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
- Mix the dry ingredients. Whisk together the flours, psyllium husk, sugar, yeast, and salt in a large bowl.
- 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).
- 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).
- 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.
- Rise again. Let the dough rise for another 30 minutes while you preheat the oven to 375°F (190°C).
- 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.