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), is way more nutritious than store-bought gluten-free bread (thank you almond flour and pysillum husk powder), and best of all 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. That is saying a lot for gluten-free baked goods that usually have a very short shelf-life. However, if toasting is still your thing, this bread is absolutely delicious toasted, it’s just not a requirement.
This bread makes delicious sandwiches, but hardly makes it past the first day at my house because we love it so much. We especially love it freshly baked with butter and honey. Homemade bread is such a treat, and this recipe is very achievable and easy to make.
Keep in mind that gluten-free bread-making is different that regular bread-making, but not more difficult. I always use highly active or instant yeast in my gluten-free breads because they only need one rise. This also makes gluten-free bread-making much quicker than traditional bread-making. (yay!)
Just to warn you in advance, the dough will initially resemble cookie dough and won’t rise much higher than up to the top of the loaf pan. This is totally normal for gluten-free bread! Have you ever wondered why store-bought gluten-free bread seems mini? It’s because it doesn’t have enough structure (which is usually from gluten) to rise tall and high without spilling over the pan. I have definitely had bread disasters (and subsequent oven cleaning crises) learning that gluten-free bread does not go up, but rather over if the pan is too full. This bread gets stability from psyllium husk powder, ground flaxseed meal and extra eggs.
From what I’ve found, gluten-free breads taste best with a blend of rice flours. I like adding almond flour and other nutritious ingredients to this bread like psyllium husk and flaxseed meal for texture.
Rather than measuring out small quantities of a lot of different flours, this bread is easily made with part gluten-free baking flour. I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour and designed this recipe to use that because it is one of the easiest to find gluten-free flour blends. (Note: This is not a sponsered post, just my opinions!) Many of you said you use that in the reader survey.
I hope you love this bread as much as we do! It is truly amazing and life-changing!
This is my very favorite gluten-free sandwich bread! I like using Bob's Red Mill 1:1 Gluten-Free Flour in the bread and can't guarantee results with another brand. However, other all-purpose blends that contain xanthan gum might work. Comment below if you try another one that works! Slice the bread into individual slices before freezing. Bread can be toasted straight from the freezer.
- 1/2 cup warm water, no hotter than 110F
- 1 envelope (2 1/4 teaspoons) highly active or instant yeast
- 2 tablespoons honey
- 1 1/2 cups (280 grams) Bobâ€™s Red Mill 1:1 Gluten-Free Baking Flour
- 1/2 cup (40 grams) almond flour
- 1 1/2 teaspoons fine salt
- 3 eggs
- 1/2 cup warm water
- 2 teaspoons psyllium husk powder
- 1/4 cup (30 grams) ground flaxseed meal
- 1/4 cup butter (or olive oil)
- Preheat the oven to 200F. (This is to get the oven warm to do a quick proof, which helps the bread rise.) Turn the oven off once it reaches 200F. Make sure the oven is turned off before you start with the next steps so it isn't too hot to proof the bread.
- Grease a 5 x 9-inch loaf pan.
- Combine the ingredients for the yeast mixture and whisk together. Let sit for 5 minutes or so while you make the dough.
- In a medium bowl, combine the baking flour, almond flour, and salt.
- Place the eggs in the bowl of a stand mixer, beat on medium until slightly pale and fluffy, about 3 minutes.
- In a glass measuring cup or bowl, whisk together the remaining 1/2 cup water with the psyllium husk powder and flaxseed meal. Whisk until totally smooth and let sit for 1-3 minutes before adding it to the dough.
- Slowly add the flour to the eggs, followed by the butter, yeast mixture, and flaxseed mixture. Beat on medium speed for 6 minutes. The dough will resemble cookie dough.
- Scrape the dough into the prepared baking pan and smooth the top with wet hands if needed. Place in the loaf in the warm oven and let rise for 10 minutes. Remove the loaf from the oven and let rise for another 20 minutes on the counter. During this time, preheat the oven to 375F. The bread will not rise tall like regular bread, but should rise a few inches to about the top of the pan.
- 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!
MAKE IT DAIRY-FREE: Substitute the butter for olive oil or oil of choice
This recipe will not work without the eggs, unfortunately.