them. I would suggest trying my newest sandwich bread recipe, which is a fast riser. Here is the link for that: https://www.letthemeatgfcake.com/gluten-free-sandwich-bread-recipe/ Also, for the high altitude baking, here's a link to something that might be helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Kristen says
Thank you Kim! I will try the other recipe and see how it works. Thank you for the higher elevation link too!
Susan Levario says
WOW! This is the best gf bread recipe I have ever made! YUM!
Lesley Wright says
Sorry to give one star, but made the flour mix as directed, followed by the bread recipe.
Bread turned out purple/pink and smelled of mushrooms?
Very soggy after baking, first time I have tried Gluten free, I don't suffer from it myself, but wanted to try making it, as I have friends who are Gluten intolerant and Gluten free bread in the UK is awful.
What do you think I did wrong?.
Kim says
I'm not quite sure what went wrong, except the purple/pink hue could be from the brand of psyllium husks you used. as far as the mushroom smell, that is strange and I don't know what could have caused that. I'm guessing that maybe you don't have the correct ingredients within the flour blend, namely the white rice flour. It needs to be superfine, not just fine.
HJ says
I just saw your comment about using Anthony's psyllium husk powder of which I used and still got the purple color...
I guess this is the cat in the hat bread...
Sorry to flipped but I never had bread turn our purple before...
Thats the trouble with online recipes...
Kim says
What rice flour did you use for the flour blend? If you read other comments, you'll see that this recipe works if you follow it like it's supposed to be followed. If you make lots of substitutions, then no, you probably won't get the same results. It has nothing to do with the recipe being "online" haha!
HJ says
I used Vinnies brand as your recipe said was OK and made your mixture as per your recommended measurements ...
HJ says
As a follow up to my last comment about the recipe being extremely sticky. I managed to get the dough into a pan and after baking per directions the bread came out with a purple tint.
Tasted OK but strange . I followed the exact recipe with one exception, I used organic half and half but other then that I used everything to the exact measurement . Have enough of the Kims flour mixture to attempt one more batch. Anyone have any suggestions .
HJ says
I had the same problem as the other two had with the stickiness after allowing it to set in the fridge over night.
Hopefully by adding flower it will stop sticking to my hand. It didn't. Put this mess into my bread pan.
What a mess....Just put the sticky in the bread dry and had to use water to get it put equally into pan. I sue hope this turns out better then it looks..Been baking with a lot of different recipes and never had this problem. UGH.
Nancy says
Can I use buttermilk in place of regular milk?
Kim says
That may throw off the acidic environment. You could try it, but I have my doubts.
Amy Evans says
Hi Kim:
Can this bread be made with dairy free ingredients/substitutions? I’m starting an elimination diet and can’t have gluten, dairy, soy, or sugar… I’m not sure what that leaves!
Kim says
Yes, it can be made dairy free. I've used soy protein isolate in the flour blend and almond milk in the recipe with great results!!
Mary says
When making the Gf white sandwich bread, which oven rack position do you use ie middle or bottom.
Thanks
Mary
Kim says
I always use a lower rack position for sandwich bread, mainly because it often gets so tall that I don't want the top to get too dark.
Mary says
Hi Kim I have 3 questions for you. I just made my 1st loaf of sandwich bread and followed the recipe to a tee. 1. I watched your video and it seemed like my bowl of ingredients was 2x as much as yours. Did you make a smaller loaf?
2. Are the tangzhong ingredients taken from the recipe amounts ie Tangzhong instruction says 1/2 C of flour: is it minused from the 3 C flour in the recipe and the milk too?
3. Why does the inside of the loaf have a Pink color?
Thanks again
Mary
Kim says
Hi, Mary! I'll try to answer all of your questions.
1) I did not make a smaller loaf. What you see in the video is exactly what went into my loaf pan. The pan was an 8 1/2 inch by 4 1/2 inch loaf pan, which is the smaller sized loaf pan.
2) The tangzhong ingredients are already separated from the flour in the recipe so do not reduce the amount of flour in the recipe.
3) I've heard some people might have pink loaves of bread and the only thing I can think of is either the type of psyllium husks used (some will give a pinkish hue) and/or if you substituted the protein in the flour blend with an alternative protein, such as hemp.
Hope this helps!
Kat says
Hello Kim, do you have an FAQ on converting your recipes to sourdough? I see people have commented that they have had success doing so with this recipe but no measurements were ever listed by those commenters. Any help you can offer to help me use up this starter is appreciated!!
Shannon says
Hi Kim. Thank you so much for the recipe, I am about to start making my first loaf. I was wondering if I could freeze the bread dough and then pull it out and bake it when I need it. Is that a possibility?
Kim says
Yes, you can! Wrap the dough in plastic wrap (double wrap preferred) and place in a ziptop baggie. Freeze for up to 3 months. To thaw, you can either thaw it in the fridge overnight or, if you've preshaped it before freezing, you can put the frozen loaf of dough right in the loaf pan, cover it loosely, and let it thaw and rise at the same time (just like the frozen bread doughs they have in stores). It will take a long time, but it works!
Kimberly Wheeler says
I do that with all of her breads. I imagine you could. I would say, freezing the unbaked dough will kill some of the yeast. It still always tastes great and rises well!
Kim Wheeler says
Thank you soooooo much for all your hard work on these things! I was so sad when my 5yo was diagnosed. It is still hard sometimes but when I can send him things like this, he doesn't feel as singled out. My only issue is that I cannot seem to get it to properly rise the 2nd time so the loaf is dense. I tried the Brioche at the same time and that was amazing! I'm sure it is something I am doing, yeast and I have a love hate relationship.
Again, thank you so much! Our favorite is your cinnamon rolls! My whole family, who are gluten nuts, LOVES those cinnamon rolls!
Kim says
Awe, I'm thrilled you're enjoying some of my recipes!!
Sometimes some of the loaves, depending on the amount of enrichments, will take longer or shorter than others to rise. The sandwich bread takes a lot longer to rise than the brioche because there are so many enrichments in the brioche. I would just give it a little more time. My absolute favorite way to proof my bread is (shockingly) in my clothes dryer. Especially if there are dry clothes in there. I "fluff" the clothes for about 5 minutes, just to warm them up, and nestle my bread right in the middle of the warm clothes. It's crazy sounding, I know, but it truly works like a charm. Sometimes I'll have to do this more than once to keep the warmth going, but it really helps.
Phyllis says
I have never been much of a baker, so the idea of making something as tricky as gluten free bread is intimidating. But the store bought breads are so expensive and some NOT tasty I decided to go for it. To my surprise my first 🧬 loaf turned out pretty good.it is a little heavy, but a lot nger rise will fix that. Most importantly, it actually tastes good. Thank you, Kim, for bringing real food to the GF community.
Kim says
That's awesome, Phyllis! So glad you liked it!!
Olivia says
Thank you so much for this wonderful recipe. GF bread has been so expensive where I live lately and this is delicious, affordable, and easy to make. Got a great rise even while living at altitude! Thanks again <3
Lillian says
I’m at the shaping stage and I swear my dough looks lavender out of the fridge 😂 is that a thing? Or are my eyes playing tricks on me?? Anyway, I’m crossing my fingers it rises the way yours did…I never see an obvious difference, maybe I should wait longer than 2hrs if it’s night over the rim of the pan? Can I use my brow Taylor proofer? If so, what temp? Thanks!
Dylan Fichera says
Hi! I’m following everything to a T and this bread is way better than anything I’ve bought at the store. I’m just noticing the loaf is a little dense and heavy. I let it rest for a long time and cooked it until the internal temp was 205. I’m wondering if that’s the texture or if I’m doing something wrong. It’s a big hit, but it just seems heavy and not fluffy. Thanks so much!
Kim says
It shouldn't be heavy. Heaviness is usually a result of either under or over proofing, most of the time under proofing.
Irene Frost says
Made his yesterday following success with the hamburger buns. The bread was very crusty despite me tenting with foil half way through. I also cooked it till 210 degrees as temperature probe was very tacky at 200. The bread is good I’m just not too keen I think on the coconut oil, could I substitute something else for coconut oil. All butter or something else?
Irene Frost says
I guess I Needed to read your page again where you suggest canola oil not butter. Lol.
Angel says
Hi kim, I’m new to this gluten free, I just got diagnosed, thank You for your wonderful page, I founded looking for breads on YouTube, today I mix your recipe for the bread. Flour and I made your sandwich bread, it came out very good, but I do have a question for you, my flour and bread are not WITE like yours it has a purple color, can you tell me why?. Thanks in advance and God bless you.
Sincerely
Angel
Kim says
Hi, Angel! I think the purplish hue is due to the type of psyllium husks you used, especially if you used psyllium husk powder. I use Anthony's brand psyllium husks (see my bread flour page for the direct link).
Jessica says
So Google tells me that flaxseed is a good replacement for psyllium in recipes. However, the only thing I was able to find locally was flaxseed meal. I'm thinking if I put this through a coffee grinder that should be a little closer to the psyllium powder? I don't necessarily want to exclude it, but at the same time I have a violent violent reaction to psyllium. Or should I just change the measurement, such as in your dinner roll recipe?
Kim says
I would either change the measurement or leave it out altogether. If you leave it out, you'll need to adjust the milk in the dough to 1 cup (240ml).
Meghan says
Your recipes are always a smash success for me! My kids favorite gf sandwich bread (and the most affordable where I live) has always been Trader Joe’s but they’ve been having supply chain issues and I haven’t been able to get it for weeks so I finally tried this recipe and they LOVE it! Guess I’m going to have to bake a few loaves a week :). Does doubling the recipe work ok? My kids eat a lot of bread lol!
Kim says
That's awesome, Meghan!!! I think you could totally double the recipe 🥰
Meghan says
Also, update if anyones interested, I made this sourdough yesterday using Kim’s advice to convert her breads to sourdough and it was AMAZING!!!
DeeAnn Uhlarik says
Hi, Kim. I am making your brioche recipe tonight and will be trying this white bread recipe tomorrow. I'm wondering how many ice cubes is a few ice cubes? Thanks very much!
Kim says
Hi, DeeAnn! Just a handful or so, 3-4. It doesn't need to be precise. 🥰
Brenda Leonard says
Hi Kim, I cannot tell you how grateful I am to you for your amazing bread recipes. I have only done your artisan bread but look forward to some others. I have one question though. Whenever I place the proofed dough in the refrigerator it shrinks back to pre-proofing size. Is this normal? I can never get it to stay at double it's size.
Kim says
Thank you, Brenda! I appreciate your support.
Yes, it is totally normal for the dough to shrink in the fridge overnight. It will spring back into action once it's been kneaded and shaped, however 😊
Nosheen Ausaf Kidwai says
Hi. I live in Pakistan and whey protein isolate is not easily available. Can you suggest a substitute for it?
Thanks
Kim says
There are several substitution suggestions right on the flour blends page (listed right in the flour blends table). Are you unable to find any of those either?
Claudette Zimney says
Regarding the soft pillowy dinner rolls ... can they ever be made mini loaf size or will it collapse or not bake properly with larger dough size. Also I may have missed it, but can you place phsyllium husks in coffee grinder to create powder? Thanks
Kim says
Good question about the psyllium husks. I'm assuming it would probably work great in a coffee grinder!
I haven't tried it, but I bet this dough would work great as a mini loaf! You'd definitely need to adjust the baking time.
Ayesha says
Hi Kim, I can’t remember how I stumbled across your recipe but I’ve made this a few times now and each time has been a success. I omit the psyllium husk and opt for softened butter instead of coconut oil and it turns out great and still super fluffy. I have noticed the dough sticks to my fingers a bit as others have mentioned, but I can deal with it. My parents say I just haven’t learned how to show it who’s boss yet. Lol 😭
I’m allergic to wheat, eggs, and nuts so finding a plain sandwich bread recipe (that doesn’t have a weird taste or use a ton of fancy ingredients) has always been a challenge (and I’ve gone through a lot of recipes!) but it’s always been something I’ve craved. Now that I have your recipe, I could cry. Lol. Thank you so much! 🙂
Kim says
Awe, that's so awesome, Ayesha!! I'm so glad you're loving this bread. The psyllium husks would help with the consistency of the dough and make it less sticky, but if you don't use it, you can reduce the milk to one cup, which will make the dough less sticky as well. 🥰
Arly says
and here is the sandwich bread i’ve been looking for 🙂 Thank you, I will try it out next, but I think i will have to sub the coconut oil with something else.
Do you think shortening would be okay? OR maybe grapeseed oil ? I’m trying to avoid the coconut flavour:P
I’ve used grape seed oil for baking and it works great to keep moisture and have a neutral non flavour.
This tangzhong technique is fascinating! I’ve seen recipes for asian dumplings (like gyoza) made with this same technique using rice flour, nice one 😉 Thank you for sharing your hard work!
Kim says
Yes, I think it would work fabulously with shortening or grapeseed oil!
Thanks so much for your kind words!!
Steve Titolo says
Just tried out your recipe. Just one comment: Wowwwwwww.
Kim Garrett says
Hello, I was so excited to come across your recipe and try it! I am in the process of making my first batch and my question has to do with after it has risen the first time, then I placed in the fridge overnight, pulled it out and it is SO STICKY that I feel I could have used 3 cups of flour easy to keep it from sticking to my hands. I worked with it some and although it was still very sticky(I was afraid to keep adding flour and then making it dry) I placed in in the bread pan and its rising in the oven. Can you talk about the sticky part and about how much of your flour mixture to use to make it not sticky when kneading it with your hands and how much is to much to use? Thanks so much for all your effort you have put into making this amazing bread recipe and all your other recipes!!!
Kim says
Hi, Kim! I'm not sure why your dough was so sticky because it's not usually very sticky. Did you happen to watch my video? You'll see in the video about how much extra flour I add when kneading. It may be about 1/4 cup total, but it's really not as sticky as you're describing so I'm thinking something went awry. Did you use my flour blend or substitute anything within my flour blend? That is definitely crucial to getting the proper texture of both the dough and the baked bread. Also, sometimes it's the quality of the ingredients within the flour blend itself. For instance, I haven't been able to get my usual brand of tapioca starch and instead found an inferior brand that was very gritty and just didn't work in either of my flour blends, so much so that my pie crust was awful when it's usually very tender and flaky.
Stephanie says
I had this exact issue with 2 loaves I made this morning. I probably added between 1/2 - 1/4 cup of flour before just putting it into a loaf pan to rise and spent probably 5 min getting the glue dough off my fingers. I'm almost ready to bake them but I'm hoping they turn out OK! I didn't substitute anything in the flour mix or recipe so I'm not sure what happened?
Sandra Duke says
Hi there!. Can I sub the whole milk for coconut milk?
Kim says
You might be able to, but I haven't tried it.
Sarah says
This is honestly the best bread I've made. I have tried A LOT of recipes over the years, and this one is at the top. Never before have a found a recipe for bread that allowed me to actually make a DOUGH and not a batter!!! Thank you for creating this genius recipe! I have three loaves on the go right now. Two for stuffing for our Canadian Thanksgiving, and one for sandwiches for my daughter's birthday. One difference for me is that I use active dry yeast and proof it with the sugar first. I also add 1/8 tsp ascorbic acid (not citric) since that is also present in instant yeast (which I don't use because it's more expensive for me).
May I make a suggestion for cheaper superfine rice flour, though? Erawan makes excellent white rice flour, sweet rice flour (it's called glutINous rice flour; not gluTENous), and tapioca starch. They can be found in Asian grocery stores, or sometimes the international aisle at a regular grocery store. For example, it's $1.29 at my local grocery store for a lb! I checked with the company, and they are definitely gluten free flours (no contamination). This is what they look like: https://www.amazon.com/ESSENTIALS-Flour-Dried-Glutinous-Tapioca/dp/B08C6XLD2X/ref=mp_s_a_1_14?crid=NOJO1T3R26KD&dchild=1&keywords=erawan+rice+flour&qid=1633467170&sprefix=erawan+&sr=8-14
Kim says
So glad you liked the bread!!!
I've tried Erawan before and didn't care for the texture of it. I found it too grainy. The superfine flour I use is silky smooth without a bit of graininess. But if Erawan worked for you, then by all means continue to use it. Thanks, Sarah 🙂
Angi Maust says
This was so good that it actually made me cry! I haven’t been able to make soft “normal” sandwich bread since my celiac diagnosis until now. This is truly life changing and I’m grateful for this recipe.Thank you for sharing your talents and God bless you!
Kim says
Awe, thank you so much for your kind words, Angi! It's my pleasure to share my findings with anyone who wants them!! God bless you, too 😍
Sarah says
Do you think this recipe would work for making perogie dough? I would just leave out the yeast and sugar, and probably sub the milk for water. Then leave it in the fridge for a few hours to firm up. My thinking is that perogies have some chew, and are not delicate, so your bread flour mix should work for something like this.
Kim says
I honestly don't know, but you could give it a try. I've actually never had perogies, but they are on my list of many things to try to make gluten free.
Carlee says
Is Potato Starch the same as potato flour? I ordered tapioca starch & received pkg labeled flour, are they one and the sa me starch vs flour? Also, want to make wontons/pot stickers but wonder if you need to use expandex,for stretchability but that seems to be just tapioca starch on the label(Judee's brand) does not list any other ingreds. The baking steel you link to on Amazon is no longer available, can I use the pans with all the little holes in them to make Italian bread & baguettes instead? Could not find another steel remotely close to the one you had recommended. Thanks for all the great recipes!!.
Kim says
Tapioca starch and flour are the same thing. Potato starch and potato flour, however, are totally different and will produce drastically different results. I haven't yet perfected my recipe for wonton wrappers yet, but expandex is a modified tapioca starch and isn't exactly the same as regular tapioca starch.
Thanks for alerting me to the pizza steel problem. I don't know if pans with holes in it would work or not, but you could try it. This is the new baking steel I purchased a few months ago and it's amazing: https://amzn.to/3x5eJ0y 😍
Cara Snover says
Hi Kim, I feel like my bread has a squeakiness to it. Have you ever experienced that? Any tips to prevent it? Thank you! Cara
Kim says
No, I can't say I have. That's a description I've never heard of for a bread before. I wish I knew what to tell you as I've never experienced that before (and no one else has told me that either).
Charlotte Wheeler says
For theTangzhong are you using the existing flour from the 3 cups and the 3/4 cup milk from the 1 1/4 cups or using the amount from both?
Kim says
The amounts are separate, just like the recipe has them. In other words, for the entire recipe you'll need a total of 3 1/4 cups gf flour and 2 cups milk 🙂
Gerrie says
I have IBS and I am lactose intolerant. Can I use lactose free milk or will it not turn out? I was just diagnosed with IBS. I am so excited to try your recipes. Thank you for all your hard work.
Kim says
Yes, I think lactose free milk would work great in all my recipes!!
Matti says
Recipe seems good (as almost everything here is), but definitely was not done in the recommended time. I took it out of the oven after an hour, and even though the temperature was “done”, it collapsed into doughiness as it cooled. Will try again, and bake until it sounds like bread.
Tabatha says
Hi Kim! I’m new here and also new to GF everything! So thankful to have found your YouTube channel and your website! I have been GF for 1 month, so I’m trying to learn anything and everything I can to make things easier and taste a whole lot better, without the high cost. Lol
Is it possible to substitute the instant yeast for Active Dry Yeast? Thanks for your help!
Kim says
Yes! Check out this article on how to do it: https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706#:~:text=To%20use%20active%20dry%20yeast,4%20teaspoons%20active%20dry%20yeast.
Susan Staffel says
I'm now making this bread for the second time. I'm very pleased with the taste, texture, and especially the nice crust. I have found that it is impossible to knead the dough after overnight refrigeration. It is more like a batter than a dough, however, it has risen nicely and baked fine - after I manage to scrape it into the loaf pan. I have used regular white rice flour as I haven't yet found super fine. Could that be my problem? It's certainly nice to be able to have a slice of bread again. Thank you for that!
Kim says
It certainly could be the rice flour texture, Susan. You can find the superfine rice flour on Amazon (it's linked on my flour blends page) 😊
Rosemary says
I can’t wait to try you white sandwich bread .
In the recipe do you use the whole 1 1/4 amount of milk or do you subtract what you used in the in the Tangzhong?
Same with the flour 3 whole cups or subtract 1/4 ?
This is all new to me, look forward to a great bread!
Thank you!
Kim says
Hi, Rosemary and welcome to gluten free baking! I hope you enjoy this recipe!!
The amounts in the tangzhong have already been subtracted from the whole recipe, so use the full 1 1/4 cups of milk and full 3 cups of flour blend.
Hope that makes sense 🙂
María says
Hi, Im from Costa Rica, I want to try your recipes, but i cant find the whey protein isolate unflavored, only whey protein concentrate unflavored. What do you recommend? Thanks!!
Kim says
I would go with one of the other protein options I've listed in the flour blend, if you are able to find one of those.
EJ says
I have been gluten free for almost 7 years and have tried many GF bread recipes. I have to substitute xantham gum with psyllium husk since I react to it and most time the bread is mushy in the middle or to dense. Yours was AWESOME! While eating it, I kept saying this can’t be gluten free, it tastes just like the bread I use to eat . THANK YOU!!!!
Kim says
Awe, that's great, EJ!! I'm so glad you can enjoy great bread again 🙂
minca says
Hi EJ, did you omit the xanthan gum at all? And used more psyllicum powder? Thanks
Cara Snover says
our bread is bread is beautiful. My only question is that it tastes fermented / yeast flavor. Is that how it is suppose to be? Maybe I am letting sit too long in the fridge? Thanks for your help!
Kim says
Hmmm. I never noticed that with this bread at all. Maybe my tastes are more for a fermented yeasty flavor, though. You could try reducing the yeast by 1 tsp and see if that makes a difference.
Sarah says
Can I use active dry yeast, but just activate it first by mixing the sugar in warm water and letting it proof?
Kim says
Yes!
Taylor Clemson says
Hi Kim I tried making your sandwich bread today and I just had a question everything seemed to be going right with the proofing and baking although when I finally could cut into the bread it was more of the consistency of a crumpet instead of bread (in other words moist and a little bit dense) is that how it is supposed to be (I am a gluten eater who made this for my GF mother) or is it supposed to be dry like gluten bread is? She said the taste was better than a lot of breads she has eaten but I just want to know if maybe I needed to cook it longer or something went wrong
Kim says
It sounds like you didn't bake it long enough. It shouldn't be super moist, but not dry at all. Basically, somewhere in between.
Cara says
Hi Kim, can I make this bread in large quantities, like 4-6 loaves at a time?
Kim says
I suppose you could, Cara. Do you have a large enough mixer to fit the dough in? I've never tried it, but I'm sure at least 2-4 would fit in a regular Kitchenaid and if you have the pro model, even more.
Cara Snover says
Hi Kim, could I use cornstarch for tapioca starch? Also, have you notice a difference in brands you bought the superfine rice flour from? I have a vitacost brand and I was wondering if that would be ok to use. Thank you ! Cara
Kim says
Hi, Cara! I think using cornstarch would be okay, or arrowroot.
I've only ever used the Authentic Foods brand of superfine rice flour, but I just looked up the Vitacost brand and it looks promising!! Is it grainy at all? I'd love to experiment with it and might purchase some and see how it goes. It does look MUCH cheaper than Authentic Foods brand and I'm all for saving money 🙂
Cara Snover says
Great for cornstarch! Yes, I actually bought it by mistake not realizing it wasn’t authentic foods brand. It’s great and I don’t find it grainy like regular rice flour.
Deborah Feick says
Hi Kim, Just wondering if a nondairy milk can be substituted in this recipe. ( I dont have enough milk on hand) I was thinking of using oat milk which is fairly creamy. Thanks!
Deborah Feick says
Never mind🤣 I just found my answer in the recipe!
Derek Green says
My daughter found your site and after sourcing whey powder I tried your recipe, without the psylliam powder as none available locally, although I have ordered some online now. Being lazy I mixed the rest and threw it in my Breville Bakers Oven breadmaker on the basic setting and hey presto! A great looking and tasting white loaf, just a little dry as too warm to slice and bag up before bedtime.... Many thanks - will try some other recipes now. Derek - NZ.
Kim says
Awesome, Derek! Thank you 🙂
Tina A Allen says
Hi Amy. You website has literally changed my life. I live your flour!!! Since becoming someone with celiac these are the first EVER recipes that we all love. Thank you so much!!!! I'm wondering do you have a bread recipe I can put in my bread maker machine with a gluten free option. Your recipes are the BEST!!!!
Kim says
Thank you so much!
I don't have a bread machine myself, but I've heard from several people that they've had success with making some of my bread recipes in their bread machines.
Linda Wright says
I had used your bread flour blend with the recipe for gluten-free bread that came with my bread machine, and was quite happy with the results. But, then I tried your sandwich bread recipe in my bread machine, and I'll never go back to the other one! I just followed my machine's instructions, in terms of which order to put your ingredients into the machine, and it turned out pretty perfect!! I didn't think the tangzhong would work in the machine, so I just used full 1 1/4 cups of milk and 3 cups of flour blend. I may try the tangzhong the next time, just to see what happens, but I'll definitely be sticking with your recipe! Thank you!!!
Kim says
That's awesome! So glad to hear it worked 🙂
Irene Dickerson says
What can I substitute for the tapioca in your recipes. I’m allergic to tapioca.
Kim says
Arrowroot should work well as a sub 🙂
Jayne Roberts says
Hi Kim, I have been going over what I did, and I think the problem is that I used sweet rice flour instead of superfine white rice flour in the bread blend (not the flour blend). I investigated further and found that the two rice flours cannot be interchanged. I will try again tomorrow with the correct flour blend and see how it goes.....I will let you know!
Kim says
Yes, they are very different flours indeed. I'm so glad you found the problem!
Jayne Roberts says
Attempt #3 is rising nicely, after 2 hours I am ready to bake it. The first two loaves made with the wrong rice flour made good tasty doorstops! LOL The loaf is better, but I used a silicone loaf pan this time that was 8 1/2 x 4 1/2. It did not brown as much as I would like. I will continue to experiment and look for a metal pan that is not 9 x 5!
Jayne Roberts says
Hi Kim!
Thank you for an awesome pie crust recipe - hamburger pie and quiche are now back on the menu for my daughter.
I am trying to make the sandwich loaf, but I over proofed it the first time - it did not rise above the lip of the pan (and after I baked it, it would have been a good doorstop, but my daughter loved the flavour). I am now trying it again with using the oven heat to help. However, it is now 2 hours and I am just up to the lip of the pan. I am about to bake it and hope that it is not overproofed too. I am wondering if the overnight portion of the recipe was too long - about 19 hours. When you mention leaving the dough in the fridge overnight, how long is too long for the dough to be in the fridge? I also have been using active dry yeast, not instant yeast (Kris has a corn allergy and is allergic to ascorbic or citric acid in the instant yeast). I checked and the substitution for the yeast is 1.25 times, so I have adding 2.5 tsp of yeast....is that too much yeast? Thanks for the help and any tips would be greatly appreciated.
Anita says
I'm wondering can you makes this in a bread machine with a gluten free setting?
Kim says
I've never done it, Anita (I don't own a bread machine), but I do believe it would work. Some of my other bread recipes have been tested in bread machines by readers like yourself and they've had great success!
Rachel Johnson Mueller says
Any suggestions on bread machines? I've had successes on several recipes of yours and I'm thinking of making the bread regularly. I'm a lazy girl however sooo, bread machines?
Kim says
I'm not familiar with bread machines, but I did a little research and found these two to be the top for gluten free bread making: https://amzn.to/2KBR5WN https://amzn.to/2KXeVMM
Susan Butler says
I just received the Pohl Schmitt bread machine for Christmas. I've only made one loaf of bread so far, and definitely agree that Bob's Red Mill gf flour is granular. (My loaf has the mouth-feel of cornbread.) I'm in the process now of buying all the ingredients (waiting for psyllium husk from Amazon) and will try this recipe in my machine. I'll post again when it's done.
Cecilia says
I was wondering if the psyllium husk have to be in the powder form or just psyllium husk will do? Can't wait to give this a try!
Kim says
It needs to be powder definitely 🙂
Jennifer Liers says
I have made this recipe twice and had differing results on the consistency of the batter but both times I could NOT get it to rise. Do the ingredients need to be certain temps? Or mixed in a specific order? I cant figure out what I'm doing wrong.
Kim says
Are you putting it in a nice warm area to double in size? I like to put my oven on the "warm" function, which is about 170 degrees F and then turn it off and put my dough/bread in to rise. It seems like it might be too warm for normal gluten baking, but it seems to be just right for gluten free baking/rising. Also, is your yeast alive?
Jennifer Liers says
The first two tries i did not do the first rise in a warm oven. This third time i warmed the milk as well as did the first rise in the oven. It actually did double in size this time. But I still can't get it to rise the second time. Do i need to let the dough warm back up out of the fridge before shaping it? I'm at a loss.
Kim says
You shouldn't need to. I'm at a loss, too for what's going on. It should be very simple to make and rise. I would let it rise for as long as two hours if need be, and then put it in the oven and see what happens.
Bunty says
You have come as a fairy godmother... Thanks for all your recipes .
Kim says
You are too kind!
Nita Hopkins says
Hi Kim
I was so excited to make your sandwich bread. I don’t know what went wrong. I looked over the recipe two or three times and I did everything right .my coconut oil had turned to liquid. but I don’t think that would make my dough the consistency of thick gravy. I was so disappointed. I let it rise a couple of times and it was still thin. I didn’t want to throw it out. So I just poured it into a loaf pan .and let it rise. It came out a pretty loaf of bread accept the crust was a little tough..I just don’t understand why it turned out so thin. Hope you know the answer to this.🤪
Kim says
Hi, Nita! I always ask this question when readers have problems with any of my recipes: Did you substitute anything within the flour blend itself? Especially the potato starch? Several readers have accidentally used potato flour instead of potato starch and it makes a HUGE difference in the final outcome. It's very liquidy and thin and the final baked bread is tough and horrible.
Nita Hopkins says
No Kim .I used potato starch.
Lyn Stans says
Good morning, Kim
This bread with your flour mix is absolutely delicious. I made it yesterday and everyone loved it. I'm back on the site today so I can make more and have some in the freezer. Our entire family of eight have gone gluten-free for the sake of my seven-year old grandson with celiac so it takes a bunch of bread when we make sandwiches. My daughter doesn't eat much bread ever, but she liked this, even commented about the little bit of nutty scent to it. The flour smells delicious.
I now have two canisters of flour - one with Kim's all purpose flour, and the other with Kim's bread mix flour. Had to try both right away to be sure they worked and everyone is thrilled with the results.
Thank you so much for all the work you went through to find this and now for sharing it with all of us.
Nathaly Saucier Livano says
Hi Kim,
I seem to react to all kind of proteins I have tried (pea and soy - and I'm allergic to mil so whey is not an option). Do you think I could omit this ingredient from your bread mix or could I replace it with collagen / gelatin ?
THank you for your feedback.
Kim says
I really don't think so. All I can say is try it and see, but the protein is there to replace what gluten is in regular wheat flour--protein.
Nathaly Saucier Livano says
would adding an egg help?
Kim says
You could try it!
juni chan says
Maybe powder egg white will work better since it is dry or you could try brown rice protein too
Sarah says
Did you ever try the collagen? I imagine gelatin may not work, but I was thinking that collagen may. I tried with pea protein (despite the warnings on the flour mix page; lol), and yes, it is a dense loaf.
April Martell says
I've made the artisan bread with collagen in the flour mix (it was what I had on hand the first time I tried the recipe) and it worked.
Andy says
I'm about to try this recipe out using powdered coconut protein, and I'll let you know how it goes.
Catherine says
I can't wait to try this as an alternative to our sourdough bread! Do you think it would work with the sourdough starter instead of yeast?
Kim says
I do!!! I need to start trying all my breads with the sourdough starter, but I spend so much time developing the original (and so many ingredients) that I don't always have the time to do it.
Catherine says
I have so much starter, that I need alternative recipes to use it. I will try this recipe with it, and keep you posted. Your english muffin recipe works great with the sourdough starter. 🙂
Sasha Kay says
Hi Catherine I’m a bit late to this party because I’ve only just started following. But I’ve been trying kim’s gluten-free sourdough starter and just in the process of getting a nice ripe mix. Did you try using sourdough starters on some of the recipes and if so how successful were you. Many thanks 💞🇨🇦💞
Ann says
Looking forward to trying this! Would your GF bread flour mix work well as a substitute for the wheat flour in a traditional recipe for, say, focaccia bread? If so, would you recommend matching the flours by weight measurement versus cup measurement, given that your blend weighs slightly more? Thank you!
Kim says
Hi, Ann! Yes, I would recommend matching the flours by weight instead of cups. However, when it comes to gluten free bread baking, it's usually several components that I change and I often don't get it right on the first try (it took me several years to develop my cinnamon rolls and croissants). That being said, I DO have a gluten free focaccia bread on the blog that's really great if you want to try that. Here is the link for it: https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/ 🙂
Ann says
Thank you! I will check it out!
Traci Tutt says
Hi Kim although I loveeeeeeeeeee your breads I just discovered I have sensitivites to nightshades which unfortunately includes potatos so I was just wondering if you think I could substitute the potato starch with arrowroot or tapioca. Thanks again for all your hard work in creating these recipes;.
Kim says
Oh, no! I'm so sorry.
I think either of those may work just fine. I can't say for sure since I've never tried it myself, but I have high hopes 🙂
Matt S says
Hi Traci! I'm a bit late to this but I wanted to also offer my experience. I substitute both the tapioca starch and potato starch with cornstarch, 1:1 by weight (I do this for most of Kim's recipes), and it works well. I do it mainly for cost and the results are very similar. The only difference I've noticed is that the bread might dry out quicker after the first day because of all the cornstarch, but I usually store it in the freezer anyway.
Leah says
Substitute the potato starch for sweet potato starch. You’ll also want to stay away from tapioca starch and sun it with arrowroot starch. Tapioca can have derivatives of nightshades in it.
Ellen Hopkins says
Never mind Kim .I saw the answer on your last recipe. I saw the answer to using coconut oil.
Ellen Hopkins says
Kim.Is there a substitute for the coconut oil
Sharon Dora says
Hi Kim,
Do you use refined or unrefined coconut oil?
I can’t wait to try your recipe! Thank you!
Kim says
Hi, Sharon! I actually used unrefined, which has a slight coconut flavor to it but you can't tell in the bread. But I think you could really use either with great results 🙂
Gillie says
I can’t wait to try this! But the reason I’m leaving a comment is to give you a giggle. We live in Arizona where summer temps are crazy hot, and poor hubby after living in Alaska for the majority of his life melts in the heat, so our house is cold, 70. So I put anything I want to raise out on the lanai! It works a treat !
Kim says
Haha! That actually is a great idea, Gillie! I might have to try it (it's not as hot here as I'm sure it is where you are, but it's always in the 90's and humid as ever).
Doreen Healey says
Hi Kim. I live in Sharm El Sheikh, Egypt and PSYLLIUM HUSK POWDER And Tapioca flour are not available here. I have a friend that visits me every year and she has coeliac. I have perfected many gluten free food items such as pastry, batter, filo pastry for spring rolls, crumpets, pasta etc . However, the one thing I cannot seem to get to my liking is bread. Most recipes include eggs and I find this makes the bread have a cake like texture. I’m really anxious to try your bread recipe but I’m wondering what I can substitute tapioca and PSYLLIUM HUSK POWDER with. I should be grateful for any ideas you may have. Thank you.
Kim says
Hi, Doreen! You're in luck because I think the two things you can't obtain are actually the easiest to substitute in this recipe! For the tapioca starch, can you get arrowroot? And for the psyllium husk powder, I would just leave it out and then reduce the milk to just 1 cup (240 ml).
I hope this helps 🙂
Doreen Healey says
Hi. I am in the process of making your gluten free sandwich bread. The first rise was perfect but after four hours in the fridge I got to the stage of the second rise and I have left it for one hour so far and it doesn't seem to be rising again. What could be the problem? Doreen
Kim says
Hi, Doreen! Sometimes it takes longer than an hour, especially if it's coming right from the cold fridge. I would just give it more time and maybe put it in a warmer area to rise.