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.
This bread is incredible! So easy to make and I happened to already have everything on hand. I don’t want to buy store bought bread anymore! Next time I will only let it rise about 30-40 minutes, I did 45 mins and it rose a bit too much. I used the Cup4Cup all purpose gf flour.
Can this be made without psyllium husk??
Unfortunately the psyllium husk is necessary for the correct dough structure.
Perfection! So excited to add another one of your amazing recipes to my collection. I don’t plan on buying store bought bread again! What is the best way to store this?
I’m so happy you enjoyed the bread! I usually store this wrapped tightly in plastic wrap at room temperature.
This is so good and easy! My loaf turned out almost exactly like the picture! I had just a wee bit of “falling” in the middle of the loaf but it is delicious.
Thank you for doing all the hard work!!
Ive been making gluten free bread for nine years and this is the best recipe I’ve found. I will be using this from now on. I dont even have to tweak it at all. It works great for hamburger buns too. Thank you for sharing this recipe.
I’m so happy to hear you like it! Thanks for the comment! 🙂
Thank you so much for this recipe! It has become a staple at my house. I haven’t purchased any other gf bread since I first made it. The only substitution I made was to use oil instead of butter – both olive oil and grapeseed worked perfectly. I also use Bob’s Red Mill 1 to 1 baking flour. I use a 9×5 metal pan lined with parchment and have no issues. Some slight sinking in the middle is the only thing I’ve noticed (even after watching the rise times) but the fantastic flavor, texture and aroma of this bread completely overcome this. I make it 2x a week – I’m celiac and my husband isn’t but this is now the only bread we eat. I only wish I’d found this recipe sooner. Thank you again!
Tried this recipe and followed instructions as stated. Used Trader Joe’s all purpose gluten free, almost doubled in size with the 45min rise. Came out really really moist, taste really good and did not collapse. I used avocado oil instead of butter and used a glass loaf dish, so color was nice and brown . I will continue to make this bread.
Great to know it turned out for you with that flour! Thanks for the comment 🙂
Delicious and wonderful loaf! Easy to make and super worth the time. My loaf sank a bit in the middle — too long of a proof, I assume. Baker’s error, though.
Fabulous! I’m already hooked on Erin’s “Best Gluten-Free Pizza Crust””. Now I tried this bread recipe and am delighted. So thankful for all the knowledge and work that goes into her recipes. I did make note that the dough will rise more quickly toward the end of the process, thus Erin’s warning. So be sure to check the rise at no later than 45 mins. and monitor to about the height you want the loaf to be when baked. I will next try to bake this recipe in a Romertopf clay pot. If anyone has any experience with baking bread in a clay pot please share thoughts.
Thank you Erin.
I made a mini loaf and it was the best GF bread I ever had. It rose to twice the height like regular bread. The flaxseed and psyllium really held the bubbles from the yeast. I used a 1-1 flour mix and skipped the almond flower because I didn’t have any.. I’m going to try a full loaf with brown rice flower instead of almond.
Amazing results first time, put it all in bread machine, set to quick loaf and pushed the button, came out perfectly, Next Morning still moist and doughy. I bough some xanthan gum separately and added a teaspoon to the dry mix.
Thank you
Thanks for this comment! Glad to know this worked for you 🙂
Hi, I was wondering if I could use a different flour for this recipe. The flour that is used for this recipe contains xanthan gum. I can’t have any gums.
By far one of the best gluten free bread recipes I have made. Excellent! I truly appreciate the time, patience & love you put into developing this recipe, it definitely shows. Thank you
Finally, a gluten free bread my husband will eat! YAY!!!! I was wondering if I should store this bread in the fridge or on the counter?
I was also going to try adding a little quinoa flour to the mix, maybe starting with a 1/4 cup and seeing if I can get to 1/2 a cup, just to up the nutritional value a little more. Have you done much with Quinoa flour? I make my banana bred with it and love it!
I’m so happy it turned out for you! I think you could swap in 1/2 cup quinoa flour with good results. Let us know how it turns out if you do!
Best GF bread I’ve ever had. Great texture and taste. Would like to substitute for almond flour..do you think I could use cassava or oat flour 1:1?
Thank you so much.
I’ve made this using brown rice, oat and a touch of potato starch (instead of the 1:1) and it turned out great!