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!
Table of Contents
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 Gluten-Free Dinner Rolls or this Gluten-Free Flatbread.
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.
Can this recipe be used in a bread maker with a gluten free setting?
This is absolutely the best and easiest gluten free bread I ever made. I liked how it sliced perfectly. I was doing a happy dance at first bite! Thank you so much for sharing this recipe with us.
Yay for a kitchen happy dance! I’m so glad you enjoyed the bread!
Hi! I tried this recipe and everyone I gave a slice to LOVED it! I even bought more bread pans so I can start making this weekly.
I was wondering if this can be tweaked to make hamburger buns and hot dog buns? Would I need a pan, or would I be able to stick it directly on parchment paper in the approximate shape?
How big of a bread pan is this recipe for? Thanks!
I use a 9×5 standard loaf pan.
This is the best gf bread I have ever eaten!!!!!!
Thanks for the recipe!
I made this for the second time without egg
Just 1/4 cup of vegan yogurt for every 1 egg
But it went so wet from the inside although the outside is brown
Any idea what can I do to make it vegan?
Hi Erin, WOW what an amazing bread. Your instructions were perfect. It looked perfect. I covered the bread in the oven at the 30 minute mark since it was browning too much. Took it out exactly at 35 minutes and it was perfectly baked outside and inside. (I live in high altitude).
I have two questions, one is that the bread has a slight taste of yeast (sour). Is there anything I can do to bring that taste down.
And two, how many days does it last outside or do you keep in refrigerator?
Hi. I’m trying your bread. The measurements call for 1 1/2 cups of flour or 280 grams. These measurements are not the same when i measure and weigh them. Which should i used. Thanks
The grams are more accurate! Go with that.
Thanks so much for sharing these recipes! You have lightened the load of many moms of gluten free kids!
Can this recipe be made with your Gluten free flour blend + xanthum gum?
If not, what bread recipe would be suitable using your blend?
https://meaningfuleats.com/erins-grain-free-flour-blend/
Thank you,thank you for this recepe
Is there any chance I can just use psyllium powder/husk instead of the flaxseed? I can’t use chia seeds, unfortunately.
How can you make gluten free bread without egg? Needs to dairy free too.
First loaf just came out of the oven and I can’t wait to try it! Have you ever made rolls with this dough?? 🙂
I thought long and hard before attempting a GF bread and man did I do my research as I didn’t want to waste precious time and resources. All I can say about this recipe is Man it is GOOD! I was so happy that it did indeed taste like “bread”!!! My husband was raving for it and we rationed it out to last as long as possible! I didn’t have a bread GF flour in so used 1/2 cup of teff 1/2 cup of brown rice and 1/2 cup tapioca instead. I also only had a spring form cake tin and it didn’t seem to affect the results at all. One very happy baker here. THANK YOU!
Just made this for my husband. It is great!!! Easy to work with and has a much better texture than some of the GF bread mixes I have used. Thank you for sharing.
WOW, this bread is better than wheat bread. The only issue I had was that I let the bread reach 205 F and still needed more cooking. Next time, I will use the toothpick method within the time frames listed. Thank you so much for the recipe…..it is truly FANTASTIC! The bread is soft, flavorful, subtly sweet, yet a little hearty.
Just worried . my mix looks more like muffin mix than cookie dough. should i cut back on the eggs.?
That is normal! It won’t look like regular bread dough. I hope this helps!
Thanks very much for this – I can’t wait to try it, as it looks exactly like the bread I used to get from my local bakery before they closed. But I can’t find the video – am I missing something? I’ll let you know how it turns out!