The Best Gluten-free Sandwich Bread

Learn how to make the best gluten-free sandwich bread! This easy gluten-free bread recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf! Here’s the recipe video!

In this recipe I used a homemade all purpose gluten-free flour blend, which is a mix of rice flour, corn flour, potato starch and psyllium husk powder. The psyllium husk works as a binding agent and gives the gluten-free dough elasticity, and also prevents crumbly and dry results. Pretty much any kind of all purpose gluten-free flour should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. If your flour mix doesn’t contain psyllium husk, mix 1 tablespoon of it with the flour before adding it to the dough. Psyllium husk is the secret behind delicious gluten-free bread!  

Ingredients for the flour mix:

2 cups rice flour (480 ml)

1 cup corn flour (240 ml)

1 cup potato starch (240 ml)

3 tablespoons psyllium husk powder

  1. Mix all the ingredients together
  1. Store in an air-tight container/jar. Mix before every use!

You might be wondering why this bread recipe calls for egg whites, the egg whites are used to provide structure, moisture, and a light texture, as the flour doesn’t contain gluten, it requires a replacement to hold the bread’s shape and support its rise. Gluten-free breads at grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make😍

The loaf pan I used was: 12 cm x 20 cm / 5 inches x 8 inches

 

servings: 8

cook time: 40 minutes

rise time: 40 minutes

Ingredients:
  • 1 1/2 cups / 360 ml warm water 
  • 11 grams / 0.4 oz. / 4 1/2 teaspoons instant dry yeast
  • 2 – 3 tablespoons maple syrup or honey
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 2 1/2 cups / 6 dl all purpose gluten-free flour mix (mix 1 tablespoon psyllium husk powder with your flours if they don’t already contain it)
  • 2 egg whites
Instructions:
  1. Heat the water in the microwave till 42 Celsius degrees / 107 in Fahrenheit (or according to your yeast package). Mix the yeast with the water
  2. Add maple syrup, salt, olive oil and stir
  3. Add the flour and mix with a mixer for 2 minutes
  4. Add the egg whites and mix again for 2 minutes
  5. Pour into a greased loaf pan or line it with parchment paper 
  6. Let rise uncovered for about 30-45 minutes
  7. Bake at 200 Celsius degrees / 390 in Fahrenheit for 40-45 minutes
  8. Let cool in the pan for about 15 minutes, before transferring it to a wire rack to cool down completely
  9.  Store in an air-tight container in room temperature or slice and freeze (reheat in a toaster)