Gluten-Free Sandwich Bread

This gluten-free sandwich bread is soft, fluffy, and perfect for sandwiches, toast, and grilled cheese. Unlike many gluten-free breads that are dense or crumbly, this recipe uses a blend of gluten-free flours, psyllium husk, and yeast to create a loaf with a tender crumb and excellent structure.

Yield: 1 loaf (10–12 slices)
Prep Time: 20 minutes
Rise Time: 45–60 minutes
Bake Time: 45–50 minutes

Ingredients

Dry Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum, or add 1 teaspoon xanthan gum if your blend doesn’t contain it)
• ½ cup (60 g) oat flour (use certified gluten-free if needed)
• ¼ cup (30 g) tapioca starch
• 2 tablespoons (16 g) psyllium husk powder
• 2 tablespoons (25 g) granulated sugar or honey
• 1½ teaspoons salt
• 2¼ teaspoons (1 packet) instant yeast

Wet Ingredients

• 1¼ cups (300 ml) warm water (100–110°F / 38–43°C)
• 2 large eggs, room temperature
• ¼ cup (60 ml) olive oil or melted butter
• 1 teaspoon apple cider vinegar

Equipment

• 9 × 5-inch loaf pan
• Mixing bowls
• Stand mixer or hand mixer
• Rubber spatula
• Wire cooling rack

Instructions

Step 1: Prepare the Pan

Grease a 9 × 5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Gluten-free flour blend
• Oat flour
• Tapioca starch
• Psyllium husk powder
• Sugar
• Salt
• Instant yeast

Step 3: Combine the Wet Ingredients

In another bowl, whisk together:

• Warm water
• Eggs
• Olive oil
• Apple cider vinegar

Step 4: Make the Dough

Pour the wet ingredients into the dry ingredients. Mix with a stand mixer (paddle attachment) or hand mixer for about 4–5 minutes.

The dough will resemble a thick batter rather than traditional wheat bread dough. This is normal for gluten-free bread.

Step 5: Let the Dough Rise

Transfer the dough to the prepared loaf pan. Smooth the top with a wet spatula.

Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes, or until the dough has risen close to the top of the pan.

Step 6: Bake

Preheat the oven to 375°F (190°C).

Bake for 45–50 minutes, or until:

• The top is golden brown.
• The loaf sounds hollow when tapped.
• The internal temperature reaches about 205–210°F (96–99°C).

If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.

Step 7: Cool

Remove the loaf from the pan and cool completely on a wire rack for at least 2 hours before slicing. Cutting too early may result in a gummy texture.

Tips for Success

• Measure ingredients accurately using a kitchen scale if possible.
• Psyllium husk helps improve texture and prevents the bread from crumbling.
• Do not add extra flour; gluten-free dough should remain thick and sticky.
• Allow the bread to cool fully before slicing.

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Slice the loaf, wrap individual slices, and freeze for up to 3 months. Toast directly from frozen.

Variations

• Add 2 tablespoons of mixed seeds (sunflower, sesame, or flax) for extra texture.
• Replace olive oil with melted butter for a richer flavor.
• Mix in dried herbs like rosemary or oregano for a savory loaf.

Nutritional Information (Approximate, per slice)

• Calories: 170
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 6 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 250 mg

This gluten-free sandwich bread has a soft crumb, mild flavor, and slices beautifully. It is ideal for everyday sandwiches, toast, avocado toast, French toast, or grilled cheese, and stays fresh for several days when stored properly.