Wonderful Gluten-Free Sandwich Bread. I tried making her bread recipe in the spring, but it flopped because I took it out of the oven too soon.This time, I learned from my mistake earlier this year and followed the recipe very closely. The only change I made is that I used more potato starch to substitute for the tapioca starch. This time, I proofed my yeast for 5 minutes. I let the bread dough rise in a 170˚ degree oven.