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.
I just baked this bread for the first time, and my first attempt at GF bread. It smells divine, but I can’t eat it until it cools longer. I’m might drool. Lol.
One quick question, when I took it out if the oven it was big like a regular loaf of bread, but while cooling the first 10 minutes in the loaf pan it lost about an inch in height. Is this normal?
Thank you for all of your wonderful recipes. Every one has been outstanding so far. Sharing with lots of friends.
Chris
That’s a great question! Yes this happens more often with gluten-free bread because it lacks the structure of regular bread. It can depend on the amount of flour you ended up using (how you measured it), oven temperature, etc. Wish I could be in your kitchen to see what went wrong! But I hope it was delicious anyway 🙂
LOVE LOVE LOVED this bread! We made it for the first time and oh my goodness it was breathtaking good. However we’re wondering what would be the best way to save the bread, to maintain its consistency, does anyone have any recommendations?
Can this bread be made in a bread machine?
I am also wondering if this can be made in a bread machine with GF setting
I love ALL of your recipes! Just wanted to mention that there seems to be a typo in this recipe. You don’t mention greasing the pan until AFTER it rises, but it seems apparent that you want it to rise IN the prepared pan. Just thought I’d bring it to your attention.
Thanks for your amazing work!
Thanks for pointing this out! You’re totally right ha! I fixed the recipe – great catch.
Thank you for this recipe. I have made it 3x now (about 1x a month) and I’m making progress with it. It’s been so long since I’ve made bread-figuring out the rise and baking time/ oven etc is taking time but well worth it. The texture is THE BEST gf bread I’ve tried (purchased or made) , so soft and moist. I do use measure in grams, and it does better in glass pan. Am now writing it down on my own card so I can add notes: rise 55 min. (In my house) Try baking 50 min next time. I will try instant read thermometer next time too!
I have tried the sandwiches bread, the results are always very wet and shrinking. Did I make anything wrong?
Hi Erin, This is an update: I had said in my last comment I would let you know how the ceramic bread pan worked out…..it did great! This was my third try of baking this recipe, and my best bake yet! I bought this pan on Amazon it is made by Sweese. I bought the colored white one. This bread pan made the perfect size with your recipe. Thank you sooooo much, my husband loves this! !
Can I use whole psyllium huski instead of powder?
Yes but I would use 2 tablespoons instead of 2 teaspoons.
I cannot believe how good this bread is. The taste and texture is exactly how I prefer my bread- way better than even any gluten bread. I used pure rice flour instead of a gluten free baking mix. I also used 20 grams of chia powder instead of 30 grams of flaxseed meal, since that is what I had on hand. I cannot get over how good this bread is. I am almost disappointed with how much everyone in my home loved it, since that means I won’t have any left over for breakfast tomorrow.
Hi Megan
I’m wondering whether you used any binder along with your rice flour such as xanthan gum?
Hi Erin, My husband is gluten intolerant and we have been buying Udi’s bread for sometime, however it is now difficult to get, perhaps because of Covid 19 (just my guess). So! I we decided to try to make are own
GF bread. I looked at a few but are focus was that the bread would have psyllium husk since my husband discovered that works best for him. Your site was most interesting and looked very easy to do. We were not disappointed! We love your recipe! Thank you for giving us a great tasting and mouth feel of real bread, and the aroma of baking was awesome! I baked this in a round blue glass casserole dish since I didn’t have a glass bread pan. Worked great, The first try! I plan to use a ceramic bread pan next time, I will let you know how that works out. Again Thank you, Pam
Hi! Read that eggs cannot be omitted in this recipe but can it be replaced?? Wanting to try this recipe but allergic to eggs
Awaiting for a quick reply. Thanks
You could try an egg replacer but I can’t say for myself how it would turn out. Sorry about that!
Can you making this in a bread maker?
I made this bread without eggs, using an egg replacement powder I found at my local supermarket here in Switzerland. It worked just fine and the bread tastes great!
Has anyone tried making this in a metal loaf pan? I don’t have a glass pan at the moment,
I wished it was more rounded on the top But the bread is very soft and moist great flavor I put cranberries in the loaf thanks for the recipe is great will make again Christine