Gluten-Free Sandwich Bread (Amazing & Easy!)
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!
Servings 8 slices (1 loaf)
Wet Ingredients: 3 eggs 2 tablespoons honey ¼ cup butter or olive oil
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 9x5 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!
MAKE IT DAIRY-FREE: Substitute the butter for olive oil or oil of choice
This recipe will not work without the eggs, unfortunately.
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
. This helps it rise and brown properly. glass loaf pan 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.
Calories: 223.37 kcal | Carbohydrates: 21.38 g | Protein: 6.93 g | Fat: 12.84 g | Saturated Fat: 4.77 g | Cholesterol: 76.63 mg | Sodium: 370.81 mg | Potassium: 106.24 mg | Fiber: 2.79 g | Sugar: 4.8 g | Vitamin A: 266.37 IU | Calcium: 38.02 mg | Iron: 1.45 mg