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There’s something special about pulling a warm loaf of bread from the oven. For many home bakers, making homemade bread is both comforting and rewarding. This gluten-free version uses fresh milled flour from a grain mill, giving it a whole wheat bread–like taste while staying completely wheat-free. If you’ve been searching for gluten-free bread recipes that deliver soft sandwich bread with great texture, this is a wonderful place to start.

Freshly milled flour makes all the difference in flavor and nutrition. For this recipe, I milled my grains with the NutriMill Classic grain mill. Many bakers love using their own flour instead of relying on store-bought mixes—and with good reason. Freshly milled flour is most nutritious within the first 48 hours of grinding. Most of my grains and pantry staples come from Azure Standard, an excellent source for quality whole foods. You can get $20 off your NutriMill with code VINTAGEVIRTUES when you use [this link].

This recipe was tested in both a stoneware bread pan and an enameled cast-iron bread pan, with consistently excellent results. I especially love the smooth new cast-iron enameled pans from NutriMill—they bake evenly, release bread cleanly, and are a breeze to wash. Right now, they’re even BOGO half-off, which makes them an affordable upgrade. Whether this is your very first loaf or your first time baking with freshly ground grains, this bread recipe is forgiving, reliable, and delicious.

Soft Gluten-Free Whole Grain Sandwich Bread

This hearty loaf of bread comes together quickly. Made with a blend of freshly milled spotlight grains—sorghum and oat—it offers a whole wheat flour–like texture without the gluten. The result is soft sandwich bread that slices beautifully and holds up for everyday meals.

Ingredients

• 1 cup sorghum flour
• 1 cup oat flour
• ½ cup tapioca starch
• 1 tbsp psyllium husk powder
• 1½ tsp salt
• 1 tbsp honey
• 1½ tsp instant yeast
• 1½ cups warm water (about 110°F)
• 1 tbsp olive oil
• 1 egg

Instructions

1. In a large mixing bowl, whisk together warm water, honey, yeast, and psyllium husk powder. Let it sit for 5–10 minutes until slightly foamy and gel-like. Later, you’ll add the additional wet ingredients to this mix.
2. In a separate large bowl, whisk together freshly milled sorghum flour, oat flour, tapioca starch, and salt. These are your dry ingredients.
3. Into the wet gel-mixture, whisk in the olive oil and egg until thoroughly incorporated.
4. Add the dry flour mixture, about 1/4-1/2 cup at a time, to the wet ingredients and mix thoroughly. The bread dough will be thick and sticky.
5. Transfer to a greased 8×4″ loaf pan and smooth the top with a bench scraper or spatula.
6. Cover loosely with a tea towel or plastic wrap and let the first rise take place in a warm place for 30–45 minutes, or until puffy.
7. Bake at 375°F for 35–40 minutes, until golden brown and firm on top.
8. Cool completely before slicing with a sharp knife for the best texture.

Notes & Tips

• For the best experience, measure your cups of flour carefully to avoid adding too much or too little water.
• With fresh milled flour, your first loaf won’t be your last. Each bake builds confidence, and by the second time you try it, you’ll be slicing into homemade bread that rivals anything from the grocery store.
• For the full recipe card, including measurements and substitutions, scroll up. And if you’d like to see it in action, you can watch the embedded YouTube video below, which walks through the process step by step.

Keep Baking & Stay Inspired!

Love this soft, fresh-milled gluten-free sandwich bread? Join our Facebook community, Fresh Milled Flour | Gluten Free Grains, for more recipes, tips, and inspiration.

Curious about fresh milling? Check out our guide: [How to Mill Gluten-Free Grains: Best Grains, Tools & Tips] to learn the best grains, tools, and techniques.

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Affiliate Disclosure:

This post contains affiliate links to small kitchen appliance products, such as the NutriMill Classic grain mill and my favorite enameled cast iron bread pan. If you choose to make a purchase through one of these links, I may earn a small commission—at no extra cost to you. Your support helps cover the cost of running Vintage Virtues and allows me to continue sharing recipes and resources. You can read the full disclosure and privacy policy [here]. Please note: prior written permission is required to reproduce this recipe elsewhere.