This Gluten-Free Sandwich Bread Recipe makes a soft, tender and healthy loaf that’s perfect for sandwiches, toast and more!
This post includes tips and tricks to make an amazing gluten-free sandwich bread with delicious flavor and texture every time. It’s sure to become your go-to recipe!
I have tried a lot of homemade gluten free bread recipes over the years. I can confidently say this is the best gluten-free homemade 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. You’ll never need to try another recipe for gluten free sandwich bread!
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What Is Gluten-Free Sandwich Bread Made 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 easy gluten-free bread 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!
Why You’ll Love this Recipe!
- Perfect texture (Not crumbly!)
- Delicious flaxseed and honey flavor
- Easy to make
- Doesn’t need to be toasted
- Lasts up to three days
For more gluten free recipes and gluten-free bread dough, be sure to check out these Gluten-Free Dinner Rolls or this Gluten-Free Flatbread.
How to Make Gluten-Free Sandwich Bread
These how-to numbered pictures match up with the instructions below. I’ve also included a video with step-by-step instructions for making this gluten-free sandwich bread.
- Mix together the warm water, flaxseed meal, and psyllium husk. Let the wet ingredients sit for 2-3 minutes before adding it to the dough.
- Combine all the dry ingredients in the large bowl of a stand mixer. Mix to combine.
- Add the psyllium husk mixture along with the eggs, butter and honey to the gluten-free flour blend and other dry ingredients.
- Beat the dough for 6 minutes.
- Use a rubber spatula to smooth the dough into a prepared pan. Let rise in a warm place for 45-60 minutes. (You can cover it with plastic wrap, if desired. But make sure to spray the plastic wrap with cooking spray, first!)
- Once you let the dough rise, bake for 35-45 minutes.
Storage Instructions
Be sure to let this bread cool fully on a cooling rack before storing in an airtight container, plastic bread bag, or plastic wrap. Store at room temperature or in the fridge. This gluten-free sandwich bread tastes great up to two days after making.
Gluten-Free Sandwich Bread FAQs
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.
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.
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.
Gluten-Free Bread Tips and Tricks
Gluten-free bread recipes are very different than regular bread recipes. Here are a few things to keep in mind while making gluten-free sandwich bread:
- Gluten-free bread only needs a single rise. I use instant yeast or fast-acting active dry yeast in this gluten-free bread 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 delicious gluten free 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 gluten-free bread 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 for this gluten free sandwich bread recipe looks like.
More Gluten-Free Recipes
If you like this gluten free sandwich bread recipe, leave me a comment below. I’d love to hear from you!
Gluten-Free Sandwich Bread (Amazing & Easy!)
Video
Ingredients
Dry Ingredients:
- 1 3/4 cups gluten-free 1:1 baking flour 280 grams
- 1 envelope highly active or instant yeast 2 1/4 teaspoons
- 1/2 cup almond flour 40 grams
- 1 teaspoon fine salt
Psyllium Husk Mixture:
- 1 cup warm water
- 1/4 cup ground flaxseed meal 30 grams
- 2 teaspoons psyllium husk powder
Wet Ingredients:
- 3 eggs
- 2 tablespoons honey
- 1/4 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 9×5 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!
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.
The bread was great! It slices so nicely and does not crumble even with thin slices. I did use the gram measurements it seemed different from the cup measurement (maybe how I was scooping the flour). I love your dinner roll recipe also! Thank you
I’m glad the bread turned out for you! Gluten-free flour is denser than traditional flour so it weighs more – it can also vary depending on how people measure it. Like if you pour it from a small bag vs. scooping from a big bag it will be different. Weighing is always the best way to go when possible!
Yummy yummy bread! Never making another recipe, this is by far my favorite. Dreaming of all the things to add like nuts and seeds.
Those sounds like delicious additions! Glad it turned out for you 🙂
Can it be made into rolls on a cookie sheet, or a muffin pan?
I haven’t tried making this bread into rolls. We love this recipe though! https://meaningfuleats.com/gluten-free-1-hour-pull-apart-dinner-rolls-dairy-free-egg-free-options/
Tried it again, all got eaten away 🙂 it’s the best recipe I have come across. Two things make it stand out: one the nutruonal benefits of flex, psyllium and almonds, and secondly the fact that it remains soft unlike rice based flour breads that harden for kids lunch or at travel. I am however, going to increase time by 10 minutes from 45 min. Coz mine is always too soft, maybe that would study it up. No one leaves a crumb. You are a God sent saviour for us 🙂
I love the taste of this bread but when I try to use for a sandwich, it just crumbles and falls apart. Any suggestion how to correct this?
I feel like this would be great but somehow my bread got stuck!! The top looked perfectly golden brown. I greased the pan so I’m not sure what happened. Did I not cook it long enough? It completely fell apart from the middle down!
Hi, you use the King Arthur measure to measure for this bread or all purpose King Arthur? The measure to measure says not good for yeast recipes. Just wanted to make sure before I try the recipe.
That’s a great question! I use the measure-for-measure flour. It isn’t that the flour doesn’t work with yeast, it’s just that it can’t be reliably substituted 1:1 in yeast bread recipes. However, this recipe was specially created to be gluten-free and use that flour so it works great!
LOVED this recipe! After slicing I put in a plastic bag, but it dried out. Do you have any suggestions on how to store to keep fresh? Thanks so much!
Great question! I wouldn’t cut the loaf until you need a slice. I recommend storing the loaf whole. Does that make sense? Individual slices will dry out sooner than the whole loaf.
Hi.
I can’t eat eggs soIm wondering if I can substitute Just Eggs, a mung bean egg substitute? It says 1/4 cup to replace 1 egg.
Anyone else ever made this with an egg substitute?
Unfortunately I haven’t tried this with an egg substitute. I would search through the comments because I think others have!
I am an experienced GF baker, trying many bread recipes with mostly not bad, to ok, to I completed wasted my ingredients results. This, by far, truly is the best tasting GF bread I’ve made to date. The bread was just a bit “wetter” than I would like but that can attributed to many things. I think I can correct that! And as you promised, it sank a bit as I accidentally let it rise a bit too much, although it was only rising 30 min or so (warm kitchen I guess).
Can you please confirm the net carb counts as I am making this for my diabetic grandson who is also celiac. I cut my loaf into 14 slices and I calculated a net carb (g total carbs – g total fiber) count of approximately 16g carbs per slice. Doesn’t have to be exact but fairly close.
Thanks so much. I look forward to trying your other recipes.
Carol
I’m so glad you enjoyed the bread! The carb count in the recipe is for 1/8th of the loaf. So 16g if you made 14 slices sounds about right! I hope this helps 🙂
Yes it does, thanks so much! He and my daughter in law who is also celiac love the bread and said it was the best tasting they have had to date.
Carol,
I love Erin’s receipes. My niece is aslo Diabetic and Celiac, I would love to hear of your receipes if Erin would
Thank you; thank you; thank you!!! The bread turned phenomenal! Better than any gluten free bread we’ve purchased. I didn’t use a pre-mix but made my own blend of sorghum flour, green banana flour, tapioca and arrowroot starches, and a little xantham gum. Spongey, flavorful, slices and holds up amazingly well.
I’m so glad it turned out for you! Great to know it worked with your blend 🙂
I have been searching for YEARS for a good gf bread recipe. I’d love to try this. Before I do and use all these ingredients, can you tell me if the bread comes out spongy? Can’t think of how else to describe it but I’ve yet to find a bread recipe where the slices weren’t spongy. Thanks!!
April I have made many different GF breads and I think I understand what you mean with the word “spongy”. The answer is “no”, this bread texture is not spongy. It has nice air pockets but the texture of the bread is moist and like that of wheat bread. You won’t believe it! Today I had the last slice of a loaf I made 6 days ago. The top inch was getting a little dry (no surprise there) but the rest was still great. I had it wrapped well. Since the recipe says great on the counter for 3 days it was spot on in my opinion. I used 280 g of flour, extra large eggs, so I reduced the water to 3/4 C + 1 TBSP..
I tried this bread recipe using oil and substituted psyllium for hemp hearts yesterday. It came out perfect and was so delicious I couldn’t stop eating it. This will replace my favorite GF bread recipe, as its both tastier and easier to make. I couldn’t believe I found a GF bread recipe that actually looked like regular bread when sliced! Thank you so much for my new GoTo bread recipe!
I’m so glad it turned out for you! I have a hard time stopping eating it too. Thanks for the comment! 🙂
Did you modify the mixing order for the bread machine?
Yes, yes, delicious bread. As I am allergic to flax and psyllium, I substituted corn starch, as recommended by another baker. I also can’t eat almonds, so I used oat flour. Served with dinner tonight. The rest of my family can eat gluten, and the bread was enjoyed.
Forgot to add that I made the bread in my bread machine. Thank you.
Great to know this turned out in a bread machine! Thanks for sharing 🙂
My search for the best glutenfree bread to make yourself is over. I’ve tried a bunch of recipes and this is by far the best one!
I’m so glad it turned out for you! 🙂
That’s good to know oat flour worked in place of almond flour! I’m glad your family enjoyed it!
You are a saviour for me and my family. I have tried a couple of your recepies. All turn great. Your banana bread is a staple at our home. Bake it every ten days. What I love best about your recepies is that a lot of them have almond flour portion. That why I get almonds into my kids 🙂 and that when you want a sweet tasting dessert then it’s a no tatse compromise dessert yet healthy.
Bless you
Aww I’m so happy to hear you like the recipes! We bake the banana bread at least once a month too 🙂 I love baking with almond flour for that reason too! Thanks for the sweet comment!
Can you share how much corn starch you used to replace the flax and psyllium?