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–+ servings

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
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Bread
Ingredients Method Notes

Ingredients
  

  • 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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