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Weekly baking channel updates from the Mor Kitchen.

We wake up early one day each week to make bread, donuts, muffins and other sweet treats. It’s tradition to monitor to see if it’s a “good rise” day; it get us all off on the right foot.

This week we made a single-loaf recipe of our favorite sandwich bread. Just coming back from vacation, we are baking at noon and we kept it simple with only a gluten-free recipe in today’s baking hour. It can get tricky tracking and following both recipes simultaneously without cross-contamination.

Bread was made with Anthony’s Goods rapid rise instant yeast, among mostly the same brand flours.

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Gluten-free sandwich bread

Category, DifficultyBeginner

The light and airy texture of this bread is as close to a traditional loaf as we have ever tried. Use our favorite gluten-free bread in sandwiches or toast for breakfast.

Yields10 Servings
Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

 ½ cup Brown rice flour (superfine)
 ½ cup White rice flour (superfine)
 ½ cup Sweet rice flour (superfine)
 ¼ cup Tapioca starch
 ¼ cup Potato starch
 1 tbsp Potato flour
 2 ¾ tsp Xanthan gum
 2 ¼ tsp Pure powdered pectin
 2 tsp Lakanto Monkfruit Sweetener
 ¾ cup Oat flour
 5 tbsp Teff flour
  cup Whey protein
 ¼ tsp Baking soda
 ¼ tsp Cream of tartar
 1 tbsp Instant yeast
 1 ½ tsp Sea salt
 5 tbsp Butter, room temperature
 2 Cage-free egg whites, room temperature
 1 ½ cups Milk, warmed
 1 tbsp Unsulphured molasses
 1 tsp Apple cider vinegar

1

Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.

2

Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.

3

Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.

4

Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.

5

Proof for up to 1.5 hours, or until dough crowns to height of pan.

6

Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.

7

Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.

Ingredients

 ½ cup Brown rice flour (superfine)
 ½ cup White rice flour (superfine)
 ½ cup Sweet rice flour (superfine)
 ¼ cup Tapioca starch
 ¼ cup Potato starch
 1 tbsp Potato flour
 2 ¾ tsp Xanthan gum
 2 ¼ tsp Pure powdered pectin
 2 tsp Lakanto Monkfruit Sweetener
 ¾ cup Oat flour
 5 tbsp Teff flour
  cup Whey protein
 ¼ tsp Baking soda
 ¼ tsp Cream of tartar
 1 tbsp Instant yeast
 1 ½ tsp Sea salt
 5 tbsp Butter, room temperature
 2 Cage-free egg whites, room temperature
 1 ½ cups Milk, warmed
 1 tbsp Unsulphured molasses
 1 tsp Apple cider vinegar

Directions

1

Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.

2

Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.

3

Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.

4

Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.

5

Proof for up to 1.5 hours, or until dough crowns to height of pan.

6

Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.

7

Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.

GF Sandwich Bread

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