Gluten-Free Sandwich Bread (Amazing & Easy!)

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!

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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. 

1. 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.
2. Combine all the dry ingredients in the large bowl of a stand mixer. Mix to combine.
3. Add the psyllium husk mixture along with the eggs, butter and honey to the gluten-free flour blend and other dry ingredients.
4. Beat the dough for 6 minutes.
5. 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!)
6. 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

Gluten-Free Artisan Pizza

Gluten-Free Soft Pretzels

Gluten-Free Nutella Star Bread

Gluten-Free Sticky Buns

If you like this gluten free sandwich bread recipe, leave me a comment below. I’d love to hear from you!

5 from 129 votes

Gluten-Free Sandwich Bread (Amazing & Easy!)

Author Erin Collins

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 8 slices (1 loaf)

This gluten-free bread recipe makes a soft, tender and healthy loaf that’s perfect for sandwiches, toast and more! It has delicious flavor and texture every time. You’ll never need to try another recipe!

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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

MAKE IT DAIRY-FREE: Substitute the butter for olive oil or oil of choice

This recipe will not work without the eggs, unfortunately.

RECIPE TIPS

• 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. 

Nutrition

Calories: 223.37kcal | Carbohydrates: 21.38g | Protein: 6.93g | Fat: 12.84g | Saturated Fat: 4.77g | Cholesterol: 76.63mg | Sodium: 370.81mg | Potassium: 106.24mg | Fiber: 2.79g | Sugar: 4.8g | Vitamin A: 266.37IU | Calcium: 38.02mg | Iron: 1.45mg