Gluten-Free Sandwich Bread (Amazing & Easy!)

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. 

1. Mix together the water, ground flaxseed and psyllium husk. Let sit for 2-3 minutes before adding it to the dough.
2. Combine all the dry ingredients in the bowl of stand mixer. Mix to combine.
3. Add the psyllium husk mixture along with the eggs, butter and honey to the dry ingredients.
4. Beat the dough for 6 minutes.
5. Smooth the dough into a greased loaf pan. Let rise for 45-60 minutes.
6. 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!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Gluten-Free Sandwich Bread (Amazing & Easy!)

Author: Erin Collins

Prep: 1 hr

Cook: 45 mins

Total: 1 hr 45 mins

This gluten-free bread recipe makes a soft, tender and healthy loaf that’s perfect for sandwiches, toast and more! It has delicious flavor and texture every time. You’ll never need to try another recipe!

5 from 59 votes

Servings: 8 slices (1 loaf)

Print

4914 shares

• Share
• Tweet
• Pin

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

MAKE IT DAIRY-FREE: Substitute the butter for olive oil or oil of choice

This recipe will not work without the eggs, unfortunately.

• 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. 

Calories: 223.37kcal | Carbohydrates: 21.38g | Protein: 6.93g | Fat: 12.84g | Saturated Fat: 4.77g | Cholesterol: 76.63mg | Sodium: 370.81mg | Potassium: 106.24mg | Fiber: 2.79g | Sugar: 4.8g | Vitamin A: 266.37IU | Calcium: 38.02mg | Iron: 1.45mg

NUTRITION INFORMATION:

Calories: 223.37kcal