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!
Gluten-free breads in the 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!
In this recipe I used an all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour. 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. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. Psyllium husk is the secret behind delicious gluten-free bread! Psyllium husk acts as a binder and it gives gluten-free bread dough the elasticity it needs, so I would recommend using it to get the fluffiest bread possible.
The loaf pan I used was: 12 cm x 20 cm / 5 inches x 8 inches
Ingredients you need to make The Best Gluten-free Sandwich Bread:
- warm water
- dry yeast
- psyllium husk powder (if your flours don’t already contain it)
- maple syrup or honey
- olive oil
- salt
- all purpose gluten-free flour mix
- egg whites
The Best Gluten-free Sandwich Bread
Ingredients
- 1 1/2 cups warm water 360 ml
- 11 grams dry yeast 4 1/2 teaspoons
- 1 tablespoon psyllium husk powder add only if your flours don't contain it
- 3 tablespoons maple syrup or honey
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 – 2 1/2 cups all purpose gluten-free flour mix 480 – 600 ml
- 2 egg whites
Instructions
- Heat the water in the microwave till 42 degrees (or according to the yeast package). Mix the yeast with the water. Add the psyllium and let sit for ten minutes until it’s “gel-like” consistency (skip this step if your flours contain psyllium)
- Add maple syrup, salt, olive oil and stir
- Add the flour and mix with a mixer for 2 minutes
- Add the egg whites and mix again for 2 minutes
- Scoop into a greased loaf pan
- Let rise uncovered for about 30-45 minutes
- Bake at 200 Celsius degrees (390 in Fahrenheit) for 35-45 minutes
- Let cool in the pan for about 15 minutes, before transfering it to a wire rack to cool down completely
- Store in an air-tight container in room temperature
This bread changed my life. Thanks.
Hi there. I made this bread 3 times trying to get it perfect. It is delicious but each time I made it learned something. The 1st time I added 2 tbsp egg white protein powder. This had the highest rise of the 3 experiments but not nearly as high as your video shows. The 2nd time I pushed the dough into the pan which was a mistake as it stayed “flat” when baking. The 3rd time I left the protein powder out and it didn’t rise as well but still, tastes amazing. On the 3rd attempt I lowered the oven temperature to 325 so it would bake longer as the middle seemed to be a little wet the 1st time around. Lessons learned…egg white protein powder helps it rise, depending on the flour, bake longer at lower temperature, and lastly, don’t push the dough down. I’m going to try it a last time mixing half water with half heavy cream (warmed up of course) to see if I can get more rise out of it. Thanks so much. It’s absolutely delicious.
Does this require psyllium husks? What can I use instead?
Yes! That’s the secret ingredient to make really fluffy gluten-free bread!
Hi, I just wanted to tell you this is a shout it from the roof top good recipe! It felt so good to eat homemade, soft, tasty bread again. We ordered from the grocery, and they didn’t have any gluten free loafs. Heartbroken because I had nothing for breakfast or for sandwiches but in a way relieved because the bread tastes like crap anyways and where we live pay 7.99 or more for a tiny flavorless loaf that resembles compacted sawdust. And that’s the best brand. I came across your recipe and gave it a try! Oh yum! Thank you, thank you, thank you!
Hi! Thank you so much! This makes me so happy!
Thank you very much for this recipe. This has been the most successful recipe I have tried.
It is great to finally have a recipe I can follow to produce a bread that is big enough to actually make a sandwich from. I haven’t had regular bread for a long time so I can’t tell if it is like a regular bread texture but it produces a pleasant texture for gluten free breads.
This message doesn’t sound as delighted as I really am. I have made many attempts at gluten free bread and I was losing hope. Now I have a solid base to work from. Thank you.
This is the most delicious gluten free bread I’ve ever had! I’ve been making it for months now. So much cheaper and better then store bought
Thank you so much! So happy to hear that you like it!
Hello from Kenya! I have tried your recipe several times and always a roaring success! Doesn’t last long in my house so I wanted to know how to double or even triple the recipe. Thanks!
Greetings from snowy Helsinki! So happy to hear that:) Doubling/tripling the recipe should work! Maybe you could even make it in a baking pan🤔