Portuguese Sandwich Bread
A loaf that even the most die hard gluten eaters won't know that they're missing wheat! It's perfect for toast, sandwiches, croutons and more!
Average Rating:
5 / 5, 11 votes

Servings: 1 x 2 lbs Loaf of Bread
Prep Time: 10 Minutes
Bake/Cook Time: 75 Minutes Minutes


540 g

Steve’s GF Flour Blend


Granulated Sugar


Butter (room temp.)

7 g (1 Packet)

Instant Fast Acting Yeast

1 2/3 Cup


3/4 Cup 1 TBSP


Small Amount

Sweet Rice Flour (for dusting)


  1. Mix the yeast, sugar, flour and the buttertogether until the butter is evenly dispersed throughout the flour.

  2. Slowly add the milk and water at the same time.

  3. Once mixed well, allow to proof in a warmenvironment for 15 minutes.

  4. Re-mix the dough, then portion it into loavesusing superfine sweet rice flour for dusting.

  5. Allow the dough to rise for 45 minutes to 1 hour.It should double to triple in size.

  6. (Optional: Coat the dough with egg wash) Bake at400 F in a bread pan covered with tin foil for 1 hour. Remove the cover andbake for 15 minutes more minutes.


Reviewed on 9/20/2018 by Doris
Does this recipe make two loaves.

Reviewed on 9/21/2018 by Doris
Is this recipe supposed to have salt?

Reviewed on 6/4/2020 by Linda
It makes one loaf, no salt needed. OMG! It is sooo good! I’ll need to order more flour, because this will be a staple in my home! :-)

Reviewed on 7/9/2020 by Michele
First time I've made this bread, and it's by far the best loaf of bread I've ever made in my life. Texture and taste are sublime.

Reviewed on 9/20/2020 by Susan
I've been baking GF bread for my husband and sons for several years and they all say this is the BEST recipe so far! 2 of my guys told me they had started to eat sandwiches again because the bread was so good! Keep the recipes coming...

Reviewed on 1/21/2021 by Cheryl
I followed the directions. I used fresh yeast. It made a slop the consistency of glue. I added superfine rice flour to coax it into a thicker dough . Unfortunately it did not rise. Frustrated.

Reviewed on 2/3/2021 by Eva
I baked this bread and was very happy with the results. It rose beautifully, and was a delicious loaf of bread. Everyone in the family loved it. "It was awesome!!!!, very yummy"!, they said. I learned that when baking with gluten free flour; 1) all ingredients must be at room temperature and 2) weighing the ingredients is most important. I give thanks to the gentleman at Authentic Foods who encouraged me to try this recipe. This is a great recipe!!

Reviewed on 4/10/2021 by Kathy
WHAT DID I DO WRONG??? Dough cane together perfectly rose 2-3x within and hour , I put rice flour in the bread pan but not on the top of the loaf before foil, it smells wonderful. Went to remove foil stuck like glue. Now I have a concave pancake in the loaf pan that is no where near cooked 😩

Reviewed on 4/16/2021 by Eva
Kathy: I had much success with this recipe. I lined my bread pan with parchment paper. And I carefully waited until the dough rose to about 1 inch above the edge of the bread pan and then placed in oven for baking. I placed crumbled aluminum foil over the bread during the LAST 15 or 20 minutes of baking. The purpose of crumbling foil is to avoid foil touching bread dough.

Reviewed on 4/24/2021 by Pauline
Hi there, do you use Steve's GF bread flour for this recipe?

Reviewed on 5/4/2021 by Eva
Yes I used Steve’s Bread flour for this recipe.

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