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.
Best gluten-free bread I’ve made. Super soft and so easy to make.
I’m so glad it turned out for you! Thanks for the comment 🙂
Can I substitute anything for the flaxseed meal? More psyllium husk? Or possibly collagen?
Can not have eggs, would it be possible to substitute flax or cjia eggs ?
If not, perhaps how much baking powder ?
Erin,
I need a bread recipe that uses your flour blend. I make your cinnamon raisin bagels, but would like to eat sandwiches again.
I can’t use the store bought flour blends. Any help?
Please what can be used to replace the flaxmeal?
thank you
Hi Erin,
You have the 1-1/2 cups of measure to measure flour at 280 grams, but according to KA Ingredient weight chart, it seems it would work out to 180. Is that just a typo or should it be 280 grams?
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thank you for sharing the recipe. I’m looking forward to trying it. =)
I find the flour measures differently that KA states. Use 280 grams for best results! 🙂
Can I omit the psyllium husk powder? Or replace with something else? I don’t have this on hand.
There is no good replacement for this unfortunately!
Loving this bread recipe. Today I replaced some of the water with milk, added 2 teaspoons and both Mixed Spice and Cinnamon and added 1 cup sultanas = Fruit Toast – YUM!!
Those additions sound delicious! Glad you enjoyed it!
May this be made in a bread machine
I haven’t tried this myself yet! But it’s on my list of things to tryp.
Hello Erin,
I just made both cupcakes and your amazing bread recipes. Both turned out so well! Cupcakes don’t even need frosting! Thank you so much for sharing them! I am pretty tickled to have them! So yummy!
Thank you!
From a happy belly!
Mildred
I’m so glad you liked this recipe and the cupcakes! Thanks for the comment 🙂
Hi! My son is allergic to nuts. Can I substitue something else for the almond flour?
Yes! You can substitute more gluten-free 1:1 baking flour in place of the almond flour.
Made this in a dark loaf pan because I didn’t have a glass one and it still came out perfect! My 10 yr old daughter who is constantly complaining about me making her try being gluten free raved that or tastes better than regular bread. I’d like to ask if you’ve ever tried freezing the bread after slicing to be able to toast later? If so how did it freeze. I’d like to have a couple extra loaves on hand to save time.
I’m so glad your daughter likes the bread! This bread freezes great. You’re right to slice it before freezing. I toast individual slices in my toaster straight from the freezer and it works great!
I agree with the others, this is truly the best gluten free bread I have tried. I love that it does not have any nightshade flours (potato, tapioca). I can eat all the ingredients and did not need to make any substitutions. Thank you so much!
I’m so glad you like the recipe! Thanks for the comment 🙂
Best gluten free bread i have ever had, and better than many regular breads as well! Thank you so much!!! I will be making this regularly!
I was simply delighted with how this bread turned out! It is the best gf bread I have ever tried. It is easy to make, and the texture and taste are superb !
Thank you for doing all the ‘ground work!
Would it be okay to double the recipe?
I’m so glad you enjoyed the bread! Yes you can double the recipe and bake 2 loaves. 🙂
What can be used in place of honey? Sugar(?) And how much?
I use 1 tablespoon of sugar instead of honey. It is only there to help the yeast work. 🙂
Can you use egg whites instead of the yokes?