Gluten-Free Sandwich Loaf (Light & Airy)

Ask any coeliac what they miss most and it is almost never a fancy dinner — it is bread. Ordinary, soft, sliceable sandwich bread. This is the loaf that gives it back: a light, airy crumb from a simple blend of potato flour, tapioca starch and sorghum — soft enough to fold, sturdy enough to hold a real sandwich. A Flour Friday build, so every flour must be certified gluten-free, but the method is genuinely easy: whisk, beat, one rise, bake.

Gluten-Free Sandwich Loaf (Light & Airy)

A soft, sliceable everyday gluten-free sandwich loaf from a potato-tapioca-sorghum blend — light enough to fold, sturdy enough for a real sandwich. Every flour must be certified gluten-free. Contains egg; dairy-free.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Bread

Ingredients Method Notes

Ingredients

  

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• 70 g potato flour certified GF — NOT potato starch (see notes)
• 120 g tapioca starch certified GF
• 160 g sorghum flour certified GF
• 7 g instant yeast
• 20 g sugar
• 8 g fine salt
• 320 ml warm water 38–40°C
• 30 g neutral oil
• 2 large eggs 100 g

Method

 

1. Combine & activate: Whisk the dry ingredients (flours, sugar, salt). Activate the yeast in the warm water (38–40°C — hot enough to wake it, not kill it).
2. Beat until smooth: Add the yeast-water, oil and eggs to the dry and beat until completely smooth — a stand mixer with the paddle is best. GF bread is a thick batter, not a kneadable dough; beating builds the structure gluten normally would.
3. Rise & bake: Pour into a greased/lined loaf tin, let rise until domed, then bake at 180°C until golden and hollow-sounding (about 40 minutes). Cool completely in the tin before slicing.

Notes

Coeliac notes
• Every flour must be certified gluten-free — potato, tapioca and sorghum are naturally GF but routinely milled with wheat.
• Potato flour is NOT potato starch — this needs potato flour (absorbent, adds softness). Check the pack.
• Yeast is GF; avoid bread-machine blends with wheat improvers.
• Contains egg (not vegan) — for an egg-free loaf see our Pillow-Soft Potato Rolls.
• Slice and freeze; GF bread is best toasted after day one. Use your own toaster/toaster bags. When a label is unclear, treat it as "not for me".

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