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 Sandwich Bread FAQs
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.
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.
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.
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.
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.
This is amazing bread! It makes the best French toast! Love it!
We’re so happy to hear how much you enjoyed this recipe, Audra! And love the French toast idea! It’s good to know it works well for that. Thank you for sharing your positive feedback with us!
I was just wondering if it mattered the size of the bread pan? I know 9 x5, but should it be a 1 pound loaf, or 1.5 or 2? Thank you!
Hi Julia, we recommend a 9×5 glass pan. That size will typically hold 1.5 lbs. We hope you enjoy the bread!
Do you offer gf bread making classes?
Hi Crissi, we don’t offer gf bread making classes, but King Arthur does!
Hi! Any suggestions for using only egg whites? We have an egg yoke allergy.
Hi Rebecca, using egg whites only would change the texture and structure of the bread unfortunately. You would most likely need to change or add other ingredients to make up for the loss of fat/richness found in the egg yolks. If you decide to give it a try, we’d love to hear how it goes!
Wow, this is the BEST gluten free sandwich bread I have ever eaten! It is moist and has the chewy texture of regular bread. (I substituted millet flour for almond flour.) Can’t stop at eating just 1 slice. Thank you, Erin!
I’m allergic to almonds. I saw someone substituted millet for the almond flour. Would I need to keep the same measurement of millet? 1/2 c (40g)?
Thanks!
Hi Chaynie, thank you for your question! We haven’t tested millet with this recipe to recommend a measurement. Almond and millet flour have very different densities so they’d typically require different amounts. Hopefully those who’ve tested it out already can share here how much they used. Or if you decide to give it a try, we’d love to hear how it goes!
What can I substitute the flax seed with? I don’t like the flavor (fishy/rancid)
Hi there, unfortunately flaxseed is a key ingredient in this recipe. Flaxseed typically has a mild nutty/grainy flavor. If it tastes/smells fishy or rancid, that typically indicates that the product is spoiled. Since flaxseed contains oils it can go rancid easily. Thank you for your question!
Can I use King Arthur gluten free BREAD flour for this recipe?
Hi Jodie, 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!
Hi Erin. Can I make this recipe into buns?
I can’t find gf bread flour.
Thanks
Hi Diane, we haven’t tried to turn this recipe into buns to say for sure. If you decide to give it a try, we’d love to hear how it goes!
Hi Erin. I made this bread. It is delicious. It was my first attempt at making bread. I will be making it again soon. Very easy to make. Thank you for your recipe.
Diane
We’re so pleased to hear you enjoyed this bread recipe, Diane! Thank you for taking the time to share your positive baking experience with us!
Can this bread be frozen?
Hi Sandy, yes it can be frozen for up to 2-3 months. We hope you enjoy the recipe!
OMG!! I’ve been ciliac for nearly 20 years and searching all this time for a descent bread recipe. How I missed this one I don’t know! I’ve been using your Easy Dinner Roll recipe for YEARS to make hamburger buns! As I was making some today I wondered if the recipe could make a loaf, then remembered seeing a bread recipe. After printing and comparing the two I decided to try the bread. I used my pullman loaf pan ( it’s just so perfect) and I’m gob smacked! If it is this good over the next 2 days and after being frozen.. I’ll call it a miracle… But I seriously doubt this loaf will last long enough for me to discover that! This is the BEST , bar none. Thank you SO MUCH!!
Aww, thank you for such amazing feedback, Elaine! We’re so happy to hear how much you loved this bread recipe. Happy baking!
Would this recipe work in a bread maker, if I used a GF bread making setting?
Hi Rebecca, we haven’t tried it in a bread maker, but it may work! If you decide to test it out, we’d love to hear how it goes. Happy baking!
Is the yeast added also to warm water….this info missing from recipe
Hi Dianne, it is mixed with all the other dry ingredients in step 1. We hope you enjoy the bread recipe!
This receipe is amazing, just wanted to say thank you; tried to find one for months to no avail, happy I found yours! even my hb enjoyed this tasty bread and he is big gluten fan
Yay! We’re so pleased to hear how much you both enjoyed the bread recipe! Thank you for taking the time to share this feedback with us, Aneta!
Hi Erin. Can I use whole psyllium husk in this recipe instead of the psyllium powder? If not can I grind my psyllium husk to make psyllium powder? Thank you.
Hi Diane, we’d recommend grinding the psyllium husk to make powder rather than using it whole. We hope you enjoy the bread recipe!
Hi! Which attachment are you using on your stand mixer – the dough hook or paddle? Thanks!
Hi Jennifer, we typically use the paddle attachment. We hope you enjoy the bread!