Lake Isle Press

Gluten-Free Multigrain Sandwich Bread

This bread avoids heaviness by borrowing the flavors of a great multigrain loaf and combining it with the lightness of a sandwich bread

Gluten-Free Multigrain Sandwich Bread


    Gluten-free nonstick cooking spray
    Dry Ingredients
  • 1 1/2 cups gluten-free buckwheat flour
  • 1 1/2 cups brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup flaxseed meal
  • 1 tablespoon xanthan gum
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 packet (2 1/4 teaspoons) instant yeast

  • Wet Ingredients
  • 2 1/4 cups very warm water (120 to 130 degrees)
  • 2 large eggs plus 1 egg white
  • 2 tablespoons olive oil


Lightly greast a 9 by 5-inch loaf pan with nonstick cooking spray

In the bowl of a stand mixer, whisk together the dry ingredients.  In a small bowl, whisk together the wet ingredients.

Pour the wet ingredients over the dry and mix on medium speed, using the paddle attachment, until a dough forms, about 2 minutes.  The dough will be thick and sticky.  If it appears dry, add another 1 to 2 tablespoons water.

Using a rubber spatula, scrape the dough into the prepared pan.  Smooth the dough evenly in the pan with the spatula.  Cover with a lightly greased piece of plastic wrap.

Allow to rise at room temperature until the dough reaches the top of the pan, about 1 hour.

Adjust oven rack to the middle position and preheat the oven to 350 degrees.  Remove the plastic wrap fro the dough.  Bake the loaf for 1 hour, or until the internal temperature reaches 205 to 211 degrees.  Use an instant-read thermometer to test the bread’s temperature.

Remove the bread from the oven.  Allow the bread to cool in the pan 2 minutes, then remove from the pan and place on a wire rack to cool.  Slice with a serrated knife when completely cool.

Store the bread, wrapped well in plastic, at room temperature for up to 3 days or in the freezer for up to 1 month.

NOTE: You may use active dry yeast instead of instant yeast, just make sure you use water that is 110 to 115 degrees and dissolve the yeast in water before mixing.

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