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 tried the link for the glass bakeware, and it comes up with an error. Is there another link? Or another brand you recommend? Thanks so much! We LOVE this bread so much. My husband and daughter are GF but I am not. But I love the bread so much it is my go to!
Hi Natalie, thanks for bringing that to our attention! Here is the correct link. We will get the link corrected in the post as well. We’re so pleased to hear this bread has become such a go-to. Happy baking!
I have always bought my GF bread from the store, but its gotten so expensive I decided to give this a try. I am blown away by how good this is! I followed the recipe exactly and it is absolute perfection!!! I havent had un toasted bread in 10 yrs. (every gf bread I’ve tried was gross if I didn’t toast it) . Thank you thank you! I didn’t realize how much I missed untrusted bread till I tried this. I can’t wait to make a sandwich!
Aww, thank you for such amazing feedback, Katie! We’re so excited to hear how much you’re enjoying the bread. Happy baking!
Hello! Would it work to half this recipe? I like trying new recipes to make for the occasions we get to see my in-laws. Just wouldn’t want half a loaf to go to waste while I’m practicing!
Hi Anna, halving the recipe should work, but we’d recommend using a smaller loaf pan otherwise it may spread and flatten. Another option is to make the full recipe and freeze half until you’re ready for it. We hope this helps!
Love your cookbook. But need to know, can I sub Arthur Bread Flour for the measure for measure flour?
Hi Frankie, we’re so glad you’re loving the cookbook. King Arthur Bread Flour and King Arthur Measure-for-Measure Flour have very different properties. We haven’t tested the bread flour with this recipe yet, but those two flours don’t typically work as 1:1 swaps so this one would most likely need further adjustments to make the bread flour work. We hope this helps!
Best gluten free homemade bread I’ve made and I’ve made a lot of recipes over the years! Works well with Woolworths GF plain flour (NZ) and ground almonds. 1 sachet of Edmonds instant dry yeast.
We’re so glad you loved the recipe, Joy! It’s great to know it works well with those brands too. Thank you for sharing your positive experience with us!
Can 2tsp of psyllium husk be swapped for 2 tsp xanthan gum? Thanks!
Hi Sarah, we wouldn’t recommend swapping out the psyllium husk with xanthan gum. Xanthan gum adds structure, but doesn’t offer the same moisture-retention as psyllium husk so that swap could result in firmer, drier bread. We hope this helps!
I am not a baker. This recipe is absolutely wonderful! I made with olive oil and maple syrup instead of honey as we do not care for the after taste of honey. It slices beautifully and makes the best sandwiches! Thank you so much for sharing!
Hi Cricket, we’re so happy to hear how much you loved the recipe! Thank you for sharing your positive experience with us!
Can the recipe for the sandwich bread be baked in a bread machine?
Hi Rene, we haven’t tried this recipe in a bread machine, but if you decide to give it a try, we’d love to hear how it goes! Happy baking!
Hi!! I absolutely love all of your recipes!! You are amazing! Thank you so much for sharing. I’m wondering if there is something that I can replace the flax meal with? Thank you!
Hi Jaime, thank you for the kind feedback! We routinely use the flaxseed for its binding capabilities and flavor, but other readers have shared their successes with cornmeal and you may find some other good ideas in the comment section. We hope you enjoy the recipe!
Hi Erin.
Can I omit the almond flour? Can I replace it with gf white flour?
Hi Diane, we recommend replacing the almond flour with more gluten-free 1:1 baking flour. We hope you enjoy the bread!
Do you know if Bob’s Red Mill egg substitute will work for this? My son is allergic to wheat, corn, and eggs. I have to make everything and substitute most things.
Hi Veronica, thank you for your question! Unfortunately, this recipe will not work without the eggs. We’re sorry!
Hi! Thanks for this recipe! Can I make it in a bread maker? I got a bread maker for Christmas and I’m searching for the best recipe. Would this one work?
Hi Melanie, we haven’t tried this recipe in a bread maker, but if you decide to give it a try, we’d love to hear how it goes! Happy baking!
Hi Erin, I have absolutely LOVED so many of your recipes. Thank you for being a great resource for GF baking! Is there a substitute for the flaxseed meal in this recipe? I’m intolerant to flax due to digestive issues. Thanks again!
Hi Michell, thank you for such kind feedback about Erin’s recipes! We routinely use the flaxseed for 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 comment section. We hope you enjoy the bread!
I would really like to try this recipe but I’m allergic to almonds. Can I use a substitute for the almond flour?
Hi Rachelle, we recommend replacing the almond flour with more gluten-free 1:1 baking flour to make them almond-free. We hope you enjoy the bread!
Hi Christie,
Would that be 40 grams more of the 1:1 baking flour if you need to omit the almond flour?
Hi Karla, yes you can replace the almond flour with 40 g more of the gf flour. We hope you enjoy the recipe!
This recipe is a little different than the one in the cookbook? Do you recommend one over the other?
Hi Anne, both are great choices! The one in the cookbook is the newer version of the two. If you decide to give one or both a try, we’d love to hear how it goes!
How long can you keep this bread out at room temperature, refrigerator and how long can you freeze? Thank you.
Hi Gina, good question! We recommend storing in an airtight container: up to 2 days at room temperature, 5 days in the fridge, and 3 months in the freezer. We hope this helps!