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.
Love love love this bread. And so does my husband who doesn’t need to be gluten free, but is by default. Wondering if cinnamon and raisins could be added and if so how? Thank you so much for these recipes. Bought two cookbooks and am giving one for Christmas. Have loved every recipe I’ve tried so far.
Hi Angie, we’re so glad you’ve been enjoying the cookbook and this bread! We haven’t tested it with cinnamon and raisin to say for sure. You could try adding 1-2 tsp of cinnamon to the dry and then mixing in 1/2 to 3/4 cup of raisins after step 3. Without testing it ourselves, it is hard to say if the wet ingredients will need to be adjusted to ensure the right texture/rise with these additions. If you decide to give it a try, we’d love to hear how it goes!
Daughter made this with olive oil. This is the very best gluten-free bread that I have ever had. Moist and delicious! I spread a tablespoon of peanut butter on a thin slice and joy filled my being. Thank you for the gift of this recipe.
Yay! Thank you for such a kind review, Elvira! We’re so happy to hear you loved the recipe!
Will it work well if the batter seems a bit runny while in the dish to rise.
Hi Ginette, thanks for your question! This dough should be thick and sticky, more like cookie dough. It sounds like your dough needed more dry ingredients or binders. Did you use a gf flour that contains xanthan gum? And did you include the psyllium husk mixture? The ingredients in this one have to be measured very carefully to get the right balance and texture. We hope these ideas help!
Absolutely amazing, and so easy to make. My whole family, including the non-celiacs, love it. It freezes well. Thank you Erin!
Yay! We’re so glad you loved the bread, Sarah! Thank you for your kind review.
Turned out perfect! Haven’t had GF bread this good! Also, I love how you wrote your recipes. It made it easier to follow along.
Hi Maggie, we’re so happy to hear you loved the sandwich bread! Thank you for your kind feedback. Happy baking!
Can this bread be made without the ground flaxseed?
It caused my ulcerative colitis to flair.
I have this question as well.
Hi Valerie and Ruth, this recipe was designed with flaxseed because of its binding capabilities and flavor, but other readers have shared their successes with substitutes. Some have said cornmeal worked for them and you may find some other good ideas in the comments section. We hope this helps!
This is now the only bread recipe I use! I actually add dried herbs into mine like rosemary and red pepper flakes. I am so excited to say that I bought the tall USA Pan loaf pan and it allowed me to finally have a risen & square piece of bread! I wish I could post pictures of how well it came out.
We’re so happy to hear how well this recipe has worked for you, Lacey! We love the idea of dried herbs too. Thank you for taking the time to share with us!
I just made this for the first time last night after eating dry, crumbly, tasteless gluten free bread for almost a year now – after trying a piece warm, I’m thrilled! The texture is great and it’s soft, not to mention flavorful.
I don’t have a stand mixer with a dough hook though so I mixed it by hand until it was pulling away from the bowl. I’m not going to lie, it was hard but oh so worth it!
I will definitely make this again and soon.
We’re so excited to hear how much you enjoyed the bread recipe, Deb! Thank you for taking the time to share your experience with us!
I have not yet tried this recipe, though it looks wonderful! I live at 5,280 feet and am wondering what I should adjust for high altitude, if anything. Thank yoy
Hi Natasha, for gluten-free bread at high altitude, we would recommend trying the recipe as-is first. If adjustments need to be made, you’ll want to try increasing the oven temperature by 25°F. We hope you enjoy the recipe!
Can this recipe be used for hamburger rolls, baked in a sandwich roll pan?
Hi David, we haven’t made hamburger buns out of this recipe, but some readers have and commented that it works well! If you decide to give it a try, we’d love to hear how it goes!
My mom is allergic to Almonds, will Rice flour work?
Thanks,
Rebecca
Hi Rebecca, we would recommend replacing the almond flour with more gluten-free 1:1 baking flour, rather than rice flour. We hope you enjoy the bread!
Hi Erin! I am brand-new to baking bread of any kind, so I was interested in seeing your video about this before trying it (or any) bread recipe…but I couldn’t find a way to see the video. I see the word “video” just above the ingredients in the recipe area, but no link. Did you have one available to see? Just checking, thank you. I love your recipes and have your cookie book <3 !
Hi Julie, thank you for your question! The video is embedded into the recipe card. You should see the video box right where you described and there should be the option to hit play to watch it right there. We just tested it out and it is playing correctly. It might have been an internet connection issue causing it to not load on your end. We hope it works for you now, if you give it a try again. Thank you for your kind feedback on the recipes and cookbook! We hope you enjoy the bread!
This recipe is overall great! I made it as stated except for the almond flour. My daughter cannot have almonds so I substituted the almond flour with more 1:1 bobs red mill gf flour as suggested in the comments. I also accidentally used the paddle attachment and not the dough hook. The bread has great flavor, but is crumbly and a little dry. Could these 2 modifications that I did cause the bread to turn out this way? Thank you for all your great recipes!
Do you have to use ground flaxseed meal or can I substitute something? Jut an availability issue.
Thank you!
Hi Sandy, we routinely use the flaxseed for its binding capabilities and flavor, but other readers have shared their adventures with substitutes. Some have said cornmeal worked for them and you may find some other good ideas in the comment section. We hope you enjoy the bread!
I tried a good few recipes to find the best one for my young boys. The breads were all pretty good but fell apart. I really wanted it to be organic and many of the recipes would only work with very specific flours. I wanted to find a recipe that worked with namaste organic flour and this one does! I made it a few times with king arthur and it was fine. I found that using active yeast, namaste flour, and olive oil made the PERFECT organic loaf! I freeze loaves of it and it toasts perfectly! It doesn’t fall apart and is the perfect texture . My 4 and 1 yr old LOVE avocado on this toast. They would eat the whole thing in a day if they could. So glad I found this because it ends up being half the price of a loaf from the store and i know it has only good things in it and I feel so good about them having it everyday!
Hi Jenny, we’re so happy to hear you and your children love the bread. Thank you for sharing your feedback and tips!
It is an amazing recipe! Thank you so much!
Can you guide about substituting eggs? We are trying to eliminate eggs to see if they are source of inflammation as well.
Hi Petra, thank you for the kind words! Unfortunately, this recipe will not work without the eggs. We’re sorry!
How do you store this bread and how long is it good for? Can it be frozen?