Mr. Wonderful Bread

Mr. Wonderful Bread

Gum-free, easy-to-digest, gluten-free sandwich bread that really is a WONDER to eat! Low-FODMAP goodness brought to you by my Mr. Wonderful.

By's my Mr. Wonderful, variation of amazing gluten free white bread without xanthan gum

My Mr. Wonderful is just that...wonderful. He took it upon himself to research gluten-free breads and find a recipe that would work for my needs: be low-FODMAP, soy-free, dairy-free, and free of psyllium husk and gums (these are hard-to-digest binders used in many, many gluten-free baked goods). One Sunday afternoon, he surprised me with this beauty! We altered the recipe over several iterations to arrive at one that agrees with my stomach, looks attractive, and comes out of the oven the same every single time.

The original recipe by is terrific. However, the recipe calls for migraine-inducing apple cider vinegar; we quickly replaced that with lemon juice. Then my stomach hurt. After playing with chia in another recipe, we realized that chia just does not agree with me; we immediately doubled the flax and nixed the chia. Some other variations were made based on our bread research and good old-fashioned trial and error.

Give this recipe a go. I promise it will be your favorite gluten-free sandwich bread...better than Mrs. Baird's and Wonder Bread any day of the week!


For Coating
  • 1 Tbsp coconut oil
For Bread
  • ¼ cup brown sugar (I use Imperial)
  • 2 Tbsp olive oil
  • 2 Tbsp canola oil
  • 1 Tbsp freshly squeezed lemon juice
  • ¾ cup cool, filtered water
  • 1 ½ Tbsp fast-acting dry yeast
  • 1 Tbsp hot, filtered water
  • 2 tsp ground golden flax seeds
  • 3 eggs whites
  • 1 ½ cup tapioca flour
  • ½ cup millet flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¾ tsp kosher salt
  • ½ tsp baking powder


  1. Preheat oven to 350 degrees.
  2. Coat 9X5 inch baking pan with coconut oil on interior. Affix one piece of parchment paper to overlap the two long sides of the pan with plenty of slack. This paper will help to remove the loaf from pan after baking.
  3. In small bowl, add brown sugar, olive oil, canola oil, and lemon juice. Set aside wet mix number 1.
  4. In medium bowl, add cool water and yeast. Set aside wet mix number 2.
  5. In second small bowl, add hot water and ground flax. Set aside wet mix number 3.
  6. Combine flours, starch, salt, and baking powder. Mix well with fork. Set aside dry mix.
  7. Now combine wet mixtures 1 and 2. Stir well with fork. Set aside wet mix number 4.
  8. Into bowl of standing mixer fitted with whisk attachment, add egg whites. Whisk for several minutes at about medium-high (it's level 6 on my Kitchen Aid), until whites become stiff peaks.
  9. Add to whisked egg whites wet mixtures 3 and 4. Mix using standing mixer on medium speed for 1 minute.
  10. Add to wet mixture dry mixture. Beat until batter is smooth. It will be runny, more like cake batter than bread dough.
  11. Pour batter into greased and lined baking pan. Use a short distance between the mixing bowl and the pan to keep the fluffy nature of the batter.
  12. Cover pan with plastic wrap. Set aside in room temperature location where it may set undisturbed for 20 - 40 minutes. The proof time will depend on the temperature both inside and outside, so keep a watchful eye on the batter. Once it rises to about 1 inch clearance below the edge of the pan, then it is ready to pop into the oven. Anything closer to the edge will run over and be a royal pain to clean up. Trust us, been there, done that.
  13. Place pan into preheated oven and bake at 350 degrees for a total of 45 minutes. At about 20 minutes into the bake, open oven door; using large knife, slice through the loaf lengthwise to a depth of 2 - 3 inches in order to give the loaf a nice cleft appearance and to smash any large air bubbles (holes are for Swiss cheese, not sandwich bread).
  14. Bake until crust is a deep, bronze color with a nice sheen. Loaf should rise an inch or so from the edge of the pan.
  15. Remove pan from oven; turn off oven. Place pan onto counter and allow loaf to cool in pan for approximately 10 minutes.
  16. Using a silicon or wooden knife, gently encourage the loaf away from the sides of the pan. Pull up on the two ends of parchment paper, and lift loaf out of pan. Allow bread to cool on cooling rack or plate before slicing. It really does slice much better at room temperature..but admiringly, it is super-difficult to resist gobbling a slice of hot-out-of-the-oven bread.


  • Bread best when served day of baking.
  • Bread may be kept for up to 1 week in refrigerator, stored in plastic ziplock bag and sliced as needed. The moisture returns to the bread when heated, so go ahead and fire up that old George Foreman Grill, your panini press, or toaster. A short zap in the microwave oven also works in a pinch.
  • This loaf slices perfectly into sandwich bread. Remember to allow loaf to completely come to room temperature before slicing.
  • Really watch the proof. Do not allow batter to rise more than 1 inch from below the edge of the pan. If it proofs too much, then it will overflow during baking, resembling a volcano. No one wants Pompeii Bread.
  • There is no error in the two temperatures of the water. Mr. Paul Hollywood, bread guru, insists that yeast needs cool water so that it does not proof too quickly. Flax blooms better with hot water. There you go.
  • Migraine Warning: Freshly Baked Yeast-Risen Bread (to avoid migraine, wait 24-hours before consuming).