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’ve baked this bread twice now, and both times it looked perfect coming out of the oven, but the middle sank as it cooled. It’s my daughter’s favorite gf bread, so I will continue baking it regardless of the shape, but it would be awesome to alleviate this issue. I haven’t tried measuring the ingredients by weight, do you think that might help? I know it’s very important to weigh ingredients for some of my keto bread recipes.
Just tried this toasted with coconut oil and honey and I swear it tastes like french toast!! Next time I am adding cinnamon and nutmeg to the batter and have a whole loaf of french toast!!
Spectacular!! Made this substituing avocado oil and added 1 1/2 tsp xanthan gum because my flour blend didnt have it. My husband cannot believe how good it is and neither can I! This was my first time making gf bread and I am amazed at this success!! THANK YOU!!!
Have you ever tried this with a bread maker? Do you think it would work?
I haven’t tried that yet! I want to figure that eventually though!
Made it today. The only edit, was olive oil. It came out AMAZING! Thank you so much. I’m always looking for GF bread or dinner rolls recipes. Keep em’coming!
So glad you like the recipes! 🙂
I’ve experimented with a number of GF breads and this one is a WINNER. It tastes really, really good. I only had Trader Joe’s GF flour mix so I used it. I didn’t have Psyllium powder so I used 1 teaspoon of Xanthan gum. I reduced the salt to 1 teaspoon. I used an instant read thermometer to assure the internal temp was at 200. I followed the rest of the recipe verbatim and it was worth it. This is a very, very good tasting GF bread, I would highly recommend it to you. Thanks to the other viewers who made comments and suggestions, I read them all and used the ones that applied. Thank you so much Erin!!
It was great even looked the same.I didn’t have almond flour,I substituted blended gluten free oats and I also didn’t have psyllium husk powder so omitted that
This recipe looks like the best gluten free bread recipe I have seen! My husband recently found out he should avoid wheat so I have been looking for good gluten free bread recipes. However, he is allergic to flaxseed, so I was wondering if I can substitute something for the flaxseed meal the recipe calls for?
Thank you! 🙂 Can he eat chia seed? You can use 2 tablespoons of ground chia seeds in place of the flaxseed!
I am in tears of joy! After being diagnosed with Celiac Disease I thought I’d never been we a able to enjoy bread making again and certainly never thought I’d be able to enjoy eating the bread I made! This bread is wonderful! The only change I made is that I used Premium Gold gluten free all purpose flour instead of the Bob’s. I am still in shock at how beautifully this rose and tastes like BREAD!! A million thanks!! You have made a Celiac family very happy!!
I made this yummy bread today. I actually put a towel over bread while it was rising for 20 min. On the stove while oven was warming to 375*. I rose to almost top if baking dish. Amazing recipe. I also exchanged almond flour for cocanut flour. I will make this again!
For others wanting to use a bread maker, I just removed my first loaf using this recipe from my Zojirushi BBCC-S15, and I’m happy to report it worked great. It’s just a little dense, and the loaf seems a little small, but it is moist and tasty and has a great crust.
I used the basic white bread setting on the machine. I added yeast, honey and warm water to the maker first, allowing the yeast to bloom for a few minutes while I assembled the other ingredients. I whipped the eggs, added the other wet ingredients to the eggs, then poured it all into the maker with the blooming yeast. I then added the dry ingredients on top of the wet in the maker, and began the cycle.
By way of ingredients, I used Krusteaz brand all purpose GF flour (a sorghum/brown rice/millet blend… used only because it happens to be in my cupboard, and it happens to be in my cupboard only because it was on sale at the grocery store one day). Instead of butter I used a high omega-3 veggie oil blend; added an extra 1/2tsp of Xantham gum; and used fine sea salt rather than iodized. But otherwise used the recipe as written. Super tasty.
This is great information! Thanks for the detailed comment. I’m sure if will help others 🙂
I’ve been trying different recipes but was never happy…UNTIL NOW!!! Closest to Udis that I could imagine. Amazing taste and texture. Moist and nutty. I advise cutting the salt in half. My first loaf was way too salty! Also, use the psyllium husk powder. Makes a huge difference in the rising capabilities. Turned out perfect! Very excited.
Hooray! So glad it turned out for you! 🙂
This is such a wonderful recipe for me to be able to make and use all week for school lunches! It is a hit with everyone especially when hot out of the oven!
I just made this bread this evening. It wasn’t like cookie dough but more like cake batter. But I poured it in the bread pan anyway and baked it. The top of it split and I didn’t think it rose much. Should I add more flour to it next time?
I made this today. Oh, my goodness! It is absolutely delicious. Thank you so much for this recipe. I will be making a lot more of this bread, and often.