Isaiah’s Gluten-Free Sandwich Bread


It’s such a loaded word in my house and in my family’s lives, and it has so many definitions: Comfort, Happiness, What I Used to Eat, What I Can’t Eat Anymore…

When Isaiah was first diagnosed with gluten intolerance, this is the first food he lost that really mattered. And it was one of the first foods I tried to replicate. I had successfully made other types of bread-like doughs: rolls, waffle bread, pizza, baguettes. But never a loaf of sandwich bread, which is what Isaiah wanted—and needed—for school lunch. After many failures, I had given up…until now.

A few weeks ago, I started playing around again with making sandwich bread. After about 10 loaves, I made a loaf we liked. Then, it was time to make the loaf we LOVED.

I posted a picture of my first loaf on Facebook and Twitter, and it was warmly received with dozens of smiley face emoticons and requests for the recipe. I even received a request from one of my favorite food magazines—Saveur, who had invited me to print the recipe on their website as part of their special April 2011 Sandwich Issue. Yes!

Visit for my gluten-free bread-making story and step-by-step photos!


Isaiah’s Gluten-Free Sandwich Bread

Yield: 1 loaf


1¼ cups (170 g) brown rice flour, plus 1 tbsp. for dusting

1 cup (113 g) sorghum flour

1 cup (115 g) tapioca starch

2/3 cup plus 1 tbsp. (85 g) whey powder

2 tablespoons (30 g) sugar

1½ tablespoons (12 g) xanthan gum

1½ teaspoons (9 g) salt

1 packet (7 g) active dry yeast

2 large eggs (100 g), at room temperature

¼ cup canola oil (85 g), plus more for greasing the pan

1¼ cups (284 g) to 1½ cups (340 g) seltzer, at room temperature

1 teaspoon rice bran, plus more for coating the pan


  1. In a large bowl, whisk together the rice flour, sorghum flour, tapioca starch, whey powder, sugar, xanthan gum, salt and yeast.
  2. In a small bowl, whisk together the eggs and oil.
  3. Place the flour mixture in the bowl of a standing mixer fitted with the paddle attachment. Add the egg mixture and with the motor on low speed, slowly stream in the seltzer until a sticky, stretchy batter-like dough forms. Increase the speed to medium-high and mix for 4 minutes.
  4. Meanwhile, grease an 8 1/2-by-4 1/2-by-2 2/4-inch loaf pan with cooking spray and coat with rice bran. In one piece, scoop the dough into the pan and gently smooth out the top with greased fingers (to avoid degassing). Cover loosely with plastic wrap and let proof at room temperature for about 90 minutes or until the dough peeks over the top of the pan.
  5. In a small bowl, stir together the rice bran and 1 tbsp. rice flour.
  6. Place a pizza stone (or a heavy duty cookie sheet) on the middle rack of the oven and preheat to 350ºF.
  7. Lightly dust the loaf with the rice bran mixture and using a serrated knife, diagonally score the loaf three times, 1/4-inch deep. Bake until golden brown, about 1 hour. Remove the loaf from the pan and place directly on the pizza stone (or cookie sheet). Bake on the pizza stone (or cookie sheet) until the loaf sounds hollow when thumped on the bottom, about 15 minutes. Place the loaf on its side on a wire rack to cool completely before slicing, about 1 hour.


You can store the bread in an airtight plastic bag at room temperature for up to four days, refrigerate for up to two weeks or freeze for up to three months.


  1. Oh, hooray!!! I cannot wait to try this — and it looks easy enough, too! Your recipes are always a hit with me (g-free) and the rest of my family (not g-free!) THANK YOU!!

  2. When i got your cookbook i cried, finally I can eat my comfort foods! So happy to find your blog:). Thank you for making yummy food and sharing your insights with busy food allergic families!

  3. Hi Silvana,
    Anxious to try the bread. I need a little help with the bake time as it says in the recipe about 15 min and on Saveur in the step by step with photos it says bake one hour. Please let me know which. Thank you for your gluten free website and recipes, you make our life so much easier.

  4. Hi Sandi,

    Thanks for writing! I just looked at the recipe on Saveur, which is correct. First you bake the loaf for 1 hour, then remove it from the pan and bake an additional 15 minutes. I hope that helps!

    Talk soon,

  5. Hi Leslie and Dana,

    Thank you so much for your sweet words! Let me know how the bread baking goes!

  6. Your recipes are fantastic. I make them for family gatherings and anytime there is a pot luck meal. I want to make sure my kids have a sweet to eat afterwards like all their friends.

    I do have a concern. Is there a milk free alternative that works well in this recipe? I was thinking of using Vance’s powder potato milk in place of the whey powder. Is this a good idea, or do you suggest something else such as a soy based milk powder?

    Thank you.

  7. Looks great Silvana! I need to know about the dairy free version as well.

  8. I too am interested in a dairy-free version if there is one. I just got your cookbook today and am so excited. Also, wondering if you have a good recommendation for an egg substitute? My son can’t have those either! Thanks so much!

  9. I’m not sure what whey powder is. What brand do you recommend?

  10. Hi everyone! Thanks for writing! Notes on the whey powder:

    The brand I used (and picked up at Whole Foods) is Niblack (

    If you’re dairy intolerant, you can sub soy milk powder (the brand I’ve seen at my supermarket is Better Than Milk). If you’re allergic/intolerant to soy, you can use rice milk powder, although it doesn’t have any protein in it.

    Also, Stephanie, I’ve never heard of dry potato milk. Fascinating!

    As far as eggs, the preferred substitute of my egg-free friends is flax gel. Here’s info I found on the Living Without website:

    To make flax gel, combine 2 tablespoons flaxmeal with 6 tablespoons hot water. Let mixture sit for 5 to 10 minutes until thickened. Add to batter as instructed. Bake for an extra 5 to 7 minutes until done.

    Hope that helps and I can’t wait to hear all of your adventures!


  11. Hi Silvana. Love your cookbook. Especially the waffles. I am gluten and soy intolerant but my brother who lives with me, and who I cook for, has no gluten issues. He begs for the waffles. I am looking forward to your bread recipe. Thank you for sharing all your hard work to provide recipies for all of us.

  12. I’ve been having problems finding whey powder. I even went to my local Whole Foods but all I found were the whey protein drinks in the supplements section of the store. Where in Whole Foods did you find the Niblack whey powder? I have the Organic Valley nonfat dry milk and organic buttermilk blend. Would either of those make a suitable substitution?

  13. HI! Your book made me cry too, finally my daughter could enjoy her meals again and we could too! I was super excited to see the bread recipe, looks awesome, but I have a question!

    The Yeast – I was always taught to proof Active & Traditional yeast. Your recipe calls for the active dry yeast, but no proofing. I have never had any luck when I add it in with the flour. I started using bread machine yeast for recipes that called for it to be added to the dry ingredients. Otherwise I had balls of yeast in my bread! Can you tell what I am doing wrong to make sure that when I make your bread this week, I don’t tear my hair out when I see little balls of undissolved yeast! Or can I use bread machine yeast in the active yeasts place?

    Thank you so much! Cheerse, Joleen.

  14. The chicken rice tetrazzini is AWESOME! Penny’s apple-brown sugar coffee cake is excellent as well. My husband can’t believe the recipes I make from this cookbook are gluten free! I love to bake and when I found I had a gluten & dairy intolerance I couldn’t imagine life without baking. I am so happy I found this cookbook, I have my oven back!!

  15. Wow, good for Saveur for including GF in their “Sandwich” issue and good for you for coming up with such a gorgeous loaf of GF bread. I love the word “breadventure.” I’ve been playing with GF baking for a decade and it can definitely be an adventure. Especially bread!

  16. I was wondering about the whey. It looks like it’s just dried whey, not a whey concentrated protein powder. Am I right? I’m having trouble finding just whey powder, everything locally seems to be the protein shake mix. I’m on the west coast, and our whole foods doesn’t carry the niblack. I can order it through their website, but shipping is more than twice the price of the powder. So I wanted to make sure there wasn’t another option could buy locally.

  17. Hey Silvana:
    I was surprised to see the whey in the ingredient list – I thought I understood from your cookbook (which I love), that Isaiah didn’t eat dairy. Anyway, curious what the purpose of the whey powder is in the recipe. Can it be omitted altogether, and use a combination of almond milk and seltzer for the fluids?

  18. I just had to tell you that I used the sandwich bread recipe in my bread machine. It turned out beautifully. I used one and a third cup of the seltzer…sort of a middle of the road amount.

    Today I decided to experiment with a mock rye bread. I added one teaspoon of vinegar, two tablespoons of molasses and a tablespoon of caraway seeds. It is really good!

    I also have to say thank you for a pancake recipe that actually works. I love the book. It’s given me a chance to taste some of the things I’ve really missed, since I had to go gluten free eight years ago.

  19. Love your cookbook! So excited to find your blog! Thanks for all the yummy recipes! You’ve made me enjoy cooking allergy free.

  20. is there a difference between whey powder and whey protein isolate?

  21. BTW, as whey powder is not to be found in any of the stores I have been haunting in my neighborhood, I decided to try using organic non-fat powdered milk. That seemed to work just fine. Then I did an experiment substituting half the powdered milk with Montina Baking Supplement. It’s made from 100% Indian Rice Grass and is naturally gluten free. A 2/3 cup serving contains 24 grams of fiber and 17 grams of protein. It’s a native American grass that is drought tolerant and it works wonderfully in the bread. I’ve even tried substituting it for all the whey powder and it came out great. It’s a terrific way to add fiber and protein to this recipe.

  22. I came across your bread recipe on the web and would love to try it. My question is what would you suggest as a substitution for whey protein? I am lactose intolerant.

  23. Very interesting! But have you had any success with any gluten free bread machine recipes?

    • Hi Donna, I’ve never tried a bread machine before. Please let me know how the bread turns out if you give it a try!

  24. Hello Silvana;
    I dont know where to get Whey powder here in Canada. Is there a substitute for it?

  25. Hello Silvana
    Is seltzer like a carbonated water?

  26. Looks wonderful. What is the caloric value for this fabulous bread? Thanks for the info.

  27. Just wanted to add a comment that I made this recipe last in my Zojirushi bread machine on the gluten free setting and it turned out GREAT! Best GF bread I have tasted yet. I did have to smooth the top once the baking cycle started, and next time I will remove the mixing paddles (they left BIG holes in the bottom of the loaf). I have shared this recipe with my entire family.

  28. Is there a difference between the whey powder used for baking and the whey powder sold in the supplement section of the grocery store?

  29. Silvana,
    I tried your sandwich bread recipe for the first time last Saturday.
    I’m not an experience baker and thought I would give this a try. I am super impressed with the results. I think my oven runs a little hot because the crust was little thicker than I think it should be but the texture and the taste were terrific. What a great job you’ve done with gluten-free bread.

  30. Hi Silvana, just wondering if I could use dough cycle for your GF bread? I use to do it with my regular bread and then I got two loaves instead of one. I can’t need or stir because I have arthritis in my hands.

  31. May I ask…I notice on the the all purpose flour mixture, it is tapioca flour, but in this recipe, you have down tapioca starch. I purchase the flour from Shiloh, but they don’t carry the starch. May I ask what you use for this recipe? Thank you!

  32. Hi Silvana,
    My brother got me your cookbook when I married my husband, Isaiah, who is gluten intolerant..and we love it. I tried making this bread yesterday and for some reason it didn’t rise. We love the flavor so I’m going to give it another go but wondered if there’s something I can do to make sure that it rises? I followed the instructions to a T. I read online that it is easier to make bread rise with milk. Can I sub the seltzer with milk? Thanks in advance for any advice you can give.

  33. Hi Silvana, thank you so much for creating such wonderful GF recipes. I have purchased your cookbook and love the recipes. I cannot seem to receive your weekly recipe which I have signed up for many times. I am also wondering why you did not use your flour mixture for the sandwich bread. I am going to try making your sandwich bread recipe. Thank you. Kathy

  34. You ought to take part in a contest for one of the finest sites on the web.
    I’m going to recommend this website!

  35. I have tried MANY gluten free bread recipes and this one is by far the best! I substituted sorghum flour for oat flour cuz I dislike sorghum, didn’t use flour to coat the pan and baked it for the hour only, it was hollow sounding when I took it out. I was anticipating it to fall since every loaf I’ve made has in the past but it didn’t!! It stayed it’s size 😀 TYSM for sharing this recipe!!

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  37. I’m worried about the whey powder as I am lactose intolerant. What can be substituted for this??

  38. Hi,
    I can’t believe I am only just finding your site. Thanks you for the wonderful looking recipes and for using weight measurement. GF baking is difficult to begin with but using weight measures makes it less challenging.
    Thank you.