White Sandwich Bread

As previously mentioned, my kids prefer “white” bread rather than whole grain or any other variety. They like it for toast, for French toast, for sandwiches. My challenge was to make white sandwich bread using the protein-rich Gluten-Free Bread Flour I had just developed. That flour has about one-fourth quinoa flour, which is very high in protein but can have a faint bitter flavor, much like garbanzo and fava bean flours.

In the recipe for Rich Sandwich Bread, the bitter flavor is offset by sugar, whole egg and milk. Egg yolks, however, lend a golden color to baked goods, so I decided to replace the whole egg with all egg whites. Dried egg whites (I use the Debel brand) are a wonderful convenience. Once opened they can be refrigerated for months, and they mix well with dry ingredients in baking.

In addition, to a base of protein-rich GF Bread Flour I added white rice flour (it has no protein) to lighten both color and flavor. The result, I am happy to say, was sweet white sandwich bread that slices well, toasts beautifully and does not break or crumble. The recipe can be made dairy free as well.


A word about measuring accurately: especially in baking, accurate measure of ingredients is important. In gluten-free baking it is essential. For flours, spoon into measuring cups and level off top with a straight edge ruler or long, thin spatula. For liquids, pour to the correct line on measuring cups at eye level, not looking down from above. Pour liquids or oils to the very top of the measuring spoon and even using a thin silicone spatula to scrape out the spoon is not overkill.

I bake all my gluten-free breads in a bread maker, not only for convenience, but the long baking cycle develops a nice crust and, more important, the deep, narrow shape of the bread pan supports the loaf as it bakes. The recipe can be baked in a conventional oven, but I suggest using a narrow bread pan. A small pan de mie bread pan is the perfect shape when baked without the top. Or, a suggestion from a fabulous new cookbook, The How Can It Be Gluten Free Cookbook, by the Editors at American’s Test Kitchen, 2014: Use an 8 ½ by 4 ½ inch bread pan fitted with an aluminum foil collar that extends above the rim of the pan.


White Sandwich Bread

Yield: 1 (2-pound) loaf


  • 2 cups GF Bread Flour
  • 1 ½ cups white rice flour
  • ¼ cup dried egg whites
  • 2 tablespoons sugar
  • 2 ¼ teaspoons instant SAF yeast or bread machine yeast
  • 1 teaspoon salt
  • 2 cups plus 3 tablespoons water
  • ¼ cup vegetable oil
  • 1 teaspoon cider vinegar


  1. In a large bowl combine flours, egg whites, sugar, yeast and salt. Whisk to mix. Reserve.
  2. In the pan of a bread machine fitted with the kneading paddle, add water, oil and vinegar.
  3. Add dry ingredients.
  4. Place bread pan in machine, select the gluten-free (or basic) bread cycle. Turn on machine.
  5. When bread is baked, remove loaf to a wire rack. Let cool completely to room temperature before slicing.


Variation: Mix dough in a stand mixer fitted with the paddle attachment. Fit an 8 ½ by 4 ½ inch bread pan with an aluminum foil collar that extends at least 1 inch above the pan’s edges. Spray inside the pan and collar with nonstick cooking spray. Alternatively, spray a small-size pan de mie pan (without its lid) with nonstick cooking spray. Transfer the dough to the pan. Bake at 350°F for 1 ½ hours, until bread sounds hollow when crust is tapped. Remove from oven. Let cool 10 minutes. Remove from pan and transfer to a wire rack. Cool to room temperature.

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