Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

Gluten free bread is a staple of our diet.

When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there.

We finally found some and, upon trying it, promptly spit it out. It was horrible!

John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school.

By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten free bread that was either dense, wet, full of air holes, or incredibly misshapen.

At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread.

One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart.

The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often  mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.

Finally! Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
12 oz. water (1.5 c) (105 degrees or a little less than hot)

11 oz. (approx 2.5 c) GFCS’gluten free flour mix
2 tsp. xanthan gum
1 tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar


1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

  • If you are allergic to corn I’ve developed a corn free version of this recipe that uses tapioca starch, almond flour, and guar gum. The recipe is currently available as part of the Gluten Free Bread 101 class
  • If you’re looking for a gluten free milk bread recipe, you can make this bread using milk instead of water. In fact, I originally developed it with milk and then switched it to water to cut down on the cost and to make it casein free. If you are on a dairy-free diet, then you may use a plain gluten free non-dairy milk..
  • If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.


  1. Elizabeth G. says:

    Thanks so much for this website! We have recently found out that my two teenage kids, as well as myself, are gluten-intolerant. My daughter and I are also dairy- and egg-intolerant. Quick question about your Finally, Really Good Sandwich Bread recipe: Have you ever tried egg substitute (powder, you add water before adding to recipes) instead of the water & flax seed substitute you suggest? We love flax seeds, but I wondered if the egg substitute might result in a higher rising bread? Thanks for your reply!

  2. Jodi:
    I forgot to thank you thank you thank you for your flour mix recipe! I used it for bread, mixed it for a couple minutes as you suggested, cooked it in the oven as Mary Frances suggested, let it rise just to the top as you suggested, and presto! I had a loaf of fluffy bread I don’t have to toast. Yay!!!!! I meant to add some ground flax seed, to up the fiber a bit, but forgot. I will try that next time. Anyway, I cannot thank both of you enough. I was never much of a baker, but the economy has decided for me that I will no longer buy storebought gf baked goods. This site has proved invaluable.

  3. Thanks so much. If it wasn’t for Mary Frances website and her intial recipe, I would never have been able to get it sooooo fluffy. So Kudos to her for sure.

    I have some good cookie recipes if anyone is interested.


  4. @Jodi,

    Yes, please, for the cookie recipes. :) The only one I have which doesn’t have what I can’t have, is gluten free snickerdoodles. They turn out fantastic and are terribly addictive.


  5. @Jodi:

    If you want to send me the recipes, I can post them here on the blog so that you don’t have to give our your email address (or wait for me to remember to relay your email address to everybody that wants it, b/c Lord knows that might be a while!)

  6. I would love to try this recipe but I am also allergic to corn and have problems with Xanthan gum (which it seems is manufactured on corn). Can you suggest a substitute for the corn ingredients and the gum (particularly the gum)?

  7. I am so excited to subscribe to this website. I subscribed to this blog/website several months back when we were considering a GF/CF diet because of our son. (ADHD combined type and mild PDD-NOS. He is on the spectrum). We are on a GF/CF diet full time now. It’s great and not that hard. Except for the bread. I’m so happy I have a great bread to try. I have used the Bob’s GF Bread Mix, added chia seeds and flax seeds to it. Came out great. Also, the magazine Living Without is phenomenal. ( Great for people with any kind of food issue. (soy, wheat, eggs, nut,)

  8. Kristin says:

    I am new to GF eating and baking and I am willing and excited to experiment with different recipes for this way of living. I would like to know if it is possible to make a “Buttermilk” bread for the bread machine using your recipe for Finally, Really Good Sandwich Bread recipe. My 6 year old son loves the traditional Buttermilk bread, and I was hoping to use either buttermilk powder or fresh in the mixture. I need to know if this is possible and how to make the adjustments. Thank you for your help.

  9. Yipeeeeeeeeee I am so excited to have found you.. I have lots of reading to do. My fiance is gluten free and really misses bread especially.. I have never made a loaf in my life but my mother has and we do have the breadmaker so wish us luck :) thank you!!

  10. I have a seven year old daughter who is allergic to almost everything. Soy, corn, wheat, tomatoes, potatoes, strawberries, peaches, latex, pears, apples, etc anyone have any tips for me? If so, please email me @ Welch.24@hotmail with the subject listed as allergy thanks. We just got diagnosed in January and are having a really hard time.

  11. Just made the “Really Good Sandwich Bread’. Because i am in NZ i have different flours that i can access…
    I used
    3 parts brown rice flour
    3 parts corn flour
    2 parts Organic Buckwheat flour
    1 part Cornmeal
    I dont have a bread maker so baked them in the Oven at 190 degrees C for 30 mins and…
    Wow… this bread turned out stunning : ) I made some into buns too and these rose up a bit better!

    Thanks for an awesome website!

  12. Hi there,

    I have the oster 5814. It is my firs time using it. I am not sure what to do because there are so many instructions. Do I just plug it in and set it to 80minutes and does that bypass every other setting? Have any tips? Thanks, Tracy

  13. I tried this bread (again) but I keep having the same problem. I am using the conventional over directions which say ‘cover with a damp dishcloth’. When I take off the dishcloth parts of the dough stick to it and then it starts to deflate. If I don’t cover it the dough forms a crust and it doesn’t rise properly. Any suggestions?

  14. OK. Now the bread is out of the oven. It is really crisp on the outside, and gooey in the middle. Would that be because it deflated? This is what I used in the recipe. Because I am allergic to corn I used a flour mix of 3 parts brown rice flour, 3 parts tapioca starch, 2 parts sorgum, and 1 part almond. I also used guar gum in place of the xantham (again because of the corn allergy). I am also allergic to eggs so I substituted a soy & starch egg mix for the two eggs. The bread tastes great but it is gooey. I really want to perfect this loaf because I really miss my bread. Cam you figure what I am doing wrong?

  15. Hi Marni
    I bake bread frequently and the successful trick I use is to let the bread rise (uncovered) in the oven on the “Warm” setting. It is around 160 degrees. You can also use the “Proof” setting which is around 125 degrees. When it has risen for the recommended amount of time (after awhile you’ll be adept at being able to tell when it’s risen enough), simply turn the oven to the required baking temperature (usually around 350 degrees) and bake your loaf.
    Regarding the “gooiness”…. I find that using almond flour makes things very, very difficult and yields inconsistent (but usually poor) results. BTW, in addition to being GF, I also bake without dairy OR eggs.
    Good luck…hope this helps!

  16. I’ve been making GF bread in my bread machine for about 7 months now with very mixed results. I made this recipe on the weekend, i mixed all the sections together and then put into my bread machine on a dough only setting and let it mix and knead. I then let it rest in the machine and it just kept on rising. i then used the bake only setting. It was amazing! the best ever bread! All i ate all weekend was fresh bread. So good. I can’t wait to make it again with hopefully the same results. I did make some small changes to your flour mix, i didn’t have any corn starch in my pantry so i used a mix of potato flour and tapioca starch, and left out the masa harina as i didn’t have any of this. I guess that would also work for corn allergies. Thanks for being an angel!

  17. @Bonnie
    Thanks for the info. I’m on the hunt again. I tried the oven proofing method. It seemed to work fine but when I cut into the bread, under the perfect looking top was a big hole (i.e. it fell under the crust). It still tasted good. I would try it without the almond flour but now I have a different problem. I am reacting either to the Sorghum flour or the soy ‘egg’ (I think). After a couple of days of eating my bread with this flour combination I developed swollen joints and felt very lethargic and achey. I hadn’t had any soy for over 3 months (because I couldn’t find any soy milk that didn’t have corn products in it; I finally found some), but the sorghum also is a new flour to me in the past two weeks so I’m not really sure. Sigh. I can’t use the flax ‘egg’ mix because my body doesn’t seem to like flax (creates ++gas and cramping). I can’t have corn so the corn flour and masa harina are out. I’ve tried both quinoa and chickpea flours in place of the masa harina but I don’t like the bitter tastes they give. I react to buckwheat as well. Does anyone with wheat, corn, egg and dairy allergies have any success with this recipe?

  18. I’ve tried it! It is pretty good! Check out my new website, with Gluten free, dairy free, sugar free reviews and recipes. Other allergies/intolerance’s are noted as well!

  19. hi there, i eat gluten free too. what would the adjustments be for baking bread in an oven? sincerely, jodi

  20. Mary Frances, I have made the bread twice in a bread machine by Breadman that has a GF setting. I cannot adjust the time for GF so it is preset for 77 minutes. I followed directions and mixed with a mixer before going into the machine. I have 2 problems: how do you make the top of the bread not look lumpy after is cooked? The sides caved in, how do I prevent this from happening? (I accidently left the paddle in could this be the reason) My 17 year old celiac daughter loves your website!!!!

  21. Hey Mary Frances! I want to thank you so much for putting up this site. It’s so informative. I just started gluten free 2 months ago, and after seeing my results my husband wanted to give it a try. He no longer has IBS symptoms and has more energy. (For me, gluten makes me really bloated, tired, irritated…) We tried one loaf of frozen bread that cost $5 and it was alright as toast with butter, but horrible for sandwiches. I just made this recipe for I think about $1.50 or $2. I let it double in size at room temp (45 mins), baked for 50 mins at 375, and then let sit for 15 at room temp. I love the crust, but the inside gives when chewed and feels more like oatmeal or something. I’m not sure how to explain, but definitely lacking a certain mouth feel. I used a 9×5 pan but next time I want to use one of the shorter pans to get a higher loaf. I’ll have to bake it longer. I used sorghum in place of soy. OH, I also used Ener-G egg replacer instead of 2 eggs. Maybe that’s what’s wrong with the texture, but it usually works great in regular (gluten) cakes and baked goods.

    Has anyone tried arrowroot powder in place of corn starch? I have a bunch to use up. I’d like to replace it with tapioca or potato starch but I couldn’t find either at Whole Foods. I bought potato flour thinking it might be the same thing. It’s not…

    • @Kelsey, that does sound strange. Can you use flax eggs instead of the egg replacer? It’s still not quite the same, but it doesn’t feel like oatmeal!

  22. Schuble Cook says:

    Dear Mary Frances,
    Last year I was diagnosed with celiac disease and after putting it off for a year went on the gluten free diet. Everything was okay except bread. The breads that you buy look terrible and taste worse. I got your recipe for “Really Good Sandwich Bread” from one of the recipe a day web sites and have a vintage bread machine (1988 machine with only Japanese writing and a Japanese manual, I don’t read or speak Japanese and I am a 77 years old male). I tried the recipe and after only one failure am now making very good sandwich bread. Almost as good as bought gluten whole wheat bread.

    Thank you very much.

    Schuble Cook

  23. Anne Brooke says:

    I am new at baking bread – now I have to for my husband and 5 year daughter both diagnosed this past month. I have tried 10 different recipes – all are delicious BUT when I take my bread out of the oven – no matter which recipe I have used – they fall to half the size. They look so good in the oven then poof like they didn’t rise at all. What am I doing wrong?? Our kitchen is warm so the bread I don’t think is cooling too quickly. My daughter wants a “normal” size sandwich again! Please help. Thank you. Anne Brooke

  24. Schuble Cook says:

    Anne Brooke

    I too am new to baking bread, I use a vintage Japanese bread machine that bakes a vertical loaf. I make Mary Frances’ Really Good Sandwich Bread and cut the loaf vertical and get almost the same size slice as standard bread. Makes great sandwiches.

  25. This is the real deal. I’ve read about the supposed light fluffy breads and was disappointed. This recipe is wonderful. Can I make the flour mix with the salt and xanthum gum already added? This would be easier since all the dry ingredients are already mixed together.

  26. I am very new to baking breads gluten free or otherwise, so this is really a virgin mission for me…baking my own sandwich bread. My son, now 2, was diagnosed with multiple food allergies (beef, chicken, wheat, carrots, garlic, egg, spinach, to name a few, and is advised to avoid all tree nuts, peanuts and seafood until after age 3). Most processed foods are off limits to him, including many of the allergy friendly brands. So, most things I must prepare myself…I really love bread and am glad to have found this site. Cannot wait to try some things. I have found one or two cookie, cracker and muffin recipes that are consistently good, even without eggs or wheat flour…I use oat flour often, as he is not allergic. I don’t know if my son can even have the sandwich bread due to the yeast, but even if he cannot, if it isn’t a bad allergen for him, at least my husband and I can feel safer than if we were eating commercial bread containing egg and wheat. So, I have a loaf in the oven now. I didn’t include the xanthan gum since from what I have read, it seems to be more likely to be an allergen and also the Bob’s Red Mill stated that his was pkg’d in a facility with several of my son’s allergens. Same goes for BRM masa harina, so I ground up some hominy grits in its place. I added a tsp. of sugar and a tsp. of flax seed meal in place of the xanthan if that will make a difference. The “dough” initially turned out very thin, more like batter. So I added and added the flour mixture until it thickened up to what I imagined bread dough should look like…thinner than pizza dough but thicker than cake batter…I’m not expecting good results, though it sure smells good. It’s an exciting venture at any rate, this being my first attempt at yeast bread EVER and all.

    …I just removed part of the bread from the oven…I had too much dough for my 9×5 pan once I had added all of the additional flour, so I put a small amount in a smaller baking dish…pulled it out early and had a taste. Not bad. Needs a little more salt or sugar, not sure which. And it is missing that “yeasty” taste that I am used to. But, it has the air bubbles and everything. Just like regular bread…still, I won’t get my hopes up for the actual loaf. Most wheat and egg free things I have made by the loaf have been really dense and wet in the center.

  27. The actual loaf turned out kind of bland, but looked like real bread. I will chalk that up to my addition of so much additional flour. It was fine consistency wise when it first came out, but dried out and became hard quickly. Again, my addition of so much extra flour. So, what should the dough look like once all the wet ingredients are added in? How thick or thin? Note I do have to use the flax substitute instead of real eggs.

    Also, I have read that masa harina is dried hominy…I am wondering if I could just use a can of hominy and reduce the wet ingredients? Anyone else tried this?

  28. Martha Mitchell says:

    If the Pope calls me and asks for a suggestion for someone to raise to sainthood, I’m giving him your name, Mary Frances. You are a genius! My 4 year old granddaughter has a gluten intolerance and I tried multiple bread recipes, trying to find one for “squishy” bread. Your recipe with the soy flour in the mix was adequate but, when I switched the soy flour to sorghum flour (as you also suggested) I got GREAT results. My daughter has now also tried the cornbread and Apple Spice Pancakes with the flour mix and all are terrifice. Tonight, we had your biscuits–actually fluffy. She can now fix spaghetti with quinoa pasta, salad, and these biscuits and not have to tell people the meal is gluten-free. Thank you SOOOO much.

  29. Extremely frustrated. Made the perfect loaf of bread a couple of weeks ago. Every loaf from then on, has had something happen to it. Today is rose fine, and then in the oven over rose, and when I pulled it out it deflated. HELP!!!!

  30. Lesley,
    I had a similar problem with over rising, so decided to check my oven temperature with a separate oven thermometer. Lo and behold, it was not maintaining a constant temp…as a matter of fact, it varied by as much as 75 degrees from start to finish. I tried baking my product (muffins that day) in a neighbor’s oven and voila… worked perfectly…confirming the problem with my oven. I hope this works for you, too.

  31. Kimberly Cooper says:

    So I found this website to aid my son, who loves toast & sandwiches but is on a new gluten- & dairy-free diet. I only read as far as the oven instructions in the comments and have made several loaves with mixed results. I’ve had the last couple collapse on me after they come out of the oven, but are still better than anything we can buy in the store. After reading all you Food Scientists experiments results, I’m going to switch the soy for sorghum and not let my bread proof as high as I have been. Thank you all so much for helping me bake yummy gluten- & dairy-free bread! :D

  32. About a month ago my daughter and i found out she has Celiac desease and i have been trying to bake gf bread,using various recipies,and no matter what i try ,it will not raise.I am using a bread machine.I was wondering if anyone could help

  33. Amy,
    Masa harina is not dried hominy, GRITS are dried hominy and the results would be different.

  34. I wanted to tell you that I made your all-purpose flour mix and sandwich bread Sunday. My husband said, “That bread was good.” That is the first time I have heard those words come out of his mouth since he was diagnosed. I have tried many recipes and most were not edible! I am looking forward to trying biscuits and pizza with your mix. Thank you so much!!!

  35. I am very new to the gluten free life style. I just found out that my daughter and I have this and many other allergies. I have tried to make a few different breads and I really need help. My daughter is happy even though everything I have tried turns out doughy. I tried this sandwich bread and it rose well in the oven and then fell and is doughy. If anyone can help that would be great.


  36. I just wanted to thank you for providing simple, reliable, delicious recipes My boyfriend was recently diagnosed with gluten intolerance, and I’d gone gluten-free a couple times in the past to try to fix my stomach, but quit because pre-made gluten free food is DISGUSTING. I concluded I’d rather feel kinda bad than spend my life eating frozen tapioca bread. However, I am officially joining the MaryFrances Fan Club. Your recipes have saved food, and our stomachs. I can’t thank you enough!

    A couple words of advice to gluten free newbies like me:

    1. TRY THIS BREAD!!! It’s delicious, and it actually works, even if you don’t know how to bake. Read all the comments for suggestions and confidence boosts!
    2. If you have an electric mixer, definitely beat the dough for at least 4 minutes. This makes it lighter and more gluten-y (allergen free, of course!)
    3. I bought 6 small Pyrex tupperware bowls which I use as baking dishes to make rolls/hamburger buns. I can get 6 hamburger size buns to a recipe, or 3 really tall/large dinner rolls. They make breakfast sandwiches a breeze! (Bake at 375 for 20-25 minutes, covering with foil after about 10 min)
    4. Clear glass (Pyrex) is WONDERFUL for making this bread, because you can see when it’s browned all the way around and done.
    5. Rising. I preheat my oven on 200, then put it on Warm and place my covered baking dishes inside to rise. They double in half an hour or less!

    THANK YOU SO MUCH!!!!!!!!!!!!!!!!!

  37. Linda Filman says:

    Thank all of you so much. I am 75 and was just diagnosed with wheat intolerance, and the one thing I have missed is “BREAD”.I have always loved it and used to make it with all the rising, kneading and so on; but have been disappointed with purchased slices of pre-made concrete so am delighted to find this site. Will try this recipe very soon. THANKS!!!!!

  38. Kimberly Cooper says:

    OK, so I’ve tried a number of flour mixes and not letting it rise so much, and still the loaves fall to a certain extent when baked in the oven. Thinking of investing in a bread machine – can’t really afford/rationalize spending $150 on a Breadman. Kohl’s has the Oster ExpressBake 5838 as advertised on this page on sale in the $50-60 range. Can anyone advise on what settings/timing, etc. if I were to buy this machine and use this recipe in it? I am on a mission to find my son a good loaf of GF bread, dang it!!!

  39. Hi Kimberly

    I make a really great sandwich bread (in the oven) and it seems to be “no fail” for me. It’s gluten, dairy, soy, and egg free. I’d love to share the recipe with you so please send me a note with your email address if you would like it. I’ve also had great success with a bread machine; I made some modifications to the original recipe above. I use the “quick bread” setting on my older machine. It goes for 90 minutes. It makes a small loaf but it is excellent. I cut one slice in half to fit into my toaster!

    Don’t give up yet!

  40. Schuble Cook says:


    I would love your recipe, even though my name isn’t Kimberly.

    I am 77 years old and just trying to live with celiac.


  41. Kimberly Cooper says:

    Thanks Bonnie – I’m reluctant to give my email out on a public site. . . any chance you can publish it here on GF Cooking School for myself, Schuble and the countless others who crave GF bread and have no breadmaker? I’m also on FaceBook – Kimberly Roberts Cooper in Chicago. Thanks! :D

  42. Hi Kimberly….
    Certainly, I’m happy to share my recipe with you, Schuble, and others. Keep in mind that it is gluten, dairy, egg free like all my cookbook recipes. However, I have put “standard” alternatives in the directions below…i.e., if you want to include eggs, for example.

    Let me know how it turns out! Send any questions my way. Formatting here isn’t the greatest,sorry!

    Sandwich Bread

    Ingredients: Dry
    2 1/3 C Bob’s GLUTEN FREE All Purpose Flour mix (or your own mix)
    1/3 C Coconut Flour
    1/4 C Organic Sugar
    1 T Xanthan gum
    1 t Salt
    3 t Baking powder
    2 T Rice protein powder (or dry milk powder if you can tolerate)
    2 packages Active dry yeast

    Ingredients: Wet
    1/2 C + 1 T Organic unsweetened applesauce
    2/3 C Water
    1 C Coconut water (or rice milk or nut milk)
    1 t Apple cider vinegar
    1/4 C Coconut oil
    4 1/2 t EnerG egg replacement product
    6 T Warm water

    1. Lightly grease a loaf pan with oil. Line the greased pan with enough parchment paper to hang over the long sides of the pan by about 4 inches on each side. This will enable you to lift the loaf out easily after it is baked.
    2. Using a hand mixer, blend all DRY ingredients in a large mixing bowl.
    3. Have all WET ingredients at room temperature.
    4. In a separate medium size mixing bowl, combine all wet ingredients except EnerG and 6 T warm water. Beat for 2 – 3 minutes to blend thoroughly.
    5. Set the bowl with wet ingredients into a larger bowl that has been 3/4 filled with boiling water. Be careful water doesn’t rise too high or go into the ingredients. Warm the wet ingredients to 100° (use a thermometer). Remove from water bath. ** OK to omit this step and use a microwave instead if you so desire or need to save time. Just be sure the ingredients get to about 100-105 degrees.
    6. Combine EnerG and 6 T water in a small bowl; beat with fork until totally blended and no lumps remain. Add to wet ingredients and mix well. **ok to omit this step and substitute 2 eggs if you can tolerate them.
    7. Pour wet ingredients into dry ingredients. Beat for 5 minutes at medium high speed. Scrape down sides of bowl as necessary.
    8. Pour batter into the prepared loaf pan. Coat the back of a large spoon with a scant amount of oil and smooth top of batter.
    9. Place pan into oven that has been pre-heated to the “warm” setting of your oven. If you don’t have that setting, heat oven to 200°, then turn oven off after 5 minutes.
    10. Let rise (at or above top of loaf pan is ok) in warm oven for 45 – 50 minutes; don’t open oven during the rising.
    11. Turn oven temperature up to 375°. Loosely place foil over the loaf to prevent over browning on top. Bake for 45 – 50 minutes.
    12. Remove pan from oven; cool for 5 minutes, then remove bread using the parchment paper to lift it out of the pan. Cool on wire rack.

  43. Good morning! What a great website and blog. I’ve been resisting gluten intollerance for quite some time now, in part because the gf bread is horrible! I am now gathering the ingredients for Mary Frances’ sandwich bread and have read the blogs to see many variations. One thing I haven’t seen mentioned is oat flour. Is there a reason or might it work if I can’t find one of the others? Also, if I like the bread (and it sounds like I will) I will probably invest in a breadmaker. I’ve gathered that Zojirushi is considered the best, but the price reflects that. Any other brand recommendations or brands to steer clear of? Thanks!

  44. Kimberly Cooper says:

    Thanks Bonnie – I’ll try it.

    I picked up the Oster breadmaker on sale at Kohl’s today. Followed the ‘Finally Really Good Sandwich Bread’ recipe to the letter. Brought a beautiful loaf out of the machine, to have it fall on the cooling rack. I find it suspect that the picture attached to this recipe is of an end – does everyone’s loaves fall when they try this recipe or am I the only one? Gonna clean up the breadmaker and return it for my money back. So disappointed! The money I’ve wasted in ingredients is sick! :(

  45. Schuble Cook says:


    I have very good results with the really good sandwich bread. Have to bake it in the oven at 350 degrees for about 20 minutes after taking it out of the bread machine. The bread machine I use is a 1981 Japanese machine with only Japanese writing and readouts. It bakes a vertical loaf and I cut it vertical. I use a cycle that bakes for 40 minutes after a 60 minute rise cycle. I can’t change the cycles on the machine. By the way, I am 77 years old, male, and was recently told I have Celiac. Don’t give up. You just have to try and keep trying. Good luck

  46. Okay, I’m new to all of this too, thanks for your website here, it’s very helpful. I do have 1 question though, it appears I should be making the bread for 80 minutes in the bread machine, and I just was handed down a bread machine from my father-in-law, and it looks like it’s only got 3 different settings, 1.) Basic/Specialty bread = 3hrs. and 10min., 2.)Whole Wheat = 3hrs. and 40 mins. & 3.) Dough = 1hr. and 20 min’s. So, the only setting for 80 minutes is for Dough, and it says that setting does not bake the bread.?. I’m confused, any suggestions? Should I just set it for the Dough setting, or for the bread setting and then just stop it at 80 minutes?
    Thanks for any input anyone can give.

  47. Has anyone come up with a good substitute for eggs in any of the bread recipes that need to rise?

    I have tried flax seed and gelatin and the breads don’t rise well.

  48. The egg replacer products such as EnerG work well. I usually use double what they say. Good luck. Bonnie

  49. Where do you find Xanthan gum?

  50. Debi Gorham says:

    hello! could I adapt this recipe for the oven? I dont have a bread machine