Chickee's Favourite Gluten Free Sandwich (Or French!) Bread

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a great bread with a unique soft texture. It will make (sort of) baguettes that can be made into garlic bread- they are a little flat, but they do the job! This will make one loaf, or two smallish baguettes. Easy to make dairy free too, just use soy milk.

Ingredients Nutrition


  1. Add all dry ingredients together and mix well.
  2. Combine wet ingredients and add to the dry.
  3. Beat in an electric mixer (strong) on high for 3 minutes.
  4. Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
  5. Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
  6. Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).


Most Helpful

I made this for my four year-old Autistic son who is on a gluten free diet. We used it for peanut butter and jelly sandwiches. He is an extremely picky eater and ate this without complaint or resistance! I used a bread maker and it turned out pretty good. It did turn out a tad bit shorter than an average sandwich bread would be. The bread was pretty much tasteless so it I would expect that it would blend in with any flavor. When I first took it out of the bread maker it was very moist and had a great texture. It did get dry after a week being stored in the refrigerator. (Like any gluten-free bread).

JenniCat November 19, 2008

This was one of two recipes I tried for gluten free Communion bread. It was very easy to make. However, when I took it out of the oven it shrank into itself-I probably under baked it. Next time I will add some baking time and will also try quick yeast-But I will defintlty try again because it had a great flavour. Cook's error not recipe error. Thanks for posting.

baroth2 September 15, 2008

*Reviewed for Aussie/NZ Recipe swap Nov '07* Very easy to make. I used a bread tin to bake a loaf style bread. I agree that this bread would be great made into garlic bread.I think that it would be better suited to being made in a slice tin or shaped into a flat bread with some olive oil, parmesan cheese, rosemary, maybe some olives and sun-dried tomatoes- more of a foccacia style bread. It would make a great foccacia! The bread was easy to make, soft and not crumbley at all. It had more of a soft spongey texture. Thanks for posting a great, versatile recipe Chickee. Photos also being posted :)

**Jubes** November 03, 2007

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