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!
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 recipes for gluten-free artisan bread, gluten-free focaccia bread, gluten-free dinner rolls, gluten-free flatbread, gluten-free hamburger buns, and gluten-free Detroit-style pizza.
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.
You also might like this gluten-free crescent roll recipe.
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 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.
- 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.
Looking for more gluten-free bread recipes? Try my gluten-free breadsticks.
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.
I wondered if you use a glass loaf pan or dark metal? I have glass pans and I find sometimes the temperature or length of baking needs to be changed for glass. Any suggestions?
I use a glass pan! That’s a great question!
Thanks, I’m going to try this today! Looking forward to some fresh bread.
I have made this bread twice. You say it should be the texture of cookie dough, but mine turned out more like a cake mix dough. Also, when cooling it sinks in the middle, making for a very small slice of bread. My husband and I love the taste. Just wondering if you have any suggestions.
What kind of all-purpose GF flour are you using?
Hi Erin, I’ve had the same problem as Pam. The bread rises beautifully before it bakes, bakes well, but then falls in the middle when it cools. I’ve made it 3 times and love the taste – it’s as delicious as any wheat bread I’ve had. Just wish I could make it without it sinking on top. I’m using Bob’s 1 to 1 flour, as well as Bob’s almond flour. I did reduce the water the second time because my batter was more like cake batter than cookie dough batter, and I thought that might help. Any ideas? Thanks so much.
Hi! I’m wondering if this could be made without the almond flour? I’d like to make some for my sister-in-law, but she is allergic to almonds…
I’d like to know, too. I see many of the recipes here call for almond flour, but I am allergic to nuts. One of the main reasons why I can’t utilize many paleo recipes, sadly. I am going to try this substituting the almond flour with more of the 1 to 1, and see how it goes.
I have purchased Bob’s red Mill gluten-free who made wonderful bread mix. I have tried making this bread two times, the bread does not rise and when I bake it is still soft in the middle even after I’ve cooked it like it calls for. The bread when is done cooking comes out looking like Playdoe ,,
I’m sorry this recipe didn’t work for you! It usually turns out great as written. Wish I could be in your kitchen to help you figure out what went wrong!
I just made this the other night, and it was delicious! It actually tastes like bread which was the difficulty I was having with the store bought stuff. Not to mention, it’s a whole lot cheaper than $6 a loaf! Thank you for your recipe! Do you have any gluten-free hamburger bun recipes? I’ve found a few online that weren’t that great and all your recipes I’ve tried have been delicious.
Can xanthan gum be used is place of the psyllium husk powder?
I haven’t tried it so I couldn’t say! Sorry about that.
for the butter…melted or softened?
It’s melted butter. Sorry for the confusion!
Dreamy – just made it for the first (of many, many, many, many) time.
I substituted maple syrup for the honey, and it still worked.
Thanks so much!!
Can’t wait to experiment with all sorts of funky additions.
I just made this bread using a different flour blend than you used. It’s called All natural Cup 4 Cup Gluten free flour. It came out fantastic! Very good rise for GF flour mix and the taste of this bread is very similar to wheat bread in my opinion. I am thrilled. I am newly diagnosed with Hashimotos thyroiditis and I most likely have celiac as well. Thank you for this recipe , I am very grateful to be able to eat bread again that’s actually edible!
Used olive oil. Love it!
Great! Glad it worked out for you.
Is it possible to make this without the psyllium husk?
Unfortunately I don’t think so. The psyllium husk keeps the bread from being crumbly.
I don’t use pysilium husk and it turned so good
Made it and my son and I really enjoyed it! Will be making it again.
WOW, just made this and it turned out perfectly! The taste is incredible; I wouldn’t even know I was eating gluten-free bread (aside from the texture being slightly different from gluten breads). Thank you SO much for this truly amazing recipe!! 🙂
I’m so glad it turned out for you!
I made this bread this week and it is DELICIOUS. I used whole psyllium husks, that’s what I always use, and it turned out great. I used my own approximation of the America’s Test Kitchen baking mix for the flour in this recipe, and didn’t notice until it was too late that you specified a baking mix with xanthan gum. I did notice while I was mixing it that it wasn’t coming together a much as I’d expect and I added a little an extra tsp of psyllium husk (which is not much for psyllium) and also a tablespoon of soy yogurt and maybe a little extra teff flour for added protein, but anyway, it held together just fine in the end. I also used sunflower oil instead of olive oil, because I wanted it to be dairy free and I thought the flavor of olive oil might be too strong. Anyway, the result was delicious. I bet it would be even better with butter and am looking forward to trying that as soon as I’m done with this trial dairy free stint I’m on. 🙂 Oh, I also used less yeast (I think like a scant teaspoon) and let it rise longer, because I prefer the flavor that way, and that worked well too. Just in case people are wondering about possible tweaks.
I will probably now mainly rotate between my similarly tweaked version of your whole grain boule and this recipe for my weekly bread baking from now on. Nice work!
Hi Erin! This bread looks SO beautiful!! I would love to try it soon! I am wondering though, do the psyllium husks have to be powder? I only have the whole ones…Thanks!
Hi Anna! I think whole psyllium husks will work great as well. Let me know how it turns out!
Made this bread this morning and it is perfect!!! I had a turkey sandwich with it for lunch and it was so delicious. The flavor is not overpowering (as in some wheat breads) so you can actually taste what you put in the sandwich and the texture is soft and wonderful 🙂 Thank you so much it will be so nice to have this in the freezer so I can have sandwiches without the stomachache 🙂 Thanks again Erin!