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.
Hey there! Just made this and would like to add a comment to help anyone using a gluten free flour blend other than the one you used in your recipe. Other than Xantham Gum…it’s VERY important to check sodium level. I used one from King Arthur and I wondered why the bread was so salty. It had 330 mg in a 1/3 cup vs your recommendation (Bob’s Red Mill) had only 10 mg in 1/4 cup. PLUS I added the salt that the recipe called for (1 1/2 teaspoons). The bread turned out so pretty…so sad that I had not noticed that detail before hand.
I made this recipe today, it was amazing! I used sunflower oil instead of butter to make it dairy free. I will definitely be making this again.. often.
Thanks Joan! So glad you liked it 🙂
This is the first gluten-free bread that has actually turned out for me without flattening. I did substitute a few things, using original metamucil instead of physillum husk (just adds sucrose) and instead of flaxseed using buckwheat flour, which gives the bread a bluish tint. Definitely works well, and it browns nicely from the almond flour.
can i use your gluten free flour blend in place of bob`s ?
Thanks for the recipe!
Would coconut flour work in place of almond flour? I’m using almond flour at the moment, but coconut flour is much cheaper.
I tried this recipe using a bread maker (Hamilton Beach 29882): https://www.amazon.com/Hamilton-Beach-29882-Capacity-Programmable/dp/B005EPRF1I
It works pretty well (I’m using sugar instead of honey), but I’m still experimenting with the different settings. I think the gluten free setting (#3) has too much rise time, because the dough collapsed a bit. I also tried combining the dough setting (#8) with the bake setting (#12), and it didn’t collapse, but the dough didn’t mix as well. I’ll probably try the basic setting (#1) next to see how that goes.
Thanks again!
Thanks for this comment! I’m sure it will be helpful for many so I’m glad you took the time to write it. I’m so happy the bread turned out for you!
It came out perfect inside and out. The recipe was very clear and easy to follow. I replaced the almond flour with white rice flour. I also replaced the psyllium husk with 1tsp xanthan gum. Thank you so much for the recipe. I wanted to send a picture, but there was no access to it.
Can this bread be made in a bread machine?
I haven’t tried that yet! One day I’ll have to try it and share in this post.
Great bread. I’ve made a LOT of gluten free bread in the 15 years I’ve been G.F. and this is one of the best loaves I’ve made. I make my own flour mix, AMERICA’S Test Kitchen recipe, so I added 1 tsp. Xanthan. That mix contains dry milk so adds a little protein, which helps structure. Also, if bread bread sinks when it is removed from oven, it needs to bake longer. Bread needs to bake to an internal temp. Of 205. I don’t know if this bread gets crumbly, like most g.f. bread, it only lasted 2 days.:-)
I’m so happy to hear you liked it! Thanks for the tips on how to prevent sinking! So helpful 🙂
I have made this bread and I love the taste, my family loves it but I have two questions
1. It falls in the middle
2. I don’t use psyllium husk so what is the ratio of flax and water?
This bread is so good. I’ve been gluten free for a little over five years now and I can’t remember the last time I had bread this soft. The recipe was easy to fallow and quick. The only thing I’ll do differently next time is double the batch because this bread disappeared fast. Thank you
I’m happy you and your little one like it!
How long will this bread keep in the refrigerator?
This bread is incredible! I am sitting here having a sandwich made from it for lunch and it is not only very tasty, but it is holding up and not crumbling. It has got to have lower carbs too, because of the flax and almond flour.
I have started a website just for fun late last year – do you car if I link to your recipe? I have a section about celiac disease and want to make a posting of favorite breads.
Hi Erin, Will coconut oil work instead of butter?
Yes that will work great!
Thank you
Best GFree bread I’ve ever made…..
Some minor adjustments but still, BEAUTIFUL.
Thanks
I made this bread yesterday and it is WONDERFUL! Thanks so much. Not dry, crumbly or blah tasting. I also made a chicken pot pie with your crust recipe. Can’t wait to try more!
I’m so glad you like this recipe and the pie crust! Thanks for the comment!