Gluten Free Heritage

There’s something truly special about pulling a warm loaf of homemade bread from the oven. For home bakers, making bread is more than just cooking; it’s both comforting and rewarding. This soft gluten-free sandwich bread is made with freshly milled whole-grain flour. It offers a whole-wheat–like texture while remaining completely gluten-free. If you’ve been searching for a gluten-free bread recipe that yields a soft, sandwich-worthy loaf with great texture, this tried-and-true loaf is a perfect place to start.

Why Fresh-Milled Flour Makes a Huge Difference

One of the most essential things in gluten-free baking is the flour. Using fresh milled flour bread instead of store-bought flour or pre-packaged mixes makes a big difference in flavor, texture, and nutritional value.

Fresh flour retains more of its natural oils, vitamins, and minerals, giving your bread a nutty flavor reminiscent of whole wheat flour. I use the NutriMill Classic Grain Mill to grind my own grains, which allows me to control the freshness and healthy ingredients in each loaf. Many home bakers find that using their own flour yields much better results than store-bought flour, especially for gluten-free baking.

Tip: Freshly milled flour is most nutritious within the first 48 hours of grinding, so try to bake soon after milling for best results.

Most of my grains, including sorghum, millet, and oats, come from trusted sources like Azure Standard . Using ancient grains and whole grains not only improves flavor but also adds a wholesome touch that store-bought bread often lacks.

Equipment That Helps Every Loaf Succeed

When it comes to baking a quality loaf of bread, the right tools matter. I start with the NutriMill Classic to freshly mill all of my grains. When baking this bread, I use a stone bread pan measuring 9″ x 5″, which provides even baking, a smooth top, and a beautiful golden brown color without sticking.

A stand mixer is convenient but not absolutely necessary; parchment paper can help make cleanup a breeze; and bread loaf pans of consistent size are helpful if you plan to double recipes. 

Ingredients That Make a Difference

Every ingredient plays a role in the bread’s texture, flavor, and shelf life.

• Sorghum & oat flour: These whole grains provide a whole-wheat–like texture without gluten.
• Tapioca starch: Lightens and helps it achieve a tender crumb.
• Psyllium husk powder: Provides binding 
• Instant yeast: Works quickly to achieve a high dough rise, resulting in a fluffier loaf.
• Honey & olive oil: Sweetness and natural fat emulsifier for a softer crumb. 
• Warm water (110°F / 43°C): Activates yeast properly for the first rise. Using room-temperature ingredients when specified ensures good results.
• Egg: Adds structure and richness to soft sandwich bread.

Step-by-Step Baking Process

Even though the recipe card has all the exact amounts, here’s an overview with tips for best results:

1. Mix wet ingredients: Whisk together warm water, honey, instant yeast, and psyllium husk powder. Let it sit 5–10 minutes until slightly foamy and gel-like.
2. Combine dry ingredients: In a separate bowl, whisk freshly milled sorghum flour, oat flour, tapioca starch, and salt.
3. Integrate wet and dry: Whisk olive oil and egg into the wet mixture. Gradually add the dry ingredients ¼–½ cup at a time, mixing thoroughly after each addition. You’ll have a thick, sticky bread dough.
4. Shape the loaf: Transfer to your stone loaf pan and smooth the top. Cover loosely with plastic wrap or a tea towel for the first rise, and let the dough expand for 30–45 minutes in a warm place until puffy.
5. Bake: Place in a preheated oven at 375°F (190°C) for 35–40 minutes, until golden brown and the internal temperature reaches ~205°F (96°C).
6. Cool: Allow the bread to cool completely on a wire rack before slicing. This step is key to maintaining great texture and soft sandwich bread.

Tips for Success

A few small details make all the difference in achieving a soft, beautiful loaf that holds its shape and slices cleanly.

• Measure by grams: Measuring your flour in grams provides the most accuracy. Too much flour can make your loaf dense; too little can cause it to spread.
• Use room-temperature ingredients: This helps ensure even mixing, good results, and a consistent dough rise.
• Choose the right pan: I’ve tested this recipe in both 8×4 and 9×5×3 stone loaf pans, and the larger size consistently supports a taller, more even rise. Gluten-free breads need a bit of extra wall height to hold their shape.
• Watch your proofing time: Let the dough rise until it’s about ¼ inch above the top of the pan—usually around 30 minutes. Over-proofing can weaken the yeast and cause slight deflation as the loaf cools.
• Check for doneness: Bake until the internal temperature reaches 205°F (96°C). If the center is underbaked, the loaf may settle. Every oven bakes differently—mine is propane-fueled, and 40 minutes is typically perfect.
• Store properly: Once cooled, keep your loaf in bread bags for 2–3 days at room temperature, or refrigerate. For longer storage, slice and freeze for easy use later.

Recipe Card Reference

For your convenience, the exact measurements and grams are provided in the recipe card below.

Print Recipe

Soft Gluten-Free Sandwich Bread (Fresh-Milled Flour)

This soft, sliceable gluten-free sandwich bread has a mild, nutty flavor and tender crumb that rivals traditional loaves. Made with freshly milled sorghum and oat flour, it bakes up beautifully in a stone loaf pan for that golden crust and light, airy texture. Simple ingredients, wholesome whole grains, and a short rise make this a tried-and-true favorite for everyday sandwiches and toast.

Prep Time45 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: Gluten-Free, Sandwich Bread

Servings: 1 loaf

Equipment

• 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES

Ingredients

• 1 cup 120 g sorghum flour
• 1 cup 100 g oat flour
• ½ cup 65 g tapioca starch
• 1 tbsp 8 g psyllium husk powder
• 1½ tsp 8 g salt
• 1 tbsp 21 g honey
• 1½ tsp 5 g instant yeast
• 1½ cups 360 g warm water (about 110°F / 43°C)
• 1 tbsp 13 g olive oil
• 1 egg 50 g

Instructions

• In a large mixing bowl, whisk together warm water, honey, instant yeast, and psyllium husk powder. Let sit for 5–10 minutes until slightly foamy and gel-like.
• In a separate bowl, whisk together freshly milled sorghum flour, oat flour, tapioca starch, and salt.
• Whisk olive oil and egg into the gel mixture until smooth.
• Gradually add the dry ingredients, ¼–½ cup at a time, mixing thoroughly. The dough will be thick and sticky.
• Transfer to a greased 9×5 stone loaf pan. Smooth the top with a spatula.
• Cover loosely with a tea towel or plastic wrap and let the first rise occur in a warm place for 30–45 minutes, or until puffy.
• Bake at 375°F (190°C) for 35–40 minutes, until golden brown and firm on top.
• Cool completely before slicing for the best texture.

Why I Love This Recipe

There’s a reason this loaf is a family favorite:

• It’s simple, even for a first-time baker.
• It has a decent rise, without complicated techniques.
• The soft sandwich bread slices beautifully and holds up for sandwiches or toast.
• Using freshly milled flour gives a nutty flavor and nutritional value unmatched by store-bought bread or flour.
• It uses simple ingredients.

Final Thoughts & Encouragement for Home Bakers

The most important thing is to enjoy the process. Baking bread teaches patience, precision, and the joy found in simple, homemade recipes. Whether you’re using a stand mixer, hand mixer, or just your hands with a whisk, each loaf builds confidence and rhythm in the kitchen.

This homemade bread recipe is both simple and versatile—perfect for sandwiches, toast, or even French toast. Made with fresh-milled flour, whole grains, and healthy ingredients, it’s a family favorite that’s soft, fluffy, and satisfying.

Every bake, even the first one, is part of the learning curve. With this recipe, you’ll create a soft sandwich bread that rivals store-bought white or whole wheat bread—but with far better flavor, texture, and nutritional value.

Baking reminds us that taking time with simple ingredients and homemade recipes brings joy, nourishment, and a sense of accomplishment to your home.

Community & Resources

Join our Fresh Milled Flour | Gluten Free Grains to share tips, ask questions, and celebrate your baking wins. Home bakers often find support and inspiration in groups focused on fresh-milled-flour bread, gluten-free recipes, and healthy ingredients.

For more guidance, check out our detailed guide: [Beginner’s Guide: Gluten-Free Grain Milling, Tools & Tips]. Learning to bake with your own flour ensures soft, well-textured sandwich bread and a healthier product, unmatched by store-bought. 

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