Best Gluten Free Sandwich Bread

If you've been gluten free for any amount of time, you've probably tried your fair share of expensive and tiny storebought gluten free breads. Well, those days are over because this homemade gluten free sandwich bread is easy to make and the slices are full sized, like a regular loaf of bread. Say goodbye to tiny sandwiches and hello to yummy homemade bread.

This recipe does require four different gluten free flours and starches, but don't let that deter you. The price for each loaf works out to around $5 and the bread is about twice the size of a store loaf. I have tested this loaf ten times over the past two months, so I know the recipe is perfect. I've also made sure to test some substitutions, so be sure to check those out if you have additional ingredient restrictions.

Why You 'll Love This Gluten Free Bread Recipe

• Easy - Even though it does require some special ingredients, this bread is easy to mix and bake.
• Big Slices - You will rejoice at the size of this bread. It's the perfect gluten free bread for sandwiches! No more tiny slices.
• No Gums - This gluten free sandwich bread contains no gums, so if you're avoiding xanthan gum or guar gum which is commonly found in store loaves, this is the bread for you!
• Allergen Friendly - This gluten free bread recipe is written to be gluten free and dairy free. But I have tested it with other replacements, so you don't have to guess. Need vegan bread? Avoiding tapioca starch? No worries, just check the substitution list below.

Equipment Needed

You will need a few pieces of equipment to guarantee bread success. If you're planning to make homemade bread regularly, then they are worth the investment.

• Kitchen Scale - Gluten free bread is a very fickle thing to make. Sometimes even changing an ingredient measurement by 1 tablespoon is enough to throw things off. So I highly recommend using a kitchen scale.
• Stand Mixer - I highly recommend getting a stand mixer. I know they are expensive, but it makes mixing so easy and they last forever. I've had mine for over 25 years now and I use it every day. It's well worth the money.
• 1 pound Pullman Loaf Pan - Gluten free bread is best baked in a Pullman pan which has tall straight sides that help the loaf rise. If you try to bake this recipe in a regular loaf pan that you would use for something like banana bread, it is likely to spill over the edges in the oven.
• Instant Thermometer - A thermometer is a great inexpensive tool to have in the kitchen. It will tell you when you bread is perfectly baked inside. You can also use it for testing cakes, heating oil for frying, or making homemade caramel.

Ingredient Notes

• Psyllium Husk - Yes, the same ingredient in fiber supplements. Psyllium husk is used to great a gel mixture which allows air to be trapped inside the dough so the loaf will rise and hold all those air bubbles in during baking. I use a brown psyllium husk, but you can use a light colored husk to achieve a white bread look. Do not use psyllium powder.
• Warm Water - Needed to activate the yeast.
• Sorghum Flour - Sorghum is a great gluten free flour that provides a little bit of an earthy, sweet flavor to your bread. A little reminiscent of a honey wheat loaf of bread.
• Brown Rice Flour - brown rice flour provides a light texture to the bread. It also helps make the crust crispy. Too much will make the outside of your bread a little hard, so be careful with measuring.
• Potato Starch - Make sure you're buying potato starch and not potato flakes or potato flour. They are not the same ingredient. Adding potato starch to bread makes the loaf softer and able to retain more moisture. This leads to not only a delightful feeling when eating it, but allows for a little longer shelf life.
• Tapioca Flour or Tapioca Starch - Both ingredient names are the same product. Tapioca gels up when mixed with liquid and heat helping to bind the bread dough together.
• Instant Yeast - I always use instant yeast for ease, but you can substitute active dry yeast if you prefer. Instant yeast is sometimes called bread machine yeast or rapid rise. Not all brands of yeast are gluten free, so make sure to check with your manufacturer.
• Salt - Salt is a necessary ingredient here to add flavor to a simple bread. Don't skip it.
• Honey - Not much honey is used here and it mainly feeds the yeast while adding a tiny amount of pleasant taste to the bread. It compliments the sorghum flour nicely.
• Olive Oil - I always cook and bake with Extra Virgin Olive Oil. You can use whatever cooking oil you prefer here.
• Apple Cider Vinegar - Making the dough a little acidic helps with the rise.
• Egg and Egg Whites - Since we are lacking gluten for structure, we are replacing that structure with the protein in eggs. Ensure your eggs are at room temperature before mixing. If you need an egg free or vegan alternative, reference the substitutions chart below or the notes on the recipe card.

See recipe card for full ingredient list and quantities.

Shop for ingredients

psyllium husk

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sorghum flour

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brown rice flour

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potato starch

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tapioca starch

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I am providing links to all the specialty ingredients and equipment for people who do not have many shopping options nearby. My regular grocery stores carry all of the Bob's Red gluten free flours and starches and they tend to be less expensive in store.

How to Gluten Free Sandwich Bread

A stand mixer will make this recipe easy to put together. If this is your first time making gluten free yeast bread, make sure to measure and follow the directions carefully.

STEP 1: Combine the warm water and psyllium husk and stir well. Set it aside to let the psyllium form a gel that will resemble thick applesauce, it will take at least 5 minutes.

STEP 2: Combine the sorghum flour, brown rice flour, potato starch, tapioca flour and salt in the bowl of a stand mixer fitted with a dough hook. Stir the ingredients together for 1-2 minutes until they are well mixed.

STEP 3: Add the instant yeast to the flour and mix a few more times until it's incorporated.

STEP 4: Add the egg, egg whites, oil, honey, apple cider vinegar, and water-psyllium gel to the dry ingredients. Stir on low speed until the dry ingredients are incorporated, scraping the bowl a few times. Then turn to medium low and mix for 5 minutes.

STEP 5: Allow the mixed bread dough to rest for 10 minutes before transferring it to your pullman pan.

STEP 6: Transfer the bread dough to the pullman pan. Cover the pan and leave to rise in a warm place until doubled in size.

STEP 7: Once the bread has risen, you can remove the cover and bake. If you like a nice shiny top, brush the top with egg white before putting it in the oven.

Baking Tip

The internal temperature of a baked loaf of gluten free bread should read 205 degrees on an instant thermometer. The loaf will also make a hollow sound when tapped.

How to Bake Gluten Free Bread

This gluten free sandwich bread bakes for 30 minutes in a steam oven and the remaining time in a dry oven. The steam helps to keep the outside of the bread moist and soft, so it doesn't get overly crusty.

This recipe has not been tested in a bread machine, so I have no idea if that will work.

What is the trick to making good gluten free bread?

Be precise about following the recipe. That means, use the ingredients listed and measure carefully. Expect gluten free bread to behave differently than wheat bread dough. It's wetter and does not require kneading or a second rise.

If your gluten free bread goes stale, use it to make these delicious gluten free croutons, our favorite gluten free stuffing or this french toast casserole!

Other savory recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.