This Gluten-Free Bread Recipe makes a soft, tender and healthy loaf that’s perfect for sandwiches, toast and more!
This post includes tips and tricks to ensure your bread will turn out with delicious flavor and texture every time. You’ll never need to try another recipe!
I have tried a lot of gluten-free bread recipes over the years. I can confidently say this is the best gluten-free sandwich bread I’ve ever made or eaten!
It has the perfect texture (not crumbly at all!), delicious flavor (think flaxseed with a touch of honey), and is way more nutritious than store-bought bread (thank you almond flour and psyllium husk powder).
Best of all this bread tastes amazing NOT toasted! So many gluten-free breads have to be toasted to be edible. This bread is not only delicious without toasting the first day, but also good for 2 days after it’s baked.
What is gluten-free bread out of?
Just like regular bread is made with wheat flour, gluten-free bread is made with flours from gluten-free grains like rice, sorghum, etc.
In this recipe I use a gluten-free all-purpose flour. Gluten-free all-purpose flour is simply a blend of gluten-free flours and starches that’s designed to mimic the results of wheat flour in baking.
I’ve found gluten-free baking isn’t always as simple as swapping in gluten-free flour for wheat flour. This is especially the case for gluten-free yeasted breads!
This bread is different that other bread recipes!
Gluten-free bread recipes are very different than regular bread recipes. Here are a few things to keep in mind while making gluten-free bread:
- Gluten-free bread only needs a single rise. I use instant or fast-acting yeast in this recipe because the dough only needs to rise one time. Gluten-free dough isn’t stable enough for a double rise. The good news is this makes this bread much faster to make than traditional bread.
- You’ll need to add some binders. In traditional bread recipes gluten is what gives the bread structure and stability. Since this bread is obviously missing the gluten, it benefits from other ingredients that act as binders. I use a combination of psyllium husk powder, ground flaxseed and a flour blend that contains xanthan gum in this recipe to give the bread structure and stability.
- The dough will resemble cookie dough. Don’t be alarmed when this bread dough looks nothing like regular bread dough! It’s supposed to be that way. Just like this gluten-free pizza crust recipe, the dough will be thick and sticky, but not kneadable. See the picture below (Step 4) for a visual on the consistency. You can also see the video in this post to see what the final dough looks like.
Steps for Making Gluten-Free Bread
These how-to numbered pictures match up with the instructions below. I’ve also included a video with step-by-step instructions.
- Mix together the water, ground flaxseed and psyllium husk. Let sit for 2-3 minutes before adding it to the dough.
- Combine all the dry ingredients in the bowl of stand mixer. Mix to combine.
- Add the psyllium husk mixture along with the eggs, butter and honey to the dry ingredients.
- Beat the dough for 6 minutes.
- Smooth the dough into a greased loaf pan. Let rise for 45-60 minutes.
- Once the bread has risen, bake for 35-45 minutes.
FAQ
What flour should I use?
I recommend using a high-quality, gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder. These blends are usually called measure-for-measure or 1:1 baking flour. This is my favorite gluten-free measure-for-measure baking flour.
Can I make this bread dairy-free?
Yes! You can easily make this bread dairy-free by substituting the butter for olive oil. However, you cannot omit the eggs. Eggs are important for the structure and flavor of this loaf.
How to prevent bread from collapsing
Here are a few tips to prevent your gluten-free bread from sinking in the middle.
- Be sure to carefully measure the dry ingredients so you get the right amounts.
- Bake the bread in a glass loaf pan. This helps it rise and brown properly.
- Let the bread rise for the right amount of time. If the bread rises for too long it may sink slightly in the middle once it’s baked.
For more gluten-free yeast breads, be sure to check out these Gluten-Free Dinner Rolls or this Gluten-Free Flatbread.
If you like this gluten-free bread recipe leave me a comment below.
I’d love to hear from you!
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Gluten-Free Sandwich Bread (Amazing & Easy!)
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour, 280 grams
- 1 envelope highly active or instant yeast, 2 ¼ teaspoons
- ½ cup almond flour, 40 grams
- 1 teaspoon fine salt
Psyllium Husk Mixture:
- 1 cup warm water
- ¼ cup ground flaxseed meal, 30 grams
- 2 teaspoons psyllium husk powder
Wet Ingredients:
- 3 eggs
- 2 tablespoons honey
- ¼ cup butter, or olive oil
Instructions
- In the bowl of a stand mixer, add the dry ingredients and mix to combine.
- In measuring cup, combine the warm water, flaxseed and psyllium husk powder. Whisk until smooth and let sit for 1-2 minutes before adding to the dry ingredients.
- With the mixer running on low, add the psyllium husk mixture along with the eggs, honey and butter. Increase the speed to medium-high speed and beat for 6 minutes.
- Scoop the batter and smooth into a grease 9x5 pan. Let rise in a warm spot for 45-60 minutes. The bread will not double in size but should rise a few inches.
- Preheat the oven to 350F.
- Bake the bread for 35-45 minutes, until the internal temperature registers 200F on an instant-read thermometer or until the top is golden and seems firm when tapped.
- Let the bread cool in the pan for 10 minutes. Turn out onto a wire rack to cool for at least another 20 minutes before slicing. Enjoy!
Recipe Notes
- I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
- Be sure to carefully measure the dry ingredients so you get the right amounts.
- Bake the bread in a glass loaf pan. This helps it rise and brown properly.
- Let the bread rise for the right amount of time. If the bread rises for too long it may sink slightly in the middle once it’s baked.
John says
Can not have eggs, would it be possible to substitute flax or cjia eggs ?
If not, perhaps how much baking powder ?
Carrol says
Erin,
I need a bread recipe that uses your flour blend. I make your cinnamon raisin bagels, but would like to eat sandwiches again.
I can’t use the store bought flour blends. Any help?
Carol Adams says
Please what can be used to replace the flaxmeal?
thank you
Amy says
Hi Erin,
You have the 1-1/2 cups of measure to measure flour at 280 grams, but according to KA Ingredient weight chart, it seems it would work out to 180. Is that just a typo or should it be 280 grams?
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thank you for sharing the recipe. I’m looking forward to trying it. =)
Erin Collins says
I find the flour measures differently that KA states. Use 280 grams for best results! 🙂
Sally Weston says
Loving this bread recipe. Today I replaced some of the water with milk, added 2 teaspoons and both Mixed Spice and Cinnamon and added 1 cup sultanas = Fruit Toast – YUM!!
Erin Collins says
Those additions sound delicious! Glad you enjoyed it!
Marie says
May this be made in a bread machine
Erin Collins says
I haven’t tried this myself yet! But it’s on my list of things to tryp.
Mildred says
Hello Erin,
I just made both cupcakes and your amazing bread recipes. Both turned out so well! Cupcakes don’t even need frosting! Thank you so much for sharing them! I am pretty tickled to have them! So yummy!
Thank you!
From a happy belly!
Mildred
Erin Collins says
I’m so glad you liked this recipe and the cupcakes! Thanks for the comment 🙂
Sid says
Hi! My son is allergic to nuts. Can I substitue something else for the almond flour?
Erin Collins says
Yes! You can substitute more gluten-free 1:1 baking flour in place of the almond flour.
Heather says
Made this in a dark loaf pan because I didn’t have a glass one and it still came out perfect! My 10 yr old daughter who is constantly complaining about me making her try being gluten free raved that or tastes better than regular bread. I’d like to ask if you’ve ever tried freezing the bread after slicing to be able to toast later? If so how did it freeze. I’d like to have a couple extra loaves on hand to save time.
Erin Collins says
I’m so glad your daughter likes the bread! This bread freezes great. You’re right to slice it before freezing. I toast individual slices in my toaster straight from the freezer and it works great!
Sondra says
I agree with the others, this is truly the best gluten free bread I have tried. I love that it does not have any nightshade flours (potato, tapioca). I can eat all the ingredients and did not need to make any substitutions. Thank you so much!
Erin Collins says
I’m so glad you like the recipe! Thanks for the comment 🙂
Gina says
Best gluten free bread i have ever had, and better than many regular breads as well! Thank you so much!!! I will be making this regularly!
Elizabeth Rempel says
I was simply delighted with how this bread turned out! It is the best gf bread I have ever tried. It is easy to make, and the texture and taste are superb !
Thank you for doing all the ‘ground work!
Would it be okay to double the recipe?
Erin Collins says
I’m so glad you enjoyed the bread! Yes you can double the recipe and bake 2 loaves. 🙂
Carolyn says
What can be used in place of honey? Sugar(?) And how much?
Sally Weston says
I use 1 tablespoon of sugar instead of honey. It is only there to help the yeast work. 🙂