Whole Grain Gluten Free Bread

6 of the Best Types of Gluten-Free Sandwich Bread

types of gluten free sandwich bread

You are craving a sandwich, but not just any sandwich—you want the be-all, end-all of sandwiches, with all of your favorite sandwich toppings. In this important endeavor, choosing the type of bread to make your sandwich with may just be the most important decision you’ll make all day.


There are quite a few grains that you can indulge in, even if you are gluten-intolerant. These include buckwheat, corn, oats, millet, and rice. Of these grains, many kinds of gluten-free bread are made with millet or rice flour.


Millet is a gluten-free grain that has been a food staple around the world for thousands of years. It is known for its versatility, easy digestibility, and for being an excellent source of nutrition. It is used for porridge in Germany, China, and Russia. In India, it is used in hand rolled flat bread. Throughout the world it is also eaten mixed with beans or squash, and boiled with apples and honey.

Millet is high in vitamins such as B6, folic acid, and niacin, and also zinc, calcium, iron, potassium, and magnesium. It is also a good source of protein and fiber. When millet is used for sandwich bread, it is combined with an ingredient such as xanthan gum, which helps to raise the bread. When you make a sandwich with millet bread, you can expect a nice crunch, with a tasty, sweet, and mild flavor.

Rice Flour

Rice flour comes from either white rice or brown rice. It adds substance to bread dough, and a bit of a sandy texture to the finished product. Neither type of rice flour is packed with nutrition, but brown rice is a bit more nutritious than white rice because of its higher fiber content, as well as its iron, potassium, and phosphorous. White rice simply doesn’t add too much flavor to your bread. Brown rice flour offers a nutty, rich flavor.


Flax, like millet is very nutritious. And, like millet, it has been used around the world by generations of people. It is high in antioxidants and omega-3 fatty acids. It is also low in carbohydrates. It is also high in fiber, which means you’ll feel full longer after eating it. If you are making your own bread, you may notice both brown and golden flax seeds in the store—they are similar nutritionally. If you are making your own bread, it is usually cheaper to grind the seeds yourself to make meal. Flax adds a nutty flavor to sandwich breads.

Coconut Flour

It may seem odd to consider using coconut flour when you want bread for sandwiches. However, coconut flour has a delicious, sweet flavor, and it also holds in both water and fat. This means that when coconut flour is used for baking, tasty, moist bread is the result. Besides the flavor and the moistness that you get with using coconut flour, you will also be happy to know that coconut flour is hypoallergenic, high in lauric acid (which is good for your immune system and your skin), and high in manganese, protein, and iron.

Almond Flour

Again, this might sound like an odd choice when you are looking for something to make a sandwich with. However, almond flour is known for having a lot of different layers of taste, as well as for being very nutritious—it is high in manganese, vitamin E, protein, fiber and omega-3 essential fatty acids (and that’s just the beginning of the list!). Like coconut flour, bread made with almond flour comes out very moist.

To prepare the perfect sandwich you need the perfect bread—this fact doesn’t change even if you are living the gluten-free lifestyle. Experiment with these different kinds of gluten-free breads until you find the one that is just right for your next fabulous sandwich creation.

The Best Whole Grain Gluten Free Bread Recipe

whole grain gluten free bread

The goodness of grains – whole grain gluten free bread

The moist, delicious goodness of a good whole grain bread recipe is hard enough to find. But when you add in the fact that it needs to be gluten free, well you’ve just declared you’re climbing a mountain. Whole grain bread has that wholesome quality you just don’t find in regular gluten free loaves, like the sandwich bread. Don’t get me wrong, they are still delicious, but whole grain bread is truly satisfying and full of healthy whole grains and seeds. Bursting with flavor with a complex texture, whole grain, gluten free bread is a staple you’ll want to make over and over again.

This recipe comes from a bit of experimenting and a lot of tweaking. There are still substitutions you can make with the flours, see my note below or in the gluten free bread flour recipe. But this one has the taste and complexity that others just can’t compare to.

It’s not dry, definitely not too dense, yet full bodied enough that you know you just ate whole grain bread, as opposed to a light bread.



Stand mixer with paddle attachment

2 loaf pans – about 8 x 4 inches each

Spreader spatula

Plastic wrap

Instant read thermometer


2 1/2 tsp. active dry yeast
3 tsp. white sugar
1/4 cup warm water (110 degrees)

Dry Ingredients:
1 ½ cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping Tbsp. ground flax seeds
1/2 cup dry milk powder
3 tsp. xanthan gum
1 tsp. unflavored gelatin
1 Tbsp. pectin
1/2 tsp. salt
1/2 cup raw sunflower seeds

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
3 eggs, room temperature, beaten
3 egg whites, whisked
1/4 cup butter, melted
1 Tbsp. blackstrap molasses
1 tsp. apple cider vinegar

1 Tbsp. sesame seeds
1 Tbsp. flax seeds

Step 1:

Spray 2 loaf pans – about 8 x 4 inches each – with non-stick cooking spray or oil.

Step 2:

In a small bowl, mix together the yeast, sugar & warm water. Set this mixture aside to proof. It should begin to smell like yeast & get foamy. If it doesn’t your yeast is spoiled and inactive.

Step 3:

In the bowl of your stand mixer, stir together all the dry ingredients. Set aside.

Step 4:

In a medium sized bowl, whisk together all the wet ingredients. Add the proofed yeast mixture to this mixture.

Step 5:

On your stand mixer, attach the paddle attachment. With your mixer on low speed, gently pour the wet ingredients into the dry ingredients.

Step 6:

This will turn into a dough (not a ball of dough, but more like a thick cake batter type of dough). Mix the dough on medium speed for 5-8 minutes. Occasionally scrape down the sides of the mixing bowl with a spatula.

Step 7:

Make sure your oven racks are positioned so that the tops of the bread will be in the middle spot in your oven. Heat your oven to 200 degrees. Once it gets to this temperature, turn it off. This is where your bread will rise.

Step 8:

Pour the dough into loaf pans, dividing them evenly. Use a spreader spatula to spread the tops out nice and smooth.

Step 9:

Spray a sheet of plastic wrap with non-stick cooking spray and gently cover the loaf pans, with the sprayed side on the dough.

Step 10:

Place covered pans in your warmed oven and let them rise for 30 minutes, or until the dough has risen to the top of the pans.

Very gently remove the plastic wrap.

Step 11:

Preheat your oven to 350 degrees F. Mix together the seed topping and sprinkle generously over the tops of the loaves. (If the loaves look a little dry on top, lightly beat 1 egg and brush it on the top before adding the topping).

Step 12:

Place the loaves of dough into the preheated oven. Bake for 30 minutes. The crust will turn a nice light brown color. But don’t judge the doneness based on the crust. Use an instant read thermometer and test out the middle of the loaf. The temp should read about 190 degrees for a fully baked loaf. Cool the bread in the pans for about 5 minutes and then turn out onto wire racks.

(If you can wait) Let loaves cool before cutting.

Slice and enjoy!

Note: Different flour combinations can easily be used in this bread – some that might be tasty are quinoa flour or certified oat flour. These will give the bread a nice nutty, full flavor.

Also note: As with all gluten free breads, the shelf life is very short. This bread is best eaten the same day, but will also be delicious the next day or two if tightly wrapped. Any longer than that and you’ll want to individually wrap the slices and freeze them.