First things first: I’m not a food blogger.
So why am I posting a recipe?

I was diagnosed with Celiac Disease 18 years ago, which means it’s been 17 years since I’ve had “real” wheat bread. For 17 years, I’ve either done without or eaten cardboard that’s bread-ish and crazy-expensive.

In recent months, I’ve become a little obsessed with gluten-free sourdough, which we all love fresh out of the oven or toasted and slathered in jam or butter. (My jeans are not appreciating my appreciation, though.)

I hope to share my GF sourdough recipe soon — including how I created and maintain my starter (since that’s not commonly talked about) — but that process is a bit more complicated, and I want to do some videos for it. So, for now, I’m starting with sandwich bread.

Since I’m not a recipe/food blogger, please keep all of the following in mind:

I cannot and will not offer substitution advice.
I cannot and will not answer questions related to health, food allergies, or Celiac Disease.
I have not added 700 ads, a 1200-word saga before the recipe, or a video of me making it. You’re welcome, and I’m sorry.
I can’t tell you how to double or triple the recipe, or how it behaves at different elevations. (This was developed and trialed in Montgomery, AL, at 250 ft elevation.)
I won’t convert it to grams or Celsius for you.

I adapted this recipe heavily from one by Mama Knows Gluten Free. She uses a different flour mixture and a different process than I do, so I’m not just linking to hers and leaving it at that. But if you want variations or have substitution questions, definitely check out her post.

Equipment

9”x4” Pullman Loaf Pan with Cover:
Gluten-free bread collapses easily. If you use a standard bread pan, you’ll likely be disappointed. I strongly recommend a Pullman pan for gluten-free baking. The cover is important, and the ridges give the bread something to "hold onto" as it rises. My pan is actually 11”x4”, which yields a wider loaf that doesn’t rise as high.

Mixer:
You don’t need a stand mixer — or even an electric mixer. This is a very wet, runny dough (think pancake batter). You won’t be kneading it or “developing the gluten.”

Large Bowl & Measuring Tools

Ingredients

Yeast Mixture

1 1/2 cups warm water
1/4 cup honey
2 1/4 teaspoons Bob’s Red Mill Gluten Free Active Dry Yeast

Remaining Ingredients

2 cups Bob’s Red Mill Gluten Free 1:1 Flour (This is the only flour mixture I use. It works for everything — including my sourdough starter. I buy it in 25 lb bags from Azure and store it long-term. Also, many GF bread flours now include “gluten-free wheat starch,” which makes beautiful bread... but makes me profoundly sick. Bob’s 1:1 is both gluten-free and wheat-free. It also contains xanthan gum already, so no need to add it.)
1/2 cup tapioca starch (I use Anthony’s, but any brand should work.)
1 teaspoon salt (We use Redmond Real Sea Salt.)
1 teaspoon gluten-free baking powder
1/4 cup avocado oil (Olive oil can work, but may add flavor.)
1 teaspoon apple cider vinegar
3 egg whites (from large, room-temperature eggs)

Instructions

Preheat your oven to 350°F.
Activate the yeast
Combine the warm water, honey, and yeast in a bowl. Let the yeast dissolve and activate.
(Active yeast will make the water look bubbly and foamy on top. If it dissolves but no bubbles form after 5–8 minutes, your water may have been too cold, too hot, or the yeast may be dead. Water should be 105–115°F, and the honey should be fully dissolved before adding the yeast. Let it sit 5–10 minutes until bubbly before using.)
Prepare your pan
Coat your pan with butter, oil, nonstick spray, or parchment. Even if the pan is nonstick, coat it anyway. Gluten-free batter sticks when regular bread dough doesn’t.
Combine dry ingredients
Whisk together both flours, salt, and baking powder in a large bowl.
Add wet ingredients
Add the oil, vinegar, and activated yeast mixture to the dry ingredients and mix until smooth.
(If using a stand mixer, use the paddle — not the dough hook.)
Add egg whites
Add the egg whites (no need to whip them first) and mix for one more minute.
(Don't overmix. The dough will look like pancake batter — that’s normal.)
Pour and rise
Pour the dough into your greased bread pan. Cover, and let it rise for 30 minutes. (I place mine on top of my pre-warmed oven.)
Bake
- Cover the pan with the Pullman lid and bake at 350°F for 30 minutes.
- Then remove the lid, raise the oven temp to 400°F, and bake for an additional 15 minutes.
  (Keep an eye on it to avoid over-browning — ovens vary.)
- Bread should reach an internal temp of 205–210°F.
  (If it’s browned but under-temp inside, put the lid back on, reduce heat to 350°F, and bake another 5–7 minutes.)
Cool
Remove the loaf and lay the pan on its side so that if it sinks a little, it does so on the side and not the top. Let it rest in the pan for 10 minutes, then remove and cool completely on the counter for at least 3 hours.
(I flip mine from side to side while cooling to help control the minor, inevitable collapse.)
We usually let ours rest overnight before slicing — that gives it time to firm up and avoids “squishing.” Once cooled, I place it in a gallon Ziploc bag.
Important: Do not put it in the bag while still warm — condensation will make it soggy.
Use a serrated bread knife to slice. This bread is slightly gummy (compared to Udi’s or other store-bought GF breads), but we found it keeps best in a bag on the counter — it dries just enough. Ours is usually gone within 24 hours, so I can’t speak to how long it lasts without molding (there are no preservatives).
We’re able to enjoy this bread at room temperature — and it doesn’t feel like cardboard :)
It’s a REAL PB&J kind of bread! And with only three egg whites, it’s not eggy either.
Hope you love it!