Gluten-Free Sandwich Bread Recipe: No More Sad, Crumbly Loaves

You’ve tried store-bought gluten-free bread. It’s dry. It’s dense.

It tastes like cardboard had a baby with sawdust. Why settle for that when you can make fluffy, delicious, gluten-free sandwich bread at home? This recipe isn’t just good—it’s “holy-crap-I-can’t-believe-this-is-gluten-free” good.

No weird ingredients, no 12-hour rise time, just bread that actually behaves like bread. Ready to never waste money on disappointing loaves again?

What Makes This Recipe So Good

Most gluten-free bread recipes are either gummy or crumbly. This one nails the texture because it uses a blend of flours (none of that single-flour nonsense) and a touch of psyllium husk for elasticity.

It rises like traditional bread, toasts perfectly, and holds up to sandwiches without collapsing. Plus, it’s dairy-free by default, because nobody needs another dietary restriction headache.

Ingredients

• 2 cups gluten-free all-purpose flour blend (look for one with xanthan gum)
• 1/4 cup almond flour (for fat and texture)
• 2 tbsp psyllium husk powder (the magic binder)
• 1 tbsp sugar (to feed the yeast)
• 1 packet instant yeast (about 2 1/4 tsp)
• 1 tsp salt (because bland bread is a crime)
• 1 1/4 cups warm water (not hot, unless you enjoy killing yeast)
• 2 eggs (or flax eggs for vegan)
• 2 tbsp olive oil (or melted coconut oil)
• 1 tbsp apple cider vinegar (trust me, it helps)

Step-by-Step Instructions

1. Mix the dry ingredients. Whisk together the flours, psyllium husk, sugar, yeast, and salt in a large bowl.
2. Add the wet ingredients. Pour in the warm water, eggs, oil, and vinegar. Stir until it forms a thick, sticky dough (it’ll look more like batter—this is normal).
3. Let it rise. Cover the bowl with a damp towel and let it sit in a warm spot for 1 hour.

   It should double in size. If it doesn’t, your yeast might be dead (RIP).

4. Prep the pan. Grease a standard loaf pan or line it with parchment paper. Scoop the dough into the pan and smooth the top with wet fingers.
5. Rise again. Let the dough rise for another 30 minutes while you preheat the oven to 375°F (190°C).
6. Bake. Pop it in the oven for 45–50 minutes until golden brown and hollow-sounding when tapped.

   Let it cool completely before slicing—unless you enjoy tearing apart warm, gummy bread like a savage.

Storage Instructions

Store the bread in an airtight container at room temp for up to 3 days. For longer storage, slice it, freeze it, and toast slices as needed. Pro tip: Don’t refrigerate it—gluten-free bread turns into a brick in the fridge.

Benefits of This Recipe

This bread isn’t just gluten-free; it’s versatile.

Use it for sandwiches, French toast, or just slather it with butter. It’s also dairy-free and easily vegan (swap eggs for flax eggs). Plus, it’s cheaper than store-bought gluten-free bread, which costs roughly the same as a small diamond.

Common Mistakes to Avoid

• Using cold water. Yeast needs warmth to activate.

  Lukewarm water = happy yeast.

• Skipping the psyllium husk. This is what gives the bread structure. Without it, you’ll have a crumbly mess.
• Cutting it too soon. Let it cool completely, or you’ll squish the loaf and regret your impatience.

Alternatives

No almond flour? Use oat flour or sunflower seed flour.

For a nut-free version, skip the almond flour and add an extra 1/4 cup of gluten-free all-purpose blend. Vegan? Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

FYI, results may vary slightly, but it’ll still beat store-bought.

FAQ

Can I use a different flour blend?

Yes, but make sure it contains xanthan gum. If it doesn’t, add 1 tsp per cup of flour. IMO, Bob’s Red Mill 1-to-1 blend works best.

Why is my bread dense?

Either your yeast was dead, you didn’t let it rise long enough, or you measured the flour wrong.

Gluten-free baking is unforgiving—use a kitchen scale for accuracy.

Can I make this without eggs?

Yep! Use flax eggs or commercial egg replacer. The texture will be slightly denser but still decent.

How do I know when it’s done baking?

Tap the bottom of the loaf.

If it sounds hollow, it’s done. If not, bake it another 5 minutes.

Final Thoughts

This gluten-free sandwich bread recipe is a game-changer. No more settling for sad, crumbly loaves or spending a fortune on mediocre store-bought options.

It’s easy, flexible, and—most importantly—actually tastes like bread. Now go make a sandwich worthy of your effort.